Roger's Gardens Savoy Cabbage

Savoy Cabbage Brassica oleracea var. sabauda Height: 14 inches Spread: 24 inches Spacing: 18 inches Sunlight: Hardiness Zone: (annual) Savoy Cabbage fruit Description: Photo courtesy of NetPS Plant Finder A lovely cool weather performer selection that is perfect for large patio containers or gardens; produces large, globe shaped heads of dark emerald green crinkled leaves; tender and crisp, perfect for stir frys, coleslaw, sauerkraut and cabbage rolls Edible Qualities Savoy Cabbage is an annual vegetable plant that is typically grown for its edible qualities. The round green tightly-wrapped heads of foliage are usually harvested from early fall to early winter. The heads have a pleasant taste and a crisp texture. The heads are most often used in the following ways: - Fresh Eating - Eating When Cooked/Prepared - Cooking Planting & Growing Savoy Cabbage will grow to be about 14 inches tall at maturity, with a spread of 24 inches. When planted in rows, individual plants should be spaced approximately 18 inches apart. This vegetable plant is an annual, which means that it will grow for one season in your garden and then die after producing a crop. This plant is typically grown in a designated vegetable garden. It should only be grown in full sunlight. It does best in average to evenly moist conditions, but will not tolerate standing water. It is not particular as to soil pH, but grows best in rich soils. It is somewhat tolerant of urban pollution. Consider applying a thick mulch around the root zone over the growing season to conserve soil moisture. This species is not originally from North America, and it is considered by many to be an heirloom plant. Savoy Cabbage is a good choice for the vegetable garden, but it is also well-suited for use in outdoor pots and containers. It is often used as a 'filler' in the 'spiller-thriller-filler' container combination, providing the canvas against which the thriller plants stand out. Note that when growing plants in outdoor containers and baskets, they may require more frequent waterings than they would in the yard or garden..

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Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding
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Investigation on the Relationship Between Morphological And
agronomy Communication Investigation on the Relationship between Morphological and Anatomical Characteristic of Savoy Cabbage and Kale Leaves and Infestation by Cabbage Whitefly (Aleyrodes proletella L.) Agnieszka Marasek-Ciolakowska 1,* , Grazyna˙ Soika 2 , Wojciech Warabieda 2 , Urszula Kowalska 1 and Dariusz Rybczy ński 2 1 Department of Applied Biology, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland; [email protected] 2 Department of Plant Protection against Pests, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland; [email protected] (G.S.); [email protected] (W.W.); [email protected] (D.R.) * Correspondence: [email protected] Abstract: The cabbage whitefly (CW), Aleyrodes proletella (L.) (Hemiptera: Aleyrodidae), is an im- portant pest in Brassica oleracea L. crops. Little is known about the mechanisms of resistance to CW of savoy cabbage and kale cultivars. Light microscopy (LM) and scanning electron microscopy (SEM) analysis were used to determine the relationship between the morphological and anatomical features of savoy cabbage (Brassica oleracea L. convar. capitata (L.) Alef. var. sabauda L.) and kale (Brassica oleracea L. convar. acephala (DC.) Alef. var. sabellica L.) leaves and host suitability to col- onization by CW. Two kale cultivars, “Redbor” and “Starbor”, and two savoy cabbage cultivars, “Gloriosa” and “Alcosa”, that differed in the degree of infestation by A. proletella were taken for Citation: Marasek-Ciolakowska, A.; histological analysis. The lowest infestation by all forms of A. proletella was observed on savoy Soika, G.; Warabieda, W.; Kowalska, cabbage cultivar “Alcosa” and kale cultivar “Starbor”.
