Four of the Chinese Cabbages were large enough to harvest yesterday and now they are soaking in sea salt for Kimchi making today.
It is perfect timing considering it rained most of the night and looks to be the same today. I'm glad I picked everything yesterday after watering the gardens.
I peaked at the Cauliflower and could see that it was beginning to flower due to the intense heat. The heads were not that large, but they don't like heat and had to be picked.
This is what one looked like. The head is starting to spread instead of the following photo where it is nice and tight.
This was a green variety of cauliflower and the first time I've grown it. The others are all the standard.
You can see that I let them go too long in the garden. They are small and would have done better if the temperature had stayed cooler. With 100°F during this past week it took its toll on them.
The Red Acre Cabbage are forming heads now and it won't be long before they can be harvested. The Filderkraut Cabbage is very tall in the middle of the raised bed. They are starting to make heads too and they will be used to make sauerkraut.
I froze some of the tight flowerets but decided to make Cauliflower Rice with the rest. Hubby had purchased some corn on the cob earlier in the day so that would be a nice addition to the chicken thighs I had baking.
I had everything ready for dinner, and then.....
I took the glass cover off the casserole dish in the oven and placed it on the stove grate. Big mistake! It exploded everywhere. Apparently, the grates were so cold from the AC being on all day, that the hot cover hitting the cold caused thermal shock. I took a picture after my husband was already taking out the largest pieces.
Needless to say, glass was all over the cauliflower rice I had waiting to cook, and I had to throw it all out.
He used the handheld vacuum to get all the small pieces off the stovetop.
Now that I didn't have a side for dinner, I went out and picked some fresh lettuce and quickly made a salad with Feta cheese while the corn was cooking.
I still had some homemade dill sauce in the fridge that I made for the Haddock dinner a few nights before. That added a nice touch to the chicken and the corn too.
Now, I'm off to make Kimchi!
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