The Modern Victory Garden

I have not always been a fan of cabbage.   Probably because my mother did not cook it much and when she did - it was boiled to death as part of a “corned beef and cabbages” dinner that left the cabbage in a slimy overcooked state.   As an adult keeping my own household, I grew lots of vegetables and fruits in my garden but avoided growing cabbages altogether.   I certainly grew other cole crops, (cauliflower, broccoli, brussel sprouts and kohlrabi) but I focused on other crops to the complete exclusion of cabbages.                     

That all changed in 2005.   That was the year we moved from central Washington state to our current location near Poulsbo Washington.   I had to really adapt as a gardener because the growing climates were almost completely opposite of one another.   I went from long sunny/hot summers that were generous to tomatoes and melon growing that were then followed by bitter cold winters that required a complete garden shut down by late October - to our current location with it’s relatively mild, cool, and damp environment that offers the potential for year round growing.   I quickly learned that this new climate did not favor the traditional heat loving crops but was ideal for the cultivation of spinach, lettuces, peas, broccoli, and yes… cabbages.   In fact, if I wanted to take advantage of that year round growing potential, cabbages were my best candidate crop.   Cabbages love this climate, produce a variety of textures and colors, and are very hardy.   In fact, some varieties are so hardy that they can grow right through the winter here with just a little protection from the worst freeze periods.   It’s an amazing crop, and one I grow more appreciative of with each passing year.   It turns out it is actually really good eating too!   Who knew?   Once I began preparing it for my family using methods that were kinder to the cabbage than the "boiled to death" versions of my youth, I found it was a versatile green that was much enjoyed at the dinner table.

Generally, there are three main types of true cabbages - green, red, and savoy.   Green is the most common and can be used either raw or cooked.  Savoys are the "curly" cabbage with leaves that are ruffled or ridged.   Savoy cabbages have a milder flavor and softer texture, making them particularly good for salads or wraps.   Red cabbage is quite similar in characteristics to green cabbage but obviously has the added visual appeal of color and also has more than twice as much Vitamin C as green cabbage.   Cabbages are also grouped according to the season of their harvest and the shape of their heads.   These range from loose-leaf varieties, pointed or conical shape heads, to rounded ball shaped heads with varying degrees of densely packed leaves.                                

I grew a loose leaf cabbage variety for the first time this year (Beira Tronchuda) and am quite happy with it.                             

Some other personal favorites are Ruby Ball red cabbage which is beautiful to look at, densely packed with a small core, and oh so tasty …                

…. and Steins Late Flat Dutch. A dense late season green cabbage that is mild in flavor and a heavy producer per square foot of planting area.              

For over wintering in the maritime Pacific Northwest, January King is a great variety.  This is some I grew last winter and the picture does not do them justice.   They are ruffled, colored beautifully, and hold up to the dark cold days of winter.  They are a refreshing addition to the dinner table menu when all the other fresh greens are either already over harvested or done in by the coldest weather.            

I have a patch of this variety growing in this year’s fall/winter garden and am looking forward to seeing the cheery/colorful heads in the garden during the darkest days of winter.                                 

What I have not grown much of to date and need to add to the mix is more Savoy varieties.   I will be on the look out this seed-purchasing season for a good variety to try.   Do you have some recommendations for me?