This week we will have sweet Corn there will be just enough for
you to want more, but there will be plenty in the following week.
This year we replace many of our seeds with Organic Certified
Seeds & Organic Seed Treatment. Many of the Certified Organic Seeds Only
produced 30% of normal, the seeds treated with (Natural III Treatment is a ORMI listed biological seed
treatment with the proprietary blend of beneficial microorganisms that help
protect seeds and developing roots from fungal decay.”) This organic seed
treatment caused Reduce Germination (as much as 80%) in the Sweet Corn and
Onions. The suppliers are not even offering this treatment next year! We will
be slowing our Organic transition, using proven seeds and methods we have used
before, we will continue spray only ORMI approved Insect and Disease products
which we are having good success with. We will continue to experiment with
Organic seeds and Methods, but will not put all our eggs in one basket until we
can find organic seeds and fertilizers that will not reduce our yields.
What’s in your share this week?
Cabbage: Savoy
Potatoes:
Cucumber:
Sweet Corn:
Pepper:
Tomato:
Surprise: Cauliflower or Eggplant
“Know Your Farm Know Your Food”
With the popularity of
so many cooking shows, these days, this has become a very popular question.
What is Savoy cabbage? More importantly, why are so many of the top chefs and cooks
using it? Let’s get those questions answered.
Despite its rough
looking exterior, the Savoy cabbage is tender and sweet tasting.
Let’s start with the
appearance. As you can see from the picture, Savoy cabbage has a very
distinctive look. The highly contrasting shades of green, combined with the the
deeply crinkled texture of the leaves, make savoy cabbages very appealing to
the eye.
Some may look at these
rough looking leaves and assume that they are tough and hard, even more so than
the common, green cabbage that most people are used to, but they would be
wrong.
But that brings to one of the many traits that makes savoy cabbage
so popular with cooks and chefs.
Despite this rough
appearance, the leaves of the savoy cabbage are tender, even when eaten raw. This makes them an ideal
choice for salads, vegetable wraps, or as a bed for rice, fish, or other
dishes. This in sharp contrast to the leaves of “green” or “red”cabbages,
that are hard and rubbery. Their only real use, in the raw state, is in making
coleslaw. Even then, the texture can be too tough for many people to enjoy. On
the other hand, savoy cabbage can make a tastier, and much more tender
coleslaw.
As a side note, the
terms “green” and “red” cabbage, refer to specific types of cabbages. Green
cabbage is the typical hard, rubbery cabbage that most people are familiar
with. Red cabbage is also fairly common. It is also hard and rubbery, with a
slightly bolder flavor, than the green, and is most often used for the color
contrast, rather than for the flavor. These are both high in many nutritional
factors. Unfortunately, due to their texture and taste, people use them
sparingly in their raw state. They become more tender, and less bitter tasting,
when cooked, but they lose a lot of nutritional value in the process.
Savoy Cabbage is a milder and sweeter
alternative to green or red cabbage cabbage
While the tenderness is
a huge factor in the appeal of savoy cabbages, over other forms of cabbage, its
taste is another reason for its popularity. The green and red cabbages have a
slightly bitter taste, which some describe as peppery. Savoy cabbage, by
comparison, is milder and sweeter, making it not only a good fit in salads, but
also a much preferred alternative in just about any recipe that includes
cabbage.
The nutritional and health benefits of
savoy cabbage
Like the rest of the
cabbage family, savoy cabbage has high nutritional value. It is very low in
calories, and contains no fat or cholesterol. It is a good source of dietary
fiber, and protein. It is also rich in many vitamins and minerals, such as:
Thiamine (B-1), folic acid, vitamin A, vitamin B6, magnesium, potassium,
manganese, calcium, copper, phosphorous, and copper. They are also an excellent
source of both Vitamins K and C. Each of the different types of cabbage have
high nutritional value, as well as tremendous antioxidant and disease combating
properties. These properties make cabbage one of the worlds healthiest foods.
Savoy cabbage is the
most tender and sweet a variety of cabbage
As mentioned above, its
tender leaves, and sweet taste, make it an ideal choice to eat raw in salads. These qualities also make it the preferred
option in most recipes that include cabbage. In addition to its taste and
texture, on the other highly beneficial trait is that it lacks the sulfur-like
odor that most people, who have cooked cabbage, are more than familiar with.
This makes Savoy cabbage the perfect choice of cabbage for cooking, as well.
