Farms

Adaptations
19.525757
-155.923558
79-7500 Mamalahoa HwyKealakekuaHawai'i 808-324-6600Website
Hester Farms
PahalaHawai'i
Honopua Farm
20.0390812
-155.7134009
WaimeaHawai'i
HSN Farm
MililaniOahu
Kupa‘a Organic Farms
20.7278194
-156.30812170000002
P.O. Box 569KulaMaui(808) 876-0678Website
Pit Farms
WahiawaOahu
Theng's Farm
WaimanaloOahu
Vilath Farm
MililaniOahu

Markets

Volcano Farmers' Market
19.434279
-155.22986200000003
19-4030 Wright RoadVolcanoHawai'iWebsite
Waimea Mid-week Farmer's Market
20.8349126
-156.3455067
Pukalani StreetKamuelaHawai'i(808) 775-9549
Kailua Farmers' Market
21.3930281
-157.7496761
609 Kailua Road(Parking lot near Long's and Pier 1)KailuaOahu(808) 848-2074Website
KCC Saturday Farmers Market
21.2709554
-157.79941889999998
4303 Diamond Head RdHonoluluOahu(808) 848-2074Website
Mililani Farmers' Market
21.453088
-158.0091749
Mililani High School95-1200 Meheula ParkwayMililaniOahu(808) 848-2074Website
Upcountry Farmers Market
20.8525374
-156.32002339999997
Kulamalu Town Center55 Kiopaa StreetPukalani/KulaMauiWebsite
Honolulu Farmers' Market
21.299434
-157.85037799999998
Neil Blaisdell Center777 Ward AvenueHonoluluOahu(808) 848-2074Website
KCC @ Night Farmers' Market
21.2683476
-157.79908820000003
Kapiolani Community College4303 Diamond Head RoadHonoluluOahu(808) 848-2074Website

Cabbage

 

The cabbage is a vegetable grown for its densely leaved heads. It is part of the cole family of vegetables that also include broccoli and brussels sprouts. Wild ancestors of the cabbage were originally found in Britain and continental Europe.  Hundreds of varieties are being cultivated, ranging in size (1-8 pounds a head) and color (white, green, red/purple).

The vibrant red color of red cabbage is due to a concentration of anthocyanin polyphenols, protective phytonutrients.

Cabbage is a good source of vitamin C, beta-carotene, and fiber.  Being part of the cruciferous family, it is also high in similar anti-oxidant phytonutrients.

 

Prepping & Eating Tips

– Always wash cabbage well before eating.  Some peel off the outer leaves and compost.

– Use a stainless steel knife to cut cabbage as phytonutrients in the cabbage react with carbon steel, turning the leaves black.

– Cut cabbage and let sit 5 minutes before cooking to allow nutrient content to heighten (myrosinase enzymes in vegetables often do this).

– Cabbage can be eaten raw in salads, short steamed, stir fried, braised, roasted, in soups and as a wrapper like in Stuffed Cabbage or Lions Head recipes.

– Cabbage is good for pickling and so then has a long history of being preserved – sauerkraut, kimchee, tsukemono.

 

Selecting & Storing Tips

Look for heads that are dense with shiny, nicely colored leaves free of damage and cracks. Signs of damage to outer leaves may be indication of worm damage or internal decay. Avoid buying cut cabbage, either halved or shredded – once cabbage is cut it rapidly loses vitamin C content.

Store whole head in a plastic bag in the veggie bin or crisper of refrigerator. Red or green cabbage can keep up to 2 weeks, Savoy cabbage will keep for only about 1 week.

If you need to store cut head of cabbage, wrap it tightly with plastic wrap and refrigerate, use it within a couple of days.

 

Morsel of History

Saurkraut was often used by Dutch sailors to prevent scurvy during long maritime voyages.

 

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