Harvest for Hunger

Recipes: Choosing, Storing and Using Fresh Produce

Beets
Broccoli
Cabbage
Carrots
Cucumbers
Green beans
Greens
Lettuce
POTATOES
Tomatoes
Winter Squash

Cabbage

Choose: Firm, heavy cabbages that are free of yellowing leaves, splits or soft spots.

Store: Cabbages should be stored in the refrigerator and used within 2 weeks.

How to use: Wash well and remove wilted leaves.

half a head of cabbage

Recipes:

Braised Cabbage
CABBAGE WITH HERB BUTTER
FRUITED SLAW

For more recipes, nutrition, and preparation information, see Brussels Sprouts and Cabbage, Bulletin #4182 – part of UMaine Extension’s Vegetables and Fruits for Health series.

Master Gardener Volunteers with fresh produce gleaned from at Spiller Farm in Wells, Maine.

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Questions?

For more information about Maine Harvest for Hunger, contact your county Extension office or email us: extension.harvestforhunger@maine.edu.