Brussels sprouts, an often misunderstood vegetable that is truly such a special seasonal treat. Not only are they extremely buttery delicious when roasted with a little oil, garlic, and salt, but they are quite the labor intensive crop to grow. Each little mini cabbage has to be picked, peeled & cleaned by hand. It takes a lot of time and energy to bring Brussels sprouts from farm to table.

Cabbage can be considered so common that we often forget about it, but it has supported communities for centuries. Varying in shape, size, and color, this tightly packed ball of sweet crunchy greens is sometimes the only green available during winter months, and can be used raw in delicious juicy slaws, softened in soups, or roasted until golden brown in the oven.

There’s nothing quite like conehead cabbage. Often exceeding 5 to 10 pounds, this large conical cabbage can definitely help you get through the winter. Thick crisp leaves are great in soups, slaws, and wraps.

Savoy cabbage is known for its super rumply or “savoyed” leaves, making it about half as dense as regular green cabbage. All those little nooks and crannies are perfect for capturing salad or slaw dressings or other cooking juices when added into a dish.

Napa cabbage has an elongated shape and super juicy tender leaves, far less dense than your average green cabbage. Traditionally Napa cabbage is fermented to make kimchi, but its juicy fresh texture also lends it well for slaws and salads.

This incredible cross between Brussels sprouts and red kale are the hottest new item to hit farmers markets in the fall. When roasted these kale rosettes have a sweet and nutty soft center much like a Brussels sprout but encased in crispy kale chip leaves on the outside, with no chopping needed!