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What's Fresh Right Now?

Beets—red, gold, striped

Broccoli—broccolini, raab

Brussel sprouts

Cabbage—green, savoy, red, cone, flat head

Carrots—orange, yellow, white, red

Cauliflower—white, purple, romanesco

Citrus—calamondin, kumquat, satsuma, tangerine, temple, meyer lemon, sour orange, hamlin, white/red/pink grapefruit, ambersweet, chinese honey, navel, red navel, pasron brown

Fennel

Greens—collards, tatsoi, curly/tuscan/white/red russian kale, mizuna, mustards, stir-fry mix, arugala, bok choy, pac choi, spinach, rapini, radicchio, chard

Herbs—garlic chives, turmeric, parsley, cilantro

Lettuce—bibb, green/red leaf and romaine, butterhead, mixes

Moringa

Mushrooms—shiitakes, dried shiitakes/chanterelles

Onions—red/green scallions

Papaya—green

Peppers—red/green sweet bell, green jalapeño

Pineapple

Potatoes—red

Radishes—french breakfast, purple/white daikon, pink beauty, watermelon, red globe

Roselle—dried

Rutabagas

Shoots and Sprouts

Starfruit

Strawberries

Sweet Potatoes

Tomatoes—cluster, heirloom cherry/beefsteak, grape

Turnips—tokyo, purple top

Local and Fresh—
Red Cabbage


        The bright red-purple color of this member of the brassica family not only makes it prettier than it’s green cousins, but indicates higher levels of many antioxidants and phytochemicals necessary for good health.
        Red cabbage can have a somewhat peppery bite. It may be eaten raw or cooked and used in place of green or savoy types. The bright color tends to fade to grayish-blue when cooked.
        Look for firm heads that are heavy for their size. Bright colors are an indicator of freshness, but the range of hues may also be determined by a specific cabbage variety or the pH of the farm’s soil.
        Store red cabbage heads in the refrigerator and place cut portions in an air-tight container or bag to store.