Our garden plot produced lots of vegetables in June. I gave up trying to weigh all our produce. We harvested lots of beets, broccoli, brussel sprouts, cabbage, carrots, cauliflower, kale, lettuce (gourmet blend and buttercrunch), parsnips, and turnips. At the end of June, just before we went on vacation, we had our biggest harvest day so our mature crops would not spoil. A friend and her two young kids joined us for the big harvest. My son was thrilled to have a “play date” at our garden plot. It was a joy to watch children have a blast pulling out root vegetables. They tugged then giggled as their buried treasure appeared out of the dirt.
Our best early season crop this year was the cabbage. We grew green, savoy and red cabbage. I estimated that our 15 cabbage plants produced over 50 pounds of crisp, sweet cabbage.
My mother-in-law and I had a “play date” in the kitchen. We got creative with the cabbage! We made sauteed cabbage greens (with garlic, onion and chopped apple), stuffed cabbage leaves (with ground beef, onions and tomato sauce), shredded cabbage salad. I even tried substituting pasta with sauteed strips of cabbage. The cabbage leaves were al dente and tasted delicious covered with sauce and cheese. Cabbage is a great low carb alternative to pasta!