NEW YORK GROWN FOOD GUIDE

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 , 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 to grow. The value-added products that are produced by New York 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 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 , collards,  Cooler climates, such as New York’s Finger Lakes and Western regions, lead to an ideal environment for cabbage production. 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 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. are 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, B6, and ; and a good source of thiamin, riboflavin, , , , tryptophan, protein, and .6

Vitamin C 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 . Red shredded, boiled cabbage contains cabbage has more vitamin C than 91% of the recommended daily green or . amount of vitamin K.

Fat & Fiber Phytochemicals Cabbage has virtually no . One Cabbage and its relatives (broccoli, cup of shredded raw cabbage , Brussels sprouts) are contains 50 calories and 5 grams rich sources of phytochemicals, of . 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  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. 716-778-8231 Appleton, NY 14008

Shaul Farms, Inc. 3436 State Route 30 518-827-5750 www.shaulfarms.com Fultonham, NY 12071

Brightly Farms LLC 1765 Redman Rd 585-964-8756 www.brightlyfarms.com Hamlin, NY 14464

Eden Valley Growers 7502 N. Gowanda State Rd. 716-992-9721 www. edenvalleygrowers.com Eden, NY 14057

Juliano Farm Market & 2365 State Rt 5 315-723-0022 www.facebook.com/ Greenhouses & Bakery Utica, NY 13502 JulianoFarmsLLC https://certified.ny.gov/wheretobuy

A program of the New York State Department of Agriculture and Markets, the New York State Grown & Certified seal indicates that the farms your products come from have been inspected for safe food handling and environmental stewardship. The label lets you know your food was grown right, right here in New York State. Buying New York State Grown & Certified products not only supports local farms, it supports local jobs and local economies. For more information: www.certified.ny.gov

6 NEW YORK GROWN FOOD GUIDE: CABBAGE Preparation Suggestions and Recipes

PREPARATION IDEAS

 Shred cabbage finely for tossing raw into salads.  Boiling and overcooking cabbage releases a sulphuric odor that can be off-putting to diners. Lightly steam or sauté cabbage for best results.  Steam cabbage wedges, top with butter, salt and pepper, and grated cheese. For a sweet and savory version, omit cheese and drizzle with honey.  Make a version of the traditional Irish “bubble-and-squeak”: sauté cabbage shreds with onion and combine with mashed potatoes.  Combine cabbage into slaws, soups, tacos, stir-frys, and salads.  Make “quick” sweet and sour refrigerator pickled cabbage (curtido) as a side dish to BBQ , burgers, tacos, or pupusas.

Dutch with Apples

COOKING TIME: 30 min DIRECTIONS

SERVING: 2⁄3 cup 1. Heat a large stock pot, steam jacket kettle, or tilt skillet over YIELD: 12 servings, medium heat. Add the vegetable oil and sliced onions. Cook, 3 lbs (2 qts.) stirring until softened (around 3 minutes).

2. Add sliced red cabbage. Stir into the onions and continue to cook, INGREDIENTS covered for approximately 3 minutes. Vegetable oil, 1 Tbsp. 3. Add cider vinegar, , and sliced apples. Stir apples into the Onion, yellow, thinly sliced, 1 3⁄4 c. (7 oz.) cabbage. Cover and cook for approximately 15 minutes (stir every Cabbage, red, core removed, sliced 5 minutes). 1 ⁄4 inch, 3 quarts (29 oz.) 4. Stir in salt, cinnamon, and cloves. Continue to cook until cabbage 1 Cider vinegar, ⁄4 c. and apples are tender yet still retain their shape. Sugar, white, 1⁄4 c.

Apples, fresh, skin-on, sliced 1⁄4 inch, 13 oz. 1 SERVING PROVIDES

1 1 1 Salt, ⁄4 tsp CACFP: /2 cup Vegetable, /4 cup Fruit 1 1 1 Cinnamon, ground, ⁄4 tsp NSLP: /2 cup Other Vegetable, /4 cup Fruit 1 1 Cloves, ground, 1 pinch SFSP: /2 cup Vegetable, /4 cup Fruit

Recipe provided courtesy of Oregon Harvest for Schools (funded by USDA’s ­Supplemental Nutrition Assistance Program—SNAP).

NEW YORK GROWN FOOD GUIDE: CABBAGE 7 Didi’s Healthy Ginger Slaw

1 DIRECTIONS SERVING: ⁄2 cup YIELD: 100 servings (K–5), 1. In a large bowl, toss together the carrots, cabbage, and onions. 50 cups Mix well.

2. Make dressing by combining the sugar, vinegar, oil, ginger, garlic, INGREDIENTS salt, and pepper in a bowl. Carrots, peeled and grated (or small dice in buffalo chopper), 6 large (1 lb.) The slaw is best if made right before service, but if made the day Cabbage, red, sliced thin ahead, don’t add the salt until ready to serve. Also, just before serving, (or chopped in buffalo chopper), 3 it is important to toss and taste for seasoning. 2 medium heads (3 ⁄4 lbs.) Cabbage, green, sliced thin (or Recipe provided courtesy of Project Bread’s “Let’s Cook: Healthy School Meals chopped in buffalo chopper), Cookbook.” 2 medium heads (4 lbs.) Onions, red, sliced very thin, 2 medium (1⁄2 lb.)

