Cabbage is pictured at a farmstand at a Boulder County Farmers Market. (Kirsten Boyer / Boulder County Farmers Market)
Cabbage is pictured at a farmstand at a Boulder County Farmers Market. (Kirsten Boyer / Boulder County Farmers Market)
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Boulder County Farmers Market

Cabbage is the unsung hero of your kitchen.

Throw together a slaw, whip up a stir-fry or pickle it to make curtido to go with pupusas. Its crunch will be the star of the show. Full of fiber and vitamins, people have unsurprisingly grown and enjoyed cabbage for an estimated 4,000 years. Western explorers used to eat it to help ward off scurvy on long sea voyages.

This week we have a recipe for roasting cabbage. If you haven’t tried slathering a wedge of cabbage in olive oil and broiling it, you’re in for a treat. You can even serve it as a winter wedge salad, with blue cheese dressing and bacon. Cabbage stores very well, if you don’t consume the whole head at once, so don’t hesitate to stock up.

According to the USDA, only about 14 percent of farmers markets around the country are still open during the month of November. And lucky for you: We’re one of them! Keep your eyes open for produce and items that you might want for your Thanksgiving table.

A bounty awaits at the last Boulder and Longmont markets this Saturday. Fresh flowers, fall harvest and plenty of local goods that can be preserved so you can extend your fresh eating well into winter.

This week on the BCFM Online Marketplace we curated a Thanksgiving Essentials local food box available to order with local onions, garlic, root vegetable medley, winter squash and Yukon gold potatoes. Add on other Thanksgiving necessities, like local gluten-free pie crusts, frozen apple pies and pumpkin pecan vegan ice cream. Available to order through Thursday. Order at BCFM.org.

At the market this week

Radishes, garlic, carrots, apples, pears, tatsoi, broccoli, kale, pumpkins, parsnips, winter squash varieties, celery, turnips, spinach, celeriac, cabbage, arugula, fennel, beets, bok choy, mushrooms, potatoes, white and yellow onions, bunching onions, shallots, Italian parsley and so much more!

Farmers market details

Longmont: Open 8 a.m.-1 p.m. Saturday, last market Nov. 20, 9595 Nelson Road

Boulder: Open 8 a.m.-2 p.m. Saturday, last market Nov. 20, 13th Street Between Canyon and Arapahoe

Roasted Cabbage With Bacon

  • 1 head green or Savoy cabbage, outer leaves removed
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 slices thick-cut local bacon (6-8 ounces)

Directions:

  • Arrange a rack in the middle of the oven and heat to 450 degrees.
  • Cut the cabbage into quarters through the core. Slice the bottom of each quarter at an angle to partially remove the core. Cut each quarter in half again so you have 8 wedges.
  • Lay the wedges down on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Go gently on the salt: The bacon will add a lot of saltiness, and while you do want to serve this immediately, you and your guests can add salt at the table.
  • Cut each slice of bacon into small strips and lay on top of the cabbage.
  • Roast for 30 minutes, flipping the cabbage wedges halfway through. If the edges aren’t browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.
  • Serve immediately.