There are so many things happening on the farm that it’s hard to keep things straight. I set up a calendar last month to help me track when to start seeds indoors, when to plant outdoors, and when to expect harvest. I used the handy planting chart from Baker Creek to determine dates and started working from there.
This week marks the official beginning of spring veg prep. I’m starting a week early for my region for a couple reasons:
- I’m using a new setup and want to ensure success.
- If I have failures I’ll have time to order new seed.
- I’d like to do succession planting and this will help me keep ahead of things.
- If the weather stays on the warm side I’ll be able to get plants/seed in the ground earlier…which means harvest (and income!) earlier.
More land to play with this year means I’ll be trying my hand at growing several new vegetables. These two lovelies are head cabbage – I’ve only grown leaf varieties before. Brunswick Cabbage is green; Tete Noire Cabbage is purple. I love both types and am hopeful for a great harvest.
Cabbages are great for make-ahead salads. I make a variation on my sis-in-law’s oriental salad by shredding cabbage and carrots, tossing it with a simple balsamic vinaigrette and letting it sit in the fridge. The cabbage softens over time, as does the bite of the dressing, meaning the salad tastes different each meal. It’s great paired with cold turkey or tuna for a quick lunch.
I love roasting chunks of cabbage in the oven as part of a peanut curry, or adding shredding cabbage to a stir fry. It holds shape, softening but maintaining a satisfying crunch that balances the softer vegetables well.
I’m not big on fermented foods, but if I end up with a surplus of this lovely vegetable I’m sure to try my hand at kombucha. Sauerkraut? Well, that might have to be on the ‘try this!’ list too, as several family members love the stuff.
I have high hopes for you, little seeds. Grow well!