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Preparing: Remove outer leaves and wash under running water. Buying: Choose cabbage that is heavy and compact; With a shiny, crisp, well-colored leaves that are unblemished and free of cracks and bruises.
After a very busy couple of months, we are looking forward to Spring Break in a couple of weeks. Right now in Social Studies our class is finishing up a study of China. We've been working on improving our research and reading skills.
In base the anthocyanin loses a chloride ion, as well as an H+ ion. This changes the structure so the molecule absorbs red light, and turns blue. Click on picture to display its Chime image.
CABBAGE TODAY, SAUERKRAUT TOMORROW! By Susanne Johnston, Germantown Academy, Ft. Washington, PA Purpose: To demonstrate how bacteria naturally present on cabbage can change it into the common fermented food called sauerkraut. Background: Do you think your food is bacteria-free? Well, think again!
The Lundy cabbage flea beetle Psylliodes luridipennis is found only Lundy and nowhere else in the world. The larvae of the beetle mine the leaf-stalks and stems of the Lundy cabbage and the adults feed on the leaves.
Author: Mary Ann Hansen, Extension Plant Pathologist, Department of Plant Pathology, Physiology and Weed Science, Virginia Tech. Adapted from a previous publication by R.C. Lambe Publication Number: 450-713, Posted December 2000
See "Table 1 Vegetables for human consumption" on p.1 of the Horticulture PSM statement for 1995: Dataset Documentation Catalogue, reference CRDA/4/DD/4/1/4
Title: IPM Guide for Small-Scale Cabbage and Collard Production Project Leaders: Roger L. Francis Clemson University Ext. Service 259 Meeting St. Charleston, SC 29401 rfrncs@clemson.edu Dr. J. Powell Smith Extension Entomologist Clemson University Edisto Research and Education Center 64 Research Rd.