I am Dutch and when we eat this cabbage which we call rode kool, we stew it in a bit of butter and water, with cinnamon and 4 gloves, brown sugar, star anise, juniper berries, a glass of red wine vinniger and bay leaf for hours and hours, in a Dutch oven.( which is from france 😅) and a bit of flower. Than when after hours getting soft and warm and nice to eat, we put some chopped sour apples in it, bit of salt and then after half an hour, we eat it with stew meat and meshed potatoes.
I use: 1 whole egg 1T Lemon Juice 1t Dijon mustard 1/2t salt 3/4 cup avocado oil Dump it all in a glass jar together. Start at the bottom and work up. Use the immersion blender and mayo in seconds. No wasting or trying to use egg whites. No wasted time or mistakes. Best mayo and better than any store bought junk.
How was no one shocked you do all this on a 2.5 acre farm?!?! Do you lease land for your sheep? I don’t think you’ve ever done a homestead tour, but we’re dyying to know how you do it on such a small plot 🙌🏼
Living in Port Townsend Washington I love how we have a ton of small farms that give back to the community I love our co-ops We get so much produce from so many locals and me and my mom are taking on the legacy of her father and we donate about 800 lb of apples to finn River every year for cider
I really love how in depth you go over each ingredient. I still struggle with growing things, first and foremost, what to choose. We dont have a large area, or large storage, so I know for a while we will just be growing for fun, experimenting and supplimentation of our diet, but this gives me more to look at! That being said, I also appreciate how easy this is, with common ingredients so that I can also buy things from the store and make it for the time being! Also, a great option for making mayo is a stick blender!
Thank you for sharing your recipe but especially showing the reality of real food storage and how to take care of it and use it. Nice video, thanks again
This recipe looks delicious. With the cost of lettuce right now, I'm thrilled to have a more affordable option for fresh salads by using cabbage. Thank you for sharing ❤️
This looks delicious. Again your kitchen is beautiful as is your home, your family, your living style. I love how hard you work but also the many benefits you reap from this and how you share it with us. I wish I had been raised on a working farm/homestead and learned this way of life from childhood. However I am still blessed also in all that I do have. Your channel is lovely and your videos so inspiring. Thank you for sharing these videos. As usual it's always a pleasure to watch them when I get the chance. ❤
Nuts - I buy all the bags of shelled pecans and walnuts that go on sale right after Thanksgiving. I put the unopened bags in the vegetable bin in the bottom of the frig. In fact, I just opened the last bag of walnuts from 2021, still perfect! PS: that vegetable drawer is only for nuts.
Granny Smiths are one of my most favorite apples. I love the tart flavor and crisp juciness...perfect for snacks and baking. I'm a truck driver so I learned that they keep well without refrigeration because I'm always trying to eat healthy with only a very small refrigerator. This fall I bought a large amount from the local orchard and put them all on my truck, and happy to say that I ate them all before they went bad. Your salad looks wonderful. I'm sitting at walmart right now (truckers don't have much of a choice), thinking about buying some red cabbage and celery and lemon :) It's my life's dream to be a homesteader and grow my own food. I think it's great that you show what produce gets like after long storage. Most of us in the U.S. have no exposure to that anymore.
I so love your channel! Such a wonderfully warm and inspiring vibe, plus lots of inspo for gardening, 'living off the land' and cooking with whole foods as much as possible. You're like comfort food in YT form!! Thank you for sharing your home and inspo with us!! xoxo's
Angela must have gotten you converted to homemade mayo! I was just listening to the podcast where you said you don’t like it. 😂😂 glad to see you’ve come to the dark side.
Am so going to give this a try. Have everything either still in garden or cellar and eggs from my chickens. Snow is melting here on Vancouver Island so can easily dig carrots again 🙂
I absolutely love slaws/ salads like this. Especially adding a bit of cilantro and using it on top of tacos. I definitely need to try making my own mayo more often. For anyone who can’t eat eggs (or if your chickens aren’t laying) the bean liquid from cooked white beans or chickpeas can replace the egg yolks.
Cabbage eases my sugar cravings better than other sallads. The poor man happens to be a genius. Is either the one that causes a riot over garlic or the poet.
