The Mighty Cabbage

Last October in a fit of jubilation, I secured a gunny bag full of giant cabbages for the paltry price of one dollar each. My initial intention was to make a nice go around of kraut but sloth took over and the cabbages were stored in the upstairs bed room where it is dry and seldom above 45 degrees.



They were in the company of squash, fat onions and some dandy potatoes from the garden. All of them rest comfortably there and cause no problems even for the occasional guest who has mentioned that it was like a root cellar---mostly they didn't like the cold. The visitors simply have to toughen up and embrace the brisk fresh air.


Today, a fat cabbage came out of hiding and found its way into cold slaw. A very pleasant surprise to say the least. While the resting cabbage had some dried and slightly discolored outer leaves, there under the rather natural plastic wrap was a crisp, sassy head well suited to grace any table. Not one leaf eating worm was found. After the two and one half months of storage we still have a locally grown, very fresh vegetable right here in the bed room.


Couple the cabbage with a hardy side of squash, a crisp onion, mashed garden potatoes next to a nice venison steak and we eating local and fresh right in the middle of winter, and it looks like it will go subzero in a day or two. Dude, for the day we are almost sustainable by our own efforts. This appears to be the rage so I am feeling good while drinking Stevens Point brew. Reckon I could have had one of my own home concoctioned beers but I didn't want to close on a bad note. One can only be so sustainable.