Apparently, not all vegetables can be “stored” in the garden with equal ease. I try to grow what I’ll eat, with any extras happily doled out to the family and friends, but sometimes, I lose a few. Take this poor cabbage, for instance. Unlike my potatoes, which I can basically leave in the ground until I’m ready to eat them, cabbage must be picked when ripe. If not, you suffer the chance there might be rain — and lots of it — which seems to blow the stack wide open. Now, that’s what I call a splitting headache!
Of course, never one to waste (I cut the bad end of a tomato off if I think I can salvage the other half!) I dutifully cut the cabbage head from the plant, scored the base to encourage more growth – growth to which I’ll pay closer attention – and lugged the poor fella up to the house. The kids do love coleslaw, and they won’t mind a smaller harvest, just this once. I mean, it all ends up in a bowl, cut to smithereens anyway, right?
But word to the wise: when your cabbage is ready, don’t wait — cut it! Wind it tight with plastic wrap and store it in the refrigerator. You’ll be glad you did. Especially when your next recipe calls for big beautiful cabbage parts!