I’m grateful for the climate in Cambridgeshire 🇬🇧 that we are able to eat a small amount of food fresh from the greenhouse through winter. I love learning from you the possibilities for storage and methods of preservation not to mention the gorgeous recipes
Thank you for showing your harvest cabbages after they've been stored for a few months - I also have somewhat rough-looking cabbages in storage from my garden and this was a great reminder that they are still really beautiful once the outer leaves are removed! I'm going to get one out of storage right away and fix it for dinner!
Wonderful winter salad slaw. We are still harvesting fresh here in Central Texas and will be all the way into December. This week we are in the upper 70's and low 80's so we have a long growing season. We will be harvesting carrots in January. 28 years retired chef and we love making mayo/aioli, lot's of lemon for sure. Call it an Olive oil dressing. Shaye we are going to send you a new blender 😆 God Bless, Mike
I don't have a farm and only a small garden. I'm constantly surprised how much I can yield for a small garden plot. Lettuce in the winter is expensive and doesn't last long. Grocery store has some sales and I shop produce sales. I recently loss my car to age and expensive repairs. I am getting along fine without an auto and the groceries are delivered to my door. I dont waste as much food because I use what I have. This winter salad would last me 3-4 days. Thanks for the ideas.
I wish you were able to post more often, more videos like this! It's hard for me to watch a lot of channels but I watch you with such ease! I don't know what it is!?! I'm really trying to learn more about preserving & hpw to make more dishes that use the foods I grow bit it's not been easy for me! But you make me want to jump in the kitchen & try things- even things I don't normally eat/feel like I would like.
For me, fresh simply means not frozen or canned (though both of those can be fabulous too). So, your months-old produce is super awesome❣️ Thank you so much for sharing your wisdom. It’s important for us all to not be worried about imperfect-looking produce, even if we don’t grow it ourselves.
Oh my YUM!! I’m excited but Leary to grow celery this year - I use a Lot and want the leaves too. Wondering if you could/would show us how to grow it? So grateful for your vlogs Thank You!!
I am going to make this slaw salad and also the cooked one the first comment talks about for Christmas; I don’t ever cook with cabbage; i like how you have your knives and pots all available and your table looks so pretty
NEW LOGO ALERT! Yay!!! Congrats! It’s beautiful and I know how much work goes into something like that, so well done! It’s going to look so lovely on your new aprons. 😘
I’m in southern Australia, and you remind me not to take for granted that we can grow many things, esp salads all winter long, unlike other folks in countries that have snow. That being said, I still love winter cabbages & veg as you showed today. Your salad looks amazing! And even better, that it used lemons! I much prefer lemon juice as my acid rather than vinegar. Thank you for another great video, I shall make this salad. Good tip re the nuts, too, thank you.
Hi’ Shay love how u been given us all these rustic recipe’s and a couple of them this week., ‘Nice’ that u know so much Info about all your veggies and fruits I wish I had a cellar to store all mine.. and that slaw looked so good it made me HUNGRY’ 😂 great video as always thank u ..!👍
Although I don't have my own garden, I love supporting my local farmers year around in Saanich, BC. I make a slaw frequently because of it's so nutritious and versatile, often throwing in raw grated beets and some dried raisins or cranberries for sweetness.
Everything you do is done 'in' and 'with' excellene Shaye! I always look forward to seeing what you have to offer. From culinary to gardening...to setting the mood of the home for the holidays or to just simply making your bed. I am always left with a fire in my belly to serve my family and others well. So 'THANK YOU' to you, Stu and your precious growing family. Praying for abundant blessings for you and yours always... Besitos y Abrazos!!!! 😘💕🤗💕
I have a food intolerance or allergy to lettuces, so celery greens are always my go to for that texture. It makes me not miss a salad so much. But yes, it's really hard to find celery with enough greens on them, I usually have to hoard the inside yellowy leaves for myself. So good 😊
What is the trick to growing celery? I never knew how to store fresh carrots. I lost a lot of my carrots, just from lack of knowledge. I love learning from you.
One of my favorite videos of yours as I was just trying to forgive out how to get more winter veggies into our diet. Only you could make coke slaw look this beautiful Shaye!
Shaye, when did you add the beautiful hutch cupboard? It looks amazing!!! I must have missed it as I just noticed it today in your video. Have a Lovely Holiday Season! xo~Dena
This was so informative. Thank you sooo much. When you see your homegrown produce looking weary it’s a scary scene. Makes you uncertain if you should use it. Thanks again!
