Crispy Napa Cabbage lasts a long time, and you may be able to find some at your farmers’ market late in the season.
When I pulled myself out of the house last Saturday morning to go to the Santa Fe Farmers’ Market, it wasn’t easy. I try to take it slow on the weekend and driving into town wasn’t high on my list. But the thought of fresh food for the week pulled me in, especially when I remembered the sweetness of my last market carrots. I also had a hankering for more fresh salad greens. I threw a cooler into the car and arrived at market kind of late at 11 am.
Even in mid-December, there was still a fair amount of food to choose from, and I found my carrots and a big, beautiful oyster mushroom. But as I quickly perused the market for salad greens, I realized I was a tiny bit too late. That brought me back to Green Tractor Farm’s delicious Napa cabbage. I grabbed two bunches and knew I had my greens covered.
If you’re new to Napa cabbage, give it a try! The wide crispy leaves are similar in shape and texture to romaine, while the white “stalky” part is reminiscent of cabbage with a slightly bitter flavor. Overall, it is sweeter and more tender than regular green cabbage and it and holds up well with dressing in a salad. You can also put it in soups, use it in a wrap, or add it to a stir-fry. Plus, cabbage enjoys cool weather, it still might be around for a while at your local farmers’ market.
On Sunday, the Napa cabbage became a big Asian chicken salad. Today, for lunch, it was the bed for a quickly grilled piece of salmon. There’s still a small bunch in the fridge, and while I don’t yet know what its next incarnation will be, I do know Nappa cabbage is on my regular market list. When produce is this fresh, its beauty and lifeforce are almost indescribable. Thank you, Mary, Tom, and the family of Green Tractor Farm. I’ll be back soon!
