The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

Never miss a recipe!

Enter your email address to subscribe to Harvest to Table free via email:

Topics Index

almanac apples artichoke arugula asparagus basil beans beets best bet varieties blueberries bok choy books broccoli brussels sprouts cabbage carrots cauliflower celery chard cherries chilies Chinese cabbage Chinese leaves compost cooking cool-season vegetables corn cucumbers dates delicious bite delicious bites dried beans eggplant farmers market fennel fresh this week garbanzo bean gardening tips garlic grapefruit grapes herbs horseradish hot peppers how to grow in the garden kale kitchen garden kitchen garden almanac kohlrabi leeks legumes lemon lettuce mandarin orange melons mint mushrooms mustard greens nectarines okra olives onions oranges parsnips peaches pears peas peppers pests and diseases pests diseases problems potatoes pumpkin radish recipes rutabaga salsify seed starting shallots soil Southern Hemisphere spinach spring onions squash strawberry summer squash sun-dried tomato sunchokes sweet corn sweet pepper sweet potato tangerine tomato turnip turnip greens vegetable garden watermelons winter squash zucchini

Tag Results

10 Tag Results from Harvest to Table

Pagination:

10 result(s) displayed (1 - 10):

Cabbage Growing Problems: Troubleshooting

Grow cabbage as rapidly as possible. Give cabbage plenty of moisture and be sure to feed it through the season--a planting bed amended with aged compost and side dressings of compost tea every two weeks will do the job.

Cabbage can be grown in three distinct crops: early, midseason and late. Early cabbage can be wintered over in cold frames from seed started the preceding fall (or sow early cabbage in hotbeds in late winter and transplant in early spring). Midseason cabbage may be sown in the cold frame 6 weeks before transplanting into the garden after the last frost in spring. Late varieties may be sown in early summer directly in the garden where they are to mature.

While cabbage is hardy at maturity, young plants should not be subjected to frost.

For cabbage growing tips see How to Grow Cabbage or Cabbage Growing Success Tips at the bottom of this post.

Here are common cabbage growing problems with cures and controls:

Seedlings fail to emerge from soil; seedlings are eaten; roots are tunneled. Cabbage maggot is a small gray-white, legless worm to ⅓-inch long; adult is the cabbage root fly, looks like a housefly. Flies lay eggs in the soil near the seedling or plant. Maggots will tunnel into roots leaving brown scars; some plants may be honeycombed with slimy tunnels. Exclude flies with floating row covers. Remove and dispose of damaged plants. Apply lime or wood ashes around the base of plants; time planting to avoid insect growth cycle. Plant a bit later when the weather is drier. Companion plant with mint.

Seeds rot or seedlings collapse with dark water-soaked stems as soon as they appear. Damping off is a fungus that lives in the soil, particularly where humidity is high. Do not plant in cold, moist soil. Make sure soil is well drained.

Continue reading "Cabbage Growing Problems: Troubleshooting" »

How to Grow Cabbage

Cabbage is a cool-weather crop. Start seeds indoors 4 to 6 weeks before the last frost in spring. Sow seed outdoors when the soil can be worked in spring. Place transplants in the garden when they are 3 to 4 inches tall as early as 3 to 4 weeks before the last frost in spring. In mild-winter regions, start seed in late summer for a winter or spring harvest.

How to prepare and cook cabbage: click here.

Description. Cabbage is a hardy biennial grown as a cool-weather annual that can tolerate frost but not heat. Cabbage grows an enlarged terminal bud of broad, overlapping leaves called a head atop a short, stubby stem. Heads can be round, flat, or pointed. Leaves can be smooth or crinkled in shades of green or reddish-purple and the head can be round, flat or pointed. Cabbage varieties can come to harvest early in the season, midseason, or late season. Exposed to severe frost, too little moisture, or too much heat cabbage will not form a head but instead bolt and go directly to seed. Cabbage heads--which are mostly water--will expand and split if the weather grows too warm as the heads take up water more quickly than the moisture can transpire from tightly wrapped leaves.

Yield. Plant 4 to 8 plants for each household member.

