Seasoned Shopper – March 2026

    March is the month to celebrate the beginning of a new agricultural season. Fields of cherry, apricot and almond blossoms are breathtaking, early variety strawberries are ready to pick and seeds are being planted indoors to ensure the seedlings are ready for warmer weather.
    It’s also National Agricultural Day on March 24, National Nutrition Month and who can forget celebrating the Irish on March 17? If it weren’t for St. Patrick’s Day, one of my favorite, most versatile and nutritious vegetables might remain unnoticed. Corn beef and cabbage comes to mind first, but so much more is waiting.
    There are lingering thoughts of strong flavors and odors when it comes to cabbage and its cousins broccoli, Brussels sprouts, cauliflower, collards and kale, but all I need is to shop fresh at the market and use the right cooking method to make a delicious side dish, taco topper, cabbage roll, egg roll, soup or slaw.
    All varieties of cabbage consist of superimposed layers of leaves. They may or may not form a head, they may be smooth or curly and they vary in color from white to shades of green or red.
    Head cabbages are most common. Green and red types are basically the same – red is a little tougher but more nutrient dense. Sturdy, smooth leaves form compact heads inside large, loose “wrapper” leaves – the ones usually removed before coming to market.
    Savoy, another type of head cabbage, is made up of crinkled, pale to dark green leaves forming a loose, full head. Because it is milder tasting and more tender than regular head cabbage, a quick cooking method, like stir fry, is recommended. Salad savoy or ornamental kale boast beautiful pink, purple or white hearts and are perfect to use as a garnish.
    When Chinese Chicken Salad is on my dinner list, I choose Napa cabbage to thinly slice with the red cabbage. Napa cabbage, also labelled as Chinese cabbage or celery cabbage, is oblong in shape with pale green leaves offering a hint of sweetness with a side of pepper or mustard. I also spotted a few red Napa cabbage – slightly sweet and tender.
    Braising (long slow cooking) is one of the best methods to cook cabbage. Red cabbage braised in red wine and stock with onion, bacon and apple is a traditional favorite. Rice stuffed savoy cabbage leaves are excellent braised in tomato sauce.
    When choosing cabbage, check for compact leaves and if it seems heavy for its size. Leaves should be shiny and crisp. Whole, unwashed green and red cabbage store in the refrigerator in a plastic bag for 10 to 14 days. Savoy types keep only 3 or 4 days.
    The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org Facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.

Shrimp Tacos
1 pound raw shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon garlic powder or 2 cloves finely chopped
¼ teaspoon smoked paprika
½ cup plain Greek yogurt or sour cream
1 tablespoon mayonnaise
1 tablespoon lime juice
Pinch of cayenne
1 cup each shredded green and red cabbage
1 carrot, julienned
2 tablespoons chopped fresh cilantro
Salt and pepper to taste
8 soft taco shells (arrange on a microwave safe plate, overlapping slightly and microwave for about 45 seconds)

    Pat shrimp dry and toss with olive oil, chili powder, cumin, garlic powder, paprika and salt to taste. Mix yogurt, mayonnaise, lime juice and cayenne in a small bowl to make the lime crema.
    Heat a large skillet over medium high heat and cook shrimp in a single layer for about 2 minutes or until pink through. Toss the cabbage and carrot with a squeeze of lime juice and salt and pepper. To serve, divide the shrimp among the taco shells, top with cabbage slaw, cilantro and a drizzle of lime crema. Makes 8 tacos.