"Spring is coming and we will be alright."

Cabbage.

"These are one of the oldest and most staple vegetables known to man, right across all cultures and civilisations.
They are hardy, delicious and are exceptionally good for you, being packed with vitamins A and C, and, like all brassicas, lower cholesterol and help prevent cancers.
I sow seed in spring in plugs or seed trays and transplant this to 3in pots once they have developed three leaves.
I nurture these, protecting them from slugs,gradually hardening them off until they are ready to plant out in midsummer.
It is important to plant them out while they are still growing strongly, which will be dictated as much by the size of the pot and quality of compost and water as timing.
Most modern winter cabbages are 'drumheads' with a round mass of tightly packed leaves.
They are usually ready to eat between October and March.
Spring cabbages are either made up of loose leaves (spring greens) or make a heart, but both types mature very slowly over winter from a mid-summer sowing which is planted out in August and September.
This is a much underrated vegetable and one of my favourites."
Read more: MY FAVOURITE VARIETIES (Monty Don)
Winter cabbage: Savoy, 'January King','Ormskirk', 'Marner Large Red'.
Spring cabbage: 'Advantage', 'Primo'.