This page is an open source resource guide for cole crops. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable cole-crop selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.
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Brassica spp.: kale, broccoli, bok choy, cabbage, brussel sprouts, etc.
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Cole crops are leafy vegetables eaten fresh or cooked, also dried, pickled, and canned. Some forms can be root cellared. The hardiest forms, such as kales can overwinter under mulch. They are highly nutritious, a source of glucosinolates, isothiocyanates and vitamins.
- Brassicas are subject to beetle and caterpillar damage
- Light fertilization after planting helps early rapid growth
- Crop rotation is important for brassicas to avoid pest buildup
- Transplant early spring; hardy types can also be planted in fall
- Some types such as broccoli and brussel sprouts may provide multiple harvests
Brassicas are usually set out in spring as transplants. Spacing is 12 inches each way or more; it is important to allow enough root room to provide adequate nutrition for each plant, as brassicas tend to be heavy feeders. Organic mulches are very beneficial as they provide nutrition as they break down, plus create conditions for soil biota that help suppress root maggots and fungal diseases.
VIDEO COMING: Planting tutorial followed by time lapse growth videos
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Wikipedia – Brassica
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GCC#1 :: Red Bull Brussels Sprouts
Red Bull brussels sprouts are vigorous 3 foot tall plants that form 1-2 sprouts. This variety is very hardy and has a sweet, nutty flavor especially after frost when the plants turn a deeper red. They stay red when cooked, and according to Seed Savers, are one of the only good open pollinated red brussels sprouts. Red Bull are originally sourced from Tozer’s seed company in England.
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GCC#2 :: Roodnerf Brussels Sprouts
Roodnerf are one of the last open pollinated brussels sprout varieties in existence that still retains excellent eating quality and uniformity with its flavorful and robust berries. Cold hardy and producing large quantities in 225 days, the medium to tall plants yield plump, green sprouts along purple stems in seed tapes, providing a decorative touch. The taste of the sprouts improves after a few nights of frost. In scientific studies Roodnerf have been found to be particularly resistant to insects and disease.
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GCC#3 :: Kalibos Cabbage
Originating from Eastern Europe, Kalibos is a delicious red cabbage with a superb crunch and color and a firm, solid heart; excellent for salads. Producing in 135-150 days, this variety has a nice red-purple conical head resembling a very big rose. Kalibos has a tender, medium-sized core with a large frame and a good interior density sitting high off the ground. Kalibos have great sweet crispy leaves, making them the perfect variety for shredding.
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GCC#4 :: Early Jersey Wakefield Cabbage
Early Jersey Wakefield was introduced in the 1840’s as an adaptation of an older English variety that quickly produces large, dense, elongated, beautiful green conical heads. Weighing 2-3 pounds, the heads have a small core and good protective wrapper leaves. This cabbage has a distinctly sweet flavor that is ideal for eating raw in salads and slaws, cooking, or pickling.
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GCC#5 :: Moskovskaya Pozdnyaya Cabbage
Moskovskaya Pozdnyaya is a mid-late maturing cabbage perfect for long storage and best for pickling. It has rather firm, round to flat crunchy grey-green-white 6-10 pound heads. This variety is from pre-1945 Russia and bred by VNISSOK from a local cabbage population Pushkinskaya, of the Moscow region.
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GCC#6 :: Calabrese Broccoli
Calabrese broccoli is an heirloom variety that came to the U.S. with Italian immigrants in the 1800s. A deliciously old-fashioned broccoli, it boasts dark bluish-green, medium to large heads about 5 inches across, and produces in 60-75 days. The 30-36 inch plants are tall and erect, giving way to multiple side shoots once the central head is cut. The small to medium size, blue-green central heads mature at different times for a staggered harvest. Hardy and resistant to bolting, this variety is famous for producing dozens of delicious side shoots all season until a hard frost.
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GCC#7 :: Nutri-Bud Broccoli
Nutri-Bud is a tender, delicious, early maturing broccoli that was bred by Alan Kapuler for Seeds of Change. This broccoli has a building block of protein and an important healing nutrient. The top florets have the most free amino acids compared to the stalks and stems that hold them. It is one of the sweetest, richest, and possibly the most nutritious broccoli for spring and fall and is also open pollinated. Nutri-Bud produces in 55-70 days and the plants grow 14-16 inches with a large central head. They are high in free glutamine, an energy source for the brain.
