Colorado Proud  October

Colorado Proud October

Maura Bennett
Maura Bennett

The marketing arm of the Colorado Department of Agriculture is featuring cabbage in the month of October.

Colorado Proud Marketing Specialist Wendy White says cabbage a hearty vegetable that grows well in the state.

White: “We grow about 1,300 acres of cabbage in Colorado every year. As the weather starts to change and it gets a little chilly our Fall Vegetable Stew is really the perfect fit for those cooler days. Most of the featured ingredients this month are from Colorado, whether it’s the cabbage or the onions, zucchini, squash, red bell peppers. It’s really a nice hearty stew to fill those chilly days.”

Despite coronavirus health concerns and supply chain issues, some local growers recently told White and others attending a virtual forum of producers that it’s been a good year.

White: ” ..potato harvest is going well, that snow and cold snap that we had a few weeks ago didn’t impact producers as much as we had worried about. They’re really adapting and changing and meeting consumer demands and offering products direct to consumers to I was glad to hear how positive things are going.”

The Fall Vegetable Stew recipe can be found at the CDA’s website.

October is also National Farm to School Month when schools are encouraged to use local foods in school meals and teach students about where their food comes from.

National Farm to School Month was created by Congress in 2010, making this year’s campaign the 10th anniversary of National Farm to School Month celebrations. However, this October will likely look very different with many schools still providing remote meals to be picked up by families.


Fall Vegetable Stew

Chef Jason K. Morse

4 Tbsp. Olive Oil 6 Ribs Celery, diced 2 Carrots, diced 1 Small Red Onion, diced 1 Zucchini, diced 1 Yellow Squash, diced 1 Red Bell Pepper, diced 1 Yukon Gold Potato, diced 2 Tbsp. Garlic chopped, 3 Bay Leaves 1 Tbsp. Dried Chervil 1 Tbsp. Celery Seed 1½ Tbsp. Caraway Seed 4 Cups Cabbage, shredded 24 oz. Tomato Puree 2 Quarts Chicken Stock Kosher or Sea Salt and White Pepper to taste

Heat a sauté pan and add the olive oil. Sauté the carrots, celery, onions, and peppers until lightly browned then add the zucchini, yellow squash, garlic, and potatoes and sauté for about 5 minutes. Add the herbs, seasonings, and cabbage, then add the stock, tomato puree, and season to taste. Bring to a boil and reduce to a simmer. Simmer for about 30 minutes or until potatoes are fork-tender. Garnish with julienned cabbage and Pecorino Romano cheese.

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