Cabbages

Here it is late July. Summer has just roared by. I think it’s because spring was a month late and we’ve been playing catch-up ever since. The garden looks great so it’s hard to think about fall. Especially when I don’t want to! Here, winter comes real close on the heels of that beautiful season.

But to get ready for fall, I just planted a couple dozen cabbage plants for storage. Our summer cabbage is starting to head well and we’ll soon be using it for slaw and cabbage salad, not to mention cabbage rolls. But our fall cabbage is great for storage as it lasts longer and is bug free; I don’t have to spray with Bt. By pulling it up by the roots, I can tie a piece of twine on the roots and hang them from the floor joists in the basement. They stay good for months that way.

Outside-wheel-assembly

Inside-wheel-assembly

Will’s busy baling a small field of hay as we have a few days of rain forecast, starting this afternoon. Here’s hoping it holds off long enough to get the hay on the wagon and into the barn!

We finally got all of the parts for our Oliver tractor and yesterday Will put them all back together. Now the motor is ready to lift into the tractor. David is going to bring one of Jerry’s big New Holland tractors over to lift it as our Ford 660 wouldn’t lift high enough and we had a time getting it out in the first place. A bigger tractor will make things much easier. It’s a tough enough job, lining up everything anyway. And we don’t want anyone to get mashed fingers! We’ll sure be glad to get that tractor working so we can make lots of round bales. Ah, summer! — Jackie

7 COMMENTS

  1. Jackie, do you make what we call ‘bierrocks’ with part of your cabbage? I know they have a Polish name that you might call them, I just can’t remember it. They’re made with ground beef (or pork), onion, shredded cabbage, (our family always grates a small potato into the mix AND adds a slice of cheese in each one); all this is enclosed in a wrapping of bread dough and baked till golden brown. We make 30 or 40 at a time and freeze them for a quick lunch or dinner, just warm them up in the oven or the microwave. Ours is a ratio of about 1 1/2 parts wilted down cabbage to one part ground beef. Ahhhh, don’t forget to add salt and pepper to taste before enclosing the filling.

  2. Happy Belated Birthday to an awesome woman!

    My cabbages were all ready at once and one of them split and started to get buggy, so I picked them all (8) and made Amish coleslaw. I love that stuff. But now I have no cabbage. I had no idea you could do fall cabbage. It makes me crazy to have all that open space in my garden not growing anything. There aren’t cabbage starts any where in my town, but I’ll know for next year to grow my own cabbage starts and plant later!
    Who knew?
    I learn something every time I come over here.

  3. Marlene Kevelin,

    Our Hopi Pale Grey’s are really running now. They do love plenty of manure and rotted compost. Once they start to run, they grow terrifically fast!

  4. All,

    Thanks for the belated Birthday wishes. Time goes so fast sometimes I even miss my own kids’ and grandkids’ birthdays. Bad on mee!

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