Keep the harvest going with cool weather greens. Kale, spinach, chard, lettuces, collards, and argula can be planted now, ready for fall harvest by late October to early November. Think salads, soups, and stir-fry. Click on each picture for harvesting instructions.
Seeds or Transplants?
Seeds are cheaper and make for easy succession planting, but transplants save effort. Some seeds are past planting dates, making transplants the only choice. Cabbage, cauliflower, Brussels sprouts, and broccoli fall into this category. Check this pdf for planting and harvesting dates.
Pick cold hardy and disease resistant varieties. (Staff can help you at the garden center.)
Greens, like most vegetables need full sun, a minimum of 6 full hours a day. Spinach, kale and Swiss chard can handle partial shade (not filtered light, but afternoon shade is good).
Greens will grow until a hard frost. For WNC the average first frost is October 23.
Greens benefit from a nitrogen rich fertilizer. Add it before planting.
Greens need good drainage and an inch of water a week.
Mulch between rows to help with weeds.
Use I MUST GARDEN Rabbit Repellent to keep bunnies from munching.
Do add them to window boxes, raised planting beds, containers, perennial borders, anywhere that makes harvesting easier and closer to the kitchen.
Pick leaves from the outside since new growth starts from the center. Pick younger leaves for a less bitter taste.
Cooler weather makes sweeter flavor.
Greens are listed as one of the 15 best foods to eat when you're sick. They're loaded with vitamin a, c, and k. Here's a list of the top 15. Most greens are nutritional powerhouse foods and even if they aren't the mother of all super-foods (for the skeptics among us), they're tasty in everything from salad to smoothies. And, nothing beats growing your own food and extending the garden season.
The garden center has a new shipment of greens arriving tomorrow. Let us help you pick out the right crop for you. You don't need a large space. As noted, window boxes, containers, spent perennial borders, all make a perfect spot for planting greens.
Included below is a recipe for Brussels sprouts. For those finding it hard to dive into the cruciferous vegetables, this recipe for you. It eases you into the world of greens by adding green apples and thyme to sauteed sprouts. You'll love it. I promise. Enjoy!
- 2 lbs Brussels sprouts
- 2 Granny Smith apples
- 3/4 lb Thick sliced bacon
- 4 tbsp Unsalted butter
- 1 tsp Thyme
Written by Cinthia Milner, garden coach, blog writer, outside sales staff.
BB Barns Garden Center serves all of Western North Carolina, upstate South Carolina and Tennessee.