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Lunch Menu-March 27, 2007 Home Cooking Chicken Strips Fries Cabbage...
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Lunch Menu-March 27, 2007 Home Cooking Chicken Strips Fries Cabbage...
http://www.centralmethodist.edu/unews/program/Upload/409679467.txt
Lunch Menu-March 27, 2007 Home Cooking Chicken Strips Fries Cabbage Corn Display Pasta Con Broccoli Grill Grill Ham & Cheese Sandwich Soup of the Day-Potato Soup & Chili Salad Bar-Deli-Pizza Mexican Fajita Generated on 4/10/2007 12:32:10 AM by iNews
Crops > Cabbage > Research
broccoli
Jan 1, 2007
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Spray a large nonstick skillet with nonstick cooking spray; heat. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the cabbage, carrots and frac12; cup water; cook, stirring as needed, until the carrots are softened (5-6 minutes).
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Green cabbage has smooth, dark to pale green outer leaves; the inner leaves are pale green or white. (Sometimes the outer leaves are tied around the head as the cabbage grows to keep the interior white; cabbage also turns white if it is kept in cold storage.
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Empty the seeds into your sprouter if necessary. Drain off the soak water. Rinse thoroughly with cool (60-70°) water and Drain thoroughly. Set anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. Rinse and Drain again in 8-12 hours.
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Nationally, New York state ranks first in kraut cabbage and third in fresh market cabbage production. Total cabbage production in New York state in 1990 was valued at 27 million dollars.
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In bloom March 1 - April 7. This large leaf perennial herb is by far the earliest flowering plant on campus. It flowers so early that most observers miss the blossems. The leaves appear after flowering and resemble cabbage leaves. Early summer leafy plants are 6-30 inches tall.
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FOOD EXPERIMENT: RED CABBAGE RIDDLE _____________________________________________________________________________ The following experiment is designed to supplement activities in already existing food and nutrition projects.
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Cole crops are in the Brassicaceae family, formerly called Cruciferae, and many are in the species Brassica oleracea. A kale-like ancestor was grown in gardens as far back as the time of the Roman Empire. In Europe, cabbage gardens were very impo rtant food sources during the Middle Ages.
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In ten minutes a man can eat an awful lot of cabbage, if he sets his mind to it, and one day I met a man with just such a will. His name was Bill Whellish and he hailed from some little farming village in southern Missouri that no-one I ever heard of has ever heard of yet.
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