This video is from Cabbage Girls (and Acadia University nutrition students) Elise Sanderson, Breanna Hiltz, Pauline Wolak, Samara Ohm, and Merissa McBride. Ever wondered about the scandals of the cabbage patch? Check it out…
**This Just In**
Reporting from the fertile soils of the upper east side of the Annapolis Valley.
Being situated in Nova Scotia, I have the perfect growing conditions, where the weather is generally rainy and overcast so I can be planted away from the summer sun. Where I come from, the cabbages are grown from roots, however it has been rumoured by the carrots that the farm next to us grows their cabbages from seeds. We’ll see who grows better for upcoming market! After the cooling weather of fall, I will have developed my main head.
Spotted! Four red cabbages, one row over, dating four green cabbages two rows over. Only one couple made it to the end. The first couple had to end their relationship when one of them was not picked in time and developed a cracked head. He was discarded, leaving his girlfriend to be shipped to the market alone. Couple two had a slightly rougher time as the boyfriend witnessed his girlfriend getting a fungal infection causing her to develop Fusarium wilt. He noticed something was wrong when her growth was stunted and the disease just made her weaker and weaker, causing her leaves to brown and eventually … she died. The third unfortunate relationship was torn apart by the worst disease known to the cabbage world: the black leg. It’s an infectious fungal disease and both cabbages were found with black cankers on their stems. As the disease is highly infectious, they were both discarded.
Word in the garden is that the cabbage, Bob, spread it; we always thought his leaves were a little dirty. The fourth couple just so happened to avoid all potential mishaps that cabbages can endure during their lifetime; they were made into a tasty coleslaw and were together forever.
In a few hours, the farmers will come around to harvest the freshest and finest cabbages for a road trip to the market. The farmers must cut the cabbages at the base of the stem and then throw them into a container to be hauled away. It is always a busy time as all of the cabbages are eager to see who returns after the day and who doesn’t.
We cabbages are versatile in the ways that we can be stored and used. If eaten raw, we need to be consumed within the first few days of harvesting. However, if being cooked, we can wait for up to two weeks before we rot. Best of all, we can be pickled to be enjoyed year round.
Although we may not be the most beautiful vegetable in the garden, we have many hidden nutritional benefits that often consumers are not aware of. We are a high source of dietary fiber, vitamin C, folate, calcium and iron. Measured out to a cup, we only have 22 calories and no fat. Our mild flavour makes us compatible with many other food commodities to aid in making a delectable dish. Our texture can vary depending on how we are served; we are tougher if raw than if cooked. If you dare take a knife to our head, make sure to use stainless steel to avoid discolouration. If you attempt to suffocate me in a pot, I will ruin your dinner party by releasing volatile sulfuric compounds caused by the breakdown of isothylcynates, so be sure to keep the lid off! Don’t mess with the cabbages. However, to help you out, you can enhance our external beauty by cooking us in a bit of acid, which will bring out our natural pigment.
Here comes the farmer to inspect my beautiful leaves… see you at the market!!
XOXO, Cabbage Girl