The fall garden was started in late August, with new plants added in early September and October. Most recent tally includes 18 broccoli, 12 green cabbage, 6 red cabbage, 18 cauliflower, 4 kale, 12 spinach and 2 parsley plants.
It’s the end of January, and the garden is in full swing. We’re harvesting broccoli, kale, lettuce, swiss chard, fennel, cilantro, parsley, dill and cabbages, and the final cauliflower was picked today.
Last weekend, the red potatoes were planted where the cauliflower plants used to be.
I tied string around the celery plants to help them grow more upright…they were almost laying on the ground. I have pulled off individual stalks a few times when I needed to cook with celery, but I’m going to wait a bit before harvesting the entire plants.
I tried fermenting for the first time this summer by making sour pickles. I used the starter kit from Fermentools and had excellent results making one quart batches at a time. This inspired me to take my fermenting skills to the next level by planting lots of cabbage with the goal of making homemade sauerkraut.
I wanted to have a few batches going at one time, so I got some new fermenting equipment that Frank found that I’m pretty excited about. We bought a four piece set of glass fermentation weights called Pickle Pebbles. We also purchased a box of the Ball Wide-Mouth Plastic Storage caps and Frank drilled a hole in the middle of each one. He placed a BPA-free food grade silicone grommet in each hole. A reusable food grade silicone seal goes inside each cap and a plastic airlock goes on top.
It was time to make sauerkraut…the recipe I used can be found here.
Frank shredded the cabbage and then I salted it according to the recipe. You squeeze the cabbage with your hands to release its liquid, so I wore food grade gloves for this step. I added the caraway seeds and packed the mixture into a quart size jar once enough liquid had been released. I added one of my new glass weights to the jar and then put on the cap (with the seal installed) and attached the airlock. I tasted it after three days, and decided it needed to ferment a little longer. It was crispy and delicious on day eight, so we went on a Reuben sandwich eating jag for a few days!
The entire jar was gone in no time, but I had planned ahead and more batches were in process, including one made with red cabbage. We have many meals to look forward to using our delicious homemade sauerkraut.
It’s close to the end of October, and almost all of our fall garden has been planted. We staggered our planting so that the entire harvest isn’t ready all at once.
Current tally: 21 broccoli plants, 14 green cabbage, 6 ruby red cabbage, 8 snow crown cauliflower, 12 spinach, 12 lettuce, 6 dino kale, 7 celery, 1 parsley, 2 cilantro, and 1 swiss chard. (First spinach planting was eaten by a rabbit. Or something.)