It seems like most of the day-to-day normalcy of farm life goes on hold as soon as hay season begins. It is a scramble just to do enough laundry to get by as the fields take center stage. The lawn does not get mowed, the cows only get a cursory glance every now and then just to make sure everyone is still hanging around and the garden is dismissed entirely except for a quick vegetable grab to make salads.
I finally got the chance to do some weeding in the garden. Over the last couple of weeks my radishes went to seed, the peas filled the pods and the plants died, I have so much lettuce that I filled a wheelbarrow and fed it to the cows in the show barn and the strawberries are kaput.
But on the good side the green onions are now ready to eat, there were a few ripe cherry tomatoes, the potatoes are blooming, beans are setting on and should be perfect sized for eating by the end of next week along with zucchini and hopefully a cucumber.
And then I got over to the kale, broccoli, Brussels sprouts, red and green cabbage area of the garden. While most of the cabbages are starting to form baseball sized heads, one oddball is not conforming to cabbage standards.
This one red cabbage plant is making several flower bundles where a head of cabbage should be forming. I broke off the middle one and ate it finding the familiar cabbage taste in flower form. Perhaps this was a hybrid seed accidentally slipped into the packet during packaging. It reminds me of the broccolini that is long single strands of broccoli so I think this should be called cabbagini. I may even try to let it go to seed to see if I can harvest this goofy looking cabbage.