February is
cabbage season. There are still leafy greens in the fields, but they are large
leaves, not delicate salad mixes, soft and sweet. There are storage squashes,
although they are beginning to rot and need to be checked every week. There are
parsnips and beets in the garden bed, but, as the days grow longer, they will
re-sprout the leafy tops and develop hard cores for seeding. Onions and
potatoes are hanging in there. Canned tomatoes and green beans are a solid
fall-back option, as are frozen peas and corn. But, really, late February and
early March is cabbage time.
We
ate the last cabbage from the garden in early February. There would have been
more—January Kings hold well in the ground—but Mr. Beezhold, our rabbit,
discovered that he really likes cabbage and could jump up into the bed. He
nibbled down two before I caught him and fenced them off. So, we have been buying them at the Winter
Farmer’s Market. Last week, I found the most beautiful cabbage I have even seen
and took it home for dinner. We ate the
solid head in Rumpledethump by the fire; the rabbit got several deep purple
leaves to munch on overnight.
We
like cabbage. I have at least four variations of cole slaw, with apples, with
adobe chili, with lemon juice, as well as adding slivers to a mixed greens
salad. It is good in soup. It adds bulk to a mound of sautéed veggies. It is
good with peanut sauce and rice. It makes a nice gratin. Mashed with potatoes,
butter, and milk, it’s a solid White Dinner. Last night, I mixed the cabbage,
onions, and potatoes with cheddar cheese. We were pleased. Anything but an
hours long, slow boil in a big pot – New England Boiled Dinner—is excellent.
The
garden season has begun again. I planted some kale and mustard starts in the greenhouse
bed last week. There are quick start cabbages growing under lights in my
classroom. Soon, we will be in salad season once more, all delicate leaves and
greens. And I may miss the significant heft of a cabbage.
Rumpledethump
1. Chop
about two pounds of potatoes fairly small and boil them.
2. Slice
an onion and sautee in butter. Add a small head of cabbage, nicely sliced, salt
and pepper, and cook down.
3. Grate
about a cup and a half of cheddar cheese.
4. Mix
in a casserole dish and bake for about twenty minutes in the oven so that all
of the cheese is melty.
5. Eat
by the fire in winter.