What’s in your box for week 14

Savoy Cabbage  1 hd
Arugula  1 bu
Gold Beets  2 lbs
Garlic  2 bulbs
Italian Parsley  1 bu
Spinach   1 bu
Pears   2 lb
Carrots   2 lb
Rolled Oats   2 lb


Savoy Cabbage  1 hd
Parsley Root  1 bu
Carrots  2 lbs
Spinach   1 bu
Pears   2.5 lb
Arugula   1 bu
Leeks   1




Savoy Cabbage

Savoy cabbage is a visually stunning vegetable with its crinkly leaves and varying hues of green and yellow. High in vitamin K, vitamin C and fiber, it’s also a very good source of manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Heads of Savoy cabbage can be so large it’s a good idea to have several dishes in mind. Because it is so tender, don’t shy away from using it in salads. Just use salt and a vinegar or lemony dressing to help it wilt.

Savoy cabbage is named for a principality on the borders of Italy, France and Switzerland. It is one of the sweetest of all the cabbages, and goes well with strong flavors, like sausages or seafood. It can be braised, roasted or boiled, and it’s very easy to saute it in butter, olive oil or bacon fat. It can also be used in preserved recipes like kimchi or sauerkraut.

Like all cabbage, Savoy has a special antioxidant family called glucosinolates which are important compounds that support liver detoxification. It is wise to incorporate cabbage and other members of the brassica family (broccoli, kale, arugula, mustard greens) into your diet on a regular basis. Unique to Savoy cabbage is a glucosinolate called sinigrin, which has shown unique cancer protective properties for bladder, colon, and prostate cancer. Be sure to not overcook your cabbage, or these benefits will diminish.

Quick & Easy Ginger Garlic Sautéed Savoy

This is a great way to add a warm and delicious crunch to your fall side dish rotations. Make sure to not overcook the Savoy cabbage, as it is more delicate than other varieties.

1 head savoy cabbage
2 Tbsp. olive oil
1 Tbsp. tamari
1 Tbsp. minced garlic
1 ¼ Tbsp. ginger, minced
1 lime, juiced

Heat wok or large skillet medium heat. Add cabbage and stir-fry until it just starts to wilt (do NOT overcook). Add garlic, ginger, tamari and cook 1 minute. Drizzle with lime juice and serve.