Heads of green cabbage, 19 cents lb. Thought I was in a time travel machine -- rewind. Love me some cabbage as a base for salad, rather than sissified iceberg lettuce.
That is an awesome price for cabbage, @Boris Boddenov ! I have not seen it that cheap for a long time either. This is not the season for cabbage to be ready to harvest, so it must either be shipped in from a southern country , or it was stored over winter and they need to get rid of it (like happens with apples).
Hey Yvonne, does that price take us back to our youth, or what? Yeah, you're right. It looked fresh but I didn't buy any as my larder was well stocked.
I eat cabbage almost every day, so I usually have 1-2 heads of cabbage in the fridge, but for that price, I would definitely have bought a few more heads, and then made coleslaw, sauerkraut, or even kimchi with some of it. Cabbage keeps so well, that it does not hurt to have extra when you eat it on a regular basis.
It’s the Nogales, Mexico produce season. The trucks started moving around March 15th into the U.S. Why the price is so low? Dunno but that’s more than likely where it came from.
Yeah it does keep well. Sometimes when overstocked the outer leaves turn yellowish and are brittle. Just strip them away and everything underneath them is fresh.
@Yvonne Smith How in the sam hill do you eat that much cabbage every day and not blow Bobby out if the house
Maybe that is the reason he stays outside all day, do you suppose ? I wondered what was up with that.
We still have a few heads in storage from last fall's harvest, a couple red and a couple green. Hopefully some greens will be up in one of our greenhouses before the cabbage runs out. We have beet greens sprouting and lettuce and radishes in our attached greenhouse. Not quite ready to eat, but almost.... We had tomatoes stored into January.
@Bobby Cole That location stirs up memories. I've been to Fort Huachuca many times. @Boris Boddenov I don't think I've made a regular salad with cabbage...just slaw. I, too, never eat iceberg (it's nutritionally barren)...I always use a combination of Romaine lettuce and add a red leaf or some other specialty lettuce.