With the unrelenting hot days of summer still looming for awhile, it may seem silly to be talking about fall and winter vegetable gardening already, but now is the time to start planning (and planting) yours.  Cabbage is one of those veggies that is easy to grow in both spring and fall, and can be used for many tasty dishes, sauerkraut being probably the most popular, repaying the gardener many times over for the work of raising cabbage.  If you planted seeds in January or February, you are probably coming to the end of the summer harvest for your cabbage.  However, don't stop now -- August is the perfect time to create a solid base for a successful winter vegetable garden and if you put in cabbage seed or plants now, you will be ready to harvest again in December, January and February.

What to do with all that cabbage?  It is easy to turn into sauerkraut and the El Dorado County Master Food Preservers, another U.C. Cooperative Extension program dealing with research-based knowledge on methods of preserving food at home safely, can answer any questions you have about making sauerkraut.  Call the MFP hotline at (530) 621-5506 and leave a message; your call will be returned.  The process is fairly easy, however.  Remove the outer tough leaves of the cabbage head, remove the hard cord and then half or quarter it.  Shred the cabbage with a large knife into approximately 1/4" widths and then pack them into a large pot which can be porcelain, stainless steel, pottery, glass or food-grade plastic (I do not use copper, iron or galvanized pots because the acid formed by the fermentation process may contain toxic compounds).  The shredded cabbage is then layered with salt and pressed down; after a short while, the salt will draw water out of the cabbage, usually enough to cover it.  If not, then extra salt and water must be added.  Cover the fermenting sauerkraut to exclude air (a plate or a plastic bag filled with water can be put on top of the sauerkraut for air exclusion).  While the fermentation process is taking place, gas bubbles will occur.  This is normal, however, and when the process stops, the sauerkraut is ready to eat or be canned.
    
The Master Gardeners of El Dorado County developed a vegetable planting guide specifically for the foothill area, which shows how to make adjustments for elevations above or below Placerville's 2,000 foot elevation.  It has a spring schedule on one side and a fall schedule on the reverse.  There is a column for each month showing what should be planted, whether it is seed or plants and whether it is planted in a hothouse or in the ground.  It also shows when the harvest can be expected.  This guide is laminated so it resists soil and should last for years.  It sells for $5.00 and can be purchased at any of our public education classes as well as at the UC Cooperative Extension Office.  It is an excellent reference guide and the best way I know to avoid finding that you missed planting a favorite vegetable.
 
Vegetable gardening can be done year-round with a little advance planning and preparation, and cabbage is not the only thing to plant now for fall and winter harvest . . . come to the free Master Gardener class on "Fall & Winter Vegetables" tomorrow, August 5, beginning at 9 a.m. in the Ag Extension Office at 311 Fair Lane in Placerville.  The instructor will cover many aspects of vegetable gardening and harvesting, but if you can't attend and wish to learn more about this or any other home gardening topic, call our office Monday through Friday, 9 a.m. to noon, at 621-5512; walk-ins at the above address are also welcome.