It’s the start of another beautiful week at Farm & Table, and this week we’re seeing big, beautiful heads of NAPA CABBAGE coming in from our farm.
Napa cabbage makes a great addition to a New Mexico home garden because, it’s a fairly hardy plant. Although it prefers cool weather, Farmer Ric says it can withstand a fair bit of heat and there are very few pests that like to snack on it. It’s also a fast-growing plant, with only 40-45 days from seed to harvest. Ric loves napa cabbage because, like chard, it’s very versatile. You can eat it fresh, toss it in a stir-fry, use it for lettuce wraps, or put it in an Asian slaw – the cabbage (also known as wan-bok) is especially popular in Asian-inspired cuisine.
Chef Ka’ainoa says napa cabbage goes great with fish for a summery meal, but it pairs equally well with red meat for a heartier dish. What Ka’aninoa likes best about the cabbage is its crunch. Napa cabbage has lower water content than traditional cabbage, so it retains its crunch even when it’s been well cooked. Because of this, Chef Ka’ainoa particularly recommends braising it.
It’s too far into summer to start planting napa cabbage, which means it won’t be on Farm & Table’s menu much longer. But not to worry – it’s not too late to give napa cabbage a try either on your table or from our farm. As Ric says, “All of these spring veggies are going to have an encore in the fall.”