WHO WE ARE

We are a network of over 40 small, family farms that offers 100% local, seasonal food.

WHERE WE ARE

Our pick-up locations.
We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include: San Francisco Avedano's and Cheese Plus, Palo Alto Calafia Cafe, Redwood City The Movie Groove and Grind.

Cabbage

Cabbage is a leafy green cool season crop available fall through spring. Cabbage comes in many varieties or “cultivars” including red or purple cabbage, varieties like Savoy Cabbage with crinkled leaves and Napa Cabbage which is more tender and has an elongated head.

Caring for Cabbage: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 2-4 days.

Preparing Cabbage: Cabbage can be eaten raw or cooked. Green and red cabbage are especially good raw, but all varieties can be softened and sweetened by the “cooking” properties of vinegar or lemon juice, which causes the cabbage to behave similarly to cooking it lightly would. Cabbage can be cooked in most dishes that call for greens. It is excellent in salads on its own or with other salad greens and lends itself well to Mexican and Asian flavors. It can also be steamed, boiled and cooked into other dishes.Leaves also excellent stuffed. There are as many ways to prepare cabbage as there are regions where it is prepared.

Related Recipes:

Festive Spring Cabbage Salad

Root Vegetable Latkes

Braised Cabbage

Cabbage & Farro Soup

Not Your Mama’s Coleslaw

Savoy Cabbage, Carrot & Apple Salad

Sauteed Savoy Cabbage

Stir-Fried Bok Choy and Cabbage

Red Borscht Soup

Red Cabbage Slaw