Bed 5
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. |
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!). |
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. |
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. |
Radicchio
Radicchio, or red chicory, is used widely in Italy, where at least 15 varieties are grown. Wine-red leaves have white ribs infused with tangy taste. Radicchio is an Old World chicory, a frost-tolerant vegetable that can be mistaken for cabbage. In fact, growing radicchio is much like growing cabbage. Heads are small, reaching a size between an orange and a grapefruit. Cool weather sweetens leaf flavor. How to Harvest: Individual radicchio leaves may be harvested at any time. Heads are ready for cutting when they’re firm to the touch (usually after about 60 to 65 days), similar to iceberg lettuce. To harvest, cut the entire plant just above the soil line. However, once radicchio heads reach maturity, they won’t continue to enlarge but will instead develop a core, the start of a flowering stem. When this core forms, flavor becomes intensely bitter. |
Bed 6
Vates Blue Curled Scotch Kale
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Lacinato Kale
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Nasturtium
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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. |
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. |
Iceberg Lettuce
Iceberg Lettuce belongs to the crisphead variety of lettuce. These plants form dense, compact heads of crisp leaves. Iceberg grows well in cool weather with a lot of water. How to Harvest: Harvest the head by cutting the entire head at the base. The outer leaves may be somewhat loose, but the inner head should feel tight and firm. |