Can you believe it’s March already? Here in New York we’re wondering if Winter even came and went – but Spring is right around the corner (March 20th, if you’re wondering)! Not only that, but first comes St. Patrick’s Day March 17th! In honor of the month of March and this green festive holiday, our food of the month is (wait for it…) cabbage!
Cabbage is a nutritious and versatile vegetable that is underappreciated and seems to only get much love during the month of March (think the traditional corned beef & cabbage). We’re here to get you thinking of ways to use it in both a traditional and experimental sense. Packed with vitamin C, essential amino acids and anti-inflammatory properties – this is the perfect addition to a meal on a cold rainy night or warm Spring day as the season transitions (sniffles from the change in season? Eat some vitamin C-packed cabbage!).
Speaking of seasons – our monthly GOAL is to eat seasonably! This is something we often forget about but can be so rewarding. You’ll find there’s such a difference if you make a small effort to eat locally (fresher) and seasonably – your food will be so much more tasty and nutritious! In March, it’s no surprise then that cruciferous vegetables are in season: cabbage (of course!), cauliflower, broccoli, kale and leeks are all great additions to any meal this month.
Let’s see what kind of in-season cabbage-concoctions we can come up with this month!