Bed 13
Detroit Dark Red Beets
Detroit Dark Red Beets are colorful, cool-season crops that are easy to grow from seed. They grow quickly in bright sun and they can survive frost and near-freezing temperatures. Beet greens can be eaten as well! They have a delicious and distinctive flavor and hold even more nutrition than the roots! How to Harvest: Harvest roots when they reach the size of a golf ball or large. However; very large roots may be tough and woody. Harvest the beet greens at almost any time. To harvest the root, loosen the soil around the beet and gently pull it from the earth. To harvest the beet greens, take one or two mature leaves per plant, until leaf blades are more than 6 inches tall and become tough. Roots will not fully form without greens, so leaving some is necessary for proper development. |
Leek
Leeks are the cool-season, milder cousins of onions. Unlike onions, leeks don’t produce bulbs; they are harvested for their juicy stems. They prefer full sun and moist soil. How to Harvest: You can start pulling leeks from the ground just about anytime. Typically, you’d let them get least 1 inch or larger in diameter for the big white stems, but you can dig young ones to eat like scallions. |
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. |
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. |
Bed 14
O-S Cross School Cabbage
O-S Cross School Cabbage plants were donated to SERES through the Bonnie's 3rd Grade Cabbage Program. In just 80 days, this variety cabbage can grow to weigh 30 to 50 pounds. This plant thrives when planted in full sun and given at least 3 feet of growing space. How to Harvest: To harvest the cabbage, cut each cabbage head at its base with a sharp knife. Remove any yellow leaves (retain loose green leaves; they provide protection in storage) and immediately bring the head indoors or place it in shade. To get two crops, cut the cabbage head out of the plant, leaving the outer leaves and root in the garden. The plant will send up new heads; pinch off the new heads until only four or so smaller heads remain. Harvest when tennis ball-size (perfect for salads!). |
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. |
Bean Trio
Included in the Bean Trio are: 'Blue Lake 274', an heirloom favorite, noted for excellent flavor and texture, fresh or frozen (white seed); 'Resistant Cherokee Wax', a vigorous plant producing bright yellow pods (black seed); and 'Purple Queen', with glossy deep purple pods that turn forest green when cooked (brown seed). All of the beans are bush type beans, which means that they require no staking and produce most of their crop over a 2 to 3 week period. How to Harvest: Snap beans are ready to pick when the pod "snaps" or breaks in half cleanly. This is when the seeds have just begun to form and the pods are several inches long (depending on the variety). Hold the stem with one hand, and the pod with the other hand to avoid pulling off branches, which will continue to produce. |