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Vegetables Discover Our Varieties 2 3
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December- Cabbage
Harvest of the Month | Family Newsletter Cabbage abbage is a hardy vegetable that grows in vari- ous shades of green as well as red (purple). The shape of the cabbage head varies from round to flattened or pointed. Most varieties have smooth leaves, but Savoy cabbage has crinkly textured leaves. Usually, the leaves at the center of the head are eaten rather than the outer leaves. If purchased at a store, these outer leaves have usually been removed. Raw cabbage has a naturally peppery flavor. Did you know? Many vegetables evolved from the original wild cabbage including broccoli, brussels sprouts, cauliflower, collard greens, kale, and kohlrabi. There are at least 100 types of cabbage grown throughout the world. The most common types grown in the United States are Green, Red, and Savoy. The most common types of Chinese cabbage are Bok Choy and Napa cabbage. Cabbage is composed of 90% water. The inner leaves of cabbage are often lighter in color than the outer leaves because they are protected from sunlight by the surrounding leaves. Kimchee and sauerkraut are fermented products made from cabbage. Selection Handling Look for cabbage heads that are heavy for their size Remove the outer layer of leaves. Cut the cabbage head with even coloring and with fairly thick, pliable leaves. in quarters. Rinse under cold running water. Do not Pre-cut cabbage may have already lost some of its nu- wash cabbage until you are ready to use it. Avoid slic- trient content. ing or shredding cabbage in advance as this will cause it to lose some of its vitamin C content.
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Vegetable of the Week Brussels Sprouts & Cabbage
Vegetable of the Week Winter Share -1st Harvest Brussels Sprouts & Cabbage Nov. 1st - 6th, 2004 The next delivery is next week: the week of November 8th-13th What’s in Your Box OB WRITES B … Please note: this box summary is written the week before you receive your box. Some guesswork is Welcome to your 2004 winter share involved: some things may be in your box that are not listed, and some listed things may not be in the Once again, we are now in the final box. As always, be sure to thoroughly wash all of your vegetables. stretch of the vegetable season. There ROOT CROPS BRASSICAS are fewer crops left in the fields and the ◆Carrots ◆Cabbage - red or green box is starting to become a combination ◆Potatoes-Prince Hairy variety ◆Brussels Sprouts-on the stalk ◆Sunchokes - a.k.a. Jerusalem arti- of hearty frost tolerant crops and storage COOKING GREENS chokes, see email for recipes & tips ◆ crops. This week’s box includes Spin- ◆Rutabaga-maybe, a purple & white root Spinach- a great bag; may ach, Kale, Cabbage, Brussels Sprouts, be a little muddy ◆ Sage, Rutabagas, and Lettuce fresh from HERBS Kale - topped, Winterbor ◆ the ground. The rest of the box is filled Sage FRUITING CROPS with those great storage crops which just ◆Butternut or Buttercup Squash keep coming at you--including more Po- Brussels Sprouts SALAD GREENS ◆Lettuce - red leaf and/or green ALLIUMS tatoes, Carrots, Onions, and Sunchokes on the stalk romaine hearts ◆Onions (note that the Beets in next week’s box are yet to be harvested and therefore will be fresher than usual for a winter Last Week’s Activities by Jessica, our Crew Leader share).
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Cabbage Abbage Is a Hardy Vegetable That Grows in Vari- Ous Shades of Green As Well As Red (Purple)
Harvest of the Month | Family Newsletter Cabbage abbage is a hardy vegetable that grows in vari- ous shades of green as well as red (purple). The shape of the cabbage head varies from round to flattened or pointed. Most varieties have smooth leaves, but Savoy cabbage has crinkly textured leaves. Usually, the leaves at the center of the head are eaten rather than the outer leaves. If purchased at a store, these outer leaves have usually been removed. Raw cabbage has a naturally peppery flavor. Did you know? Many vegetables evolved from the original wild cabbage including broccoli, brussels sprouts, cauliflower, collard greens, kale, and kohlrabi. There are at least 100 types of cabbage grown throughout the world. The most common types grown in the United States are Green, Red, and Savoy. The most common types of Chinese cabbage are Bok Choy and Napa cabbage. Cabbage is composed of 90% water. The inner leaves of cabbage are often lighter in color than the outer leaves because they are protected from sunlight by the surrounding leaves. Kimchee and sauerkraut are fermented products made from cabbage. Selection Handling Look for cabbage heads that are heavy for their size Remove the outer layer of leaves. Cut the cabbage head with even coloring and with fairly thick, pliable leaves. in quarters. Rinse under cold running water. Do not Pre-cut cabbage may have already lost some of its nu- wash cabbage until you are ready to use it. Avoid slic- trient content. ing or shredding cabbage in advance as this will cause it to lose some of its vitamin C content.
