The garden looks tired and careworn, but the cabbages are holding on.
Red cabbage and frosted weed
Tuscan kale, gilded with frost, to be harvested today.
Frosted leaf of Savoy cabbage
Cold hands' recompense: the day's first rays hitting the remaining leaves of our tulip poplar, the red maple below awaiting her turn, and a nearly full moon
5 comments:
Oh, what beautiful pics! Love that cabbage. This is the first year we have been able to grow it. Looking forward to kraut.
~Liz
great pics....i am staring at 2 huge cabbages trying to figure out what to make. i have another giveaway going on in case you want to enter.
Kate,
I posted a question following Monday's post; so this is a repeat
of that. I didn't know if you go
backwards to look at new comments
after the actual date.
Regarding pumpkins and ripeness:
If they are not totally ripe, are
they still good for cooking?
Thanks for the lovely blog.
Gerrie
Liz, thanks. We loves us some cabbage too, which is why we have several different varieties out there. Our kraut experiment is in progress.
Jaz, the nice thing about cabbages is that they'll keep for a few weeks at least in the fridge. I love cabbage in colcannon and borsch, both of which I've blogged about if you care to look for recipes. And there's always kraut if you like that sort of thing.
Gerrie, yes, I do go back and answer questions left on earlier posts, but I'll answer yours here. I just learned this year that pumpkins and squash can apparently be ripened indoors when it gets too cold, but like many other fruits, they need to be at least beginning to ripen up before you cut them. I was told to leave several inches of vine attached to the stem of the pumpkin, let it dry off for a few days outside (weather permitting) and then bring it indoors to a sunny windowsill. So long as the pumpkin has a bit of orange on it somewhere, it will apparently ripen up after cutting. This experiment is currently in progress in my home. We'll see how it goes!
thank you so much.
i will go pick them
and try it.
gerrie
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