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Cabbage is a greatly versatile vegetable that is normally a light green externally and a tint of yellow internally. However, other prominent varieties of cabbage include red, Chinese, and Savoy. Moreover, anthropological evidence suggests that cabbage is one of the earliest vegetables to reach humankind’s consumption. Cabbage tends to have a long refrigerator life -- up to six weeks for green cabbage and several months for other varieties including Chinese cabbage. Be careful not to overcook cabbage as it eventually will start to emit an unpleasant sulfurous aroma. Cabbage is packed with Vitamins C, B, and A. In addition, it has great quantities of dietary fiber, potassium, and calcium.
Mid April to Mid May
Beets, celery, chard, lettuce, spinach, onions
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