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GCC#8 :: Piracicaba Broccoli
Possessing an excellent flavor, Piracicaba broccoli (pronounced “peer-a-Cee’ca-bah”) were selected in Brazil for their heat tolerance. These 30 inch, moderately tall plants produce a multi-stemmed broccoli with a small central loose head with large beads. This variety has an extended harvest of abundant sweet, tender, side shoots. They are marvelous for fall planting, are frost tolerant, and stand up well to summer heat from spring plantings. Piracicaba are excellent for bunching for market or eating straight off the plant.
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GCC#9 :: Purple Sprouting Broccoli
Purple Sprouting broccoli have dark green-purple leaves and florets with a slightly wild look and grow on slender, leafy stems of varying lengths. Many small, sweet purple heads form all over the plant. Leafier than most broccoli and deep in color, this variety adds vibrancy and crunch to vegetable dishes. Like other brassicas, purple-sprouting broccoli thrives in a fairly heavy, alkaline soil. This broccoli is at its best between February and April and it produces in 120 days.
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GCC#10 :: Movir Cauliflower
Movir cauliflower was developed in the 1960’s by the MOVIR Institute. This variety has a good yield of 14 oz – 3 pound white, flat heads. Cold and drought tolerant, this plant grows between 30-60 cm and produces in 70-100 days.
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GCC#11 :: Snowball X Cauliflower
Snowball X is a cauliflower variety with pure white, large smooth heads, growing 7 inches in diameter. The pure white solid heads mature gradually and have protective leaves; producing in 70 days. This variety does well in a wide range of conditions and is a highly satisfactory main crop strain for fall harvest.
We will also be growing the following additional cole crops:
Cole Crops (Brassica spp) :: GCC#12 -GCC#23
12. Hercules Brussel Sprouts 13. Seven Hills Brussel Sprouts 14. Lipenskaya Cabbage 15. Fruehernte Cauliflower 16. Garantiya Cauliflower 17. Otechestvennaya Cauliflower 18. Walcheren Cauliflower 19. Blue Siberian Kale 20. Ethiopian Kale 21. Azure Star Kohlrabi 22. Gigante Kohlrabi 23. Olmia Kohlrabi
Cole Crop Plant Material/Seed Providers:
Cole Crop Purchase Details
|REF # ||VEGETABLES ||VARIETY ||SOURCE ||QUANTITY ||UNIT COST ||TOTAL COST |
| ||Cole Crops: || || || || || |
|GCC#1 ||Brussel Sprouts ||Red Bull ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#2 ||Brussel Sprouts ||Roodnerf ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#3 ||Cabbage ||Kalibos ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#4 ||Cabbage ||Early Jersey Wakefield ||BCH ||4 oz ||$4.00/oz ||$16 |
|GCC#5 ||Cabbage ||Moskovskaya Pozdnyaya ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#6 ||Broccoli ||Calabrese ||BCH ||4 oz. ||$5.00/0z ||$20 |
|GCC#7 ||Broccoli ||Nutri-Bud ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#8 ||Broccoli ||Piracicaba ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#9 ||Broccoli ||Purple Sprouting ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#10 ||Cauliflower ||Movir ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#11 ||Cauliflower ||Snowball X ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#12 ||Brussel Sprouts ||Hercules ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#13 ||Brussel Sprouts ||Seven Hills ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#14 ||Cabbage ||Lipenskaya ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#15 ||Cauliflower ||Fruehernte ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#16 ||Cauliflower ||Garantiya ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#17 ||Cauliflower ||Otechestvennaya ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#18 ||Cauliflower ||Walcheren ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#19 ||Kale ||Blue Siberian ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#20 ||Kale ||Ethiopian Kale ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#21 ||Kohlrabi ||Azure Star ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#22 ||Kohlrabi ||Gigante ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCC#23 ||Kohlrabi ||Olmia ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
OTHER COLE CROP RESOURCES
We are seeking awesome cole crop resources. If you know of one, please click here to share it with us so we can make this page better.
