Crop Share: Cabbage {week 4}

Freshly chopped cabbage from my CSA box.

This blog post is part of a summer series, focusing on how to prepare and cook produce from a crop share, as well as the benefits of handpicked veggies. As a first time Community Supported Agriculture (CSA) member, I’ll be testing out fresh recipes bi-weekly as I pick up my crops. You can read about my crop share journey below, and view my recipe-creations on Love and Homemade Recipes.

A couple weeks ago I stared in disbelief at the mass amount of cabbage, lettuce, green beans, tomatoes and more that filled my grandpa’s garden. After all before this summer, his backyard housed a manicured flower garden speckled around a wooden swing.

Now half of the yard was fresh soil with beautiful overgrown veggies. The cabbage heads in particular, were huge! Much more so than the smaller, compact cabbage head that was a part of my CSA box this week. So which was better? This got me thinking, and researching.

When is cabbage ready to be harvested?

  • When the heads are firm and the interior is dense. Once they are over mature, the heads will split (a prime example of my grandpa’s helpless bunch).
  • Another instance that causes the cabbage to split is rapid growth from over watering or fertilizing.

Looking to grow your own cabbage next year? Things to remember:

  • Cabbage thrives when planted with other vegetables (garlic, peas, potatoes, onions, etc.) or with herbs.
  • Cabbage seeds should be planted 1/4 – 1/2” deep.
  • Cabbage transplants can be started in April for May planting and are ready after 4-6 weeks.
  • If you’re not looking to transplant cabbage, it can be seeded until late June for a thriving harvest.

Fresh coleslaw made from my CSA cabbage head. Click the photo for the full, easy recipe!

Although I did grab a head of cabbage from my grandpa’s garden (along with a bushel of other goodies), I used the small head from my CSA to make fresh coleslaw for a backyard get-together. You can get the full recipe on Love & Homemade Recipes.

Are you a cabbage grower?

All cabbage information from USA Gardener.

  1. Vernetta Bates says

    We tried making our own sauerkraut a couple of months ago. It turned out delicious & was so easy to do, except for the slicing of the cabbages. I sliced 5 huge heads & it made about 4 quarts of coleslaw. We a going to do more when the weather cools, as it does need a cooler place to ferment & get tasty.

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