Well, today is St. Patrick's Day.
And the famed Irish meal for this date is corned beef and cabbage.
Did you all know that New York state is a huge cabbage state. New York ranks number 2 in all the United States for growing cabbage for the fresh market and has been in the top 3 states for production for the last 10 years.
Cabbage is very nutritious and has hardly any calories. According to nutritiondata.com, a cup of chopped cabbage has 22 calories, no fat, 15 mg of Omega-6 fatty acids, 54 percent of the daily amount needed of vitamin C, 85 percent of the daily amount needed of vitamin K, 10 percent folate, 6 percent vitamin B6, 4 percent calcium, 2 percent vitamin A, 2 percent protein and 7 percent manganese.
According to the state Department of Agriculture and Markets, cabbage is grown everywhere in the state, but the biggest areas or cabbage production is Western New York and the Finger Lakes region.
"Traditionally planted in
April, it can be harvested from mid-June through mid-November. More
than 30 varieties of cabbage are grown in the state, ranging from small
ones weighing a couple of pounds to behemoths close to 20. Cabbage
comes in green, red and even purple colors," according to the website.
Most of the New York cabbage goes for cole slaw, but the Department of Ag and Markets says New York cabbage is also used in egg rolls, bagged salad mixes, and
sauerkraut. "Two sauerkraut producers call New York home, taking
advantage of the state’s abundant cabbage crop: Seneca Foods
Corporation in Geneva and Great Lakes Kraut Company in Shortsville."
Fresh cabbage always can be found in area grocery stores and at farmers' markets in the summer and fall. "New York cabbage can be
stored for many months and it’s likely the cabbage eaten with
corned beef in March was grown right here."