Pantry Challenge: On the Menu this Week

The second week of January I shared that I have embarked on a Pantry Challenge in which I intend to be intentional about using up what I preserved from my garden last fall and have stocked up in my pantry over the last year.  If you want to know more details about how I plan to accomplish this, check out my post here.

Last week I had two sets of overnight company and had to re-adjust my menu several times but I still managed to use from my pantry.  :D  One of my adjustments last week was to use a homemade chicken pot pie that I had made on a freezer cooking day before Christmas.  Unfortunately the pot pie was part of my menu plan for this week so now I am having to make more adjustments, but the beauty of a flexible plan is that adjustments are easy!

Here is what I have on the menu plan for this week:

 Meals:
Italian Sausage, Spinach & Cheese Stuffed Jumbo Shells - (this was yesterday's meal, I also made enough for me to put 2 meals in the freezer for quick meals later... I love freezer meals!) - uses frozen spinach & spaghetti sauce I made this fall
Tatertot Hotdish - an old standby that we haven't had in awhile... looking forward to it ;) - will use frozen mixed veggies I have stocked up in the freezer
Beef Burgundy Stew - uses garden potatoes & root veggies we were given by a friend this fall

Breakfasts/Snacks:
Zucchini Bread - this is a repeat since I didn't get it made last week

Happy Garden Eating! :)

Plant of the Week: Cabbage

Cabbage (Brassica oleracea)

The Brassicaceae family holds many common garden plants like cabbage, broccoli, cauliflower, kohlrabi, kale and more.  The interesting thing about all of the plants I have listed is that they were all developed from one wild plant according to my botany professor (years ago now ;)).  A different characteristic was selected for to produce each unique plant.  This week we will look into cabbage.  

Cabbage is a hate it or love it vegetable.  It is accused of being smelly as it is cooked and for producing gas in its consumer.  According to the University of Illinois Extension, the smell is produced when cabbage is over cooked.  They recommend a short cooking time, until the cabbage is just tender, and in a stainless steel container when cooking to reduce or eliminate the odor.  Unfortunately, they do not have a recommendation for eliminating the gaseous effects of cabbage.


Cabbage is among the plants that can be planted before the average last spring frost and therefore is among the first that can be started.  See my spring Seed Starting & Planting guide to help you know when you can first start cabbage or other plants in your area.  Hardened cabbage transplants can be planted in the garden 2-3 weeks prior to the average last spring frost.  Plant it 12-24 inches apart depending on its mature size.  Early maturing varieties tend to be a little smaller than the late maturing varieties.  Harvest when the head is compact and softball size or larger.  Maintain even moisture to the plants to prevent mature heads from splitting.  Cabbage heads are more likely to split if they are exposed to an influx of moisture once the head is mature.  If a head splits, harvest and use it as soon as possible to prevent spoilage.  Undamaged, harvested cabbage heads store best in a very cool location that is high in humidity.

Happy Gardening! :)

Pantry Challenge: On the Menu this Week

The second week of January I shared that I have embarked on a Pantry Challenge in which I intend to be intentional about using up what I preserved from my garden last fall and have stocked up in my pantry over the last year.  If you want to know more details about how I plan to accomplish this, check out my post here.

Last week I had two sets of overnight company and had to re-adjust my menu several times but I still managed to use from my pantry.  :D  One of my adjustments last week was to use a homemade chicken pot pie that I had made on a freezer cooking day before Christmas.  Unfortunately the pot pie was part of my menu plan for this week so now I am having to make more adjustments, but the beauty of a flexible plan is that adjustments are easy!

Here is what I have on the menu plan for this week:

Meals:
Cheesy Ham & Potato Bake (using garden potatoes from a friend)
Chili (using garden salsa or zucchini salsa preserved last fall)
Sloppy Joes (using leftover flopped Meatloaf I made last week & home canned tomato juice)

Breakfasts/Snacks:
Zucchini Bread

Happy Garden Eating! :)

Baked Cabbage

This is an old family recipe straight off the farm.  It rich and full of calories but sure tastes good and is a treat every once in awhile.  If you like cabbage, this is a recipe that you just have to try once!  I made this recipe to accompany corned beef that was on my freezer cooking meal plan for the week but it would go well with any savory beef roast and baked potatoes.  I used purple cabbage that my mom  grew in her garden this last summer.  The color bled and turned the cream a lovely purple color but still tasted good! ;)

Baked Cabbage

Ingredients:
1 small head cabbage
1 Tbs flour
1 Tbs sugar
1 c sweet cream
salt and pepper to taste
Opt: 4-6 slices of bacon

Preheat oven to 350 while you prepare the dish.  Coarsely chop the cabbage and place in a lightly grease baking dish.  Mix flour, sugar, cream, salt & pepper together and pour over the cabbage.  Top with strips of bacon if you wish.  Bake covered for 1 hr.  Remove cover for last 15 min to crisp bacon. 
Serve hot and enjoy!

Happy Garden Eating! :D