If you grew a proven storage variety, like our 'Storage No. 4' or 'Kaitlin', hopefully you're able to pull a head or two from the root cellar for fresh cole slaw and a mid-winter blast of Vitamin C.
Maybe you're fortunate enough to have a friend or co-worker, like us at Johnny's, who makes a blazing hot Kim Chee from a Napa-type Chinese cabbage to warm you up on frigid February nights.
We got to thinking about cabbage after reading a wonderful post on Martha Stewart's blog about this versatile Brassica -- Cabbage 101.
An excerpt from the blog entry:
"Cabbage is as happy in a casserole as it is atop a hot dog or in a stir-fry. And if you're daring enough to experiment, those leaves will also excite the palate."Martha describes cabbage's adaptability to many climates and conditions. The post also includes a few recipes and touts cabbage's nutritional/medicinal benefits.
She recommends our seeds, which is always nice. We offer Fresh Eating, Storage, Savoy, and Red cabbage, as well as Chinese cabbage; 19 varieties in all.
Our cabbage criteria:
- Delicious, sweet, juicy flavor and crisp texture
- Small to medium-size plants suitable for close spacing
- Extra short cores for more usable cabbage and less waste
- Densely packed interiors, even near base
- Very good resistance to splitting