Long Island Improved Brussels Sprouts
$4.00
Long Island Improved Brussels Sprouts — compact plants loaded with firm, marble-to-golf-ball-sized sprouts running up the stalk. Flavor improves dramatically after frost, turning starches into sugars. Growing tips: Brussels sprouts need a long, cool growing season. In the Owens Valley, start transplants indoors in spring and plant out after last frost. They grow through summer and are harvested in fall after the first frosts sweeten them. Pick from the bottom up as sprouts reach 1-2 inches. Snap off lower leaves as you harvest to direct energy upward. Roasted with olive oil and a touch of balsamic — unforgettable.
Interested in this plant?
Contact us to check availability and arrange pickup. We sell locally in Big Pine, CA.
More Brassicas
Green Sprouting
Green Sprouting broccoli — produces a nice main head followed by abundant side shoots that keep producing for weeks. One of the most rewarding brassicas to grow at home. Growing tips: After you cut the main head, don't pull the plant! Side shoots will continue producing smaller florets for weeks. In the Owens Valley, start transplants indoors and set out in early spring for a summer harvest, or plant in midsummer for a fall crop. Broccoli prefers cooler weather — our mountain mornings and evenings suit it well. Harvest in the morning when florets are tight and before flowers open.
Snowball Y
Snowball Y cauliflower — a reliable, self-blanching variety that produces tight, pure white heads. One of the easiest cauliflower varieties for home gardeners. Growing tips: Cauliflower is the fussiest brassica but Snowball Y is forgiving. "Self-blanching" means the leaves naturally curl over the developing head, protecting it from sun yellowing. Still, in our intense Owens Valley sun, loosely tie outer leaves over the head when it reaches tennis-ball size for the whitest curds. Consistent water and cool temperatures are key — stress causes small, loose heads. Best as a spring or fall crop here.
Copenhagen Market
Copenhagen Market cabbage — a classic early variety producing compact, round, dense heads with excellent sweet flavor. One of the best cabbage varieties for home gardens and fresh eating. Growing tips: Copenhagen Market matures in about 70 days — relatively fast for cabbage. The round, 3-4 pound heads are perfect for coleslaw, sauerkraut, stir-fries, and stuffed cabbage. Start transplants indoors and set out in early spring. In Big Pine, cabbage appreciates consistent moisture and does well in our cooler spring weather. Harvest when heads feel firm and solid when squeezed.
Dwarf Siberian Improved
Dwarf Siberian Improved kale — an incredibly hardy, blue-green kale with large, ruffled leaves and a mild, sweet flavor that is less bitter than many kale varieties. One of the most cold-tolerant plants you can grow. Growing tips: This kale laughs at our Owens Valley winters. Plant in spring for summer harvest, or plant in late summer and harvest well into winter — it survives temperatures down to 0°F and actually tastes better after frost. Tender baby leaves are excellent raw in salads; larger leaves are perfect for kale chips, smoothies, soups, and sautés. Cut-and-come-again harvesting keeps plants producing for months.