"The time has come," the Walrus said, "To talk of many things: Of shoes—and ships—and sealing-wax— Of cabbages—and kings— And why the sea is boiling hot— And whether pigs have wings." From Lewis Carol's the Walrus and the Carpenter
Cabbage. It has been with us a really, really long time. It originated in the Mediterranean and has been cultivated for over 4,000 years. The Egyptians, Greeks and Romans were already enjoying the many varieties of cabbage. The Romans, in particular, were renowned for their vast culinary knowledge and helped popularize cabbage throughout Europe. In ancient greek mythology, the story goes that Zeus himself was struggling to explain two oracles that contradicted each other, began to sweat from the effort, and from a drop of his divine perspiration, a cabbage miraculously sprang up. Medieval folklore suggests that newlyweds were given cabbage soup the first day into their marriage to ensure that their love stayed strong. This historic vegetable was also ascribed to possessing magical powers that would do much for a woman's fertility.
Much of this has been lost on present day society. I have often shared with a certain air of confidence among the fairer members of our society, that I grow many heads of cabbage. Typically, that is met with, "well, you must work very hard at that" as they turn away slightly trying to catch the attention of someone...anyone... who can rescue them from further conversation on the subject.
But doubling down here. Cabbage, particularily Kosaro Red cabbage is actually incredibly nutrient dense. Not to be eaten raw, but lightly steamed, it is not only surprisingly delicious, but also contains many vitamins and minerals such as vitamin D and calcium that are critical to bone health. There are also in abundance other nutrients include vitamin K and magnesium and zinc. It is great for gut health and also ranking it among the noble list of super foods.
Now, aside from cabbage, this week we also have some very interesting varieties of eggplant show up in the field, along with tomatoes, hot peppers, carrots, kale, chard, beets and many other vegetables all of which have a story or two of their own. I could go on ...but perhaps that is enough for now. Typically the seat beside me at the pub is available if you are eager to learn more..lol
Enjoy!
~Michael
