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.

Potato

Potato (Solanum tuberosum)

Potatoes are the fourth most important crop in the world (after rice, wheat, and maize). They were domesticated in Peru some 10,000 years ago, and were a staple of the Andean diet. These ancient Peruvians grew hundreds of varieties of potatoes-sweet, bitter, red, blue-which were baked, boiled, and even eaten for dessert. Now, in America, 65% of the potatoes we grow are used to make processed products-potato chips, French fries, hash browns, etc. Potatoes plus milk make a complete protein-which is why the crop has historically been so important to the world's poor. In America they are a leading source of vitamin C, and are also rich in potassium, niacin, iron, and B6.

Storage Tips:

You may find that you get too many potatoes to eat in one week - no problem. Just keep them in a paper bag, in a dry and cool (40 F) part of the house - the garage is good until it freezes at night, then the basement is usually good - away from the furnace.

Watermelon

Crimson Sweet

Watermelon (Citrullus lanatus)

Sunshine

Watermelons were originally domesticated in central and southern Africa where they served as an important water source in arid regions.  Watermelons are about 92% water and 6% sugar by weight.  They are rich in Vitamin C, beta carotene and red varieties contain lycopene.

We grow two different type of melons: Crimson Sweet (red) and Sunshine (yellow).  We pick our melons ripe so any melon that comes with your share is ready to eat.

Storage Tips:

• Melons will keep for a week or so if kept cool and uncut.

• Once cut open, melons should be eaten within a few days