Site. Grow cabbage in soil rich in organic matter that is well-drained. Cabbage grows best where the soil pH is between 6.5 and 7.5. Add plenty of well-aged compost to planting beds before planting. In regions where the soil is sandy or where there is heavy rain, supplement the soil with nitrogen.

Planting time. Cabbage grows best in regions where there is a long, cool growing season with temperatures between 45° and 75°F. Cabbage can tolerate frost and briefly temperatures as low as 20°F. Cabbage will bolt and go to seed in temperatures greater than 80°F. Start seeds indoors 4 to 6 weeks before the last frost in spring. Sow seed outdoors when the soil can be worked in spring. Place transplants in the garden when they are 3 to 4 inches tall as early as 3 to 4 weeks before the last frost in spring. In cool-summer regions, plant cabbage in late spring for a fall harvest. In mild-winter regions, start seed in late summer for a winter or spring harvest. Cabbage comes to harvest in 80 to 180 days from seed and in 60 to 105 days from transplants depending upon the variety.

Continue reading "How to Grow Cabbage" »

Planting Cabbage

Cabbage can be harvested nearly all year round as long as the weather stays cool. Plant cabbage in early to mid spring for harvest mid summer onwards. Plant autumn cabbage in late spring for harvest in fall. Plant winter cabbage in late spring for harvest in winter. Plant spring cabbage in summer for harvest next spring. The key is to choose the season in your region where cabbage will grow and come to harvest in cool weather. (Types of cabbage, click here.)

Planting Calendar. Cabbage is a cool-season crop that requires 70 to 120 days to reach harvest. Cabbage is best grown in temperatures between 25ºF and 80ºF (9º-27ºC), but is frost-hardy to temperatures as low as 20ºF. Cabbage grown in weather that is either too hot or too cold will bolt without forming a head. Weather that is too warm also can cause cabbage to split. Plant cabbage so that it is ready for harvest in cool weather.

● Spring planting. Sow cabbage seed 4 to 6 weeks before the average last frost date. Allow 60 to 90 growing days before temperatures rise consistently above 80ºF (27ºC). Cabbage planted in early spring will be ready for harvest in early summer. In cool regions, cabbage planted in mid spring will be ready for harvest from mid summer onwards.

● Autumn planting. Plant cabbage in mid to late summer for harvest in autumn or winter. Summer planted cabbage must come to harvest in the cool weather of autumn or winter. In mild-winter regions, plant cabbage in autumn or winter for harvest in winter or spring. Cabbage started in mid winter can be grown under a cloche for harvest in early spring. (Tips on planting autumn and winter vegetables.)

Succession cropping. To ensure a constant supply, sow seed and transplants every three or four weeks or sow seed and set transplants at the same time for a successive harvest. Early and midseason cabbage varieties planted at the same time will mature several weeks apart.

Place. Cabbage grows best in full sun but will tolerate light shade for part of the day.

Continue reading "Planting Cabbage" »

Savory Radish-Cabbage Coleslaw

Here’s an easy coleslaw you can put together right from the spring garden:

1 Head of cabbage

1 Bunch of radishes

2 teaspoons caraway seeds

Chop cabbage finely

Chop radishes finely

Salt and pepper to taste

Just enough mayonnaise to cover all, added slowly to make sure the slaw does not get to soggy.

This coleslaw has a sophisticated radish bite to it. It’s savory. No sugar, so it’s not your average picnic slaw. We matched this slaw with grilled salmon and steamed peas and mushrooms and every bite was a delight.

This recipe was a favorite of Agnes Palmer of Walla Walla, Washington. When the Schmidt family put together their favorite family recipes in 2000, Agnes coleslaw was right there next to potato chip cookies (hmm, that’s another story).

The story goes that Agnes insisted on radishes from Fleenors, the favorite Walla Walla grocery of the 1950s and 60s that the Fleenor brothers hovered over. The gist is: choose your radishes with care. Fresh spring radishes with bite are what set this coleslaw apart.

Continue reading "Savory Radish-Cabbage Coleslaw" »

Cabbage Planting

Cabbage matures best in cool weather. Sow cabbage in early spring for an early summer harvest. You can also sow cabbage in late summer for autumn harvest. Cabbage matures in 70 to 120 days.

