Bed 11
Yellow Cabbage Collards
Milder and more tender than most collards, this yellow-tinted leaves form a loose head. It’s a North Carolina heirloom that is largely unknown outside the Carolinas. Usually they are heavily guarded family heirlooms, passed down for more than 100 years in the same family. The Yellow Cabbage collard is usually referred to as Cabbage Collard, but also known as Carolina Cabbage collards. How to Harvest: Harvest leaves when they are up to 10 inches long, dark green, and still young. Old leaves may be tough or stringy. Pick the lower leaves first, working your way up the plant. |
Yellow Onion
Onions are a cold-season crop, easy to grow because of their hardiness. They prefer full sun with no surrounding shaded plants. A raw onion rubbed on a bee sting or insect bite will relieve the pain and itching. How to Harvest: When onions start to mature, the tops (foliage) become yellow and begin to fall over. At that point, bend the tops down or even stomp on them to speed the final ripening process. Loosen the soil around the bulbs to encourage drying. When tops are brown, pull the onions. |
Lacinato Kale
Lacinato Kale, also know as Dinosaur Kale, has ark blue-green to black leaves with a heavily crinkled texture. Lacinato Kale is a cold-hardy vegetable whose leaves sweeten after frost. Kale is a super food; it is thought to contribute to lowering cholesterol, fighting cancer, and decreasing inflammation. How to Harvest: Harvest leaves when they are up to 10 inches long. Younger, shorter leaves have the mildest flavor. Pick lower leaves first, and the plant will continue to produce new upper leaves. |
Nasturtium
Nasturtium is an annual plant whose leaves and flowers are edible. Both the leaves and the flowers have a peppery, spicy flavor and add a bite to green salads. They prefer full sun and well-drained soil. To prolong blooming, cut off the faded and dead flowers. How to Harvest: Pluck off the flowers and leaves as needed throughout the growing season. Flowers can be eaten as buds or when in full bloom, but the leaves have the best flavor when young and tender, so pick off newer growth for culinary uses. The flavor of the plant will actually get spicier as the day wears on, so pick early for milder tastes and later in the day for more kick. |
Broccoli
Broccoli is a cool-season crop that thrives in full sun. It is rich in Vitamin A, potassium, folic acid, iron, and fiber. Broccoli can be harvested more than once - once the main head is harvested, it will often keep producing smaller side shoots that can be enjoyed for months to come. The leaves are edible, too! How to Harvest: Harvest broccoli when the buds of the head are firm and tight, just before the heads flower. However, if you do see yellow petals, harvest immediately, as the quality will decrease rapidly. Cut heads from the plant, taking at least 6 inches of stem. Make a slanted cut on the stalk to allow water to slide away. (Water can pool and rot the center of a flat-cut stalk, runing the secondary heads.) Most varieties have side-shoots that will continue to develop after the main head is harvested. Broccoli leaves can also be harvested and prepare like kale or cabbage greens. Be sure to wait to harvest broccoli leaves until after you have harvested as the leaves are necessary for the broccoli plant to feed itself. |
Bed 12
Yellow Onion
Onions are a cold-season crop, easy to grow because of their hardiness. They prefer full sun with no surrounding shaded plants. A raw onion rubbed on a bee sting or insect bite will relieve the pain and itching. How to Harvest: When onions start to mature, the tops (foliage) become yellow and begin to fall over. At that point, bend the tops down or even stomp on them to speed the final ripening process. Loosen the soil around the bulbs to encourage drying. When tops are brown, pull the onions. |
Lacinato Kale
Lacinato Kale, also know as Dinosaur Kale, has ark blue-green to black leaves with a heavily crinkled texture. Lacinato Kale is a cold-hardy vegetable whose leaves sweeten after frost. Kale is a super food; it is thought to contribute to lowering cholesterol, fighting cancer, and decreasing inflammation. How to Harvest: Harvest leaves when they are up to 10 inches long. Younger, shorter leaves have the mildest flavor. Pick lower leaves first, and the plant will continue to produce new upper leaves. |
Lemon Balm
Lemon Balm is a perennial herb with the scent of lemon with a hint of mint, with leaves that look like oversized mint. Unlike mint, lemon balm does not send runners underground. Instead, it grows high and wide. Most commonly, lemon balm leaves are used in teas and potpourris. You can also use lemon balm in cooking, in making essential oils and as an insect repellent. How to Harvest: Harvest lemon balm leaves anytime once your plant reaches 6 to 8 inches tall; avoid harvesting more than one-third of the plant at a time. To have a more concentrated yield, cut the plant back periodically. |
Vates Blue Curled Scotch Kale
Vates Blue Curled Scotch Kale has blue-green, crinkled leaves that are delicious, very cold hardy and rich in vitamin A. Like other varieties of kale, light frost actually improves its flavor and tenderness. Kale is filled with cancer-fighting antioxidants, as well as excellent amounts of calcium and dietary fiber. How to Harvest: Kale is ready to harvest when the leaves are about the size of your hand. Pick leaves one-by-one, starting with the lowest, outermost leaves and working toward the center. Pull or twist leaves down and away from the plant, or use a knife to cut the leaves off. Leave a few of the small central leaves attached to encourage growth. |
Nasturtium
Nasturtium is an annual plant whose leaves and flowers are edible. Both the leaves and the flowers have a peppery, spicy flavor and add a bite to green salads. They prefer full sun and well-drained soil. To prolong blooming, cut off the faded and dead flowers. How to Harvest: Pluck off the flowers and leaves as needed throughout the growing season. Flowers can be eaten as buds or when in full bloom, but the leaves have the best flavor when young and tender, so pick off newer growth for culinary uses. The flavor of the plant will actually get spicier as the day wears on, so pick early for milder tastes and later in the day for more kick. |