NEW YORK GROWN FOOD GUIDE cabbage · Cabbage is full of nutrients that support everything from...

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F NYSFARM TO INSTITUTION

NEW YORK STATE

NEW YORK GROWN FOOD GUIDE

cabbage

ii NEW YORK GROWN FOOD GUIDE: CABBAGE

New York is well known for its maple syrup, its dairy products, its apples, and its farm-based beverages, but the cabbage industry here is huge and it sometimes doesn’t get nearly the recognition it deserves. As a grower, cabbage is one of my favorite vegetables to grow. The value-added products that are produced by New York cabbages can be seen on tables across the globe throughout the year.

RICHARD A. BALL Commissioner New York State Department of Agriculture and Markets1

Cabbage is full of nutrients that support everything from better eye health to the prevention of cancer. Our farmers have done a wonderful job of producing some of our nation’s best cabbage. I encourage everyone to reap the benefits of this leafy green and incorporate some New York cabbage into your next meal.

HOWARD A. ZUCKER, M.D., J.D. Commissioner New York State Department of Health2

NEW YORK GROWN FOOD GUIDE: CABBAGE 1

Introduction

Cabbage—a perfect match boiled with corned beef, the obvious choice as coleslaw for a BBQ plate. This cruciferous vegetable can be overlooked given its relegated role as a sidekick side dish. Cabbage is always the bridesmaid, never the bride. However, cabbage has an impressive lineup of star qualities that can, and should, put this humble vegetable front and center. Its year-round accessibility, versatility in preparation, notable nutritional value, and excellent storage qualities make it an easy choice for institutions purchasing local New York grown produce.

New York Grown Food Guides offer information and resources to support institutions in identifying, sourcing, and procuring local foods from the state. The Guides, along with the Farm to Institution New York State Local Food Buyer Learning Center toolkits, equip food service and procurement staff with education and training to incorporate local products into meals to improve the health of New Yorkers and local economies statewide.

Farm to Institution New

York State (FINYS),

pronounced “finesse,” is

a collaborative initiative

led by American

Farmland Trust working

to strengthen the

economic security of

farmers and the health

of New Yorkers by

empowering institutions

to spend at least 25%

of their food budget

on foods grown in New

York. Learn more at

www.finys.org.

2 NEW YORK GROWN FOOD GUIDE: CABBAGE

Crunch on This: Cabbage Facts

Cabbage belongs to

the Cruciferae family

of vegetables, along

with broccoli, collards,

kale and Brussels

sprouts. Three major

types include Brassica

oleracea (green and

red) and Savoy. The two

most common types of

Chinese cabbage are

Bok Choy and Napa

cabbage.

New York is one of the largest producers of cabbage (second only to California) with 10,000+ acres harvested.3

New York produces 14.7% of the United States’ total production of cabbage, totaling 3,445,000 units.4

Cooler climates, such as New York’s Finger Lakes and Western regions, lead to an ideal environment for cabbage production.

Of the 100 varieties of cabbage grown throughout the world, more than 30 varieties are harvested in New York. Cabbage is one of the oldest vegetables in existence and continues to be a dietary staple throughout the world.5

Cabbage is a cruciferous vegetable that is rich in phytochemicals, which help boost the immune system and lower the risk of heart disease and certain types of cancer.

While low in calories and consisting of roughly 90% water, cabbage is a nutritional powerhouse that is an excellent source of manganese, vitamin B6, and folate; and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein, and magnesium.6

Vitamin COne cup of shredded raw cabbage contains 190% of the recommended daily amount of vitamin C. Red cabbage has more vitamin C than green or savoy cabbage.

Vitamin KCabbage is an excellent source of vitamin K. One cup (150 grams) of shredded, boiled cabbage contains 91% of the recommended daily amount of vitamin K.

Fat & Fiber Cabbage has virtually no fat. One cup of shredded raw cabbage contains 50 calories and 5 grams of dietary fiber.

Phytochemicals Cabbage and its relatives (broccoli, cauliflower, Brussels sprouts) are rich sources of phytochemicals, naturally-occurring plant chemicals that may protect people against some forms of cancer.


