This is it!
The last of the 2013 harvest from my garden that were stored in the fridge.
Napa Cabbage & Red Cabbage
Harvested the napa cabbage mid-November, 2013
(Click here to learn about storing cabbage)
Harvested the red cabbage late summer
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Chopped the napa cabbage into bite-sized pieces and all went into a pot of soup. This is what I did:
Thawed a container of broth from the freezer. Put the broth, some meatballs (also from the freezer) and napa into a pot, brought to a boil, once meatballs were heated through added some cubed tofu, scallion, sesame oil and a few drops of chili oil.
This last bit of napa, what I call the heart of the napa cabbage, was, oh, sooooo sweet.
It was a definitely a soup week, no if’s or but’s. Snow, gusty wind, frigid temp, had it all this past week.
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Cut the red cabbage into thin slices, stir-fried in a bit of oil, onion, garlic, salt and pepper (to taste) until crisp tender (about 2 minutes), stirred in 1 tablespoon apple cider vinegar (to change the color from an unappetizing blue/purple to a delicious red) and 1 teaspoon honey. Served as a side with baked chicken.
Left photo: cooked without vinegar
Right photo: cooked with apple cider vinegar added
Adding vinegar (lemon juice and apple will work also) turns the blue/purple color of the cooked cabbage to red because of pH changes.
Came across this site that explains the reason better than I ever could and think you will find interesting especially if you have young children.
Oh what fun it is to have a science lab in the kitchen.
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Harvested the chicories (radicchios) late October, 2013
The 3 chicories (radicchio) in the photo above are actually quite small and were used together in a salad for one meal.
The chicories were stored in the same manner as the napa cabbage. Take a close look at the stem of the chicory in the middle, you can see how I kept using the outer leaves as needed and now I have just of the center of all 3. Can you imagine how tender these centers were!!!!!
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Was with a group of friends and learned they follow by blog. During the conversation I was asked which are my most viewed posts. I had no answer because I simply did not know. Then I remembered an e-mail I received from WordPress dated 12/31/13 that is still (in my inbox) waiting for me to read (yes, I have a bad habit of not clearing my e-mails daily and then they get forgotten).
It was an Annual Report and I was pleasantly surprised to learn the following:
That the 5 posts that got the most views in 2013 were:
1 Sweet Potato Noodles
2 Harvest Monday, January 16, 2012 – Growing Mung Beans Sprouts
3 Fresh Bamboo Shoots
4 Cabbages (Brassica oleracea)
5 Growing Sweet Potato Slips – Update
That visitors came from 157 countries.
Most visitors came from the United States, followed by Australia and Canada.
So if I am asked that question again I will now have an answer (provided I can remember the above).
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Visit Daphne’s Dandelions http://daphnesdandelions.blogspot.com/ for more Harvest Mondays
Your soup sounds fantastic Norma. All I am harvesting is herbs. Not sure you even say harvesting when it comes to herbs.
I have “filed” my email from WordPress. Think I shall go have a look at what my stats where.
Have a super week ahead.
🙂 Mandy xo
It was and surely chased away the chills. Of course herbs are considered harvesting. A super week to you too.
Isn’t it wonderful that you have found a good way to properly store items from your garden. I had to laugh at your statement about having a science lab in your kitchen…I told you you should have been a scientist. 🙂
I remembered your comment when I was typing that statement, as I said, missed my calling.
I had to go and look at my top five as well because I didn’t know what were the most liked posts I had. I envy your ability to use every single thing from your garden and it all looks and tastes so good.
It is a real treat to be eating fresh veggies from the garden in January in NY, unfortunately that was the last. Will need to visit the food market or fresh produce for now until new crops come in.
I’ve been in a soup mood lately also. It’s the weather.
You can look at your stats any time. From the Dashboard, on the left side-bar, click on Site Stats (its near the top). On the site stats page, on the right, find Top Posts & Pages and click on Summaries. On Summaries you can select from several time spans. My top post is Growing Sweet Potatoes How to Start Your Own Slips followed by A Pole Bean Teepee and Growing Cipollini Onions. I never expected Cipollini onions to be a favorite.
