Cabbage

Cabbage (Brassica oleracea var. capitata)

Cabbages are the great-grandparent of cauliflower, kale, broccoli, collards, and Brussels sprouts. The wild cabbage purportedly grew along the Mediterranean in ancient times, but was also mentioned in China by Confucius (d. 497 B.C.). Cabbage contains fiber, reduces cholesterol, and contains vitamins A,C, calcium, potassium, and magnesium.

Storage Tips:

• Refrigerate cabbage in hydrator drawer. A plastic bag will help retain moisture but it is not necessary. Do not remove outer leaves before storage.

• Properly stored, cabbage can last three weeks to two months in the refrigerator. It can last much longer in optimum root cellar conditions.

Kale

  
Kale is the most ancient and among the earliest cultivated member of the cabbage family. It was a favorite vegetable in ancient Rome and has remained a particularly popular vegetable in Scotland and Ireland. Nutritionally, kale is vastly superior to most vegetables. It is very rich in vitamins A and C, and calcium. B vitamins and other minerals are also in excellent supply. Kale also has the highest protein content of all of the cultivated vegetables.

Toscano Kale

Green "curly" Kale

Storage Tips:

• Wrap kale in damp towel or place in plastic bag and keep in the hydrator drawer of the refrigerator.

• Kale is best used fresh but will keep for 2-4 days if kept moist and refrigerated.

• For long-term storage, kale can be frozen. Wash, de-stem, and blanch leaves for 2 minutes. Rinse in ice-cold water and pack into zip-lock bag or airtight container. Freeze.

Peppers, Sweet

Shishito PEppers

Italia Peppers

Sweet Peppers (Capsicum annuum)

Red, yellow, purple, orange, green, and black. Pimento, cubanelle, bell, banana, and mango. Peppers come in so many shapes and sizes that it's hard to keep track of them all. And, did you know-that all bell peppers are green at first, and we often pick and enjoy these "unripe" fruit. If left on their plants, peppers ripen into their different colors. Though sweet peppers originally hailed from the Americas, they are very important exports of the Netherlands and Hungary as well. Sweet peppers are a good source of vitamin C, and those that turn red are also high in beta carotene.

Storage Tips:

• Refrigerate peppers in hydrator drawer unwashed for 1-2 weeks
  
  

• Freezing sweet peppers is as easy as cleaning them, dicing them, and putting them in the freezer.

Tomatillo

Tomatillo (Physalis Ixocarpa)



Tomatillos are native to Central and South America, where they have been cultivated for centuries--even before the first tomatoes! Tomatillos, or 'husk tomatoes' as they're sometimes called, are important vegetables in authentic Mexican cuisine. Tomatillos are ready to harvest when they have filled out their papery shell--or just after they've fallen.

Storage Tips:

• Store at room temperature, with husks on, for up to 2 weeks.

• For longer storage, refrigerate in husks-but not in a plastic bag.