Sugar, white, 3⁄4 cup

Vinegar, white, 3 2⁄3 cups

Vegetable oil, 3⁄4 cup

Ginger, fresh, minced, 2⁄3 cup Garlic, minced, 3 tbsp.

Salt, 1 1⁄2 Tbsp. Pepper, ground, 1 1⁄2 Tbsp.

This recipe is kid-proof. I’ve given this to hundreds of kids without a hitch. Don’t skimp on the ginger—that is the secret to its success. Try this with any sandwich or wrap, even tacos.

CHEF DIDI Project Bread’s Cookbook Consultant

8 NEW YORK GROWN FOOD GUIDE: CABBAGE Polish Golumpki Soup

COOKING TIME: 30–45 min DIRECTIONS

1 SERVING: ⁄2 cup 1. Heat . Add beef and cook until browned. YIELD: 50 servings 2. Add garlic, onions, salt, pepper, cayenne pepper, basil, Worcestershire sauce. Stir until combined. INGREDIENTS 3. Add cabbage and tomatoes, stir until wilted. Olive oil, 10 Tbsp. Beef, ground, 10 lbs. 4. Add stock, water, and rice. Stir until combined. Garlic, minced, 10 cloves 5. Bring to a boil, and then lower to a simmer. Onion, yellow, diced, 5 each 6. Cover and cook 30 to 45 minutes until cabbage is tender. Cabbage, green, shredded, 2 heads Tomatoes, crushed, 200 fl oz. (2 10-lb cans) Recipe provided courtesy of FoodCorps Massachusetts and Massachusetts Farm Beef stock, 10 cups to School’s “Serving Up Tradition: A Guide for School Food in Culturally Diverse Water, 25 cups (6.25 quarts) Communities.” Rice, white, 5 cups Basil, dried, 4 Tbsp

Worcestershire sauce, 1⁄4 cup

Pepper, cayenne, 1 1⁄2 tsp Pepper, black, and salt to taste

NEW YORK GROWN FOOD GUIDE: CABBAGE 9 Rainbow Salad with Lemony Dressing

1 SERVING: ⁄2 cup DIRECTIONS YIELD: 18 servings 1. Whisk to combine all dressing ingredients.

INGREDIENTS 2. Cut apples into matchsticks, cover with 2 ounces of lemon juice. Cabbage, red, shredded, 1 cup 3. Toss vegetables together. Drain lemon juice from apples and add Cabbage, green, shredded, 1 cup to vegetable mixture. Carrots, shredded, 1 cup 4. Toss vegetables and apples with lemon-honey dressing. Beets, red, shredded, 1 cup

Beets, yellow, shredded, 1 cup Greens, kale or collards, 8 cups Recipe provided courtesy of Monroe Public Schools and Washington State Apples, red, 2 each (3˝ diameter) ­Department of Agriculture Farm to School Program. Lemon-Honey dressing, 18 servings

LEMON-HONEY DRESSING

Extra virgin olive oil, 3⁄4 cup Lemon juice, 6 Tbsp Honey, 2 Tbsp Pepper, black, to taste

Salt, 1⁄8 tsp

This colorful salad is a school favorite, and it is versatile and can be made in batches. Using a Robot Coupe with the julienne attachment would save a lot of time and labor depending on serving size. Choosing processed products (shredded cabbage and match- stick carrots) can also shave off preparation time.

10 NEW YORK GROWN FOOD GUIDE: CABBAGE Case Study: Cabbage in the Classroom

For Newcomb Central School’s January Harvest of the Month feature on cabbage, Food Service Director Dave Hughes collaborated with Meghan Brooks of Cornell Cooperative Sample Curricula Extension of Essex County to bring cabbage into the classroom  NYSDAM Classroom with a lesson on the production process behind . Lessons, “Ravage Cabbage was procured from Juniper Hill Farm, shredded at the Cabbage”: https://www. Hub on the Hill, and then brought into the seventh and eighth agriculture.ny.gov/f2s/ grade science classroom. Meghan’s lesson was designed to documents/Classroom_ incorporate a scientific understanding into the food students Lessons_TC_8_2009.pdf were going to be eating, with the goal of increasing the likelihood  Oregon Harvest for that students will taste the sauerkraut when it is served in their Schools Classroom school lunch. When talking about the sauerkraut curriculum, Connections: Meghan says, “I wanted to show the students the science behind fermentation. ‘This is what happens, this is how a simple • Early Childhood and vegetable can turn into a vegetable full of probiotic goodness Lower Elementary: that’s good for you in all these different ways,’ making it a little Dyeing with Red Cabbage more tangible for students.” • Upper Elementary: Meghan’s lesson covered fermentation, how the process works, More Dyeing with Red the history of the method, and what fermented products other Cabbage than sauerkraut students might be seeing and eating regularly. Students then put all their new science into practice by making • Middle School: Cabbage sauerkraut together, which was then brought back to the Hub Juice Indicator on the Hill for monitoring during the fermentation time. Once • High School: Eat Your ready, Meghan will bring the sauerkraut back to Newcomb Phytochemical Colors Central School for a tasting and sensory analysis – incorporating https://www.oregon. the entire process into curriculum. Both Meghan and Dave cite gov/ode/students-and- their shared enthusiasm for farm to school, existing working family/childnutrition/ relationship, cooperation from teachers at Newcomb, and the F2S/Documents/ resources made available by local farms and the Hub on the Hill Cabbage_2_cc.pdf as the main contributing factors for successfully bringing farm to school into the classroom.

