I'm all ears to answers on this question, too.
Meems

Hi Bill and Meems

I only live in Florida for 2 years, last season was my first cold season here. I did well with a large variety Brunswich, also the Chinese cabbages did very well

This season, I am going to try small varieties, enough for 1 meal, I will post the results.

Silvia

Large variety Brunswich, can weight 6-9 pounds

your results may vary! (silvia's ultragreen thumb sometimes sets unrealistic expectations!)

my 2 cents: cabbage isn't worth growing unless you have a ton of room. it takes a LONG time to mature, and the taste difference isn't significant. cabbage is, alas, cabbage.

beets are DEFINITELY worth growing. i like cylindra, but have grown several other round ones, and they're all basically interchangeable. the hybrids didn't perform notably better.

one thing to add: they say you can't transplant beets. but you can. and, given that beets are sometimes slow and difficult to germinate, it's a good thing to know.

Hi Michael

You are funny! Last season a lot of people ate cabbages, I had garbage bags loads of them. That is why this season I am trying the mini cabbages.

And I agree on the beets, everybody in the house likes beets, especially in the Russian beet and potato salad!

Silvia

Silvia, your harvest is amazing

Could you please share the recipe for the Russian beet and potato salad?

Thank you Olya. But probably you or Michael have a real deal recipe. :o) Anyway, here it goes.
Sorry Bill

Potato, Beet and Pickle Salad

5 or 6 medium-size beets, tops discarded and scrubbed
3 cups bite-size red-skinned potato chunks
salt
2 tablespoons red wine vinegar
1 1/2 cups diced dill pickles
1 rib celery, finely chopped
1/4 to 1/2 cup finely chopped red onion, to your taste
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons chopped fresh parsley leaves
freshly ground black pepper to taste

1. Put the beets in a large saucepan and cover with plenty of water. Bring to a boil, then continue to boil until the beets are tender at the center, 30 to 45 minutes; test with a paring knife or cake tester. Drain, When cool enough to handle, rub off the skins and cut the beets into a 1/2-inch dice. Transfer to a large bowl.

2. While the beets cook, put the potatoes in a medium-size saucepan and cover with salted water. Bring to a boil and cook until just tender, 8 to 12 minutes. Drain, then spread in a shallow casserole and splash with the vinegar. Let cool to room temperature.

3. Add the pickles, celery, onion, and cooled potatoes (with any loose vinegar) to the beets. In a small bowl, blend together the remaining ingredients and pour this dressing over the vegetables. Toss well to coat evenly, seasoning with salt and pepper. Cover with plastic wrap and refrigerate if not serving right away.

I hope you like it, I have eaten a variation of this salad in a lot of countries. :o)
Silvia

nastoyashchii salat oliv'e! (authentic "oliv'e" russian salad)... except REAL russian salat NEVER uses dill pickles. nowadays they use 'em, but myself, i only use 'half sours'--naturally fermented pickles, 'salted cucumbers."

and in russia, the best mayo is made from unfiltered, unrefined sunflower oil... it has a distinct flavor which, once one accustoms oneself to it, is totally addictive.

russians sometimes add meat, like cubed ham or leftover kotlet, pork cutlet.

mmmmmmmmm........... my slavic nature emerges.

Michael

After a shot of iced vodka, can you do a cossack dance? LOL

Thanks, all. I have to say, however, never has a beet, or anything made with or even touched by a beet, passed these lips in all my 61 years, nor will one in the future. Gun owners use this expression; I'll paraphrase: "You'll get me to eat beets when they stuff them past my cold dead lips." Have nothing against beet lovers, was born and raised of one, married one and have one for a sister. But I still refuse.

Planning on expanding my garden to take account of the size as we speak-Brunswich cabbage it is.

Hey Silvia...nice looking carrots too.

Christine

My DH also wouldn't touch a beet for years until he had one on a hamburger in Australia (I think there was also a fried egg on it). Now he'll tolerate them, once a year or so.

I think we need to set a rule that if someone posts a picture with a variety of gorgeous veggies that they are required to share the varieties with us!

Is that romaine? Purple carrots? Malabar? Help!

Bill, you are been bad again, I thought that you only hated okra! lol

Thanks Christine

c9pilot, rule is set, I will try to put names to the crops, if I forget remind me.:o)
First picture
3 different kinds of Chinese cabbage,one smaller is Richi. Some really big, that is the reason I used garbage bags to give them away.
In the dish is Tatsoi,very tasty, a good spinach substitute. I don't like the texture of Malabar, that is the reason I don't have it.
Purple, white and Nantes type carrots. I like them all.
Second picture
Again Nantes carrots, I usually buy this on sale in a seedling tape, it is easier to sow them.
Bill's hated beets, I think they are Bull's Blood, and the Brunswich cabbage.

Silvia

Thank you Silvia for the recipe - it is actually a very interesting combination - I will have to try it. It sounds tasty

I wish you had a blog with recipes - you always post tasty stuff! :)

Thank you Olya, this recipe is for you.
Silvia

Here is a link that might be useful: another Russian salad