How do you get used to the fact that sometimes there are bugs inside? I know it is normal, because I have gardened for years! But I still can't get myself to get over it!😂 Any advice is appreciated haha
Visited Mt. Sinai a couple of years ago. Do you know what the monks there grow on that mountain that gets both extreme heat and harsh cold winter snows? Olives. Almonds. Amongst other things. There were date trees growing up there or perhaps in the wadis at some point, but they may all have gone from the mountain now as the wells dropped the water table too much. I think maybe we don't know the extent of the ability of some plants to survive, and there are producing trees in obscure places that break the rules year after year. Never say never, Shaye! -Kat
Only in America would a granny Smith be called tart and good for cooking ;) lovely video though. I love sesame oil and lime/lemon and fish sauce on a salad like this.
Shaye, I am really enjoying and grateful for all the videos you've been giving to us lately. I'm making everything you've shared 💕 I know it takes a lot of time and work, but thank you... they're just so beautiful. I saw a recipe yesterday for spiced sauteed red cabbage with cranberries... Just wondering if you've ever paired those together?
Your going to laugh at me Shaye. I have purple cabbage and I had to pause your video and go get a slice to eat while watching. I can enjoy it with nothing on it
I tried the "mayonnaise" and adding the 1 cup of oil very slowly, but it came out quite runny. Does the blender need to be running on high to get it to thicken?
I have a hard time believing that she used evoo to make mayonnaise. I used it once and it was horrible! I read later to never use it for making mayo, use a lighter flavored oil. Maybe you just have to get used to the flavor? Idk
I am Dutch and when we eat this cabbage which we call rode kool, we stew it in a bit of butter and water, with cinnamon and 4 gloves, brown sugar, star anise, juniper berries, a glass of red wine vinniger and bay leaf for hours and hours, in a Dutch oven.( which is from france 😅) and a bit of flower. Than when after hours getting soft and warm and nice to eat, we put some chopped sour apples in it, bit of salt and then after half an hour, we eat it with stew meat and meshed potatoes.
Your not much if you’re not Dutch
Oooh, that sounds really good!
This sounds delicious. We do almost the same in Germany. That's what my family eats at Christmas.
@@pfurf1128 it is really delicious and for me the ultimate Christmas dish amongst roasted deer and potatoes 😊
Sounds delicious! I'm writing down this recipe! Is the 4 gloves supposed to say cloves? or maybe sticks?
You’re like the Bob Ross of homesteading. Soft spoken and encouraging!
Bob put ya ta sleep Shay energies
Well put!!☺
@@Jamesjghome he does have a nice soft voice but he makes people feel good which is what I was getting at :-)
I use:
1 whole egg
1T Lemon Juice
1t Dijon mustard
1/2t salt
3/4 cup avocado oil
Dump it all in a glass jar together. Start at the bottom and work up.
Use the immersion blender and mayo in seconds. No wasting or trying to use egg whites. No wasted time or mistakes.
Best mayo and better than any store bought junk.
How was no one shocked you do all this on a 2.5 acre farm?!?! Do you lease land for your sheep? I don’t think you’ve ever done a homestead tour, but we’re dyying to know how you do it on such a small plot 🙌🏼
Living in Port Townsend Washington I love how we have a ton of small farms that give back to the community I love our co-ops We get so much produce from so many locals and me and my mom are taking on the legacy of her father and we donate about 800 lb of apples to finn River every year for cider
Love the garland on the windows! Very simple but elegant. Not like it came out of a box.
I so appreciate someone who clearly walks the talk.
That serving platter is absolutely gorgeous ❤
I really love how in depth you go over each ingredient. I still struggle with growing things, first and foremost, what to choose. We dont have a large area, or large storage, so I know for a while we will just be growing for fun, experimenting and supplimentation of our diet, but this gives me more to look at! That being said, I also appreciate how easy this is, with common ingredients so that I can also buy things from the store and make it for the time being! Also, a great option for making mayo is a stick blender!
