Cauliflower is a sun-loving, cool-season crop to grow in spring and fall. An annual plant in the cabbage family, cauliflower has edible white flesh that is extremely healthy and considered a “superfood.”
This vegetable’s name comes from the Latin words caulis, for cabbage, and floris, for flower. It’s a descendant of wild cabbage! Like its cousin broccoli, the tightly bunched florets of cauliflower are connected by a thick core, often with a few light leaves surrounding it.
Though usually white, cauliflower does come in other colors, including purple, yellow, and orange. No matter the color, the taste is the same: mild, slightly sweet, and a little nutty.
Cauliflower can be a challenge for beginner gardeners because it requires consistently cool temperatures in the 60°Fs. Otherwise, it may prematurely “button”—form small, button-size heads—rather than forming a single, large head.
For more information on how to grow Eggplants click the following hyperlink to Farmers Almanac Cauliflower.
For other resources please click on Cornell Universities Cauliflower link or click on Gardening Know How's Cauliflower link.
Kohlrabi is a cool-season vegetable, often overlooked because of its strange, almost alien appearance. But this edible’s fast growth and great taste make kohlrabi something every gardener should try. Here’s how to plant, grow, and harvest kohlrabi!
Kohlrabi can be grown as a spring or fall crop; hot summer temperatures will stress the plant and hamper the growth of its nutritious, bulb-shaped stem.
Kohlrabi, which can be either purple or green, is a member of the Brassica family (alongside broccoli, cabbage, brussels sprouts, and many others). It’s a biennial; in the first year, the bulb-shaped stem grows. In the second year, the plant will flower and produce seeds.
When eating, the outer tough layer needs to be removed with a vegetable peeler. The interior white flesh is sweet and tender with a crisp texture and peppery flavor. In terms of taste, think of kohlrabi as a milder turnip. Some folks say it tastes somewhat of apple. It can be eaten raw, sprinkled with salt and lime or lemon juice. Or, slice thin and add to salads. You can cook kohlrabi but only lightly, added last in a stir-fry.
Kohlrabi is not only enjoyed for its taste but its nutritional value. It offers vitamins C, A and K; minerals like calcium, potassium and iron; and phytochemicals that protect against certain cancers. Kohlrabi greens are also nutritious, containing carotenes, vitamins and minerals. Like other Brassicas, both the stem and greens are rich in dietary fiber that aids digestive health.
If given a chance, kohlrabi is simple to grow, fast to mature (in as little as 6 weeks), and is generally pest-free. Give it a try!
For more information on how to grow kohlrabi click the following hyperlink to Farmers Almanac Kohlrabi.
For other resources please click on Cornell Universities Kohlrabi link or click on Gardening Know How's Kohlrabi link.
Broccoli: The most common type of broccoli we see in grocery stores is “Calabrese broccoli” (named after Calabria in Italy). Planted in mid-spring, this variety produces big green heads on thick stalks.
Closely related to cauliflower, cabbage, brussels sprouts, and kohlrabi, this cole crop is worth growing for its nutritional content alone. It’s rich in vitamins and minerals as well as a good source of Vitamin A, potassium, folic acid, iron, and fiber.
Broccoli takes a long time to mature, so be patient! Once you harvest the main head of a broccoli plant, it will often keep producing smaller side shoots that can be enjoyed for months to come.
For more information on how to grow bell peppers click the following hyperlink to Farmers Almanac Broccoli.
For other resources please click on Cornell Universities Broccoli link or click on Gardening Know How's Broccoli link.
Broccoli Raab which is also known as spring raab or Brassica ruvo is part Brassicaceae Family. An Italian favorite with a somewhat bitter taste, this fast-growing, cool-season annual forms loose flower heads similar to broccoli in the axils of lower leaves.
For more information on how to grow Broccoli Raab click the following hyperlink to Cornell Cooperative Extension's Broccoli Raab.
For other resources please click on Gardening Know How's Broccoli Raab link.
Turnips are cool-weather root vegetables that can be grown both in spring and fall. They mature quickly and both the bright greens and roots can be enjoyed. Learn more about this ancient root vegetable—all the way from planting to harvesting.
Turnips will grow in spring or fall weather but do not like the hot summer months. (Note that an autumn crop seeded in late summer is usually sweeter and more tender than a spring crop, and pests are less of a problem.)