S AV O Y

Dark green to yellowish in color, distinct veins and crinkled leaves

R E D

Red to purple in color

Availability, Pack Sizes, Varieties, Grading and Quality Characteristics

Cabbage is available nearly year-round—11 months out of the year! It is harvested in summer to fall, sold fresh-cut until December, then available from cold storage until May or June. Specifically, it’s harvested twice in New York. The early summer harvest yields tender cabbages perfect for slaws and salads. The second fall harvest yields tight, dense cabbage heads that have an excellent storage life.

The selection and procurement of quality cabbage depends on a variety of factors, including knowledge of pack sizes, cabbage varieties, and how to determine quality characteristics for each variety. The information below identifies common varieties of cabbage, as well as selection criteria and storage best practices.

COMMON VARIETIES

G R E E N

Light to dark

green in color

QUALITY CHARACTERISTICS

When selecting cabbage, look for:

Solid, firm, clean, and heavy heads Napa cabbage heads will be lighter and softer with more air between leaves Heads that are not withered, puffy, or burst Cabbage should be free from soft rot, seed stems, discoloration/browning, and damage caused

by insects or machines Stems should be cleanly cut so that they do not extend more than one-half inch beyond the

point of attachment of the outermost leaves 3-4 wrapper leaves covering each head

GRADES

U.S. No. 1 U.S. Commercial


PACKAGING REQUIREMENTS FOR CABBAGE

G R E E N A N D R E D S AV O Y N A PA2,000 lb bulk bins 40 lb 13⁄4 bushel crates 80 to 85 lb crates

1,000 lb bulk bins 45 to 54 lb crates

50 to 60 lb flat crates 50 to 53 lb carton

50 lb 1 3⁄4 bushel crates/cartons/bags

45 lb cartons

40 lb cartons/bags

Boyette, M., Sanders, D.C., and Rutledge, G.A. 1996. Packaging Requirements for Fresh Fruits and Vegetables AG-414-08. North Carolina State Extension. https://content.ces.ncsu.edu/packaging-requirements-for-fresh-fruits-and-vegetables

PACK SIZES

I T E M PA C KCabbage, Green 10 pounds/3–4 count

Cabbage, Green 50 pounds/24 count

Cabbage, Red 45 pounds/17–22 count

Cabbage, Savoy 45 pounds/17–20 count

STORAGE

Cabbage can be stored for up to 5 months Ideal temperature held at 32°F Ideal humidity at 98% Leave outer wrapper leaves intact to ensure protection of inner leaves and retention of moisture Do not wash cabbage before storing and until ready to use Wrap partially used heads tightly in fridge Minimize bruising or damaging of heads to retain intact cells and retain vitamin C content

“From Asparagus to Zucchini” by Madison Area Community Supported Agriculture Coalition, CCF staff. https://cedarcirclefarm.org/tips/entry/cabbage-using-storing


Distributors: New York Regional and Specialty

Below you will find information to obtain local produce, including New York cabbage. Distributor contact information is subject to change, and we encourage you to reach out to vendors directly to confirm availability and ordering procedures.

CABBAGE SOURCES

FULL SERVICE (BROADLINE) DISTRIBUTORS

Sysco Syracuse https://sysco.com/Contact/Contact/Our-Locations/Syracuse 315-672-7000 or 800-736-6000

Sysco Albany https://sysco.com/Contact/Contact/Our-Locations/Albany 518-877-3200

US Foods https://www.usfoods.com/locations.html#filterSimpleTags=us-foods:states/ny

Ginsberg Foods Inc. https://ginsbergs.com/ 518-828-4004 or 800-999-6006

Latina Boulevard Foods https://www.latinaboulevardfoods.com/ 716-656-8400

Thurston Foods https://www.thurstonfoods.com/ 1-800-982-2227

Carlo Masi Sons and Daughters http://www.carlomasiandsons.net/ 315-797-7303 or 1-800-908-6516

Renzi Foodservice http://www.renzifoodservice.com / 315-788-5610 or 1-800-633-4311

Maplevale Farms http://www.maplevalefarms.com/ 716-355-4357 or 1-800-632-6328

USDA GAP AND GHP CERTIFIED FARMS

https://apps.ams.usda.gov/GAPGHP/reportG05.aspx


NEW YORK STATE GROWN & CERTIFIED PRODUCERS

B U S I N E S S A D D R E S S P H O N E U R LAmos Zittel & Sons, Inc. 3275 Webster Rd.

