Red cabbage is a dense cabbage with deep purple-red leaves and a crisp, earthy bite. The color comes from anthocyanins, natural pigments that respond to acidity: a splash of vinegar or a handful of chopped apple keeps the leaves vividly red as they cook, while without acid they drift toward blue-gray. Braising transforms it: over a long, low simmer the shreds turn silky, the raw pepperiness mellows into sweetness, and the cabbage absorbs the flavors around it, finishing glossy, jammy, and savory-sweet. Raw, it is sturdier and a touch more peppery compared to green cabbage, and it shreds into slaws and tacos that hold their crunch for hours. Quick-pickle it for sandwiches, or roast thick wedges until the edges char. It pairs especially well with apples, cider vinegar, caraway, and bacon.
Hadley, MA
Plainville Farm is a third-generation family farm in Hadley, MA that specializes in hard squash, asparagus, and other seasonal produce.
Wally Czajkowski's grandfather emigrated from Poland to Hadley, MA, with a dream of being his own boss. He initially settled on 10 acres of bountiful farmland where he made a living growing crops to support his six children. After three generations, that piece of land grew into what is now Plainville Farm.
The family farm has been passed down from Wally's grandfather to his father, and then to Wally himself. Tradition is important on this historic farm where Wally grows the same crops as his grandfather, father, and the Native Americans grew before him.
Wally grows squash, gourds, mini pumpkins, organic green beans, cucumbers, broccoli, and cabbage on 180 acres of prime farmland. He recently built a state-of-the-art packing facility where produce can be safely cleaned and packed before being sent out to customers.