Cole Crops by June Morgan
“Cole” refers to the Cruciferae or mustard family which includes cool season crops such as Brussels sprouts, cabbage, cauliflower, collards, broccoli, kale and turnips. They are very desirable foods due to their high nutritional values of vitamins C and A, in addition to having antioxidant properties. These vegetables grow best at a monthly mean temperature of 60—70- degrees F or less during the night. This means a possibility of two planting seasons, transplants in early February to March, and seeding in early Fall. For the best quality of the slower maturing crops, Brussels sprouts, cabbage, cauliflower and broccoli plantings should be February 10-March 10 and August 1-15. This group can withstand frost down to 20 degrees F dependent upon their maturity.
Cole crops grow well in soil that is well-drained, moisture retentive and fertile. While many vegetables require eight hours of sunlight, the leafy ones can survive on only four hours daily. They are heavy feeders and enjoy compost, well-rotted manure and a complete fertilizer such as 10-10-10. The optimum pH range is between 6 and 6.5. Use a soil test to find what is needed. Heavy clay soils should be tilled with added organic matter and possibly expanded shale to increase drainage. Plant Brussels sprouts seeds ½” deep and cabbage seeds(started indoors) ¼” and 2” apart. Thin to 2” apart. Set transplants 2”-3” deeper than they grew in pots or flats.
Unlike root crops, the saying for cole crops (with the exception of double duty turnips) is “what you see is what you get.” To harvest cabbage or cauliflower, cut the heads off above the lowest leaves. Harvest broccoli by cutting off the heads before the yellow flowers open and Brussels sprouts by picking the lowest heads from the plant each time. In cold weather, cabbages can be stored uprooted in an outdoor pit for several weeks stacked upside down surrounded with straw or hay and a final covering of soil.
Pests include mainly weeds, cabbage worms and cabbage loopers. Unless one is in a commercial business, hand weeding is the method of choice as herbicides will kill the crop. Handpicking worms, floating row covers for seedlings and BTK are recommended. A heavy mulch helps in preventing pests as well as using cardboard collars as a barrier against cabbage maggots and cutworms.
For vegetable gardeners the reward is in the cooking and eating. Kale has become prominently featured of late by chefs and nutritionists and can be served both raw or cooked. Chard is easier to grow than spinach and is a favorite in Italian cooking. Chopped Brussels sprouts can be sautéed in light cream with black pepper for something different. German recipes abound in recipes for cabbage with ingredients such as apple, caraway seeds, cinnamon, brown sugar, etc. not to mention sauerkraut and cole slaw. Cruciferous vegetables can be tasty parts of otherwise boring winter meals.