Produce Briefs...
Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
Iceberg Lettuce
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Grower
Conehead cabbage, AKA Pointed, Hispi, and Hearted, scientific name Brassica oleracea of the Capitata group, is a biennial variety. It is an early maturing and hardy fresh market and canning cabbage. There are several varieties of Conehead cabbage, marketed within seed catalogs under names such as Duchy, Caraflex, Arrohead and Filderkraut. The latter variety the original heirloom Conehead cabbage variety.
Compared to common cabbage varieties, Conehead cabbage differentiates itself through its shape, texture and flavor. Conehead cabbage is indeed cone-shaped. Its leaves, with variations of pea green colorings, are thin, broad, deeply veined, tightly enveloped lengthwise and bluntly pointed. The flavor of Conehead cabbage is mild and remarkably sweet, void of that bold cruciferous flavor that is most reminiscent of cabbage. Conehead cabbage can reach up to a foot in length, six inches in diameter at its base and weigh up to 10 pounds.
Conehead cabbage is an excellent source of antioxidants and vitamin C.
Conehead cabbage is a quintessential shredding and sauerkraut type cabbage variety. It can be shredded easily by starting at its point end and grated like cheese. Conehead cabbage can also be substituted for Napa cabbage in Kimchi recipes. Essentially, it can replace any given cabbage in any recipe, it will just offer a sweeter flavor and more tender texture. It can be used to make coleslaw, added to fish tacos and lend texture to mixed green salads. Conehead cabbage pairs well with bright citrus flavors, vinegars and vinaigrettes, sausages, pork belly and shoulder, grilled, smoked and fried white fish, apples, melting cheeses and chiles.
Conehead cabbage is the preferred cabbage of German gardeners and cooks for making Winter batches of sauerkraut and it is also a common ingredient in Spaetzle, a unique noodle dish native to the Stuttgart region of Germany.
Conehead cabbage is an ancient cabbage variety native to Filder, Germany. It is known for its compact plants, thus allowing for it to be planted densely, a favorable trait when space is constricted. As Conehead cabbage was bred for colder regions of Europe, it naturally prefers a cool climate and Spring harvests.
Recipe Ideas
Recipes that include Conehead Cabbage. One
is easiest, three is harder.
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Current Facts
Conehead cabbage, AKA Pointed, Hispi, and Hearted, scientific name Brassica oleracea of the Capitata group, is a biennial variety. It is an early maturing and hardy fresh market and canning cabbage. There are several varieties of Conehead cabbage, marketed within seed catalogs under names such as Duchy, Caraflex, Arrohead and Filderkraut. The latter variety the original heirloom Conehead cabbage variety.
Description/Taste
Compared to common cabbage varieties, Conehead cabbage differentiates itself through its shape, texture and flavor. Conehead cabbage is indeed cone-shaped. Its leaves, with variations of pea green colorings, are thin, broad, deeply veined, tightly enveloped lengthwise and bluntly pointed. The flavor of Conehead cabbage is mild and remarkably sweet, void of that bold cruciferous flavor that is most reminiscent of cabbage. Conehead cabbage can reach up to a foot in length, six inches in diameter at its base and weigh up to 10 pounds.
Nutritional Value
Conehead cabbage is an excellent source of antioxidants and vitamin C.
Applications
Conehead cabbage is a quintessential shredding and sauerkraut type cabbage variety. It can be shredded easily by starting at its point end and grated like cheese. Conehead cabbage can also be substituted for Napa cabbage in Kimchi recipes. Essentially, it can replace any given cabbage in any recipe, it will just offer a sweeter flavor and more tender texture. It can be used to make coleslaw, added to fish tacos and lend texture to mixed green salads. Conehead cabbage pairs well with bright citrus flavors, vinegars and vinaigrettes, sausages, pork belly and shoulder, grilled, smoked and fried white fish, apples, melting cheeses and chiles.
Ethnic/Cultural Info
Conehead cabbage is the preferred cabbage of German gardeners and cooks for making Winter batches of sauerkraut and it is also a common ingredient in Spaetzle, a unique noodle dish native to the Stuttgart region of Germany.
Geography/History
Conehead cabbage is an ancient cabbage variety native to Filder, Germany. It is known for its compact plants, thus allowing for it to be planted densely, a favorable trait when space is constricted. As Conehead cabbage was bred for colder regions of Europe, it naturally prefers a cool climate and Spring harvests.
Recipe Ideas
Recipes that include Conehead Cabbage. One
is easiest, three is harder.| Mixed Greens |
|
Spicy Arrowhead Cabbage Slaw |
| Archana Cooks |
|
Cabbage Pallya with Bell Pepper and Peas |
