Amanda’s right: brassicas are the heart of what we’ve come to know and love as “Fall Veg.” Collards, kale, broccoli, brussels sprouts, cabbage, kohlrabi, and that scrumptious cauliflower. We love it all. And for good reason. Brassicas are high in fiber, a great source of vitamin C and antioxidants, and may also be an effective cancer-fighter as well. We plant them in August and early September. One dry summer we needed an insect barrier to keep the Carolina grasshoppers from eating everything before fall set in, but last year was wetter and we didn’t need it.
Brassicas are much more cold hardy than we first thought. Everything but the broccoli has been able to handle temps down into the mid-teens. And even the broccoli, which succumbed to the freezing temps, bounced back in the spring. This podcast runs a little long because we take time to talk about each brassica, how it grows, how we prepare it, and how it stacks up for us.