Only one red cabbage has grown to any significance this year. No idea why but thankfully I got to it before it was completely obliterated by these snails:
Now, half the cabbage is in the process of being made into kimchi, or Korean pickled cabbage. The recipe calls for napa cabbage, which I didn’t have and I exchanged chives for onions, but it is hopefully still going to taste divine when it comes out of the airtight container in my wardrobe.
An experiment of a different kind comes in the form of the garlic bulbils which I collected last summer when the garlic bolted. The seeds were put in the ground last winter and then taken up in June. As the seed had formed small bulbs, there seems to be no reason why these bulbs won’t grow into full-blown garlic next year. Still, there is no way of knowing, so I could be without my stock of garlic come next summer.