Broccoli, Cabbage, Cauliflower, Brussel Sprouts, Collards
Did you know? Brussel Sprouts were first recorded in 1792 in Belgium, hence the name. They quickly spread to England and France. Cauliflower was thought to have originated in the eastern Mediterranean, but was first recorded in history in 16th century England. Collards are very cold-hardy plants very well known in the south, but thrive in many parts of the US.
- All-the-year-round Cauliflower
- An old English white variety that stores well refrigerated or frozen.
- Green Sprouting Calabrese Broccoli
- An all around great vegetable which goes well with many other vegetables. Use in stir-fry, soups, with mashed potatoes, or alone. Freezes well.
- Cheddar Cauliflower
- A delicious orange cauliflower with more beta-carotene than white cauliflower. Excellent cooked or raw. Sure to liven-up any relish tray!
- China Choy Cabbage (Pac Choi)
- Great addition to stir-fry, has juicy stalks and dark-green leaves.
- Derby Day Cabbage
- Dense, sweet and tender blue-green cabbage. Excellent for both cold and hot slaw and sauerkraut.
- Purple Top White Globe Turnip
- Steam the tops for delicious greens. Use the root for dips, stews and soups. Freezes well.
- Mammoth Red Rock Cabbage
- A great all red variety for pickling and slaw. Produces large heads that store well.