Good King Henry is a perennial green sometimes called “wild spinach” or “poor man’s asparagus.” It is grown for its juicy and flavorful arrow-shaped leaves which can be cooked and eaten like spinach and for its young shoots which can be blanched and eaten like asparagus. Good King Henry has been grown in kitchen gardens […] More
Lettuce—a cool season crop—naturally bolts in warm weather. When temperatures rise much above 70°F/21°C, lettuce—an annual—will send up stalks, flower, and set seed, nature’s way of ensuring a next generation. This process is called bolting. When lettuce and other leafy crops bolt natural sugars depart the leaves for the flowers and seed. When lettuce bolts […] More
Crispy, succulent, and sweet-flavored Asian greens are easy to grow and demand little space. Like other greens such as lettuce and spinach, they are cool-season crops and prefer to reach maturity in cool air temperatures. They are quick growing and well suited for sowing in spring for late spring harvest or late summer for autumn […] More
Lettuce is the most popular leafy vegetable. You can plant enough leaf lettuce for a family of four in a 1-sqaure foot area, enough head lettuce in a 2-square foot area. Plant spring lettuce between rows of larger crops such as cabbage or broccoli. Lettuce can be sown in the garden as early as four […] More
Collards–also called collard greens–is a tall growing form of kale whose coarse leaves borne in tufts are eaten like greens. Collards are a cool season crop but they can stand more hot weather than cabbage or ordinary kale, and so are consequently grown in the South. Georgia collards are the standard variety grown mostly in […] More
Ready to stretch your growing season: get an early start in spring or keep the season going in autumn? Lettuce is your choice. Lettuce does not like warm days and nights, so the cool time of the year is the lettuce season. You can lengthen your growing season dramatically with a lettuce box–that’s a […] More
Cabbage can be harvested nearly all year round as long as the weather stays cool. The key to planting cabbage is to choose the season in your region where cabbage will grow and come to harvest in cool weather. Plant cabbage in early to mid spring for harvest mid summer onward. Plant autumn cabbage in late […] More
Plant Brussels sprouts so that they come to harvest in cool weather. Planting Calendar. Brussels sprouts are best grown in cool weather, usually in early spring or autumn. Sprouts require from 80 to 110 days with daylight temperatures below 80ºF (27ºC) and nighttime temperatures even lower. Brussels sprouts are frost hardy and will tolerate temperatures […] More
Nopales are the tear-shaped, hand-sized leaves or pads or “paddles” of the prickly pear cactus. Nopalitos are nopales (pronounce no-PAH-les)–cactus spines removed–cut into bite-sized squares or strips. To make nopalitos en salsa verde, steam or boil nopalitos until tender crunchy then re-cook in a sauce of puréed tomatillos, onion, garlic, cilantro, and jalapeño chiles boiled […] More
Chard leaves have a hearty, yet mild spinach flavor. Chard stalks have a delicate, celery-like taste and crunch. To get a bit of both flavors and texture sauté chard for 2 to 3 minutes after slicing leaves and stalks together crosswise. Here’s how we sautéed our just picked from the garden chard to match with […] More
There’s a reason they call it butter lettuce: it melts in your mouth. Butter lettuce is buttery and tender from the first bite. Serve red butter lettuce alone or as a colorful addition to salad greens. Red butter lettuce is a good match to light vinaigrette or lemon and oil mix. It is a colorful […] More
Mizuna has a mild and tangy flavor. Toss young mizuna leaves in a mixed salad. Larger leaves—which can have a mustardy or bitter-green tang–are best cooked briefly. Mizuna is sometimes called potherb mustard. Mix mizuna with other salad greens and mesclun or add shredded mizuna leaves to soups and stir-fries at the end of […] More
Stephen Albert