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NEW YORK GROWN FOOD GUIDE cabbage F NYS FARM TO INSTITUTION NEW YORK STATE PMS P 30-7 C CMYK 0, 60, 87, 0 RGB 244, 129, 56 PMS P 30-16 C CMYK 0, 69, 100, 14 RGB 213, 100, 28 PMS P 141-7 C CMYK 87, 0, 81, 42 RGB 0, 116, 69 New York is well known for its maple syrup, its dairy products, its apples, and its farm-based beverages, but the cabbage industry here is huge and it sometimes doesn’t get nearly the recognition it deserves. As a grower, cabbage is one of my favorite vegetables to grow. The value-added products that are produced by New York cabbages can be seen on tables across the globe throughout the year. RICHARD A. BALL Commissioner New York State Department of Agriculture and Markets1 Cabbage is full of nutrients that support everything from better eye health to the prevention of cancer. Our farmers have done a wonderful job of producing some of our nation’s best cabbage. I encourage everyone to reap the benefits of this leafy green and incorporate some New York cabbage into your next meal. HOWARD A. ZUCKER, M.D., J.D. Commissioner New York State Department of Health2 ii NEW YORK GROWN FOOD GUIDE: CABBAGE Introduction Farm to Institution New York State (FINYS), Cabbage—a perfect match boiled with corned beef, the obvious pronounced “finesse,” is choice as coleslaw for a BBQ plate. This cruciferous vegetable can be a collaborative initiative overlooked given its relegated role as a sidekick side dish. Cabbage led by American is always the bridesmaid, never the bride. However, cabbage has Farmland Trust working an impressive lineup of star qualities that can, and should, put this humble vegetable front and center. Its year-round accessibility, to strengthen the versatility in preparation, notable nutritional value, and excellent economic security of storage qualities make it an easy choice for institutions purchasing farmers and the health local New York grown produce. of New Yorkers by New York Grown Food Guides offer information and resources to empowering institutions support institutions in identifying, sourcing, and procuring local to spend at least 25% foods from the state. The Guides, along with the Farm to Institution New York State Local Food Buyer Learning Center toolkits, equip of their food budget food service and procurement staff with education and training to on foods grown in New incorporate local products into meals to improve the health of New York. Learn more at Yorkers and local economies statewide. www.finys.org. NEW YORK GROWN FOOD GUIDE: CABBAGE 1 Crunch on This: Cabbage Facts New York is one of the largest producers of cabbage (second only to Cabbage belongs to California) with 10,000+ acres harvested.3 the Cruciferae family New York produces 14.7% of the United States’ total production of of vegetables, along cabbage, totaling 3,445,000 units.4 with broccoli, collards, Cooler climates, such as New York’s Finger Lakes and Western regions, lead to an ideal environment for cabbage production. kale and Brussels sprouts. Three major Of the 100 varieties of cabbage grown throughout the world, more than 30 varieties are harvested in New York. Cabbage is one of the types include Brassica oldest vegetables in existence and continues to be a dietary staple oleracea (green and throughout the world.5 red) and Savoy. The two Cabbage is a cruciferous vegetable that is rich in phytochemicals, most common types of which help boost the immune system and lower the risk of heart disease and certain types of cancer. Chinese cabbage are Bok Choy and Napa While low in calories and consisting of roughly 90% water, cabbage cabbage. is a nutritional powerhouse that is an excellent source of manganese, vitamin B6, and folate; and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein, and magnesium.6 Vitamin C Vitamin K One cup of shredded raw cabbage Cabbage is an excellent source of contains 190% of the recommended vitamin K. One cup (150 grams) of daily amount of vitamin C. Red shredded, boiled cabbage contains cabbage has more vitamin C than 91% of the recommended daily green or savoy cabbage. amount of vitamin K. Fat & Fiber Phytochemicals Cabbage has virtually no fat. One Cabbage and its relatives (broccoli, cup of shredded raw cabbage cauliflower, Brussels sprouts) are contains 50 calories and 5 grams rich sources of phytochemicals, of dietary fiber. naturally-occurring plant chemicals that may protect people against some forms of cancer. 