In honor of the upcoming holiday, I am pleased to share a guest blog written by local Registered Dietician, Catherine Vitt. While we didn’t overwinter our own cabbages, the baby plants in the cold frame are doing splendidly.
St. Patrick’s Cabbage Day,
Charla and the WYG Staff
Guess what? Cabbage is on sale at a grocery store near you! Besides the fact that it is almost St. Patrick’s Day and this leafy vegetable is synonymous with the holiday, it also is in season and grown locally! This is a win, win, win:
Win #1: Cabbage is in season. Anytime a fruit or vegetable is in season, it tends to be more delicious than if it was not grown during its natural growing season. Have you ever tried a peach from your grocery store in the winter? Ick! It lacks flavor and sweetness, not to mention the mushy texture.
Win #2: Cabbage is a grown locally in both Virginia and Maryland. This means you can obtain this product freshly picked, help the environment by choosing a product that does not need a load of fuel to reach you, and lastly, support farmers in our community.
Win #3: Cabbage is cheap. This is my favorite win! Produce in season tends to cost less than when it is out of season. Today I can purchase cabbage for $0.49 per pound. That’s 1.5-2 times less than what you would pay by weight for a snack food such as chips or cookies. It drives me crazy when I hear folks say it’s too expensive to eat healthy; with a little supermarket savvy and some seasonal knowledge on produce, you can help your wallet and your health.
What are you waiting for? Here are two of my favorite slaw recipes, from www.Eatingwell.com.
Spicy Chipotle Coleslaw (adapted from Creamy Avocado White Bean Wrap recipe)
- 2 tablespoons cider vinegar
- 1 tablespoon canola oil
- 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
- ¼ teaspoon salt
- 2 cups shredded red cabbage
- 1 medium carrot, shredded
- ¼ cup chopped fresh cilantro
Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
- 3 tablespoons reduced-fat mayonnaise
- 3 tablespoons nonfat plain yogurt
- 1 tablespoon Dijon mustard
- 2 teaspoons cider vinegar
- 1 teaspoon sugar
- ½ teaspoon caraway seed, or celery seed (optional)
- Salt & freshly ground pepper, to taste
- 2 cups shredded red cabbage, (¼ of a small head)
- 2 cups shredded green cabbage, (¼ of a small head)
- 1 cup grated carrots, (2 medium)
Combine mayonnaise, yogurt, mustard, vinegar and sugar in a large bowl. Add caraway seed (or celery seed), if using. Season with salt and pepper. Add cabbage and carrots and toss well.
Catherine Vitt, R.D. works for Evolent Health and loves to sneak vegetables into anything and everything (including brownies!).