Bed 9
Romaine Lettuce
Romaine Lettuce has a tight, dark green rosette of tall, upright leaves and a white heart. It grows best in full sun. It is crisp and sweet, and it is very nutritious! Because it is rich in fiber, vitamin C, beta-carotene, folate, potassium, and lutein, romaine is especially good for heart health and eye health. How to Harvest: Romaine lettuce can be harvested as soon as leaves are large enough to eat. Pick baby leaves for salads, cut leaves as needed, or cut the entire plant at the base, leaving a short stub to resprout. Alternatively, regrow lettuce in water by placing the stub in a jar of water. |
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. |
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. |
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 10
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. |
Bull's Blood Beets
Bull's Blood Beets have a deep red-burgundy leaf and dark reddish pink roots - the beets. Like the Detroit Dark Red Beets, the greens can be eaten as well. This variety grows well in full sun and its color becomes more vibrant as it matures. 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. |
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. |