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Colin Miles
KG Regular
Joined: Thu Nov 24, 2005 9:18 pm Posts: 936 Location: Llannon, Llanelli
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 Red Brassicas and Caterpillars
A few years ago one of my brussels sprouts turned out to be a red cabbage and it seemed to completely escape caterpillar damage. This year I have 3 red cabbages plus 6 green ones and 6 calabrese. The latter 2 have had large white eggs laid, but not the red cabbage. I wonder if they avoid them because of the colour?
_________________ The man of science has learned to believe in justification, not by faith, but by verification. Thomas Huxley
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| Sun May 15, 2011 2:00 pm |
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Monika
KG Regular
Joined: Thu Jul 06, 2006 8:13 pm Posts: 2312 Location: Yorkshire Dales
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 Re: Red Brassicas and Caterpillars
We have certainly found over the years that red cabbage is never eaten by caterpillars even when green brassicas on either side are attacked. So, presumably, as you say, Colin, it is the colour (or the chemicals associated with it) which puts them off.
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| Sun May 15, 2011 5:11 pm |
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alan refail
KG Regular
Joined: Sun Nov 27, 2005 8:00 am Posts: 5613 Location: Chwilog Gogledd Orllewin Cymru Northwest Wales
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 Re: Red Brassicas and Caterpillars
Another bonus is that red varieties are also less attractive to whitefly 
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| Mon May 16, 2011 7:28 am |
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oldherbaceous
KG Regular
Joined: Tue Jan 24, 2006 2:52 pm Posts: 9301 Location: beautiful Bedfordshire
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 Re: Red Brassicas and Caterpillars
And some people, too! 
_________________ Kind regards Old Herbaceous.
It'll either rain or get dark.
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| Mon May 16, 2011 7:37 am |
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Monika
KG Regular
Joined: Thu Jul 06, 2006 8:13 pm Posts: 2312 Location: Yorkshire Dales
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 Re: Red Brassicas and Caterpillars
Oh, why, OH?
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| Mon May 16, 2011 9:02 pm |
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oldherbaceous
KG Regular
Joined: Tue Jan 24, 2006 2:52 pm Posts: 9301 Location: beautiful Bedfordshire
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 Re: Red Brassicas and Caterpillars
Dear Monika, i think it could have more to do with the way it has been cooked. 
_________________ Kind regards Old Herbaceous.
It'll either rain or get dark.
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| Tue May 17, 2011 5:14 am |
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Monika
KG Regular
Joined: Thu Jul 06, 2006 8:13 pm Posts: 2312 Location: Yorkshire Dales
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 Re: Red Brassicas and Caterpillars
In which case, OH, you must try slow cooking red cabbage with apple, shallots, red wine and two or three cloves. It tastes even better when re-heated and re-cooked.
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| Wed May 18, 2011 8:01 pm |
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oldherbaceous
KG Regular
Joined: Tue Jan 24, 2006 2:52 pm Posts: 9301 Location: beautiful Bedfordshire
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 Re: Red Brassicas and Caterpillars
Dear Monika, i will pass that onto cook, so thank you, i might even be converted. 
_________________ Kind regards Old Herbaceous.
It'll either rain or get dark.
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| Wed May 18, 2011 9:36 pm |
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John
KG Regular
Joined: Fri Nov 25, 2005 11:52 am Posts: 1387 Location: West Glos
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 Re: Red Brassicas and Caterpillars
Unfortunately slugs seem to be colourblind and find find red just as tasty as green cabbage! Agree with your recipe for cooking red cabbage, Monika - this is how we do it and it makes a great vegetable dish
John
_________________ The Gods do not subtract from the allotted span of men’s lives, the hours spent fishing. Assyrian tablet He who has a library and a garden wants for nothing. Cicero
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| Fri May 20, 2011 10:15 am |
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alan refail
KG Regular
Joined: Sun Nov 27, 2005 8:00 am Posts: 5613 Location: Chwilog Gogledd Orllewin Cymru Northwest Wales
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 Re: Red Brassicas and Caterpillars
John wrote: Unfortunately slugs seem to be colourblind and find find red just as tasty as green cabbage!
John So eat the slugs Slug Fritters Ingredients 10 freshly slaughtered slugs cleaned of all outer mucous 1/2 cup of cornmeal 1/2 cup of high protein flour 3 eggs 2 egg yolks 1/4 cup of heavy cream 4 tbs. Of butter 4tsp.of sour cream Instructions First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream. Yields 4 servings.
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| Fri May 20, 2011 10:21 am |
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Parsons Jack
KG Regular
Joined: Thu Apr 24, 2008 9:03 pm Posts: 958 Location: St. Mary's Bay, Romney Marsh
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 Re: Red Brassicas and Caterpillars
alan refail wrote: John wrote: Unfortunately slugs seem to be colourblind and find find red just as tasty as green cabbage!
John So eat the slugs Slug Fritters Ingredients 10 freshly slaughtered slugs cleaned of all outer mucous 1/2 cup of cornmeal 1/2 cup of high protein flour 3 eggs 2 egg yolks 1/4 cup of heavy cream 4 tbs. Of butter 4tsp.of sour cream Instructions First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream. Yields 4 servings. That sounds delicious Alan Can you just confirm whether I should use the little black keeled slugs, or the big 6 inch orange jobbies 
_________________ Cheers PJ.
I'm just off down the greenhouse. I won't be long........... http://dungbeetlesplot.wordpress.com/
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| Fri May 20, 2011 3:48 pm |
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Monika
KG Regular
Joined: Thu Jul 06, 2006 8:13 pm Posts: 2312 Location: Yorkshire Dales
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 Re: Red Brassicas and Caterpillars
As we get large snails rather than slugs, presumably I could use those after wheedling them out of their shells ........
You are all horrible and cruel!
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| Fri May 20, 2011 5:10 pm |
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Colin Miles
KG Regular
Joined: Thu Nov 24, 2005 9:18 pm Posts: 936 Location: Llannon, Llanelli
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 Re: Red Brassicas and Caterpillars
Colour blind small white! Picked 3 small, bright green caterpillars from one red cabbages. Very easy to see. Obviously didn't read this forum.
_________________ The man of science has learned to believe in justification, not by faith, but by verification. Thomas Huxley
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| Tue May 24, 2011 8:48 am |
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