Well, friends, In my part of the country, the autumn season is officially upon us. Of course, that does not mean that the heat of summer has completely bid us farewell, not quite yet. It can still get quite hot during a Texas October.
None the less, it is time to get the Fall Garden in the ground! In fact, for most plants it is too late to start from seed, but that is fine as local garden retailers stock a great selection of transplant varieties that are suitable for our vegetable gardens. Follow the label directions for planting. In general, broccoli, cabbage and cauliflower plants should be spaced about 18 to 24 inches apart; Brussels sprouts need about 24 inches between plants.
So, a fall garden, that means it's time to introduce members of the cruciferous, or cole, family to your veggie patch. Transplants of broccoli, cauliflower, Brussels sprouts and cabbage should all be in the ground no later than mid-October.
None the less, it is time to get the Fall Garden in the ground! In fact, for most plants it is too late to start from seed, but that is fine as local garden retailers stock a great selection of transplant varieties that are suitable for our vegetable gardens. Follow the label directions for planting. In general, broccoli, cabbage and cauliflower plants should be spaced about 18 to 24 inches apart; Brussels sprouts need about 24 inches between plants.
So, a fall garden, that means it's time to introduce members of the cruciferous, or cole, family to your veggie patch. Transplants of broccoli, cauliflower, Brussels sprouts and cabbage should all be in the ground no later than mid-October.
Being members of the same family, they all are subject to the same pests, such as cabbage loopers, and diseases, such as club root. One way to help avoid fungi and problems that commonly affect this family of plants is to take pains to rotate your crops. Try to plant cruciferous crops in a spot where a completely different vegetable family - tomatoes and eggplants in the nightshade family, for instance, or peas and beans, both legumes - were cultivated in the spring.
Broccoli, cauliflower, Brussels sprouts and cabbage are cool-weather crops that need at least six hours of sun daily, but you don't want them to burn up. Because these cool-weather plants may still need to endure some hot sun through October and even into early November, you may want to shade them a bit, especially from the hottest afternoon sun. My little cabbage and broccoli transplants are prospering nicely under a covering of light shade cloth even now.
These vegetables also need well-draining, moist soil and lots of organic matter. Incorporating plenty of compost into the planting area not only will feed the plants, it also will help the soil retain needed moisture to help the plants grow quickly and produce good heads. You also can further enrich the soil with blood meal, cottonseed meal or composted manure. Mulch deeply around the plants to help keep the soil (and plant roots) cool and moist.
Broccoli, cauliflower, Brussels sprouts and cabbage are cool-weather crops that need at least six hours of sun daily, but you don't want them to burn up. Because these cool-weather plants may still need to endure some hot sun through October and even into early November, you may want to shade them a bit, especially from the hottest afternoon sun. My little cabbage and broccoli transplants are prospering nicely under a covering of light shade cloth even now.
These vegetables also need well-draining, moist soil and lots of organic matter. Incorporating plenty of compost into the planting area not only will feed the plants, it also will help the soil retain needed moisture to help the plants grow quickly and produce good heads. You also can further enrich the soil with blood meal, cottonseed meal or composted manure. Mulch deeply around the plants to help keep the soil (and plant roots) cool and moist.
Keep cabbage transplants growing vigorously by not allowing them to dry out and by applying an all-nitrogen plant food when the plants have been growing in the garden for a couple of weeks, then again as they begin to form heads
Keep an eye out for those cabbage loopers. If you see the light-green worms on your plants, use a good homemade garlic & pepper spray on your cabbage plants to deter pests naturally while at the same time not harming your plants. You can make a spray yourself very easily or buy one at a garden center. If you just cannot get rid of them with the pepper spray apply a product containing Bacillus thuringiensis (Bt) or simply pick them off.
We will concentrate a bit on the easiest of the cole family members to grow, that being cabbage. There is such a wide variety of culinary uses for cabbage, coleslaw being my favorite, that I cannot recommend strongly enough that you give growing your own cabbages a try. But keep in mind that many varieties of cabbage can take up to 100 days to reach full maturity, so get them in the ground soon! Note that your cabbage will be ready to be harvest when the heads are firm and about 5-6 inches across. Leave them in the garden too long and they’ll begin to sun scald and split.
Keep an eye out for those cabbage loopers. If you see the light-green worms on your plants, use a good homemade garlic & pepper spray on your cabbage plants to deter pests naturally while at the same time not harming your plants. You can make a spray yourself very easily or buy one at a garden center. If you just cannot get rid of them with the pepper spray apply a product containing Bacillus thuringiensis (Bt) or simply pick them off.
We will concentrate a bit on the easiest of the cole family members to grow, that being cabbage. There is such a wide variety of culinary uses for cabbage, coleslaw being my favorite, that I cannot recommend strongly enough that you give growing your own cabbages a try. But keep in mind that many varieties of cabbage can take up to 100 days to reach full maturity, so get them in the ground soon! Note that your cabbage will be ready to be harvest when the heads are firm and about 5-6 inches across. Leave them in the garden too long and they’ll begin to sun scald and split.
