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From Wellspring Charitable Gardens this Week - February 10, 2022

From the Garden this Week… Green Cabbage, Daikon radish, Kale, Swiss Chard, Watermelon Radish, Cauliflower or Broccoli, Purple Top Turnips, White Salad Turnips, Mixed Greens, Parsley and Citrus Fruit

Coming Soon…More Carrots

Using Your Produce… By Julie Moreno

Roasting the cruciferous vegetables is one of the best ways to balance their bitter flavors and at the same time enhance their sweetness. I roast broccoli and cauliflower on a regular basis, and then I found this recipe to roast cabbage. This is now my favorite way to cook cabbage. In this method, you do need to pay attention to the temperature and time when you are roasting so that you don’t end up with burned cabbage leaves. Take the time to watch the oven at the mid-point of cooking, before flipping, and at the end to avoid too much color. At the same time, you do want the cabbage to brown a little and keep it from steaming in the oven.

Roasted Cabbage Wedges with Onion Dijon Sauce

(Adapted from

1 medium green cabbage

1 tablespoon olive oil

salt & pepper


3 tablespoons butter

2 tablespoons minced fresh onion

2 teaspoons Dijon mustard

1 large garlic clove minced

Pinch of salt and pepper

chopped parsley for serving

Heat oven to 450 degrees. Line a baking sheet with parchment or a silicone mat. Cut cabbage 6-8 equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.

Meanwhile, add all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute - warm again before using). To serve, place the wedges on a plate and drizzle with the sauce. Sprinkle with parsley.