I planted twelve savoy and twelve red cabbages back in March. These were plug plants as I’m too lazy to grow from seed.
I kept them under mesh and did some weeding (although not a lot).
Well it’s time to cook them.
trouble is by the time I’ve taken all those half eaten outer leaves the heads are quite small! Hopefully also tasty!
Here’s it cooking. Smothered Cabbage. A New Orleans staple that I’ve never tried before.
As usual I thank the previous owners of this garden of planning flowers throughout the year:
Our garden was well planned by the previous owners. They bought the house in 1933 and spent their lives planning the garden. No lawn, but vegetable patches in the middle and flowers around the borders. We have left the garden much wilder. The vegetables patches were replaced by grass (although we reverted part of that to vegetables patches during the first lockdown). The borders are still full of flowers. All planned so that the last weeks of Winter and Spring are full of flowers, snowdrops, aconites, crocuses, daffodils, then tulips, crown imperials, irises and plenty more. Here’s the first batch:
(The first daffodils photo is from elsewhere in the village, but it’s a lovely photo!).
It’s school half term, so whereas it’s still pretty damp outside, it’s a good time to cook sausages and naan bread on a campfire outside.
I’ve learnt from previous years and rather than having to turn a naan regularly so it does not flow through the grill bars, I used a baking tray over the fires instead. It still needed turning quickly to avoid burning, but they baked nicely and were the yummiest I’ve done yet!
The grill is made from the steel bars of an old scrap iron bed frame at the right width to slide a grill from an oven. Fit’s nicely across the fire pit.