I’m getting lovely cabbages now, and I’m still getting Heirloom French Breakfast Radishes (those French people must have sturdy stomachs first thing in the morning.)To the radishes and cabbage, I added dill (still thrilled) and Swiss Chard (nearing the end).I used the large cabbage leaves and Swiss Chard as a wrap, topped it with cooked rice mixed with a bit of sour cream. I topped that with thinly sliced radishes, a 3 ounce salmon steak, and lots of dill. I used 2 skewers to hold things together and grilled until it was firm to the touch.Grilled Salmon Wraps : even the leftovers were amazing.
I am officially calling it a successful cabbage season. I bought plants (Golden Cross) and planted them on April 13th, over a month before our last frost date. They are in a raised bed which I filled with soil from my garden excavation and lots of compost (mostly kitchen scraps).
I planted them with rosemary, nasturtiums, and sunflowers. A few tomatoes volunteered, and I left them in there as well. After the heads formed, I saw the evidence of cabbage worms on the plant farthest from the rosemary. The outside leaves had been eaten and there was lots of poop. I used the hose to forcefully clean everything out, and as I directed the hose spray, I made sure to hit the rosemary first. I was sure I’d be doing the same thing in a day or two, but I never saw another poop.This picture was taken about a week ago. I just picked my first cabbage this morning and made cole slaw for dinner. I’m going to have to get more creative than that.