THIS really is the time of year when local produce is at its best and brightest and one fine example of this is the red cabbage we received from Westmill Organics last week. It’s been a while since we’ve had any red cabbages in stock and the whole Cultivate team were blown away at the vibrancy of the ones we picked up from Pete, who has been growing organic vegetables at Westmill Farm for over 16 years.

It turns out it’s all to do with the pH of the soil they are grown in: red cabbage will take on different hues depending on the acidity or alkalinity of the ground they are in. In acidic soils the leaves grow more reddish, in neutral soils they turn a rich purple and in alkaline soils they take on a more yellowy-green colour. Pete must have his brassicas in some fabulously neutral soil judging on the colour of his cabbages.

The red colour in the cabbage is not just a good pH indicator it can be used as a natural dye. You’ll probably know this if you’ve ever sliced a red cabbage onto a white chopping board. I always come away with pink fingers and a less than sparking white board after cooking with it. By boiling the cabbage in hot water you can create a deep purple dye and you can even tweak the colour by changing the water’s pH levels much like the soil it’s grown in.

The colour of red cabbage is a result of a flavonoid called anthocyanin. This can also be found in blueberries, flower petals and other purple-hued fruit and veg. Interestingly, at this time of year the red and purple autumn leaves that are starting to litter the ground are also that colour as a result of anthocyanins. So eating a plate of red cabbage really is like eating the season.

Just chatting to friends and family it seems everyone has a different way to enjoy red cabbage but as I’m not quite ready to let go of my summer salads I think I’ll just enjoy it sliced into a gloriously colourful coleslaw.