Cabbage contains a high concentration of nutrients that support the health and function of every major physiological system. These nutrients include vitamin C, dietary fiber, vitamin K and the sulfur-containing antioxidant compounds known as glucosinolates. The Harvard School of Public Health reports that people who regularly consume the nutrients in fresh produce like cabbage may be less likely to develop a wide variety of chronic diseases.
Cabbage is available in hundreds of varieties, but green cabbage is the most common in the United States. All types of cabbage can cause gas and abdominal discomfort in some people, especially those with digestive problems like irritable bowel syndrome. If this is a concern, talk to your doctor about ways to include cabbage in your diet.
A single cup of raw, shredded cabbage provides 34 percent of the U.S. Department of Agriculture's recommended daily allowance of vitamin C for adult women and nearly 29 percent of the RDA of vitamin C for men. Vitamin C helps support the health of the skin, blood vessels, teeth and bones. As an antioxidant, it can inhibit the ability of free radical compounds to damage cellular tissue and DNA. Eating plenty of vitamin C-rich foods like cabbage may decrease your risk of hypertension, heart disease, cancer and osteoarthritis. Vitamin C degrades rapidly when it is exposed to water, light, heat and air. Maximize the amount you receive by storing cabbage in a cool, dark place and using it within three to four days of purchase. Slice cabbage only just before eating and avoid boiling as a preparation method. Instead, eat cabbage raw, slightly sautéed or steamed.
Cabbage is available in hundreds of varieties, but green cabbage is the most common in the United States. All types of cabbage can cause gas and abdominal discomfort in some people, especially those with digestive problems like irritable bowel syndrome. If this is a concern, talk to your doctor about ways to include cabbage in your diet.
A single cup of raw, shredded cabbage provides 34 percent of the U.S. Department of Agriculture's recommended daily allowance of vitamin C for adult women and nearly 29 percent of the RDA of vitamin C for men. Vitamin C helps support the health of the skin, blood vessels, teeth and bones. As an antioxidant, it can inhibit the ability of free radical compounds to damage cellular tissue and DNA. Eating plenty of vitamin C-rich foods like cabbage may decrease your risk of hypertension, heart disease, cancer and osteoarthritis. Vitamin C degrades rapidly when it is exposed to water, light, heat and air. Maximize the amount you receive by storing cabbage in a cool, dark place and using it within three to four days of purchase. Slice cabbage only just before eating and avoid boiling as a preparation method. Instead, eat cabbage raw, slightly sautéed or steamed.
Every 1/2 cup of cooked cabbage provides 2 grams of dietary fiber, or 8 percent of the RDA of fiber. Cabbage contains both soluble and insoluble fiber. Soluble fiber intake is linked to a lower risk of diabetes and high blood cholesterol, while insoluble fiber can help regulate bowel movements. In a "Today's Dietitian" article, Sharon Palmer, R.D., calls cabbage one of the best overall sources of dietary fiber, adding that a diet that incorporates plenty of fiber-rich foods may also help prevent cancer, obesity, heart disease, hemorrhoids, constipation and diverticulosis.
Shredded, cooked cabbage contains 68 percent of the required daily intake of vitamin K for men and 90 percent of the RDA of vitamin K for women in every 1/2-cup serving. Vitamin K plays a vital role in proper blood clotting and in helping maintain bone strength. If your diet lacks adequate vitamin K, you may be more likely to develop osteoporosis or to bleed excessively when injured. Vitamin K is fat-soluble and cannot be absorbed by the intestines unless it is accompanied by a source of dietary fat. Try serving steamed cabbage with grilled chicken or lean steak, or tossing shredded cabbage with an olive oil-based dressing and seasonings to make a warm slaw.
Shredded, cooked cabbage contains 68 percent of the required daily intake of vitamin K for men and 90 percent of the RDA of vitamin K for women in every 1/2-cup serving. Vitamin K plays a vital role in proper blood clotting and in helping maintain bone strength. If your diet lacks adequate vitamin K, you may be more likely to develop osteoporosis or to bleed excessively when injured. Vitamin K is fat-soluble and cannot be absorbed by the intestines unless it is accompanied by a source of dietary fat. Try serving steamed cabbage with grilled chicken or lean steak, or tossing shredded cabbage with an olive oil-based dressing and seasonings to make a warm slaw.
Cabbage contains a high concentration of glucosinolate compounds. When cabbage is chewed and digested, the glucosinolates break down into indole and isothiocyanate compounds. According to the National Cancer Institute, these two compounds may act as powerful antioxidants that might help prevent cancer by inhibiting the growth and migration of tumor cells and by triggering the death of potentially cancerous cells.
All the health and science stuff aside, it really is not hard to grow cabbage. Cabbage is a fairly easy plant to grow because it is a hardy vegetable and grows quite well in our part of Texas. Cabbage comes in a variety of green shades, as well as purple or red. The shape of the head varies as well. Most cabbage varieties have smooth leaves but the Savoy cabbage leaves are crinkly. No matter what varieties you grow, I guarantee you’ll be glad you had it in your fall garden.
Happy Gardening!!
Happy Gardening!!
RSS Feed
