|It's me! July 2017|
This is one of three Savoys that somehow got missed over winter; they were sowed in the summer of 2016, and the one I'm holding is the smallest. All have very little slug and bug damage compared to the summer cabbages I sowed in early spring, and have big waxy leaves.
In fact, the leaves are so big and thick, I thought they would need a lot of cooking to be edible--not so. They cooked up normally and were nice and tender. We did not eat the stems or mid-ribs; trimmed of these, the leaves weighed in at just over a pound. Unlike chard, which cooks down to about a quarter of its volume (a pound of chard makes one meal for us, and we eat the stems too), this lovely cabbage didn't decrease in volume and ended up being served in four meals.
The giant cabbage? Yeah, I picked it about a week ago and we're still eating it every day. So far it's clocked in at over 3 pounds, trimmed weight. Not all of it has been weighed yet (just the outer leaves so far).