Eden, NY 14057716-649-6347 www.zittels.com

Black Horse Farms, Inc. 155 Fountain Flats Rd. Coxsackie, NY 12051

518-731-8776 www.blackhorsefarms.com

CY Farms 6465 Transit Rd. Elba, NY 14416

585-548-2552 www.cyfarms.com

Emmi & Sons, Inc. 1482 West Genesee Rd. Baldwinsville, NY 13027

315-635-3987 www.emmifarms.com

Kirby’s Farm Market 9739 Ridge Rd. West, Brockport, NY 14420

585-589-9219 www.kirbysfm.com

Lagoner Farms 6954 Tuckahoe Rd. Williamson, NY 14589

585-319-0993 www.lagonerfarms.com

Lynn-Ette & Sons, Inc. 1512 Kent Rd. Kent, NY 14477

585-682-4435 www.lynnettefarms.com

Pedersen Farms 1798 County Road 4 Seneca Castle, NY 14547

315-781-0482 www.pedersenfarms.com

Piedimonte Farms 88 Cadbury Way Holley, NY 14470

585-509-9923 www.piedimontefarm.com

Robert O. Davenport & Sons

2100 Hurley Mountain Rd. Kingston, NY 12401

845-389-3800 www.rondoutvalleygrowers.org

Robinson Farms 3681 North Ridge Rd. Lockport, NY 14094

716-622-0458

Russell Farms 2206 Hess Rd. Appleton, NY 14008

716-778-8231

Shaul Farms, Inc. 3436 State Route 30 Fultonham, NY 12071

518-827-5750 www.shaulfarms.com

Brightly Farms LLC 1765 Redman Rd Hamlin, NY 14464

585-964-8756 www.brightlyfarms.com

Eden Valley Growers 7502 N. Gowanda State Rd. Eden, NY 14057

716-992-9721 www. edenvalleygrowers.com

Juliano Farm Market & Greenhouses & Bakery

2365 State Rt 5 Utica, NY 13502

315-723-0022 www.facebook.com/ JulianoFarmsLLC

A program of the New York State Department of Agriculture and Markets, the New York State Grown & Certified seal indicates that the farms your products come from have been inspected for safe food handling and environmental stewardship. The label lets you know your food was grown right, right here in New York State. Buying New York State Grown & Certified products not only

supports local farms, it supports local jobs and local economies. For more information: www.certified.ny.gov

https://certified.ny.gov/wheretobuy


Preparation Suggestions and Recipes PREPARATION IDEAS

Shred cabbage finely for tossing raw into salads. Boiling and overcooking cabbage releases a sulphuric odor that can be off-putting to diners.

Lightly steam or sauté cabbage for best results. Steam cabbage wedges, top with butter, salt and pepper, and grated cheese. For a sweet and

savory version, omit cheese and drizzle with honey. Make a version of the traditional Irish “bubble-and-squeak”: sauté cabbage shreds with onion

and combine with mashed potatoes. Combine cabbage into slaws, soups, tacos, stir-frys, and salads. Make “quick” sweet and sour refrigerator pickled cabbage (curtido) as a side dish to BBQ meats,

burgers, tacos, or pupusas.

Dutch Red Cabbage with ApplesCOOKING TIME: 30 min

SERVING: 2⁄3 cup

YIELD: 12 servings, 3 lbs (2 qts.)

INGREDIENTS

Vegetable oil, 1 Tbsp.

Onion, yellow, thinly sliced, 1 3⁄4 c. (7 oz.)

Cabbage, red, core removed, sliced 1⁄4 inch, 3 quarts (29 oz.)

