What's in season: Cabbage
By Ben Muessig
Special to amNewYork
If you're craving fresh fall greens, you'd better act fast the first frost marks the end of the season for most leafy veggies.
Cabbage is a hearty fall veggie, but it can't survive in freezing weather for long.
"Once it gets below 25 degrees, the fall greens get a little unhappy," said Nate King, one of the owners of Rexcroft Farms, which sells fruits, vegetables and meats at the greenmarkets around the city.
"We check the weather and if it's going to get cold, we take as much as we can out of the ground," he said.
Once it's out of the ground, this multi-purpose vegetable is perfect on the plate.
Try serving a side of cole slaw, a simple cabbage soup, a fiery Asian-style kimchi or an Irish-inspired meal corn beef and cabbage.
No matter how you serve it, cabbage is packed with fiber, vitamin C, potassium and manganese, and it's loaded with vitamins A, B6, calcium and iron.
Fresh heads of cabbage cost about $3.Recipe: Corned beef and cabbage
5 lbs corned beef brisket
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered
4 tablespoons melted butter
Place corned beef in water with peppercorns. Cover pot and boil, reduce heat and simmer for five hours or until tender, skimming occasionally. Add carrots and onions during last hour, and cover again. Add cabbage during the last 15 minutes. Transfer meat and vegetables to a platter and brush the vegetables with melted butter. Serve with boiled parsley potatoes, cooked separately.
Courtesy of epicurious.com