Cabbage: Green, Red, Savoy (early sumer, fall)

Cabbage can be cut or shredded for use in salads and stews. Wash cabbage heads before use. Fresh cabbage adds texture and taste in casseroles, soups and stews. It can be baked, steamed, boiled, roasted and stir-fried. Do not wash before storing. Wrap in a perforated plastic bag before putting in the refrigerator. Do not shred cabbage and store; use shredded cabbage immediately.

Broccoli can be eaten raw, steamed, baked and stir-fried.  Trim the main stem down to prepare for cooking. Broccoli can be frozen after being blanched in boiling water.  Let it cool, then place it in a freezer-safe container and freeze.  Store in the refrigerator.  If it becomes slightly wilted, dunk it in cold water to revive.

Kolhrabi is a very versatile vegetable with its greens and bulbs both being edible.  Eat it raw, baked or steamed. Remove the leaf stems and store in the refrigerator. It will keep for several weeks. To freeze, cut into cubes and blanch for one minute.