COLE CROPS AS PART OF THE BOTANICAL GARDEN MODEL
This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.
COLE CROP PREPARATION, PRESERVATION, AND RECIPES
This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs.
Brussel Sprout Latkes
Recipe courtesy of: Bay Area Bites
|Total Time: 45 min |
Prep: 25 min
Cook: 20 min
|Yield: 4 Servings |
- 1/2 pound yukon gold potatoes (2 medium sized potatoes)
- 1/2 pound Brussels sprouts (about 12 sprouts)
- 2 large eggs
- 1/4 cup matzo meal
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 green onion, chopped
- Freshly ground black pepper
- Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.
- Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. (I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.)
- Whisk the eggs and then whisk in the flour and salt.
- Work in the potatoes until they are completely covered.
- Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!
- Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.
- Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.
- When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.
- Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.
Paleo/Vegan Balsamic Sprouts with Walnuts
Recipe courtesy of: PaleoAholic
|Total Time: 15 min |
Prep: 15 min
|Yield: 4 Servings |
- Preheat oven to 400° F.
- In a bowl combine coconut oil, balsamic vinegar, salt, pepper, and brussels sprouts, mix well.
- Spread brussels sprout mixture on a single serving on a baking sheet.
- Roast in oven for 15-20 minutes until tender and caramelized.
Top with walnuts and serve.
Broccoli with Red Lentils
Recipe courtesy of: Life Scoops
|Total Time: 28 min |
Prep: 20 min
Cook: 8 min
|Yield: 8 Servings |
Level: Easy / Intermediate
- 3 heads broccoli (pulsed in the food processor)
- 3/4 cup red gram, vanpayar or red lentils
- 1/2 Tsp turmeric powder
- 1/2 Tsp cumin powder or jeera
- 1/4 Tsp red chilly powder
- 3/4 cup coconut
- 3 cloves of garlic
- 2 shallots
- 3 green chillis (slit into 2 lengthwise)
- Curry leaves
- Wash the lentils (Vanpayar) and cook them in a pressure cooker with the crushed garlic and salt until 6-7 whistles.
- Remove from heat and keep aside until the pressure from the cooker has gone.
- Wash the broccoli well. Cut it into chunks and transfer it into a food processor. Pulse it until its coarsely minced.
- Add the shallots, green chili, coconut, and curry leaves with the shredded broccoli and mix well with hands.
- Splutter the mustard seeds.
- Add turmeric powder, chili powder, cumin powder, and broccoli mixture and cook for 10 mins. Do not add water.
- Add the cooked lentils (Vanpayar).
- Add salt to taste.
- Mix well. Cook until the broccoli is done.
Stuffed Savoy Cabbage
Recipe courtesy of: Epicurus
|Total Time: 2 hrs 10 min |
Prep: 1 hr 20 min
Cook: 50 min
|Yield: 10 Rolls |
Level: Easy / Intermediate
- 1 medium soft savoy cabbage
- 1 pound ground pork (try to choose a lean and light pink piece; it is a better quality meat)
- 1 medium onion
- 1 tablespoon breadcrumbs
- 1/2 pound thinly sliced smoked bacon
- 1/4 teaspoon nutmeg
- Salt and pepper
- 6 tablespoons olive oil
- In a large pot boil water with a tablespoon salt.
- Peel off gently cabbage leaves, throw away the outer layer.
- Put the cabbage leaves in boiling water and let blanch for about 5 minutes or until the leaves turn bright green. Dry and cool them on a colander.
- Chop onion as thinly as you can, fry it in a tablespoon of oil.
- Mix ground pork with spices, breadcrumbs, and onion. Using your hands mix all the ingredients, until they create a smooth feeling. Divide meat into ten equal portions
- At that point heat oven to 375° F.
- Select the smallest leaves and put a one portion of meat inside, then place it on a big leaf that you will use as wrap.
- Put oil in a baking dish and place all the rolls next to each other.
- If you like bacon, cover rolls with bacon slices, or with a few slivers of butter.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake it for another 20 minutes, until the rolls get slightly brown on top.
- Serve with potatoes or rye bread and fresh tomato salad.
LINKS TO OTHER EDIBLE PLANT PAGES