I’ve been sneaking leaves off the sides of the cabbage plants for the last month to add to the fresh garden salads. But today, I harvested the first full-sized head almost the size of a soccer ball.
Half of the head will be used immediately as a colorful coleslaw with carrots, kale, white and green onions, radishes, yellow peppers and chopped sugar snap peas.
Eating out of the garden and our loaded freezer is a necessity around here when hay season is in full swing. Trips to the grocery store are few and far between and never on any kind of schedule but that doesn’t mean that the food we are eating is any less healthful, nutritious or delicious. We enjoy the bounty of the rural farm life and I don’t miss shopping at all.