NEW YORK GROWN FOOD GUIDE: CABBAGE 11 Cabbage Resources

CABBAGE IN THE COMMUNITY

SNAP-Ed cabbage info: https://snaped.fns.usda.gov/seasonal-produce-guide/cabbage Buffalo Farm to School resources, including cabbage infographics, trivia, and recipes: http://www.buffalofarmtoschool.org/

FARM TO INSTITUTION RESOURCES

New York Department of Agriculture and Markets  New York State Grown & Certified: https://certified.ny.gov/wheretobuy  Farm to School: https://www.agriculture.ny.gov/f2s/  Farmers Markets: https://www.agriculture.ny.gov/AP/farmers_markets.html  GAP or GHP Certified Farms: https://apps.ams.usda.gov/GAPGHP/reportG05.aspx  Harvest of the Month resources: https://www.agriculture.ny.gov/f2s/resources.html New York State Department of Education Farm to School: http://www.cn.nysed.gov/farmtoschool Cornell Cooperative Extension Harvest New York: https://harvestny.cce.cornell.edu/ Local and Regional Food Systems at Cornell: http://localfood.cornell.edu/ Cornell Cooperative Extension Vegetable Program: https://cvp.cce.cornell.edu/ New York State Farm to School Work Group: nyfarmtoschool.com New York Farm Bureau: https://www.nyfb.org/resources Northeast Organic Farming Association: https://nofa.org/ Natural Resources Conservation Service: https://offices.sc.egov.usda.gov/locator/app?state=NY Center for Agricultural Development & Entrepreneurship: http://www.cadefarms.org/

REGIONAL RESOURCES

Adirondack North Country Association: https://www.adirondack.org/ Adirondack Farm to School Initiative: https://edibleschoolyard.org/program/adirondack-farm- school-initiative Cornell Cooperative Extension Erie County Farm to School: http://erie.cce.cornell.edu/agriculture/farm-to-school Food & Health Network of South Central New York: https://foodandhealthnetwork.org/farm-to-school/ Capital Roots: https://www.capitalroots.org/

12 NEW YORK GROWN FOOD GUIDE: CABBAGE FOOD HUBS & AGGREGATORS

Capital Roots: https://www.capitalroots.org/programs/virtual-veggie-mobile/ Catskills Food Hub: https://www.catskillsfoodhub.org Corbin Hill Food Project: https://corbinhill-foodproject.org/ Farm Fresh: http://www.farmfreshny.com/local-produce.html Field Goods: https://www.field-goods.com/ GrowNYC’s Greenmarket Co: http://www.greenmarketco.org Headwater Food Hub: https://www.headwaterfoodhub.com Jerry Shulman Produce: http://www.shulmanproduce.com/ North Star Food Hub: http://www.northstarfoodhub.com/ The Farm Bridge: https://thefarmbridge.com The Hub on the Hill: https://www.thehubonthehill.org Upstate Growers and Packers: https://www.unygap.com/

ENDNOTES

1 https://www.nasda.org/news/new-york-agriculture-commissioner-highlights-the-cabbage-industry-as-one-of-the- unsung-heroes-of New York: Agriculture Commissioner Highlights the Cabbage Industry as One of the Unsung Heroes of New York Agriculture Press Release—05/04/2015, National Association of State Departments of Agriculture

2 https://www.nasda.org/news/new-york-agriculture-commissioner-highlights-the-cabbage-industry-as-one-of-the- unsung-heroes-of New York: Agriculture Commissioner Highlights the Cabbage Industry as One of the Unsung Heroes of New York Agriculture Press Release—05/04/2015, National Association of State Departments of Agriculture

3 U.S. Department of Agriculture (USDA)’s National Agriculture Statistics Services (NASS) Vegetables Annual Summary March 21, 2019

4 2017–2018 New York Agricultural Statistics Annual Bulletin. https://www.nass.usda.gov/Statistics_by_State/New_York/ Publications/Annual_Statistical_Bulletin/2018/2017-2018%20NY%20Annual%20Bulletin.pdf

5 http://www.wafarmtoschool.org/ToolKit/15/cabbage/Facts

6 http://www.wafarmtoschool.org/ToolKit/15/cabbage/Facts https://cedarcirclefarm.org/tips/entry/cabbage-all-about-it

NEW YORK GROWN FOOD GUIDE: CABBAGE 13 WWW.FINYS.ORG

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