Cider vinegar, 1⁄4 c.

Sugar, white, 1⁄4 c.

Apples, fresh, skin-on, sliced 1⁄4 inch, 13 oz.

Salt, 1⁄4 tsp

Cinnamon, ground, 1⁄4 tsp

Cloves, ground, 1 pinch

DIRECTIONS

1. Heat a large stock pot, steam jacket kettle, or tilt skillet over medium heat. Add the vegetable oil and sliced onions. Cook, stirring until softened (around 3 minutes).

2. Add sliced red cabbage. Stir into the onions and continue to cook, covered for approximately 3 minutes.

3. Add cider vinegar, sugar, and sliced apples. Stir apples into the cabbage. Cover and cook for approximately 15 minutes (stir every 5 minutes).

4. Stir in salt, cinnamon, and cloves. Continue to cook until cabbage and apples are tender yet still retain their shape.

1 SERVING PROVIDES

CACFP: 1/2 cup Vegetable, 1/4 cup Fruit NSLP: 1/2 cup Other Vegetable, 1/4 cup Fruit SFSP: 1/2 cup Vegetable, 1/4 cup Fruit

Recipe provided courtesy of Oregon Harvest for Schools (funded by USDA’s Supplemental Nutrition Assistance Program—SNAP).


Didi’s Healthy Ginger SlawSERVING: 1⁄2 cup

YIELD: 100 servings (K–5), 50 cups

INGREDIENTS

Carrots, peeled and grated (or small dice in buffalo chopper), 6 large (1 lb.)

Cabbage, red, sliced thin (or chopped in buffalo chopper), 2 medium heads (3 3⁄4 lbs.)

Cabbage, green, sliced thin (or chopped in buffalo chopper), 2 medium heads (4 lbs.)

Onions, red, sliced very thin, 2 medium (1⁄2 lb.)

Sugar, white, 3⁄4 cup

Vinegar, white, 3 2⁄3 cups

Vegetable oil, 3⁄4 cup

Ginger, fresh, minced, 2⁄3 cup

Garlic, minced, 3 tbsp.

Salt, 1 1⁄2 Tbsp.Pepper, ground, 1 1⁄2 Tbsp.

DIRECTIONS

1. In a large bowl, toss together the carrots, cabbage, and onions. Mix well.

2. Make dressing by combining the sugar, vinegar, oil, ginger, garlic, salt, and pepper in a bowl.

The slaw is best if made right before service, but if made the day ahead, don’t add the salt until ready to serve. Also, just before serving, it is important to toss and taste for seasoning. Recipe provided courtesy of Project Bread’s “Let’s Cook: Healthy School Meals Cookbook.”

This recipe is kid-proof. I’ve given this to hundreds of kids without a hitch. Don’t skimp on the ginger—that is the secret to its success. Try this with any sandwich or wrap, even tacos.

CHEF DIDI Project Bread’s Cookbook Consultant


Polish Golumpki Soup

COOKING TIME: 30–45 min

SERVING: 1⁄2 cup

YIELD: 50 servings

INGREDIENTS

Olive oil, 10 Tbsp.

Beef, ground, 10 lbs.

Garlic, minced, 10 cloves

Onion, yellow, diced, 5 each

Cabbage, green, shredded, 2 heads

Tomatoes, crushed, 200 fl oz. (2 10-lb cans)

Beef stock, 10 cups

Water, 25 cups (6.25 quarts)

Rice, white, 5 cups

Basil, dried, 4 Tbsp

Worcestershire sauce, 1⁄4 cup

Pepper, cayenne, 1 1⁄2 tsp

Pepper, black, and salt to taste

DIRECTIONS

1. Heat olive oil. Add beef and cook until browned.2. Add garlic, onions, salt, pepper, cayenne pepper, basil,

Worcestershire sauce. Stir until combined.3. Add cabbage and tomatoes, stir until wilted.4. Add stock, water, and rice. Stir until combined.5. Bring to a boil, and then lower to a simmer.6. Cover and cook 30 to 45 minutes until cabbage is tender.

