The Brassica family encompasses a diverse range of nutritious and cold-tolerant crops, making them ideal for small farms in chilly climates. In this guide, we'll explore the process of growing brassicas, including cabbage, kale, broccoli, and more, from seed to harvest.
1. Planting:
For a fall or winter harvest, begin by starting your brassica seeds indoors in late spring. Use lights to ensure adequate growth.
Plant two seeds per cell in single cell trays. After 7-10 days, thin the seedlings to one per cell. Once they develop 6-8 true leaves, they are ready for transplanting.
Alternatively, if your garden is still occupied, you can transfer them to larger pots before planting them in the garden.
2. Transplanting:
Prepare the garden by digging a hole. Add organic fertilizer and top it off with compost. Gently squeeze the pot to loosen the seedling and grip it at the base.
Place the seedling into the hole and cover the base with soil, patting it down gently.
3. Harvesting:
To maximize success, regularly harvest kale and collards. Keep a close eye out for garden pests, using cloches or covers to prevent their intrusion.
When harvesting cabbage and Brussels sprouts, give them a gentle squeeze to determine their readiness. The firmer the vegetable, the better it is for harvest.
By following these steps, you can cultivate a thriving brassica garden on your small farm, even in colder climates.
Remember to provide adequate crop protection and attention to pest control to ensure optimal growth and yield.