The cabbage plant is a good one, a real keeper. In October, maybe even November it is possible to pick a cabbage and set it aside in a cool dry spot in the upper bed room that seems to hold at about 45 degrees---nice for cabbage but not so inviting for friends. We just wait to see how long they will last. This year by Christmas some were clearly showing signs of black, unsightly rot on the outside, but once peeled the inner portions were still fresh as my winter attitude--and that has been good, almost sassy.
It is true, I made kraut out of most of them. The fermenting contents smells of cheap beer and expensive vinegar but is still resting comfortably in the bucket under a air lock. Ya, I need to try it and maybe can the rest of it for summer use. It is ready to put in a German basement or maybe a tall ship.
Today, we took the last fading bit of cabbage from the fridge and made a nice coleslaw. It was good as new but each time more leaves have to be discarded. Still, it is Feb 11th and we had fresh cabbage. If we weren't about to run out, it might have been able to hold on until March. Just think no scurvy until March and by then there might be a few other greens around.
On the same day, a tub of blueberries, frozen in the fall, came to light. With the slightest of ingredients we made the jewels into a winter pie. It was one of those deals were each time we pass it, a small portion falls unintended into our salivating mouths. 24 hrs later and only a tiny piece remains. To bad yesterday I learned that 100 years ago each human consumed about 2 pounds of sugar a year----2 pounds. I have a hard time believing that but maybe. Today we use some 200 pounds, probably mostly in soda, but the stuff is everywhere including the 3/4 a cup in that pie. There was some honey as well. I love the stuff. Jesus made it for me.
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