Small share: spaghetti squash, red cabbage, salad turnips or kohl rabi, Boson Bibb lettuce or kale, broccoli or cauliflower, garlic, Asian pears, Stayman apples, cilantro
Large share: spaghetti squash, red cabbage, salad turnips or kohl rabi, Boson Bibb lettuce or kale, broccoli or cauliflower, garlic, Asian pears, Stayman apples, cilantro, peppers, escarole or brussels, dandelion or sweet potatoes, thyme or rosemary
Fruit only: persimmons, Asian pears, Bartlett pears, golden delicious apples
Red cabbage has thick, crisp leaves. Its color will run into other ingredients when cooked.
To store: Place dry, unwashed cabbage heads in the refrigerator, preferably in the vegetable bin. Store for up to 3 months!
To prep: Rinse the cabbage under cold water before use. Cut cabbage head first into quarters, then diagonally across the wedge. Be sure to remove the stem end and triangular core near the base.
To use: Red cabbage has a sharper flavor and coarser texture so it needs to be cooked longer. It’s great in a salad.
To freeze: Rinse cabbage and shred it. Cook in boiling pot of water for 1 minute, then douse in ice water to stop the cooking process. Drain the cabbage and dry as much as possible. Place in Ziploc freezer bag and remove as much air as possible. Put in freezer.