Gardening is not a rational act.
I’m sure the Extension office would beg to differ with Ms. Atwood, however this has been a frustrating yet fun fall session. In any event, pressing on against all odds is what separates the bona fide gardeners from the dilettantes (I think).
The snow peas were scampering up the trellises which had formerly supported the cucumbers:
Any gardeners who were (un)fortunate enough to lose their cucumbers can relish enjoying snow peas in a quick stir fry later in the session. https://cooking.nytimes.com/recipes/1016281-spicy-wok-charred-snow-peas
The “Snow Crown” cauliflower was holding it’s own but one of the plants in Section 8 appeared to have been invaded by an unidentified alien creature:
Despite the casualties from the early freeze the Cheers cabbage were faring well. Inspection of the heads indicated very little insect infestation.
More information on growing “Cheers” cabbage can be found on the AgriLife website: https://bexar-tx.tamu.edu/homehort/archives-of-weekly-articles-davids-plant-of-the-week/cheers-cabbage/
Besides the obvious choice of consuming cabbage raw (cole slaw) it is also delicious in a number of cooked dishes. Although most folks associate cabbage with German cookery it is also a favorite in Italian cuisine – particularly in the home cooking of Northern Italy. A favorite of mine is this rice and cabbage soup from Marcella Hazan’s Essentials of Classic Italian Cooking: https://food52.com/recipes/27213-marcella-hazan-s-rice-smothered-cabbage-soup. I always begin by sautéing a large amount of green cabbage:
While your cabbage is braising there is ample time to stroll through your home garden and weed the paths. It is also a perfect opportunity to gently wash all the beautiful lettuce harvested on Saturday morning:
Dress simply with oil and vinegar for a salad and dinner is complete!
Happy Gardening and Eating!
Anne Marie S.