The coastland times. [volume] (Mnateo [i.e. Manteo], N.C.) 1947-1959, 1956-03-16

every month IN the year. we mar
vest some cabbage in North Caro-
lima every month. Over one million
tons of cabbage was produced in
the United States in 1854 for fresh
market.
The cabbage is one of our oldest
vegetables, having been in cultiva-
ton over 1000 years. This vege-
table family has several popular
members.
Cabbage-the "Head"-crisp p,
fleshy, nutritious leaves form a
compact head.
Cauliflower-the "Aristocrat"-
noted for tender, creamy white
flowerlets.
Brussels Sprouts-the Baby
small "heads"-use much the same
as cabbage.
Broccoli-the "Flower"-tender
leaves, flower and stem are edible.
Kale-the "Green"-non-head-
ing, crinkly green leaves.
Collards-the "Original Cab
bage"-very popular green.
Kohrabi-the Cabbage Turnip"
similar in taste and appearance
to turnip.
The principal types are:
Danish = Solid head, smooth
closely compacted leaves overlap
ping at the crown. Heads usually
round or oval. Maturing in fall,
best for storage.
Domestic-Reasonable hard, but
not as compact as Danish. Flat or
round heads with slightly crinkled
or curled leaves.
Pointed Conical or pointed
head, with smooth leaves. Very
popular in Southeastern United
States.
Red-Easily distinguished by red
or purple color. Heads are medium
firm to hard. Available during win
ter months.
Savoy-Identified by crumpling
or blistering of leaf tissue through
out the head. Yellowish-.gree
heads are not much more compact
than head lettuce.
Chinese-Long, cylindrical head.
Leaves light green.
Cabbage is high in nutrients and
low in calories and cost. Cabbage
adds flavor, bulk and green crisp
ness to your meals. 1t is versatile
raw or cooked. Low cost
When cabbage is 5 cents per
pound .one serving costs about
one cent. Even at 8 or 10 cents,
it still provides low cost servings.
High food value-Cabbage is a
good source of vitamin C., especial
! ly if eaten raw. One-half cup
shredded cabbage provides about
1/3 of the daily vitamin C needs.
Cabbage also contains small
amounts of thiamin, riboflavin,
and iron. One-half cup provides
only IL calories. Next to potatoes,
we eat more cabbage than any
other fresh vegetable about
80 lbs. per person per year.
Regardless of color or shape =.
look for: Solid firm heads, heavy
for the size, leaves of good color
to insure maximum yield and avoid
waste; fresh, crisp leaves, no in
sect injury or bruises-to insure
freshness, good flavor and texture.
Fresh cabbage has more green
leaves, cabbage that has been in
storage fades out -. sometimes
almost white.
Red cabbage will retain it's color
during cooking if (acid Vinegar or
lemon juice) is added to the water.
1t will turn purple or blue in neu-
trail water and green in alkaline
water. Salt added to cooking water
not only improves color and flavor
and helps retain vitamin c, but
also raises the boiling point and
thus speeds up the cooking. Fast
cooking is important for cabbage.
The red color of red cabbage is
confined to the skin of each leaf
and stem; the cells beneath are
normal green or white. Shredded
red cabbage presents a pretty con-
trast of red and white.
Wondering What's New? ITO
morrow's grocery store will be de-
signed around the shopper. Cover
ed walks will offer protection from
the weather almost from the mo-
ment the shopper leaves her car.
Pickup stations near the exit will
eliminate the need for carryout
boys. Loud speakers will flood the
entire area with soft music, inter-
spersed with shopping sugges-
TONS" february issue of Nation
al Association of Retail Grocer's
Bulletin)
Kitty Hawk H. D. Club women
surely were smiling happily when
I left them Monday morning.
They had good reason to, for each
of them had just finished beauti-
full cleaning tray. Mary Young's
garage made an excellent work
shop. hope the other clubs have
as much fun as the ten women at
XsA%x, uoxxxl, IA