Wow, I loved this video so much! Is that what the Cooking Community is like??? Also, I cannot get over that you GREW all of that. It is magical ✨
I sooo appreciate you, your teaching heart, your care of and reverence for simple food that makes it elegant. I loved this video so much
Thank you for sharing your recipe but especially showing the reality of real food storage and how to take care of it and use it. Nice video, thanks again
This recipe looks delicious. With the cost of lettuce right now, I'm thrilled to have a more affordable option for fresh salads by using cabbage. Thank you for sharing ❤️
This looks delicious. Again your kitchen is beautiful as is your home, your family, your living style. I love how hard you work but also the many benefits you reap from this and how you share it with us. I wish I had been raised on a working farm/homestead and learned this way of life from childhood. However I am still blessed also in all that I do have. Your channel is lovely and your videos so inspiring. Thank you for sharing these videos. As usual it's always a pleasure to watch them when I get the chance. ❤
Nuts - I buy all the bags of shelled pecans and walnuts that go on sale right after Thanksgiving. I put the unopened bags in the vegetable bin in the bottom of the frig. In fact, I just opened the last bag of walnuts from 2021, still perfect! PS: that vegetable drawer is only for nuts.
Granny Smiths are one of my most favorite apples. I love the tart flavor and crisp juciness...perfect for snacks and baking. I'm a truck driver so I learned that they keep well without refrigeration because I'm always trying to eat healthy with only a very small refrigerator. This fall I bought a large amount from the local orchard and put them all on my truck, and happy to say that I ate them all before they went bad. Your salad looks wonderful. I'm sitting at walmart right now (truckers don't have much of a choice), thinking about buying some red cabbage and celery and lemon :) It's my life's dream to be a homesteader and grow my own food. I think it's great that you show what produce gets like after long storage. Most of us in the U.S. have no exposure to that anymore.
@@Mary.Mercedes Thank you, that's sweet of you :)
I so love your channel! Such a wonderfully warm and inspiring vibe, plus lots of inspo for gardening, 'living off the land' and cooking with whole foods as much as possible. You're like comfort food in YT form!! Thank you for sharing your home and inspo with us!! xoxo's
You don't have to use mayonnaise in coleslaw you can also use your favourite vinaigrette. It' delicious!
Angela must have gotten you converted to homemade mayo! I was just listening to the podcast where you said you don’t like it. 😂😂 glad to see you’ve come to the dark side.
Am so going to give this a try. Have everything either still in garden or cellar and eggs from my chickens. Snow is melting here on Vancouver Island so can easily dig carrots again 🙂
SO many earwigs in our celery harvest! 🤢 They creep me out so bad! It's the kids job to stomp them 😂
I absolutely love slaws/ salads like this. Especially adding a bit of cilantro and using it on top of tacos. I definitely need to try making my own mayo more often. For anyone who can’t eat eggs (or if your chickens aren’t laying) the bean liquid from cooked white beans or chickpeas can replace the egg yolks.
Cabbage eases my sugar cravings better than other sallads.
The poor man happens to be a genius. Is either the one that causes a riot over garlic or the poet.
I’m grateful for the climate in Cambridgeshire 🇬🇧 that we are able to eat a small amount of food fresh from the greenhouse through winter. I love learning from you the possibilities for storage and methods of preservation not to mention the gorgeous recipes
Thank you for showing your harvest cabbages after they've been stored for a few months - I also have somewhat rough-looking cabbages in storage from my garden and this was a great reminder that they are still really beautiful once the outer leaves are removed! I'm going to get one out of storage right away and fix it for dinner!
I really love the way you talk about food
Beautiful looking salad
Wonderful winter salad slaw. We are still harvesting fresh here in Central Texas and will be all the way into December. This week we are in the upper 70's and low 80's so we have a long growing season. We will be harvesting carrots in January. 28 years retired chef and we love making mayo/aioli, lot's of lemon for sure. Call it an Olive oil dressing. Shaye we are going to send you a new blender 😆 God Bless, Mike
I don't have a farm and only a small garden. I'm constantly surprised how much I can yield for a small garden plot. Lettuce in the winter is expensive and doesn't last long. Grocery store has some sales and I shop produce sales. I recently loss my car to age and expensive repairs. I am getting along fine without an auto and the groceries are delivered to my door. I dont waste as much food because I use what I have. This winter salad would last me 3-4 days. Thanks for the ideas.
I wish you were able to post more often, more videos like this! It's hard for me to watch a lot of channels but I watch you with such ease! I don't know what it is!?! I'm really trying to learn more about preserving & hpw to make more dishes that use the foods I grow bit it's not been easy for me! But you make me want to jump in the kitchen & try things- even things I don't normally eat/feel like I would like.
