The humble cabbage is finally having its moment in the culinary world. Although it’s been around for a very long time in home kitchens and restaurants alike, its role has often been a supporting one, quietly showing up in slaws, soups and stir frys. Cabbage has not been seen as the leading character…until now. It’s been popping up on menus and social media as a standalone dish at the hottest restaurants across the country. Cabbage gets sweeter when cooked, and is increasingly featured in home menus, influenced by Asian cuisines in which cabbage is an essential ingredient (all hail the revered Kimchi!)
Cabbage’s newfound stardom is not surprising. It has a long shelf life, is generally cheap, and is readily available in colder months. Not to mention it’s incredibly versatile and can lend itself to almost any flavor profile and cuisine. Whether eaten raw in salads, sautéed, fermented into sauerkraut, or cooked whole over coals, cabbage is as nourishing as it is delicious.
Despite all the recent attention, cabbage is not a new vegetable. The classic round type is thought to have originated in Europe around 1,000 BCE, and was enjoyed by ancient Egyptians, Greeks, and Romans. Kale, collards, broccoli, cauliflower, Brussels sprouts, and kohlrabi all evolved from an early form of cabbage. And there are many types of cabbages common all over Asia, such as those in the choy family.
Fun Fact: Fermented cabbage, or sauerkraut, became a critical food for European sailors, providing an excellent source of vitamin C to prevent scurvy during long voyages.
While the most common cabbages found in the USA are green, red, Savoy, and Napa, there are over 400 different varieties grown throughout the world, from round to conical in shape; with flat or curly, tight, or loose leaves; and in green, white, red, and purple colors. Whether you’re a loyal cabbage afficionado or are rediscovering this hardy crucifer in a new light—do not overlook cabbage this winter season!
New & Exciting! 
Blood Orange: Complex and rich. Sweeter than a typical Navel, slightly tangy and less acidic, with a hint of berry flavor.
Cherry Tomato: Snacking tomatoes from Wholesum are back! Brites, Poppies and Kaleidos are deliciously irresistible in convenient resealable containers.
Daisy Tangerine: Cross between Fortune mandarin and Fremont mandarin. Juicy with a full-bodied, sweet flavor when mature. Extremely easy to peel and contains very few seeds.
Ettinger Avocado: Relatively new to the avocado scene here in the USA, this pear-shaped variety is very popular in Israel. The flesh turns from pale green to yellow as it matures. Lower oil content, with a more mellow flavor than other varieties.
Grapefruit: The season has started for Ruby and Rio Red grapefruit from B&J Ranch, an exclusive VV grower. Flavor is sweet with healthy tanginess. Fruit from this grower is simply the best! Did you know all fruit from B&J is 100% unwaxed? Waxing is a common practice to preserve and extend shelf life for produce, only non-synthetic and edible wax is permitted on organic fruit.
Fun Fact: Higher vitamin C content is indicated by tangy tartness in citrus (and all fruit).
Heirloom Tomatoes from Ram’s Farm: Boost your winter tomato program with our mixed medley pack from Ram’s Farm, an exclusive VV grower. Ram’s is known for tomatoes with high quality and consistent flavor. Varieties in the pack may include Pink Brandywine, Black from Tula, Kellogg’s Breakfast and Ananas. Some varieties may arrive green, but color up beautifully.
Kent Mango: Peruvian mangos have arrived! This variety is beloved for its rich, sweet flavor and juicy fiber less flesh. Great for eating fresh, juicing and drying.
Kumquat: Both Meiwa and Nagami are coming on. Meiwa are sweeter with milder tartness and rounder in shape. This variety can be eaten out of hand, skin and all. Nagami are more tart and oblong and often used for making preserves and marmalades.
Pink Variegated Lemon: Colorful green-yellow patterned skin with bright pink flesh. Less tart than regular lemons, with a more fruity, floral flavor.
Specialty Potato: Nothing says winter like gorgeous potatoes. Check out the new Fingerling Medley and Mixed Mini which include a variety of red, yellow and purple potatoes in 1.5-pound net bags. Potatoes are Washington-grown.
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.
Bunched Carrot: Rundle Family Farms has steady volume. Perfect for promotion during winter holidays and post-holiday healthy eating resolutions!
Cosmic Crisp Apple: A cross between a Honeycrisp and an Enterprise, these apples are large and strikingly red, with a sweet-tart balance, and refreshing flavor. The name comes from the impression that their ruby red color, with little specks of yellow, looks like a brilliant night sky. This variety is slow to oxidize, making it ideal for fresh recipes: salads, cheese boards or cut up for snacking! Fantastic deal for holiday promotions!
Globe Eggplant: We’re seeing steady volume on Mexican-grown eggplant. Quality is strong!
Hass Avocado: Las Palmalitas Ranch still has supply on 40 and 48 count “late-season” California-grown fruit. Get ‘em while you can!
Green Cabbage: Readily available from Rundle Family Farms with promotable pricing! Supply is expected to be steady for several weeks.
Maple Candy: Made with organic maple syrup and nothing else, this all-natural treat makes for a great stocking stuffer! Each 1.5-ounce box comes with six candies in an assortment of decorative shapes. Learn more about Maple Valley Co-op (a farmer owned co-op) and their sustainable practices!
Orlando Tangelo: Wonderful, sweet-tart flavor; super juicy. A cross between a Duncan grapefruit and Darcy Mandarin. Easy to peel with very few seeds.
Tomato-on-the-Vine: While other tomatoes are limited, TOVs are plentiful. Get in on the sharp price!
Limited
Asparagus: Starting to wind down as the season comes to an end.
Bacon Avocado: Gapping
Blueberry: Expect a two-week gap on Peruvian fruit due to quality issues. Availability should improve in January when the Mexican, Chilean and coastal California growing regions start up.
Celery: Desert production is picking up but supply is limited, prices remain high.
Gem Lettuce
Melon: Gapping
Done for the Season
Chestnut
Pomegranate