A Head of Cabbage

Cabbage has been cultivated for at least 2500 years, with the traditional corned beef and cabbage going back to Roman times. Captain James Cook ordered sauerkraut (sour cabbage) for his second Pacific voyage and was able to defeat the scourge of scurvy (as a result of the high vitamin content of cabbage.)Applied as a poultice, crushed cabbage leaves have been used an old folk remedy to reduce swelling of varicose veins. There is even a midseason variety called Shamrock cabbage.

The History of Potatoes There are 5,000 varieties of potatoes, including blues and purples. First planted over 4,000 years ago by ancestor of the Andean Incas, the first Peruvians made everything from potato-themed pots to whistles. The Quechua Indians have 1,000 different names for the potato, while that Symara Indians developed over 200 varieties at elevations 10,000 feet above sea level. Sixteenth century Spanish conquistadors came to the Americas looking for gold; they found potatoes. The potato was introduced to Spain upon their return. Later that century, the potato made it to Ireland. From its birthplace in Bolivia and Peru, the "Irish" (white) potato found its way to Virginia, via Columbia, from where Sir Francis Drake delivered them to Sir Walter Raleigh, who upon his return to Ireland, planted potatoes at this estate near Cork. It wasn't until the late 1600s, a century later, that the potato gained acceptance in Ireland. Not mentioned in the Bible because it was not grown from seed, but from a tuber, the potato was said to be evil. The Irish eventually embraced the potato and were the first to establish large-scale potato production. Factory workers received 12 pounds of potatoes per day, while their families ate 250 pounds a week! An Irish physician even claimed that the potato was an aphrodisiac. The 1770 crop failure was the catalyst for the Potato War, and the Irish Potato Famine of the mid-1840s, was the cause for thousands of Irish to immigrate to the United States. By 1851, the Irish population had fallen by two million, only to be saved by another South American potato. This potato, discovered wild in Chile, was resistant to the fungus that had destroyed the original potato crop. Immigrant settlers who began to cultivate the potato in New Hampshire introduced the Irish potato to America. Popular for its chestnut flavor, the Mormons brought potatoes to Utah and Idaho. The potato was planted in Idaho in 1837. It is not known whether Idaho made the potato famous, or if indeed the potato made Idaho famous.

Nutritional and health value of cabbage

Eating cabbage several times a week may be a preventive measure against colon or rectal cancer and cancers of the esophagus or stomach. Sauerkraut, coleslaw, and especially fresh-pressed cabbage juice have been deemed by some to be effective cancer-fighting foodstuffs.

Cabbage is loaded with fiber and is high in vitamin C. It is also a good source of calcium, iron, and even protein. Low in sodium and calories, with no cholesterol, cabbage has been the media darling for the weight loss conscious.

Some medical professionals caution that the high water content of "cabbage soup diets" may merely act as an appetite suppressant, while questioning the dietary value of cabbage.

Buying and storing cabbage

When buying cabbage, choose firm, solid heads that seem relatively heavy. Inspect to make sure the heads are free of drying splits, and that the leaves hug the core tightly. Look for firm leaves with good color. Watch out for wilting leaves and blemishes. Don't buy precut heads of cabbage, as the nutritional value declines when they are cut.

Store cabbage cold and loosely wrapped. When stored in the refrigerator unwashed and sealed in a plastic bag, cabbage lasts 7 to 10 days. After being washed and cut, cabbage soon wilts and turns brown, and becomes bitter tasting.

The Irish Potato

Potatoes are a companion crop to cabbage, as they grow well together. The potato is the most popular vegetable in the United States. On average, an American eats potatoes during one of every three meals and consumes over 100 pounds of potatoes each year.

Grown in all 50 states and in 125 countries, potato production ranks fourth in the world behind wheat, rice, and corn, with the United States growing 35 billion pounds of potatoes a year. Americans eat two potatoes for every one tomato, America's second favorite vegetable. And like the tomato, the red (Russet) potato is most common.

Nutritional and health value of potatoes

Like cabbage, the potato is a good source of fiber and is the second highest source of vitamin C in the American diet. Also high in potassium, the potato contains vitamin B6 and niacin. The potato skin also is good for fiber, potassium, iron, calcium, zinc, phosphorus, and other B vitamins. Eighty percent water, the potato contains little sodium and only a trace of fat.

The potato is starchy and becomes fattening with the addition of sour cream or butter (the better choice.) Processing the potato reduces vitamin content and a persons ability to assimilate nutrients. The same is true when potatoes are reheated.

Sixty-five percent of potatoes are processed into dehydrated instant potatoes, sold frozen, or made into potato chips. People seem to prefer either the potato chip or French fries, both of which are high in fat and oil.

Storing potatoes

After buying your potatoes, remove them from their plastic bags and store them loosely in a vegetable bin or paper bag. Kept at room temperature, or down to 45 degrees Fahrenheit, potatoes can be used up to 10 days after purchase.

If they are refrigerated, the starch in the potatoes converts to sugar. However the sugar will revert back to starch if the potatoes are taken out of the refrigerator and stored again for several days at room temperature.

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