Celery leaves are a common herb sold in Europe. My Dutch husband often uses them in recipes.
In Asia too. In the Middle East where I live is. I’ve easier to find celery leaves than to find the stocks .
this is beautiful!!!! i love how you talk about food and explain the intricacies of each item. looks delicious!!
For me, fresh simply means not frozen or canned (though both of those can be fabulous too). So, your months-old produce is super awesome❣️ Thank you so much for sharing your wisdom. It’s important for us all to not be worried about imperfect-looking produce, even if we don’t grow it ourselves.
Oh my YUM!! I’m excited but Leary to grow celery this year - I use a Lot and want the leaves too. Wondering if you could/would show us how to grow it? So grateful for your vlogs Thank You!!
I am going to make this slaw salad and also the cooked one the first comment talks about for Christmas; I don’t ever cook with cabbage; i like how you have your knives and pots all available and your table looks so pretty
I love your passion in the kitchen and garden. The salad looks great.
Omg, this looks fabulous! I can't wait to make this.
Would love to see how you harvest your wheat! 💕
NEW LOGO ALERT! Yay!!! Congrats! It’s beautiful and I know how much work goes into something like that, so well done! It’s going to look so lovely on your new aprons. 😘
I’m in southern Australia, and you remind me not to take for granted that we can grow many things, esp salads all winter long, unlike other folks in countries that have snow. That being said, I still love winter cabbages & veg as you showed today. Your salad looks amazing! And even better, that it used lemons! I much prefer lemon juice as my acid rather than vinegar. Thank you for another great video, I shall make this salad. Good tip re the nuts, too, thank you.
That slaw looks absolutely delicious! I’m definitely going to give it a try, but I think adding mint to it would take it up another level.
Hi’ Shay love how u been given us all these rustic recipe’s and a couple of them this week., ‘Nice’ that u know so much Info about all your veggies and fruits I wish I had a cellar to store all mine.. and that slaw looked so good it made me HUNGRY’ 😂 great video as always thank u ..!👍
Loved this video! It was very helpful and eye opening to me!
You're always informative! The slaw looks so colorful and delicious.
‼️Shout Outs to Shay and Stew‼️from north Michigan we love yah, hey dares to ya
Although I don't have my own garden, I love supporting my local farmers year around in Saanich, BC. I make a slaw frequently because of it's so nutritious and versatile, often throwing in raw grated beets and some dried raisins or cranberries for sweetness.
love the new logo!
I've started growing on towers gardens so I have fresh herbs and greens all winter. Game changer!!
@shayeelliott Is that new branding i see Shaye...? I LOVE IT!!!!! ❤
Everything you do is done 'in' and 'with' excellene Shaye! I always look forward to seeing what you have to offer. From culinary to gardening...to setting the mood of the home for the holidays or to just simply making your bed. I am always left with a fire in my belly to serve my family and others well. So 'THANK YOU' to you, Stu and your precious growing family. Praying for abundant blessings for you and yours always...
Besitos y Abrazos!!!! 😘💕🤗💕
That actually looks very delicious and appetizing! Thanks for sharing the beauty of even what can be considered "ugly" by some. I love it!
I have a food intolerance or allergy to lettuces, so celery greens are always my go to for that texture. It makes me not miss a salad so much. But yes, it's really hard to find celery with enough greens on them, I usually have to hoard the inside yellowy leaves for myself. So good 😊
What is the trick to growing celery?
I never knew how to store fresh carrots. I lost a lot of my carrots, just from lack of knowledge. I love learning from you.
Water loads, they're a bog plant!
One of my favorite videos of yours as I was just trying to forgive out how to get more winter veggies into our diet. Only you could make coke slaw look this beautiful Shaye!
Amazing! Thank you from Italy. I can listen you for hours! Did you ever tryed the lime+water bath to preserve your eggs? ❤
Shaye, when did you add the beautiful hutch cupboard? It looks amazing!!! I must have missed it as I just noticed it today in your video. Have a Lovely Holiday Season! xo~Dena
This was so informative. Thank you sooo much. When you see your homegrown produce looking weary it’s a scary scene. Makes you uncertain if you should use it. Thanks again!
love this winter salad cooking video! very inspiring 💗
Thank you so much for this video. So many resources for using summer produce but it is hard to find winter recipes for stored foods.
