Bed 19
Spinach
Spinach, a super–cold-hardy leafy green, is a popular crop that can be planted in very early spring, as well as in fall and even winter in some areas. Common spinach cannot grow in midsummer. Spinach has similar growing conditions and requirements as lettuce, but it is more versatile in both its nutrition and its ability to be eaten raw or cooked. It is higher in iron, calcium, and vitamins than most cultivated greens, and one of the best sources of vitamins A, B, and C. How to Harvest: Harvest spinach when leaves reach the desired size. However, don’t wait too long to harvest or wait for larger leaves; bitterness will set in quickly after maturity. The whole plant can be harvested at once, and cut at the base, or leaves may be picked off plants one layer at a time, giving inner layers more time to develop. |
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. |
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 20
English Shelling Peas
English Shelling Peas produce inedible pods from which large, edible peas are harvested. Peas, like other legumes, fix nitrogen in the soil. This makes nitrogen more available for other plants, which makes them a great companion plant. Peas are cool-season plants. Plant them in February, March, or April; they can also be planted as a fall or winter crop. How to Harvest: Pick peas in the morning after the dew has dried. They are crispiest then. Always use two hands when you pick peas. Secure the vine with one hand and pull the peas off with your other hand to avoid damaging the plant. |
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. |
Celery
Celery has a long-growing season (130 to 140 days). Celery requires about 125 days of a long, relatively cool growing season. It thrives in full sun and requires a lot of water. Celery can’t tolerate high heat. How to Harvest: The parts of celery that are harvested are mainly the stalks, which will be above ground. Harvest stalks from the outside in. You may begin harvesting when stalks are about 8 inches tall. |
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. |
Cherry Tomato
Cherry tomatoes are 2” in diameter - they are quite small! They are sweeter, perfectly shaped, and have thinner skin than regular tomatoes. rich in calcium, iron, lycopene, and vitamins A & C. Most cherry tomatoes are indeterminates, meaning they will keep on growing, flowering, and bearing fruit until frost kills them. How to Harvest: To harvest, grasp a ripened tomato gently and firmly. Twist it until it snaps off the vine. You can also use a garden clippers or knife to harvest tomatoes. Cut the stem close to the fruit. Cherry tomatoes crack if left on the vine too long. Pick them just before they look like they’re perfectly ripe. |
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. |