Green cabbage is an old-time favorite. Red cabbage is often found in salads and excellent cooked and served as a hot vegetable. Savoy cabbage with its crinkly green leaves can be used just like green cabbage but is both more showy and tender.

Cabbage you use right after harvest is called new cabbage. Often cabbage is held in storage for winter use and is called old cabbage.

Continue reading "Cabbage Planting" »

Red Cabbage and Apples

Red cabbage is particularly well matched to apples, red wine, and vinegar. The red cabbage leaf lacks the delicate flavor of the savoy cabbage. Rather it has a hearty, full flavor that stands up well to equally full-flavored foods.

The red cabbage is ready for harvest when its head is firm and unyielding. It is equally ready for harvest at grapefruit size as at full size.

If you are not going to use the cabbage right away, wrap the head in plastic and put it in the refrigerator. It will keep for 2 to 3 weeks if need be. When you are ready to serve, wash and trim away the tough outer leaves and trim the stem even with the bottom of the head. Cut the head in half or quarters, lay the flat section down on a cutting board, and slice into quarter-inch thin strips.

A medium head of cabbage will give you 7 or 8 cups of shredded cabbage.

Now, try this savory-sweet red cabbage and apple side dish.

Continue reading "Red Cabbage and Apples" »

Red Cabbage

The red cabbage is beautiful on the plate and in the garden. And when it comes to pickled cabbage, the red cabbage is stout and pungent. The Germans sometimes call red cabbage Red Kraut.

Here’s a delicious red cabbage pickle recipe: Chop a large head of red cabbage. Add one cup of chopped onions and one tablespoon of salt along with sweet-and-sour syrup (three cups of vinegar and one cup of honey). Simmer the combined ingredients for ten minutes and pack boiling hot into sterilized canning jars. Seal while hot.

Red cabbage leaves are generally thicker than green or Savoy cabbages and not quite as tasty. If you are not pickling red cabbage, add it raw to green cabbage in coleslaw or for color in a green salad.

As a stand alone or side dish let red cabbage play off of stronger flavors. Fry sliced red cabbage lightly in bacon fat, add just a dash of vinegar so that the cabbage stays red during cooking, and serve the dish garnished with deviled eggs.

Continue reading "Red Cabbage" »

Savoy Cabbage

The savoy cabbage has a yellow-green nearly round head with wrinkled leaves. Savoy cabbage is considered by many to be the best eating cabbage. It has a very delicate texture and a flavor much superior to smooth leaved cabbage.

Savoy cabbage is not easily shipped so it is not as readily available as red or green cabbage. You should find savoy cabbage at the farm market or you can grow it yourself.

Savoy cabbage is also called curly cabbage. Savoy cabbage is named for the region where it is believed to have originated: the Savoy which straddles the Alpine regions of Italy and France.

Because savoy cabbage is so tender, it requires much less cooking than other cabbage varieties.

Continue reading "Savoy Cabbage" »

How to Cook Cabbage

The key to cooking cabbage is to cook it quickly.

If you can cook cabbage in 5 minutes or less, you will reduce and even avoid that cabbagey smell that can foul a kitchen.

Grow your own cabbage and the latest cabbage updates: click here.

Continue reading "How to Cook Cabbage" »

Round-headed Cabbage

There are three kinds of round-headed cabbage: white, red, and Savoy.

The leaves of the white and red cabbage are usually smooth and shiny with prominent veins. The leaves of the Savoy cabbage are light green and crinkled.

Cooked right these cabbages can be crisp with a mild and sweet flavor.

Round-headed cabbage can be found in most farm markets most of the year, but particularly during the cool and cold fall and winter months.

Continue reading "Round-headed Cabbage" »

Pagination:

Never Miss a Garden Tip!

Just enter your email address and you will subscribe to "Harvest To Table" Web site updates via email for free. Make sure you confirm your subscription from the confirmation message you'll receive in your mailbox right away.

Tag Results

Search this site:

10 Tag Results from Harvest to Table