Choose a Crop that Practically Grows Itself: Tasty Purple Cabbage

As green writer Roger Doiron says, "what cabbage lacks in sex appeal and trendiness it makes up for in dependability and productivity." He's right and I just can't get enough of this stuff. In fact, cabbage is a go-to veggie for me. I mean I eat heads of this stuff. I know that sounds strange, but I can't get enough of it and it's so healthy.

Planting cabbage to be harvested in the fall is super easy. Space your cabbage rows six inches apart and plant the seeds at a depth of about half an inch. Only water the cabbages if the weather is dry and maintain the crop by ensuring that weeds are not present. A good cabbage growing technique is to water the cabbages evenly so they don't split. They are ready to pick when they appear fully formed, firm, and ready to eat. Weekly sprays of Spinosad will control the cabbageworms that plague cabbage.

If you're looking for a lovely way to put your cabbage to use, try this blue cheese cole slaw.

Blue Cheese Cole Slaw

1 small head purple cabbage, thinly sliced

4 large carrots, washed, peeled, shredded

1 cup organic canola mayonnaise

2 tbsp balsamic vinegar

1 cup Roquefort blue cheese

2 tbsp chopped fresh parsley leaves

Method

1.Add cabbage and carrots to a bowl.

2.Whisk mayonnaise, Dijon, vinegar, and spices and add to bowl.

3.Add cheese and combine.

4.Top with parsley.

5.Add to the bowl.