2 NEW YORK GROWN FOOD GUIDE: CABBAGE Availability, Pack Sizes, Varieties, Grading and Quality Characteristics Cabbage is available nearly year-round—11 months out of the year! It is harvested in summer to fall, sold fresh-cut until December, then available from cold storage until May or June. Specifically, it’s harvested twice in New York. The early summer harvest yields tender cabbages perfect for slaws and salads. The second fall harvest yields tight, dense cabbage heads that have an excellent storage life. The selection and procurement of quality cabbage depends on a variety of factors, including knowledge of pack sizes, cabbage varieties, and how to determine quality characteristics for each variety. The information below identifies common varieties of cabbage, as well as selection criteria and storage best practices. COMMON VARIETIES RED GREEN SAVOY GRADES U.S. No. 1 U.S. Commercial Dark green to yellowish in color, Red to purple distinct veins and Light to dark in color crinkled leaves green in color QUALITY CHARACTERISTICS When selecting cabbage, look for: Solid, firm, clean, and heavy heads Napa cabbage heads will be lighter and softer with more air between leaves Heads that are not withered, puffy, or burst Cabbage should be free from soft rot, seed stems, discoloration/browning, and damage caused by insects or machines Stems should be cleanly cut so that they do not extend more than one-half inch beyond the point of attachment of the outermost leaves 3-4 wrapper leaves covering each head NEW YORK GROWN FOOD GUIDE: CABBAGE 3 PACKAGING REQUIREMENTS FOR CABBAGE GREEN AND RED SAVOY NAPA 3 2,000 lb bulk bins 40 lb 1 ⁄4 bushel crates 80 to 85 lb crates 1,000 lb bulk bins 45 to 54 lb crates 50 to 60 lb flat crates 50 to 53 lb carton 3 50 lb 1 ⁄4 bushel crates/cartons/bags 45 lb cartons 40 lb cartons/bags Boyette, M., Sanders, D.C., and Rutledge, G.A. 1996. Packaging Requirements for Fresh Fruits and Vegetables AG-414-08. North Carolina State Extension. https://content.ces.ncsu.edu/packaging-requirements-for-fresh-fruits-and-vegetables PACK SIZES ITEM PACK Cabbage, Green 10 pounds/3–4 count Cabbage, Green 50 pounds/24 count Cabbage, Red 45 pounds/17–22 count Cabbage, Savoy 45 pounds/17–20 count STORAGE Cabbage can be stored for up to 5 months Ideal temperature held at 32°F Ideal humidity at 98% Leave outer wrapper leaves intact to ensure protection of inner leaves and retention of moisture Do not wash cabbage before storing and until ready to use Wrap partially used heads tightly in fridge Minimize bruising or damaging of heads to retain intact cells and retain vitamin C content “From Asparagus to Zucchini” by Madison Area Community Supported Agriculture Coalition, CCF staff. https://cedarcirclefarm.org/tips/entry/cabbage-using-storing 4 NEW YORK GROWN FOOD GUIDE: CABBAGE Distributors: New York Regional and Specialty Below you will find information to obtain local produce, including New York cabbage. Distributor contact information is subject to change, and we encourage you to reach out to vendors directly to confirm availability and ordering procedures. CABBAGE SOURCES FULL SERVICE (BROADLINE) DISTRIBUTORS Sysco Syracuse https://sysco.com/Contact/Contact/Our-Locations/Syracuse 315-672-7000 or 800-736-6000 Sysco Albany https://sysco.com/Contact/Contact/Our-Locations/Albany 518-877-3200 US Foods https://www.usfoods.com/locations.html#filterSimpleTags=us-foods:states/ny Ginsberg Foods Inc. https://ginsbergs.com/ 518-828-4004 or 800-999-6006 Latina Boulevard Foods https://www.latinaboulevardfoods.com/ 716-656-8400 Thurston Foods https://www.thurstonfoods.com/ 1-800-982-2227 Carlo Masi Sons and Daughters http://www.carlomasiandsons.net/ 315-797-7303 or 1-800-908-6516 Renzi Foodservice http://www.renzifoodservice.com / 315-788-5610 or 1-800-633-4311 Maplevale Farms http://www.maplevalefarms.com/ 716-355-4357 or 1-800-632-6328 USDA GAP AND GHP CERTIFIED FARMS https://apps.ams.usda.gov/GAPGHP/reportG05.aspx NEW YORK GROWN FOOD GUIDE: CABBAGE 5 NEW YORK STATE GROWN & CERTIFIED PRODUCERS BUSINESS ADDRESS PHONE URL Amos Zittel & Sons, Inc. 3275 Webster Rd. 716-649-6347 www.zittels.com Eden, NY 14057 Black Horse Farms, Inc. 155 Fountain Flats Rd. 518-731-8776 www.blackhorsefarms.com Coxsackie, NY 12051 CY Farms 6465 Transit Rd. 585-548-2552 www.cyfarms.com Elba, NY 14416 Emmi & Sons, Inc. 1482 West Genesee Rd. 315-635-3987 www.emmifarms.com Baldwinsville, NY 13027 Kirby’s Farm Market 9739 Ridge Rd. 585-589-9219 www.kirbysfm.com West, Brockport, NY 14420 Lagoner Farms 6954 Tuckahoe Rd. 585-319-0993 www.lagonerfarms.com Williamson, NY 14589 Lynn-Ette & Sons, Inc. 1512 Kent Rd. 585-682-4435 www.lynnettefarms.com Kent, NY 14477 Pedersen Farms 1798 County Road 4 315-781-0482 www.pedersenfarms.com Seneca Castle, NY 14547 Piedimonte Farms 88 Cadbury Way 585-509-9923 www.piedimontefarm.com Holley, NY 14470 Robert O. Davenport & 2100 Hurley Mountain Rd. 845-389-3800 www.rondoutvalleygrowers.org Sons Kingston, NY 12401 Robinson Farms 3681 North Ridge Rd. 716-622-0458 Lockport, NY 14094 Russell Farms 2206 Hess Rd.
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