Forgot to take a pic of the actual cabbage last night. In its stead, please accept newly-planted Savoy cabbage babies in the garden. It’s so exciting when the babies get big enough to move out from the greenhouse.
When I started seed-saving, I began to pay attention to heirlooms that were known for long-term storage. This was a different way of thinking for me. I would not necessarily say that I normally am motivated by instant gratification, but…dang, first taste out of the garden is how I had always selected my vegetables! So the very idea that things that’re grown to be stored, and actually improve with storage, was surprising to me.
The freezer is being emptied nightly. We’re also at rock bottom of the root cellar items. They’re as rare as hen’s teeth now: I probably only have about two pounds of onions left! Potatoes, winter squash, and beets are long gone, carrots (due to a wet August and not a gardener’s oversight) were gone by the beginning of December, and I have but one lonely celeriac left. And last night we ate our last cabbage.
But improve, change taste, they do. This cabbage? Positively sweet, positively darling. None of that sulfurous stink common to its species. It cries for butter, a touch of salt, a gentle heating. It’s like it’s saying to me: good things come to those who wait.