We have green cabbage, napa cabbage, swiss chard, and mustard greens just to name a few things in our green arsenal this fall.
This was our first time eating & growing Napa cabbage it’s a different type of cabbage. We made cabbage rolls with part of it and roasted the rest in the oven with olive oil and red pepper. It’s a stringy cabbage compared to the regular cabbage.
I love eating regular cabbage raw with salt on it but not the Napa the texture is to different. Its more soft like a lettuce and its curly leafed.
Jack has decided he would like to try and find a few neighbors who want to share in the work and share the yield of our garden. Kind of like a neighborhood garden but with fewer people.
He truly enjoys the garden and we are still planting in the ground, several different types of raised beds and buckets.
Here are a few pictures first up is regular cabbage as you can see the leaves are starting to turn in a make a head. Then there are mustard greens and swiss chard.
Life is green right now at The Lira Gardens.
Sonya Lira Photography 
Love swiss chard. But even though it likes cold weather, it wouldn’t grow here right now, we have snow and low 20s.
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We love swiss chard. We are growing it in a raised garden. I like the fact you can cut it and it comes back and continues to make more.
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