Tag: green baby cabbage

  • Green Baby Cabbage

    Green baby cabbage is from the cruciferous family, the same as brussels sprouts, broccoli, cauliflower, and collards. Technically these greens are exaggerated parts bred from the same species of plant, the Brassica oleracea. It may not seem like it but like the rest of the cruciferous family, the green cabbage is abundant in vitamins and especially vitamin C.

    Growing Cabbage in Florida

    Florida’s mild fall and winter makes great climate for green cabbage to thrive as a crop for pretty much half of the year.

    On our organic farm in Alachua County, we plant our cabbage in the fall with our spring crop in mind. While other farms may go for the large heads, we plant closer together to ensure an abundance of sweet, baby sized heads.

    These baby sized heads are not only easy for our customers to portion our their recipes and meal-planning, the leaves are also super tender and irresistible when you see them at the market!

    Recipes

    The tenderness of the leaves make them easy to cook or to enjoy raw in a salad with some Pear Cider Vinegar, julienned carrots, chopped Cubanelle peppers, garlic, cane syrup, and sea salt!

    Our sweet baby cabbages do great with BBQ and meats! Cut them in half, brine them for about 30 minutes, then throw them on the top rack (with our bi-color okra) and let them grill until nice and tender. Their sweetness really shines with this method, and they go great with some of our yellow or red onions too!

    Have you heard of the Chinese recipe – cabbage and bacon stir-fry? It’s a classic dish that families with children especially enjoy. If you’ve tried our bacon, you know trying this recipe out with our green cabbage is going to be a hit.

    Chinese Cabbage Bacon Stir-Fry Recipe by Oh My Food.

    If you delight in some oregano and vinegar, try the Salvadoran cabbage slaw – Curtido! It’s a lovely recipe with delicate handling of green and red cabbage that stay fresh for a few days as an amazing side. This recipe happens to not include red cabbage, but we suggest you include it to make a wonderful rainbow!

    Quick Curtido (Salvadoran Cabbage Slaw) by Sandra Valvassori

    Let us know if you try these recipes or your own recipes with baby green cabbage on our social media! Tell us what you think, we’d love to hear your feedback. Tag us in your stories if you’d like and we can highlight your creation.

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  • CSA 2026 SPRING WEEK 13

    From Our Farm

    Basil, Lemon

    Cabbage, Baby

    Onion, Sweet Red (Cured)

    Peppers, Sweet Habanero

    Potatoes, Kennebec

    From Our Partners

    Dandelion Greens – Tendwell Farm

    Fennel – Tendwell Farm

    Stonefruit Medley – Watsonia

    Tomatoes, Heirloom – Clem’s Organic Gardens

    Try out this great recipe we found around the web that feature items from your share:

    Fennel, Peach, and Pesto Salad

    Ingredients:

    2 medium fennel bulbs, sliced paper thin
    2 Persian cucumbers, very thinly sliced
    1/3 cup mixed basil and mint
    2 peaches, pitted and sliced
    1/4 cup crumbled feta cheese
    1 tablespoon extra-virgin olive oil, more for drizzling
    2 tablespoons toasted and crushed pistachios
    1 1/2 tablespoons fresh lemon juice, more for to taste
    1/2 teaspoon sea salt
    Scoops of pesto
    Freshly ground black pepper

    Instructions:

    1. In a medium bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt, and several grinds of black pepper.
    2. Arrange the fennel mixture on a platter along with the peaches, herbs, pistachios, feta, and scoops of pesto. Drizzle with olive oil and season to taste as desired.

    Adapted from: https://www.loveandlemons.com/summer-fennel-salad/

  • CSA 2026 SPRING WEEK 7

    From Our Farm

    Beans, Tricolor

    Green Baby Cabbage

    Dandelion Greens

    Onion, Sweet Red (Cured)

    Parsley

    Radishes, Purple Daikon

    Spring Mix

    Sweet Potatoes, Fingerling

    From Our Partners

    Blueberries – Blackwater Farms

    Try out these great recipes we found around the web that feature items from your share:

    Blueberry Cucumber Salsa

    Ingredients:

    • 1 cup fresh blueberries
    • 1 cup cucumber, finely diced (about 1/2 medium cucumber)
    • 1/4 cup red onion, finely chopped
    • 1 small jalapeño pepper, seeded and minced
    • 1/4 cup fresh cilantro, chopped
    • 1 tablespoon fresh lime juice
    • Zest of 1 lime
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper

    Instructions:

    1. Prepare the Blueberries: Rinse blueberries under cold water and pat dry with a clean towel. Halve or quarter any larger berries for uniform pieces.
    2. Combine Fresh Ingredients: In a medium mixing bowl, combine the prepared blueberries, diced cucumber, chopped red onion, minced jalapeño, and fresh cilantro.
    3. Season the Salsa: Add lime juice, lime zest, sea salt, and freshly ground black pepper to the bowl.
    4. Toss and Mix: Gently toss all ingredients together until evenly combined, being careful not to crush the blueberries.
    5. Rest the Salsa: Refrigerate for 10 to 15 minutes to allow the flavors to meld together before serving.
    6. Serve: Serve chilled with tortilla chips, or use as a fresh topping for grilled fish, chicken, or tacos.

    Adapted from: https://rusticrecipeblog.com/recipes/blueberry-cucumber-salsa

  • CSA 2026 WINTER WEEK 3

    From Our Farm

    Carrots, Sweet Baby

    Dandelion Greens

    Lettuce, Romaine

    Spring Mix

    Sugar Cane

    Sweet Potatoes, Yams, Fingerling

    Turmeric

    Cabbage, Green Baby

    From Our Partner Growers

    Beets – Urban Vegetable Project

    Try out these great recipes we found around the web that feature items from your share:

    Superfood Salad

    Ingredients:

    ½ cup cooked wild rice (prepared in advance)

    1 large sweet potato

    2 tablespoons olive oil, divided

    1 raw beet

    2 radishes

    ¼ cup shredded cucumber

    1/2 avocado

    2 tablespoons chopped cilantro

    1 handful spinach

    1 handful mixed greens

    1 lime

    1 tablespoon pepitas

    Instructions:

    Prepare the wild rice in advance, according to the package instructions.

      Preheat oven to 450°F.

      Dice 1 large sweet potato; place it in a bowl and mix with enough olive oil to coat, a sprinkle of kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper and place the potatoes onto the sheet; roast until tender, about 25 minutes.

      Peel and thinly slice the beet. Thinly slice 2 radishes. Peel and grate ¼ cup cucumber. Slice ½ avocado. Chop 2 tablespoons cilantro.

      To serve, place the salad greens and spinach in a bowl. Arrange small piles of each vegetable and the rice. Drizzle with the juice of 1 lime and 1 tablespoon olive oil. Top with sunflower seeds or pepitas.

      Recipe adapted from: https://www.acouplecooks.com/superfood-salad/