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Brussels Sprouts, Is a Tall-Stemmed Cabbage in Which the Axillary Buds in the Axis of Each Leaf Form Tiny Heads Or Sprouts
BBrusselsrussels ssproutsprouts Brassica oleracea agriculture, forestry & fisheries Department: Agriculture, Forestry and Fisheries REPUBLIC OF SOUTH AFRICA 2012 Printed and published by Department of Agriculture, Forestry and Fisheries Design and layout by Directorate Communication Services Obtainable from Resource Centre Directorate Communication Services Private Bag X144 PRETORIA 0001 Disclaimer This document has been compiled by the Department of Agriculture, Forestry and Fisheries and every effort has been made to ensure the accuracy and thoroughness of the information contained herein, and the department cannot be held responsible for any errors, omissions or inaccuracies in such information and data, whether inadvertent or otherwise. The Department of Agriculture, Forestry and Fisheries, therefore, accepts no liability that can be incurred resulting from the use of this information. BBrusselsrussels ssproutsprouts Brassica oleracea Content Origin and distribution ........................................................................... 1 Soil and climatic requirements .............................................................. 1 Uses ..................................................................................................... 2 Cultivation practices ............................................................................. 2 References ........................................................................................... 8 Department of Agriculture, Forestry and Fisheries Origin and distribution Brassica oleracea
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Greens Recipes
GREENS RECIPES RECIPES FOR GREENS I am an artist who, after obtaining recipes from cookbooks and the Internet, cooks and eats his models. I don’t follow instructions literally as to quantities and cooking times, and make many substitutions. I also supplement recipes with seasonal items from my garden and from farmers markets. I have painted (and eaten) over 195 varieties of peppers and over 40 varieties of eggplant. As you will see from the paintings, some “greens” are purple, red, gold, or multi-hued although grouped under the single generic label “greens.” All can be purchased seasonally at farmers markets as seedlings or ready to eat. These hardy veggies are very forgiving in the kitchen; some can be left on the stove for hours. This makes them suitable to accompany miscellaneous bones sold as shanks, hocks, and jowls. For sharecroppers in the Southern United States, these were the only animal parts they could afford so they developed tasty recipes. You’ve probably seen animal bones displayed at the meat counter. Until you’ve tried cooking them, you won’t know how little meat can be pried loose even after hours on the burner. Many of them are used primarily for flavoring greens. The following recipes were taken from various sources and modified. I have tried each at least once. Some greens remained so bitter even after hours in the pot that I didn’t cook them a second time. Others were flavorful but required hours on the stove and yielded more leftovers than people wanted to eat. Spelling of the names varies from one recipe to another and many are sold under synonyms.
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Pork Medallions with Apples and Mustard
K dney Pork medallions with K tchen apples and mustard Prep: 15 mins • Cook: 30 mins • Serves: 4 This is a delicious and hearty high protein dish, low in salt, potassium and phosphate which makes it perfect as a post dialysis meal. Ingredients 2 teaspoons Dijon or wholegrain mustard 4 pork medallions (approx. 140g each) 50g unsalted butter 1 tablespoon olive oil Black pepper 1 eating apple 2 teaspoons dried sage 1 onion 300g savoy cabbage 100ml low salt chicken stock 1 swede (approx. 600g) Carbohydrate The swede and apple are the main sources of carbohydrate. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment. Phosphate/ potassium Following the serving sizes provided in this recipe, this dish is low in both potassium and phosphate. Swede is naturally lower in potassium so makes a good choice to accompany this meal. Boiling the swede and savoy cabbage, draining and discarding the waters helps to reduce the potassium content. The pork will contain some phosphate if you have been prescribed a phosphate binder, ensure you take them with this dish. Protein This is a high protein dish, therefore a perfect meal for anyone receiving dialysis. If you have been advised to reduce your protein intake then use a smaller, 100g portion of pork. Special diets Gluten free: Use a gluten free stock cube. Healthier option This fat content of this meal could be reduced further by using Everyday dish a low fat spread in place of butter and by using the oil more sparingly.
