Members will receive either Cauliflower or Savoy cabbage.in this week’s share.
Cauliflower offers significant vegetable protein along with Vitamins A, B-complex, C and E, as well as a variety of minerals. Refrigerate fresh cauliflower in a plastic bag for up to 2 weeks. To prepare, soak the head upside down in cold water to clean thoroughly. Remove tough outer leaves. Trim off any blemishes. Cauliflower is excellent served raw on a veggie tray with dip. To cook cauliflower, steam whole heads for 15-20 minutes or 5-10 minutes for florets. Cook until just tender, but not overly soft. Excessive cooking will decrease the nutritional value. Cauliflower can also be sauteed or stir-fried with other colorful vegetables for a beautiful presentation.
Savoy cabbage is striking in its difference from the regular green cabbage we are more familiar with. It’s darker in color and the leaves are crinkly, like crepe paper. Green cabbage has a mild flavor and is crunchy in texture, which makes it perfect for coleslaw. The flavor of the Savoy is somewhat sweeter and nuttier and this flavor becomes more pronounced when cooked.
Savoy cabbage is rich in vitamins A, K, C and B6. Free of fats and cholesterol, it is also low in calories. It offers us some protein, fiber, iron, manganese, folate, thiamin, potassium, calcium and magnesium.
To store, refrigerate in a loosely sealed plastic bag for a few days.
To prepare, remove and discard any dry or tough outer leaves. Cut through the stem end, separating into 4 pieces. Cut out the hard white piece of the core that is attached to each quarter. Then lay each section on a flat side and slice crosswise into thin strips.
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