Seasonality

Our father used to plant a gross of January Kings all through the 1940s and 1950s. For our family of six, this meant eating cabbage three times a week, every week. Our mother cooked it at a very slow simmer, with equal amounts of salt and bi-carbonate of soda. But it is not true, as my brother alleges, that she put the sprouts for Sunday dinner on by Thursday teatime. But she did mash them with a potato masher. We did not get scurvy, or anything else much for that matter. Our diet-loads of carbohydrates, home grown veg and minimal protein( meat rationed until the mid 1950s) looks OK to modern notions, although we did eat bread and sugar as a treat. Eating home produced food often means eating the same things most days. Our mother regarded sausage toad and sausage and mash as two quite different dinners.