At lunch today I didn't want cabbage. Even really good cabbage. I've been craving tuna fish, so that is what I made. I added dill and celery from the garden. I put in some sweet relish that I canned up last year. Then topped it with some fresh mizuna. The bread was freshly made whole wheat grilled bread. Let me just say it was delicious. But it needed onions for more of a bite. I'll have to remember next time.
At dinner time I was making BBQed chicken sandwiches. What a perfect time to eat cabbage. Well the ribs anyway. The leafy part would burn off, so that was cut away. Oh yummy. I added some of my turnips from the garden. And a couple of slices of red pepper and some mushrooms that sadly aren't mine.
The pile of cabbage was getting smaller, but I really needed reinforcements. I had already sent a pile of it over to my townhouse mates. Today I sent some over to the neighbors over the back fence. Now the pile looks smaller and more manageable. I might be able to keep it out of the compost pile after all. Ok it wouldn't have gone in there. It tastes too good. I'd cook it up in broth and freeze it for winter soups. Regardless, the war seems to be over. Yes there are a few stragglers trying to put up a good fight, but I know they can be put down easily enough with a few more meals. Or maybe five more meals, but I swear I've got this one won.
As for gardening news, I didn't spend much time in the garden today. I strung up 8' of the last trellis. I just have 8' more to go and I'm done with them all. I thinned out the beans that have been popping up. The Norridgewock beans aren't germinating again. I wonder if the seed is viable at all. I'm thinking not. I've had the hardest time getting seeds of this plant. Maybe I'll try again next year.
Your dishes look delicious. You're clearly a great cook! You talked about "ribs" and "the leafy part", but I wasn't sure what you meant. Do you keep the leaves of cabbage that are not a part of the head? Do you just keep the head? It's our first harvest of cabbage and we're not sure about everything we can harvest.
ReplyDeleteYum, I love a good tuna fish sandwich. And BBQ chicken sandwich sounds great also. Did you BBQ fhe cabbage also? How?
ReplyDeleteIsn't it great to have a glut of fresh veggies after a long winter so so few!
"Norridgewock" beans are new to me. I love beans and have recently got interested in Heritage varieties, so I must investigate. I have Mayflower, Cherokee Trail of Tears, as well as several types of the more common Runners and Borlotti.
ReplyDeleteSo satisfying to eat virtually an entire meal from your own hand. You've also reminded me that I have to get my beans planted this weekend.
ReplyDeletehttp://www.media-organic.com/garden-week-in-review-8
Jody, this was Michihili Chinese cabbage that started to bolt prematurely. It never made a real head, just huge delicious leaves. And the leaf part and the rib of the leaf were very well defined. If you go back two days, I have a photo of it harvested and you can see what I mean. Outer leaves of regular cabbage and Chinese cabbage are perfectly edible. The inner heads tend to be sweeter and have a milder flavor. Sometimes in Chinese cabbage the outer leaves are prickly, but still are very good cooked.
ReplyDeletemichelle, yes I grilled the cabbage. I have a special pan for grilling small things, which has small holes so things don't fall through. I sprinkled with a touch of rice vinegar and salt and pepper and grilled. They are fairly plain but delicious. The turnips are amazingly good that way.
Mark, They are old time Maine beans, which they think were from the original Native American village where Norridgewock now stands. I have a particular affinity for New England beans since I know they can handle our wet cool climate.
MediaOrganic, Except for the few beans that had issues (which includes Tabais and Norridgewock) I've got a nice stand of beans now. Now we just need a little more heat and they will take off.
Your meals always look so yummy.
ReplyDeleteI haven't had time to keep up on the blogs lately. Just looked at the picture of your Chinese Cabbage. Wow
ReplyDeleteI have raised the smaller ones in the past and like to cut them up like you would a romaine and just had a good Italian Dressing to them
Those dishes look really great! Most of my Asian greens are just sitting in the fridge right now. We're trying to get through our lettuce before they start bolting in the garden. Growing your own veggies - seems like it's always either famine or feast.
ReplyDeleteKaren thanks, and I'm guessing which Karen, but if you are not my SIL sorry to put in the wrong comments. Next time I make you dinner you have to try some grilled veggies. So good. And you have to stay longer. Last time was too short.
ReplyDeletewilderness, I eat them in salads too, and usually use them as you would regular cabbage in a salad. Chopped up and sprinkled in. Though sometimes I make some good oriental inspired salads where it is the main star.
Thomas, I have to do that too. I'm planting out new starts tomorrow morning I think. I've got get a good section picked to put them in.
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