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Selected Fruits and Vegetables: Comparison of Nutritional Value and Affordability
Food Analysis, Food Quality and Nutrition Czech J. Food Sci., 33, 2015 (3): 242–246 doi: 10.17221/353/2014-CJFS Selected Fruits and Vegetables: Comparison of Nutritional Value and Affordability Michaela SUCHÁNKOVÁ1, Zlata KAPOUNOVÁ1, Marcela DOFKOVÁ1, Jiří RUPRICH1,2, Jitka BLAHOVÁ1 and Iva KOUŘILOVÁ2 1Center for Health, Nutrition and Food, National Institute of Public Health, Brno, Czech Republic; 2Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Abstract Suchánková M., Kapounová Z., Dofková M., Ruprich J., Blahová J., Kouřilová I. (2015): Selected fruits and vegetables: comparison of nutritional value and affordability. Czech J. Food Sci., 33: 242–246. We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vitamins A, C, E, folate, thiamine, riboflavin, calcium, iron, potassium and magnesium, were calculated and subsequently complemented by food prices. The study was focused on elderly people over 65 years. The nutrient density score for vegetables was found significantly higher than that for fruit (P < 0.001), which implies that vegetables provide a higher amount of nutrients per energy unit. The highest nutrient- to-price ratio was observed for carrot, savoy cabbage, head cabbage, pepper, kohlrabi, green peas, and potatoes. Our results can help consumers identify affordable nutrient-rich types of fruit and vegetables and maximise the nutrient-to-calorie ratio. Keywords: dietary cost; elderly people; nutrient profile; nutrient score Fruit and vegetables (F&V) provide essential com- they are at greater risk for nutritional deficiencies as ponents of a balanced diet and are ranked as nutrient- compared with younger adults (Schröder et al.
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Savoy Cabbage
FROM SEED TO SEED Educational films on seed production SAVOY CABBAGE The Savoy cabbage is a member of the Brassicaceae family, the Brassica oleraceae species and the Sabauda subspecies. The brassica oleracea species also includes kohlrabi, broccoli, cabbage, Brussels sprouts, kale and cauliflower. Savoy cabbages are characterized by curly leaves that form a head slightly less compact than cabbages. There are Savoy cabbages grown in spring and summer with leaves and a head that are less tight, Savoy cabbages with a very large head for storage and winter Savoy cabbages with a head that is green and light. Pollination of all the cabbages of all the Oleraceae species The flowers of the Brassica oleracea species are hermaphrodite which means that they have both male and female organs. Most of them are self-sterile: the pollen from the flowers of one plant can only fertilize another plant. The plants are therefore allogamous. In order to ensure good pollination it is better to grow several plants. Insects are the vectors of pollination. These characteristics ensure great natural genetic diversity. All of the cabbage sub-species of the Brassica oleracea species can cross with each other. You should therefore not grow different kinds of cabbage for seeds close to each other. This text is the voice-over of an educational film about seed production, hosted and downloadable on www.diyseeds.org To ensure purity, different varieties of the Brassica oleracea species should be planted at least 1 km apart. This distance can be reduced to 500 meters if there is a natural barrier such as a hedge between the two varieties.
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Cabbage History Cabbage Began As a Wild Plant in Europe and the Mediterranean Along Bodies of Water
Cabbage History Cabbage began as a wild plant in Europe and the Mediterranean along bodies of water. Ancient Egyptians and Greeks had great respect for cabbage, as they thought it had medicinal qualities. The Greeks began cultivating cabbage as early as 600 B.C., and the Romans began growing it too. Later, it was introduced to the British Isles. Because cabbage is fairly easy to grow and can adapt to various conditions, it is grown around the world today. China is the leading producer and consumer of cabbage. Cabbage prefers a cool, mild temperature. Too much exposure to cold or hot temperatures will cause the seeds to grow into flowers instead of leafy heads. The head is ready for harvest when it is firm, typically after 2-3 months. Pick it by hand and store in the refrigerator for up to one week. Cabbage is a low-calorie food with an excellent amount of vitamin K, which helps regulate blood and its flow. Varieties Cannonball cabbage is called a “mammoth Brussels sprout” because they only grow to be one foot wide. The leaves are dense and used for shredding into sauerkraut or coleslaw. January King cabbage has curly blue-green leaves with splashes of purple. It can be planted in the fall and harvested into the winter. It only grows to be one pound per head. Napa cabbage is oblong with frilled yellow-green leaves. It is softer and sweeter than most cabbage. Red Drumhead cabbage is a tough, red cabbage that is usually shredded for salads. Savoy cabbage has yellow to green leaves and a mildly earthy taste.
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