Imagine my excitement when I found they’d cut down a cabbage palm and the heart was still fresh.
Here’s me butchering it:
I’ve never had heart of palm before since it requires killing a multiple-year-old cabbage palm tree. I find that rather wasteful unless you have a lot of palms on your property. In this case, the deed was already done so we got some free dinner from the deal.
Heart of palm is mild and nutty and the texture is wonderfully fine. Mrs. Survival Gardener sauteed most of the palm heart with grass-fed ground beef and onions.
I think I’m going to turn the rest into sauerkraut.