Recipe provided courtesy of FoodCorps Massachusetts and Massachusetts Farm to School’s “Serving Up Tradition: A Guide for School Food in Culturally Diverse Communities.”

Rainbow Salad with Lemony DressingSERVING: 1⁄2 cup

YIELD: 18 servings

INGREDIENTS

Cabbage, red, shredded, 1 cup

Cabbage, green, shredded, 1 cup

Carrots, shredded, 1 cup

Beets, red, shredded, 1 cup

Beets, yellow, shredded, 1 cup

Greens, kale or collards, 8 cups

Apples, red, 2 each (3˝ diameter)

Lemon-Honey dressing, 18 servings

LEMON-HONEY DRESSING

Extra virgin olive oil, 3⁄4 cup

Lemon juice, 6 Tbsp

Honey, 2 Tbsp

Pepper, black, to taste

Salt, 1⁄8 tsp

This colorful salad is a school favorite, and it is versatile and can be made in batches. Using a Robot Coupe with the julienne attachment would save a lot of time and labor depending on serving size. Choosing processed products (shredded cabbage and match-stick carrots) can also shave off preparation time.

DIRECTIONS

1. Whisk to combine all dressing ingredients.2. Cut apples into matchsticks, cover with 2 ounces of lemon juice.3. Toss vegetables together. Drain lemon juice from apples and add

to vegetable mixture.4. Toss vegetables and apples with lemon-honey dressing.

Recipe provided courtesy of Monroe Public Schools and Washington State Department of Agriculture Farm to School Program.



Case Study: Cabbage in the Classroom

For Newcomb Central School’s January Harvest of the Month feature on cabbage, Food Service Director Dave Hughes collaborated with Meghan Brooks of Cornell Cooperative Extension of Essex County to bring cabbage into the classroom with a lesson on the production process behind sauerkraut. Cabbage was procured from Juniper Hill Farm, shredded at the Hub on the Hill, and then brought into the seventh and eighth grade science classroom. Meghan’s lesson was designed to incorporate a scientific understanding into the food students were going to be eating, with the goal of increasing the likelihood that students will taste the sauerkraut when it is served in their school lunch. When talking about the sauerkraut curriculum, Meghan says, “I wanted to show the students the science behind fermentation. ‘This is what happens, this is how a simple vegetable can turn into a vegetable full of probiotic goodness that’s good for you in all these different ways,’ making it a little more tangible for students.”

Meghan’s lesson covered fermentation, how the process works, the history of the method, and what fermented products other than sauerkraut students might be seeing and eating regularly. Students then put all their new science into practice by making sauerkraut together, which was then brought back to the Hub on the Hill for monitoring during the fermentation time. Once ready, Meghan will bring the sauerkraut back to Newcomb Central School for a tasting and sensory analysis – incorporating the entire process into curriculum. Both Meghan and Dave cite their shared enthusiasm for farm to school, existing working relationship, cooperation from teachers at Newcomb, and the resources made available by local farms and the Hub on the Hill as the main contributing factors for successfully bringing farm to school into the classroom.

Sample Curricula NYSDAM Classroom

Lessons, “Ravage Cabbage”: https://www.agriculture.ny.gov/f2s/documents/Classroom_Lessons_TC_8_2009.pdf

Oregon Harvest for Schools Classroom Connections:

• Early Childhood and Lower Elementary: Dyeing with Red Cabbage

• Upper Elementary: More Dyeing with Red Cabbage

• Middle School: Cabbage Juice Indicator

• High School: Eat Your Phytochemical Colors https://www.oregon.gov/ode/students-and-family/childnutrition/F2S/Documents/Cabbage_2_cc.pdf


