Producing a rich, golden-yellow flesh with excellent texture, Butternut squash is one of the most popular varieties of hard winter squash. Butternuts are a smooth, long-necked bowling pin- or bell-shaped squash, encased with a pinkish-tan, hard rind.
Heirloom Organic White Kokuho Rose Rice
Red Savoy Deadon Cabbage
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|Weiser Family Farms||Homepage|
The large, round heads of Red Deadon Savoy cabbage can grow between 15 and 25 centimeters in diameter, its outer leaves stretching sometimes two and three times that size. The crinkled leaves are a deep green with purple veins and edges with the occasional dusting of grey. The densely-packed “head” or “heart” can weigh from 3 to 5 pounds at maturity. While the outer leaves of Red Deadon Savoy cabbage are dark and magenta, the inner leaves are a bright pale green and are tender yet crisp. The colors of this winter cabbage variety will intensify following a frost. Red Deadon Savoy cabbage has a sweet, mild flavor, that is also made better after an exposure to frost.
Red Savoy Deadon cabbage is available late fall through early spring.
Red Deadon Savoy cabbage is a cold hardy winter hybrid, classified as Brassica oleracea var. capitata (or var. sabauda). The magenta-hued cabbage is a “January King” type known for its large, boldly colored, crinkly outer leaves and longer growing season. Red Deadon Savoy cabbage will withstand temperatures down to 10 degrees Fahrenheit, even blanketed with snow, which can provide both a winter and a spring harvest. The showy vegetable is sometimes planted as an ornamental in garden borders and is sometimes included in fresh flower bouquets.
Red Deadon Savoy cabbage, like other cabbage varieties, is a good source of vitamins C, E and K, as well as B-complex vitamins. It is rich in dietary fiber and has antioxidant properties thanks to the deep purple pigments than contain anthocyanin. Cabbage is also helpful as a digestive aid.
Red Deadon Savoy cabbage can be eaten raw, shredded or finely sliced in salads and slaws. It can also be lightly sautéed to bring out its inherent sweetness. The tender outer leaves are pliable and can be used as a wrapper for sandwiches. The crisp, inner leaves sauté quickly and when paired with garlic and scallions, the sautéed Deadon Savoy cabbage makes an easy side dish. Use the purple-veined cabbage in place of any other variety in recipes for stuffed cabbage, stir-fry, or a spicy cabbage with pork. Savoy cabbage varieties can be braised or added to soups and curries. Red Deadon Savoy cabbage stores very well and can be kept in the crisper drawer of the refrigerator for up to two months if properly stored. Cabbage will store best if kept unwashed until use, there is minimal handling and the outer leaves remain intact.
Savoy cabbage likely originated in the Savoy region in Europe, which was located in the south of France, along the northern Italian border just off the coast of the Mediterranean. The first record of Brassica oleracea var. sabauda is from the early 1500s. Cabbage has been a staple part of the European diet for centuries.
Deadon Savoy cabbage is a January King type, which is sometimes classified as Brassica oleracea var. bullata. It originated in England around 1885 and was introduced as a semi-savoy variety. Many other cultivars have been developed since. The Deadon variety is recommended for Community Supported Agriculture farms as a winter vegetable. Red Deadon Savoy cabbage has a longer growing season than many other savoy types, and is better after a period of cold temperatures. This large, showy variety of savoy cabbage can be found in home gardens and at some farmer’s markets.
Recipes that include Red Savoy Deadon Cabbage. One is easiest, three is harder.
|Proud Italian Cook||Stuffed Cabbage with Basil White Wine Cream Sauce|
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