The salad looks lovely. I guess I need to do some research on when I can start celery in my zone 5 garden.
Ooh! I spy the new branding! I heard it mentioned on the podcast. It's beautiful! ❤️
How do you get used to the fact that sometimes there are bugs inside? I know it is normal, because I have gardened for years! But I still can't get myself to get over it!😂 Any advice is appreciated haha
Fascinating video, thank you!
You are a wonderful teacher!
Blender lid? Did you look in the freezer? Also, have you asked the house fairies for it back?
So funny, when you sliced the apples I actually could smell them ☺️
What a beautiful salad!
I have a lemon bush and I know you said the bathroom is the place for it in the winter...How much sunshine does it need?
Have you tried water glassing your extra eggs in the bountiful months? They store beautifully for several months that way.
Lovely video, thank you.
Loved this topic! Thanks! ❤
I just put several varieties of nuts - pounds and pounds of them- from Azure in pretty jars. Thanks for letting me know.
Just to Mary Xmas and a Happy New Year
Visited Mt. Sinai a couple of years ago. Do you know what the monks there grow on that mountain that gets both extreme heat and harsh cold winter snows? Olives. Almonds. Amongst other things. There were date trees growing up there or perhaps in the wadis at some point, but they may all have gone from the mountain now as the wells dropped the water table too much.
I think maybe we don't know the extent of the ability of some plants to survive, and there are producing trees in obscure places that break the rules year after year.
Never say never, Shaye!
-Kat
Only in America would a granny Smith be called tart and good for cooking ;) lovely video though. I love sesame oil and lime/lemon and fish sauce on a salad like this.
Shaye, I am really enjoying and grateful for all the videos you've been giving to us lately. I'm making everything you've shared 💕 I know it takes a lot of time and work, but thank you... they're just so beautiful. I saw a recipe yesterday for spiced sauteed red cabbage with cranberries... Just wondering if you've ever paired those together?
The cabbage and cranberries sound yummy!
Your going to laugh at me Shaye. I have purple cabbage and I had to pause your video and go get a slice to eat while watching. I can enjoy it with nothing on it
My celery here is kind of lanky so I only use the stalks for stock and the leaves for the salad.
Could you put a bolted onion in stock?
Beautiful looking salad! Actually, using an immersion blender is so much easier in making mayo-takes about 30-40 seconds and never breaks.
Yes, totally agree about the immersion blender mayo!
This looks like a great. recipe. 😊Do Where can I find this recipe?
for winter time cabadges grow in the garden until november not until July
Some dried dill weed would have been awesome in the slaw as well.
yummy
Do you grow anything under cover? Kale, arugula? Cold hardy greens?
Can you please show your lemon tree in the basement?
Look at that beautiful new logo 😉😍
Could you not keep the bolted onion and plant it for seeds?
Dear Santa please bring Shaye a new blender 😂
i think this woman is for me what martha stewart was for my mom... 😍
I tried the "mayonnaise" and adding the 1 cup of oil very slowly, but it came out quite runny. Does the blender need to be running on high to get it to thicken?
Make sure everything is room temperature
⁉️Shay what happened to your green house ⁉️⁉️ we built one in honor of you in north Michigan
Anyone else put both egg yolk & whites in their Mayo?
Definitely. 😊
Whole egg goes right in!
Are those lemons from your lemon tree?
Why don't you freeze, dehydrate or freeze-dry some of your onions?
Well that has me drooling...I am going to make it and instead of walnuts going to use raisons. Yum thank you. I am also going to make that mayonnaise
I've seen another homesteader use a salt container like that. Does anyone know what that kind of salt container is called?
It's called a salt cellar :)
I wonder if the nut thing is climate dependent? I've had months and months of good nuts in jars in my pantry
I would call your mayonnaise, an aioli.
A lil Top Ramen, Grilled Chicken, and Honey a touch of Soy Sauce and you have an Asian inspired Slaw.
What was the name of the olive oil that you used??
I have a hard time believing that she used evoo to make mayonnaise. I used it once and it was horrible! I read later to never use it for making mayo, use a lighter flavored oil. Maybe you just have to get used to the flavor? Idk
I really wish my cabbage did better. I was not as prepared as I thought for the cabbage moths and deer.