June 12, 2014
Cabbage, lettuces, onions
It is a joy to still have a variety of lettuces and beautiful salads from the garden. I just step out the kitchen door, and across the drive to my kitchen garden.
We call the vegetable garden the circle garden because it is the interior of a circle drive. The space was originally full of rocks and trash. With a lot of time and work, the garden had become very productive. You can find plenty of earthworms in each of the raised beds.
Bug proof cabbage
I planted four little cabbage plant stars in four different places in the garden this spring. My hope was to raise a head or two of cabbage before the worms and slugs moved in. Because I don’t spray, cabbages and broccoli are always a disappointment.
But this year, one of the cabbages just seemed to be bug proof. It amazed me so that I took a photo of the big uneaten cabbage leaves.
The cabbage in Today’s Harvest Basket will become cole slaw. I make it with a vinegar dressing and not the one with mayonnaise.
Dressing: whisk together
- 1/4 cup white wine herb vinegar
- 2 pkts stevia (or 2 Tablespoons sugar
- 1 teaspoons salt
- 1/4 teaspoon each, celery seeds, ground black pepper
Shred veggies, toss in large bowl with dressing.
- 3 green onions, thinly sliced
- 1 small head of cabbage, finely sliced.
- 1 carrot, grated
If you have fresh cilantro or dill and parsley, chop and toss in a few fresh herbs
Make it your own by adding shredded rainbow carrots, bell pepper, red pepper flakes
“Garden Ferns” leaf lettuce is juicy and still producing. This tender lance shaped leaf lettuce is an excellent addition to any salad.
“Redina” organic, French Red Leaf lettuce. Very large rosettes of frilled & ruffled deep red leaves.
I get these beautiful leaf lettuce seeds at Renee’s Garden.