Thanks for the tutorial, never knew about all this information. Took me a while to figure out the steps, but I think I got it now, thanks again.
A wonderful winter harvest, Norma. We eat lots of Chinese cabbages and the home grown must have tasted so much sweeter and better.
Thanks. Yes the home grown does taste a lot better so do all the other home grown crops.
It is amazing how well cabbages keep in the fridge, I’ve got one in my fridge at the moment also. The soups sound delicious.
Freshly harvested cabbage do keep well and for a long period. It is a simple and easy soup.
I love eating from the garden this time of year!! That soup sounds fantastic!!
It was the last of my special “fridge” treat, from now it is eating from the freezer.
Lovely-sounding soup Norma. You had me at meatballs. Great link to the science website too – can’t wait to show my eldest when he eventually wakes up! Off to check out your most-visited posts now.
I think your eldest will find the experiments exciting, I think they are really neat and a great way to introduce kids to science, keep me posted.
This soup looks so warming and delicious, and I adore cabbages, especially fresh 😀
And especially home grown. The soup was just what I needed to keep me warm inside and out.
I’ve heard you’re having a very cold time of it over there in NY. I can imagine that warming soups would make the best option when it comes to finding something to help you thaw out. I’ve added apple cider vinegar to red cabbage too and always liked how it turned it a very vibrant colour but had no idea why – I was never good at science! xx
Oh yes, cold time, very cold time and when wind chill is factored in the temp is way below zero, but that too shall pass and spring will be here soon.
Your soup sounds lovely. It’s been soup weather here too. I used the last of our fall carrots today, roasted with some cumin and garlic. I still have a few turnips and kohlrabi in the frig from last fall.
I should look at my top 5 posts from WordPress. You have so many informative posts, you should list the top ten!
Hope you will post your top 5 posts.
I made Italian Wedding soup the other week, it’s such a coincidence that we both made soups with meat balls. Your cabbage looks beautiful for sure. Thanks for all your tips Norma, always appreciated.
Do you make extra meatballs for your freezer? Happy to share my tips and glad you find them useful.
Hi Norma, indeed I did! We don’t eat much ground meat but I did want some for additional soup.
I make my own ground meat so it is a big production for me when I make meatballs really need to plan.
P.S. Sending from my iPhone. Getting the hang of it.
That’s fantastic Norma, I’m glad you got one! I cannot live without mine. To have access to so much knowledge at your fingertips is an amazing thing.
It will be a while before I really get the hang of it.
ahh, soup is perfect this time of year, and so rewarding to make it with ingredients from your garden. That red cabbage is beautiful!
Good Morning Sandra,
Thanks. Too bad this is the last of my fresh from the garden, from here on it is eating from the freezer
You have one devoted follower in HK, I am sure that I mess up those statistics. Lovely cabbages and great ways to serve them up. I have been craving some chicory lately and this is the best time of the year to make a really big salad with it. However, mine won’t be as good as yours that is fresh from your garden.
Are chicory readily available in HK? You must be busy preparing for the New Year’s celebration. Looking forward to reading about the dishes you make.
Cabbage soup is so delicious. And I envy you your fresh cabbage. I have one little tiny cabbage left I think. I miss the Chinese cabbage though as I used mine up a long time ago.
Am going to try and grow more fall cabbages, the problem with a small garden is that it is difficult to find space at the precise time it is needed no matter how well I plan.
It’s amazing how well the cabbages hold. Stay warm!
Yes, cabbages, all varieties, keep very well.
LOVE the color of that red cabbage!
It is pretty, agree.
That red cabbage is wonderful – it’s been years since we grew any! Your garden is so productive, Norma! xx
May be you can add it to your garden this year.
Yay for sweet potatoes!!!
That’s what I say too.
Wow, you’ve done a great job with your garden!!!
i guess you cook the last napa cabbage harvest intoperfection….
Thanks. Will be many months before I can harvest cabbage from my garden.
I’m amazed at how you harvest through the winter. Someday I would love to have as bountiful of a garden as you Norma. It’s a goal I have for someday and you are quite the inspiration!
I am sure when your kids are older you will have a bit of time to have a garden and it will be a bountiful one.