It's been an unusually warm fall here in the garden state. I usually wait until the first frost to harvest my cabbage and collards (usually in early November). There's no frost in sight so I processed all of the greens in time for Thanksgiving.
Total yield: 12 quart bags of bags of collards, cabbage and kale. More than enough to make it through the winter.
I'm bringing oyster and cornbread stuffing to my best friend's family in South Jersey. It's great to be able to relax and spin all day on a four-day weekend.