When I was younger, my mother had a bunch of plastic flowers, and some of them looked just like the yellow flower above. I never thought these actually existed, until I saw some at the annual fall Chrysanthemum show at the Fredrik Meijer Gardens in Grand Rapids, Michigan. WOW! Pretty amazing.
I always try to convince any out of town visitors to join me for a tour of the gardens and equally amazing sculpture park.
Last spring, the weather was unsettled, and my seedlings were started late, because I was traveling overseas for all of January. But, I still managed to grow enough tomatoes, peppers, cukes, parsley, garlic and nasturtiums, among other things, to put away around 200 servings of frozen veggies to be Vita-mixed into a private blend V-8, V-9 or V-12!
The cabbage crop, the second most important after all the juice ingredients, was pitiful. The heads were not solid and I ran out of time in the fall. The two year old neighborhood “Kraut Party” was delayed when the usual participants got CoVid and then RSV. But come January, I figured I would make a small batch of kraut with the Chinese (Napa) cabbage that had been quietly reposing in the produce drawer of my fridge. Since this was a solitary effort, I put in more garlic and ginger than my friend would have wanted, along with the Suzuko variety Napa cabbage and carrots. I didn’t get a photo, but it tasted pretty good. I was surprised at how the unique Napa cabbage flavor was brightened, even with the strong overtones of garlic and ginger, delicious all together, with the extra garlic and ginger intended as anti-inflammatory to heal the after effects of the RSV.
After transferring the green / white Napa kraut to a smaller jar, I decided to try, despite my neighbor’s warning not to mix red and white / green cabbage in the same batch, to do just that. I used the Merlot variety Napa cabbage, and a small regular green cabbage head, along with what would probably be considered an excessive amount of garlic and ginger, as well as carrots. I did not know what to expect for a color, but certainly I was not expecting PINK!
Since I cut out almost all the sugar in my diet after coming home from the hospital, I found myself really enjoying the flavor of the kraut for my bedtime snack. So once this batch was done, I got out the last of my cabbages, both small red heads, and made the last batch from last summer’s harvest. After two weeks, I put this garlic and ginger heavy batch in the fridge yesterday. Yet to be tasted.
The garden is a wonderful place and wonderful activity. I actually had a good year for fruit. First time the tart cherries produced enough / the birds left them for me that I could make juice. It was delicious. The cherries are technically tart, but are pretty sweet. The batch shown was about half of the harvest. Not huge, but it’s just me. So much better than buying the stuff at the grocery store. My Canadice red seedless grapes were also quite productive and I made and canned some juice from them too.
And then, at the end of the summer, there were quite a few Monarch Butterflies that came to get nectar from the Echinacae flowers.
