This cabbage is gone. The possum finished all the good bits last night.
No more cabbage
And then he moved on to the next cabbage to begin its destruction.
Vanishing cabbage
My cabbage is DOOMED. Beyond doomed, actually.
And now in the interest of disclosure – I have to admit that some of my recipes and harvests are just plain lousy. I have a lot of celery and it’s a bit tough (very stringy) and bitter. No idea why. Age, weather, whatever (the possums don’t come near it). I thought if I turned it into a soup, it might be edible. I fried some onions and garlic, added a lot of celery and a potato, boiled it all a bit in some chicken stock, blended it with milk until it was the consistency I wanted (okay, more of a puree than a soup) and then I tried it. I ate maybe 4 spoonfuls and the rest went in the compost. Bitter does not become tasty just with a bit of milk. Gack – it was awful.
Laura Rittenhouse's Gardening Journal 
Oh no Laura – is there any way you can put a fence around your vegetables? It is so disheartening to grow veggies that you never end up eating. I have read that celery need to be hidden from the sunlight by wrapping the branches to prevent them going green. I figure green is healthy – no? I also have tons on celery, but find just using a small amount is the answer since it is so strong in flavor.
Frank and I have discussed that need to make some chicken wire boxes that we can move where they’re needed to protect whatever is tastiest from the possums. But he’s o’seas and I’ll be joining him soon so this isn’t a great time for it. I’ve decided I’m going to harvest the last 2/3 of the lone cabbage (yes, the possum ate more overnight) and fry some for dinner. Then I suspect he’ll be back at the Brussels sprouts (which are getting all sprouty).
Next year I’ll be better prepared. I’m coming up to my 1 year anniversary of this serious attempt at gardening so any losses this year I’m putting down as experience. No such excuse next year!
As for the celery, I have read about wrapping them to form more of those pale stems you get in shops, but I hadn’t heard that does anything to their flavour. I do think it’s age. The stems were probably just too old to be eaten plain like that. I’ve used them in stir fries or as additions to other soups and they’ve been great. I’ve only ever managed eating a fresh stem when it was really young.