Since we are into extreme planting these days (remember the 500 trees) – why not extend that to the garden planting?!
I guess if one buys hundreds of packets of seeds during winter snow storms, and then starts hundreds of tiny seeds in the grey days of early March, one should expect to plant many, many seedlings.
And so I did.
The 2 kinds of cauliflower, 2 kinds of broccoli, and 3 kinds of cabbage are in the ground.
Over 140 plants.
That is no joke. Jan counted them.
I’m either an overachiever or certifiably insane.
Or…maybe we just love cauliflower and broccoli.
At any rate, I should have enough cabbage to make sauerkraut for an entire German hamlet.
That is – if they actually grow.
And the bunnies don’t find them.
And the pigs don’t get out.
And the cabbage moths don’t infest them.
And the rains come.
And the creek don’t rise.
Okay – I’m certifiable.
I finally picked our 2 cabbages from the garden yesterday.
Yes, 2 cabbages. Out of the 12 cabbage plants that I put in, only 2 stayed alive and produced a head. I guess the rest all drowned in the rain!
Since my husband and I both love coleslaw, I took one of the precious cabbages and made a batch of Ramen Noodle Cole Slaw.
It’s a summer time favorite by the more discerning palettes in our home (read: adults). None of my children will touch it willingly, yet.
Ramen Noodle Cole Slaw
Break noodles from 1 package of Ramen Noodles (any flavor) into bite size pieces in a bowl.
Add 1/2 head of shredded cabbage, 1/4 cup of chopped onion, 1/2 cup diced green or red pepper, and 1 small carrot, shredded.
Mix together 1/2 cup of cooking oil, 1/2 cup of vinegar, 1/2 cup of sugar and the Ramen noodle seasonings.
Pour the dressing over the noodles and cabbage mixture and toss together. Refrigerate at least 1-2 hours before serving.
It’s a fresh, tangy taste of summer!