Cabbage is finally stepping into the spotlight—and it’s about time. Most recently just a humble supporting player in slaws, soups, and stir-fries, this versatile veggie is now earning top billing on menus and social media feeds at the trendiest restaurants across the country. From sweet-roasted wedges to crispy, vibrant salads, cabbage is proving it can shine as a star ingredient. In Asian cuisines, cabbage is an essential ingredient in many dishes like kimchi and stir-fry. Curtido is a Salvadorian tangy crunchy pickled slaw traditionally served with pupusas. 

It’s easy to see why cabbage is having its moment. With a long shelf life, reliable winter availability and a low-cost, high-value price, it’s a time honored and practical choice that pairs with nearly every flavor and cuisine. Raw in a slaw, sautéed, pickled, fermented, or roasted whole on a grill—cabbage delivers the goods. As our great-grandmothers well knew, cabbage is tasty, nourishing and (word of the day) AFFORDABLE!

Fun Fact: Sauerkraut, one version of fermented cabbage, kept European sailors healthy on long voyages by preventing scurvy with its vitamin C-rich punch. 

In the USA green, red, Savoy, and Napa are the most familiar, but over 400 varieties exist worldwide—from round to conical, flat to curly, soft to tight, in green, white, red, and purple colors. Whether you’re a longtime cabbage fan or just discovering its winter potential, this hardy vegetable deserves a spot on your plate, menu, and shelf. 

Weather Watch

Photo: LA Times

Dense tule fog—a ground-level winter fog that forms when cold air traps moisture near the surface—has covered California’s Central Valley for the past three weeks, an extraordinarily long continuous period. One of our growers reported they have not seen the sun in 25 days! Their solar powered door-key doesn’t work anymore! With cold temperatures and minimal sunlight, crop growth has slowed significantly. Expect limited supply and price fluctuations on citrus, leafy greens and brassicas from this region.  Lower product availability also disrupts truck loading and scheduling with everyone in the country impatient to re-supply from California. Please be patient while Mother Nature does her thing!

New & Exciting! 

Bacon Avocado: California-grown green skin variety with creamy, buttery flesh and mild flavor. Vegan friendly! Hint: The skin does not change color as it ripens. 

Blueberry: California-grown berries from Homegrown are starting early this year! Expect limited supply in the early part of the season until January; only 6-ounce clamshells to start. 

Cara Cara Navel Orange: Compared to other varieties, Cara Cara navels are sweeter, slightly tangy and less acidic, with a hint of berry flavor. One bite and you’ll be a Cara Cara fan! Bonus: they are also seedless. 

Cherimoya (right): We just got word that new crop Cherimoya is starting from Central Coast in California. A staff favorite! 

Elephant Garlic:  Mild and subtly sweet  with super large cloves. Grown by Knoll Farms and packed in 8–ounce netted bags. 

Finger Lime: Tiny citrus pearls that burst with bright, tangy flavor—perfect for a pop of fun in drinks, desserts, or any dish! Very festive! 

Green Garlic: Young, freshly harvested garlic with a mild, slightly sweet garlic flavor. It adds fresh, seasonal brightness to sautés, soups, and pesto without the sharp bite of cured garlic. 

Nettles (left): Tastes like spinach but punchier! Use for pastas, in sauces, in soups, sauteed or to make nettle tea. Highly valued for medicinal and nutritional properties. Just like spinach, nettles reduce greatly when cooked. Nettles are not consumed raw; cooking the leaves removes the stinging chemicals and renders them harmless.  

Fun Fact: In German, “to sit in nettles” means to get into trouble, which is what it feels like if you sit on the wild bush. 

Rambutan: Grown by a family farm in Guatemala, this tropical fruit is a close cousin to Lychee and Longan, with a sweet, very floral, delicate flavor. To enjoy, split the skin and peel it back to get to the juicy white fruit inside. Don’t worry, the spines look intimidating, but are rubbery, soft and bend back easily. The large black seed inside is inedible, but easy to slide off the delightful flesh. The green and red color makes for a, fun stocking stuffer and a great conversations starter! 

Wild Twist Apple: A cross between Honeycrisp and Pink Lady, this modern variety is crisp, juicy, and refreshingly tangy. Perfect for snacking, salads, or baking. 

Promotable 

Brussels Sprouts: Still in great supply! This versatile brassica is just as delicious raw in a slaw with a punchy dressing or roasted with a little EVOO. 

Cabbage: Green, Napa, and Savoy cabbage are plentiful with reliable supply. From crisp green cabbage to tender Napa and crinkled Savoy, these staples are versatile for any number of winter dishes. Strong display presence, good shelf life, and consistent quality make this a no-brainer for winter promotions. 

Citrus

• Fairchild Tangerine: One of the sweetest varieties of tangerines. Rich and sweet—perfect for juicing or eating fresh. Watch out for the seeds! 
• Pomelo: African Shaddock, Chandler (right), and Red Globe are all available! These varieties are big in size AND flavor.
  
• Ruby Grapefruit: Beloved for its beautiful pinkish-red flesh and juicy, sweet, and tangy flavor, this variety is one of the most popular grapefruits in the USA. Strong and steady supply from B&J Ranch, an exclusive VV grower in California’s Coachella Valley.  

Delicata Squash: Naturally sweet and tender with thin, edible skin that requires no peeling. Its rich, nutty flavor shines when roasted, sautéed, or stuffed for cozy seasonal meals.

Heirloom Tomato: Available as a mixed medley and in great supply! Prices are coming down.

Maple Candy: Made purely with organic maple syrup; naturally sweet and delicious! Each case includes 16 retail boxes (1.5-ounce each) containing six candies in an assortment of decorative shapes. Support this farmer-producer Co-op from Wisconsin. Great for stocking stuffers’.

Pear: Bosc and Red D’Anjou pears are winter’s sweetest treats! Bosc is delightfully firm and perfect for baking or snacking, while Red D’Anjou is juicy, smooth, and ready to brighten up any fruit display—or your taste buds. 

Strawberry: California-grown supply is steady; prices are coming down. Quality is strong and color is really good on these winter berries! 

Sweet Potato: We’re seeing SWEET deals on sweet potatoes! While Garnets are most popular, let’s not overlook Japanese and Jewel. These winter stars are sweet, cozy, and endlessly versatile. From chestnutty Japanese to moist, candy-sweet Jewels, they’re perfect for roasting, mashing, or baking.

Limited 

Anaheim Pepper: Gapping  

Broccoli Crown 

Grape: Seedless table grapes from Peru. Reds will start in mid-January  

Kumquat: Nagami & Meiwa 

Makrut Lime 

Mini Seedless Watermelon 

Passionfruit: Supply is intermittent; production slow due to cold weather 

Persian Cucumber: Supply has tightened up; prices are on the rise.  

Roma Tomato: Extremely limited 

Done for the Season 

Ataulfo Mango 

Chestnut 

Cranberry