Cabbage Resources CABBAGE IN THE COMMUNITY

SNAP-Ed cabbage info: https://snaped.fns.usda.gov/seasonal-produce-guide/cabbage Buffalo Farm to School resources, including cabbage infographics, trivia, and recipes:

http://www.buffalofarmtoschool.org/

FARM TO INSTITUTION RESOURCES

New York Department of Agriculture and Markets New York State Grown & Certified: https://certified.ny.gov/wheretobuy Farm to School: https://www.agriculture.ny.gov/f2s/ Farmers Markets: https://www.agriculture.ny.gov/AP/farmers_markets.html GAP or GHP Certified Farms: https://apps.ams.usda.gov/GAPGHP/reportG05.aspx Harvest of the Month resources: https://www.agriculture.ny.gov/f2s/resources.html

New York State Department of Education Farm to School: http://www.cn.nysed.gov/farmtoschool

Cornell Cooperative Extension Harvest New York: https://harvestny.cce.cornell.edu/Local and Regional Food Systems at Cornell: http://localfood.cornell.edu/Cornell Cooperative Extension Vegetable Program: https://cvp.cce.cornell.edu/New York State Farm to School Work Group: nyfarmtoschool.com New York Farm Bureau: https://www.nyfb.org/resources Northeast Organic Farming Association: https://nofa.org/Natural Resources Conservation Service: https://offices.sc.egov.usda.gov/locator/app?state=NYCenter for Agricultural Development & Entrepreneurship: http://www.cadefarms.org/

REGIONAL RESOURCES

Adirondack North Country Association: https://www.adirondack.org/Adirondack Farm to School Initiative: https://edibleschoolyard.org/program/adirondack-farm-

school-initiativeCornell Cooperative Extension Erie County Farm to School:

http://erie.cce.cornell.edu/agriculture/farm-to-schoolFood & Health Network of South Central New York:

https://foodandhealthnetwork.org/farm-to-school/Capital Roots: https://www.capitalroots.org/

FOOD HUBS & AGGREGATORS

Capital Roots: https://www.capitalroots.org/programs/virtual-veggie-mobile/ Catskills Food Hub: https://www.catskillsfoodhub.orgCorbin Hill Food Project: https://corbinhill-foodproject.org/Farm Fresh: http://www.farmfreshny.com/local-produce.htmlField Goods: https://www.field-goods.com/GrowNYC’s Greenmarket Co: http://www.greenmarketco.org Headwater Food Hub: https://www.headwaterfoodhub.com Jerry Shulman Produce: http://www.shulmanproduce.com/North Star Food Hub: http://www.northstarfoodhub.com/The Farm Bridge: https://thefarmbridge.com The Hub on the Hill: https://www.thehubonthehill.org Upstate Growers and Packers: https://www.unygap.com/

ENDNOTES

1 https://www.nasda.org/news/new-york-agriculture-commissioner-highlights-the-cabbage-industry-as-one-of-the-unsung-heroes-of New York: Agriculture Commissioner Highlights the Cabbage Industry as One of the Unsung Heroes of New York Agriculture Press Release—05/04/2015, National Association of State Departments of Agriculture

2 https://www.nasda.org/news/new-york-agriculture-commissioner-highlights-the-cabbage-industry-as-one-of-the-unsung-heroes-of New York: Agriculture Commissioner Highlights the Cabbage Industry as One of the Unsung Heroes of New York Agriculture Press Release—05/04/2015, National Association of State Departments of Agriculture

3 U.S. Department of Agriculture (USDA)’s National Agriculture Statistics Services (NASS) Vegetables Annual Summary March 21, 2019

4 2017–2018 New York Agricultural Statistics Annual Bulletin. https://www.nass.usda.gov/Statistics_by_State/New_York/Publications/Annual_Statistical_Bulletin/2018/2017-2018%20NY%20Annual%20Bulletin.pdf

5 http://www.wafarmtoschool.org/ToolKit/15/cabbage/Facts

6 http://www.wafarmtoschool.org/ToolKit/15/cabbage/Facts https://cedarcirclefarm.org/tips/entry/cabbage-all-about-it


PMS P 30-7 CCMYK 0, 60, 87, 0RGB 244, 129, 56

PMS P 30-16 CCMYK 0, 69, 100, 14RGB 213, 100, 28

PMS P 141-7 CCMYK 87, 0, 81, 42RGB 0, 116, 69

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