Turnips are seeded directly into the garden; they do not transplant well. Plus, they germinate in only a few days. Within a month, their greens are ready to harvest, and within a second month, the swollen roots are ready to be taken up.
How do you cook turnips? Turnips can be eaten raw, baked, boiled, roasted, or mashed. Prepare turnips as you would carrots. Or, try them as an alternative to potatoes; we enjoy a turnip gratin or a turnip soufflé.
For more information on how to grow turnips click the following hyperlink to Farmers Almanac Turnips.
For other resources please click on Cornell Universities Turnips link or click on Gardening Know How's Turnips link.
Okra thrives in warm weather and is traditionally grown in the southern U.S., though there are varieties for northern growers, too. Easy to grow and use, it also has beautiful flowers that look great throughout the growing season! See how to plant, grow, and harvest okra.
Many gardeners are discovering okra, and the range of this warm-weather crop has been creeping northward and gaining in popularity. This plant not only grows edible vegetables and beautiful flowers, but it is also rich in vitamin A and low in calories, which makes it a great addition to your diet.
If you look at the flower of okra, you’ll see a resemblance to a hibiscus flower. It’s no coincidence—okra is a member of the hibiscus family!
For more information on how to grow okra click the following hyperlink to Farmers Almanac Okra.
For other resources please click on Gardening Know How's Okra link.
Celery: Not only is garden celery better-tasting than store-bought types, but it’s also less chemical-laden. In cooler regions, it does best planted in the early spring. In warmer areas, plan to plant in mid- to later summer. Here’s our advice on planting, growing, and harvesting celery!
Although one of the more difficult crops to grow at home, celery always has a place in our gardens because it’s so useful in the kitchen—for stews, stir-fries, soups, and salads.
This cool-weather, long-season crop can require up to 140 days to come to harvest, although short-season varieties are available. Celery is considered a hardy biennial, but it’s typically grown as an annual for its edible 12- to 18-inch stalks. Celery is considered a relatively difficult crop, as you do need to start celery from seed indoors (transplants are hard to find and do not always succeed), and the plant is prone to bolting in cold weather.
There are two main types of celery available:
For more information on how to grow celery click the following hyperlink to Farmers Almanac Celery.
For other resources please click on Cornell Universities Celery link or click on Gardening Know How's Celery link.
Celeriac is cool season vegetable stemming from the parsley family. It is also known as root celery, knob celery or Apium graveolens var. Rapaceum and part of the Umbelliferae Family Celeriac is closely related to celery, but easier to grow. It is prized for its crisp, celery-flavored root, which you can eat raw or cooked. A staple in Europe, it is little known in North America.
For more information on how to celeriac click the following hyperlink to Cornell Universities Celeriac.
For other resources please click on click on Gardening Know How's Celeriac link.
Rutabagas also known as “swedes,” rutabagas are essentially a cross between a turnip and a cabbage. They’re grown for their softball-size, golden-color roots and their greens. Here’s how to plant and grow rutabagas in your garden!
A biennial root vegetable, rutabagas are usually treated as annual crops that are generally planted in midsummer and allowed to mature in the cool weather of fall (or as a winter crop in warmer climates). They make a lovely autumn harvest vegetable after being “kissed” by a fall frost, which brings out a richer flavor.
Rutabagas are often confused with turnips; they’re called “swedes” in Europe and “neeps” in Scotland. To add further confusion, they’re also called “Swedish turnips” or “winter turnips” or “yellow turnips.” They are not turnips, though they are cousins and essentially a cross between a turnip and cabbage.
Turnips are much smaller than rutabagas which are the size of a grapefruit (thanks to its cabbage relation). In addition, turnips are have a lighter skin and white flesh whereas the rutabaga has a warmer color and yellow fresh with a smooth and waxy blue-green foliage. Finally, there’s the difference in taste. Turnips generally have spicy notes; rutabagas have a mild, sweet flavor with a faint peppery flavor.
Compared to turnips, rutabagas require a few weeks longer to mature. Otherwise, the two vegetables require very similar care in the garden. This is an easy-to-grow root vegetable as long as you follow some of the basic requirements outlined below, namely planting dates and consistent watering.
For more information on how to grow rutabagas click the following hyperlink to Farmers Almanac Rutabagas.
For other resources please click on Cornell Universities Rutabagas link or click on Gardening Know How's Rutabagas link.