Warm and pleasant greetings to all. We hope you are enjoying a good week.
It’s May and the fresh smell of honeysuckle is in the air, with the scent of fresh ground breaking and lawn mowing. Be careful and watch for poison ivy, poison oak and poison sumac as you work around and about your shrubs and hedges.
The rashes have annoying symptoms and can last as long as two weeks. It itches to think about it! Be mindful of other creatures crawling and flying around, too.
Vegetable gardens and flowers are showing signs of vegetation with hope for what is to come forth. Early gardeners are proudly watching and working to keep it going. Cabbage is an early vegetable grown in many gardens.
Most people like cabbage because there are so many ways to prepare and enjoy it. Yes, you can freeze cabbage. First, you will need to blanch. This keeps cabbage’s color and crunch. Always wash cabbage, then cut into wedges and drop in boiling water for one- and-a-half minutes. Immediately put wedges in a cold ice water bath for at least the same time. Dry cabbage wedges in a colander or put on a clean dish towel/paper towel. Lay cabbage wedges in a single layer on a baking sheet and flash freeze before transferring to plastic freezer safe bags. (I like chopped cabbage.)
Fresh cabbage is best stored whole (do not wash) until ready to use. It will spoil faster, while losing vitamin C otherwise. Place the cabbage head in a plastic bag in the refrigerator crisper drawer. A head of cabbage will last from three weeks to two months when stored properly. Use the head within two or three days if the cabbage has been cut.
Older Americans Month offers a quote from Democrats.org: “We all walk a path paved by those who come before us. American seniors have built legacies, made sacrifices, and taught us lessons that we carry forward.”
Enjoy life today. Be blessed.
