tag:blogger.com,1999:blog-7009967346802541581.post469102839315085975..comments2023-11-05T01:38:03.385-08:00Comments on New To Farm Life: A Couple of Success StoriesAimeehttp://www.blogger.com/profile/06358194304460170717noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7009967346802541581.post-29471221175416116192011-08-28T23:04:39.883-07:002011-08-28T23:04:39.883-07:00Thank you for all the advice about what to do with...Thank you for all the advice about what to do with my cabbages - now - any advice about how to keep the slugs off of them?Aimeehttps://www.blogger.com/profile/06358194304460170717noreply@blogger.comtag:blogger.com,1999:blog-7009967346802541581.post-87898104741916122232011-08-28T11:13:14.118-07:002011-08-28T11:13:14.118-07:00Many types of cabbage keep well. Just chuck 'e...Many types of cabbage keep well. Just chuck 'em in a cool place (basement?). I sometimes hang them in fabric bags from a nail in a rafter. You can also set them stem-down on some damp sand and cover with a couple layers of newspaper. If the outer leaves get dry and yellow, just peel those off before you eat the cabbage. There's a big difference between "slaw" and "storage" cabbages in how long they keep, but they should do OK for several months. They might not be super crispy, but they'll definitely stay edible for a while.<br /><br />EmilyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7009967346802541581.post-64522596799421952642011-08-27T15:49:59.429-07:002011-08-27T15:49:59.429-07:00We grew red cabbages this year for the first time ...We grew red cabbages this year for the first time ever...we have been gardening for 39 years....slow to the cabbages! I have been making slaw...delicious! I shall be growing lots more next year.<br />Wonderful story about your pickles....<br />I love my gardens!<br />Drying herbs now for winter teas and looking forward to Autumn squashes.<br />SherryQhttps://www.blogger.com/profile/02473455565144414399noreply@blogger.comtag:blogger.com,1999:blog-7009967346802541581.post-87928066178678781622011-08-27T14:02:28.870-07:002011-08-27T14:02:28.870-07:00We do a 'lazy cabbage roll' soup here, inv...We do a 'lazy cabbage roll' soup here, involving chopped cabbage boiled in a bit of water until partly cooked, then joined by ground meat, onions, tomato sauce, rice (I throw it in, uncooked, when the cabbage is mostly done), salt, pepper, and paprika. Simple, easy, tastes great, and freezes well...jjhttp://www.ruraldream.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-7009967346802541581.post-56976651017628563632011-08-26T09:10:11.000-07:002011-08-26T09:10:11.000-07:00Exactly what Olive said! I had collected a bunch ...Exactly what Olive said! I had collected a bunch of cabbage recipes on my blog that I was dying to try last fall (I've made a few):<br /><br />http://crazinessandmore.blogspot.com/2010/04/cabbage-recipes-to-try.html<br /><br />http://www.101cookbooks.com/archives/rustic-cabbage-soup-recipe.html<br /><br />^ that soup is amazing and ridiculously deliciousDea-chanhttps://www.blogger.com/profile/00140404243041621186noreply@blogger.comtag:blogger.com,1999:blog-7009967346802541581.post-3667301367490297852011-08-25T17:21:49.404-07:002011-08-25T17:21:49.404-07:00When I have an excess of cabbage I sometimes make ...When I have an excess of cabbage I sometimes make a meal of :-<br />1 onion sliced finely <br />a knob of butter<br />a couple of slices of bacon<br />cook in a wok until a good colour and the bacon is crisp<br />add half cabbage sliced finely a splash of soy sauce<br />a tablespoon of dark brown sugar<br />1 Massel chicken stock cube<br />garlic if desired<br />about 3 tablespoons full of white vinegar<br />Toss it all in wok whilst cooking it until it as well coated with the other "goodies" and the cabbage is still crisp. Delicious!!Olivehttps://www.blogger.com/profile/14389835614289815501noreply@blogger.comtag:blogger.com,1999:blog-7009967346802541581.post-20639505937684439412011-08-25T07:42:18.213-07:002011-08-25T07:42:18.213-07:00I started making these this summer, only I useed S...I started making these this summer, only I useed Sally Fallon's trick & jump-started the fermentation with a couple tablespoons of whey. This trick prompted a discussion with friends on whether these could really be called "kosher" since they now contained dairy. I pointed out to my friend that the only difference woould be the inability to eat the with meat, but all by themselves they'd be fine :)<br /><br />I'm having the same Pickle Problem with DH that you had with your kids. He doesn't like the fermented pickles :( I have to make B& pickles if I'm giong to expecthim to eat any.Anonymoushttps://www.blogger.com/profile/11973984089001877006noreply@blogger.com