The cabbage harvest is in at the TWEF youth garden! Student gardeners took home purple cabbages in their recent garden education class. They planted these beauties from seed last winter and cared for them. Purple cabbage is high in fiber, potassium, and vitamin C. It is often eaten raw in salads but can also be cooked like green cabbage with a little lemon juice to keep the purple color. The scholars are enjoying experiencing the many varieties of vegetables that they usually don’t see in local grocery stores. All of them were familiar with the common green variety of cabbage, but most had never seen a purple cabbage.
In addition to harvesting, our gardeners planted cantaloupe, tomatillos, and more okra for the summer garden. They compared the sizes of seeds to determine how deep to plant each one. They are learning that seed depth is an important part of planting and getting a good harvest.
The big surprise of the day was discovering tiny squash and cucumbers beginning to grow. They are barely an inch long now, but we should be able to start picking them in May. The squash and cucumber seeds were planted about a month ago during the spring planting session and they are quickly starting to produce. I’m sure everyone out there can taste those fresh, crisp cucumbers right now! Harvest time is coming soon. Be patient!