SELECTED VEGETABLE CROPS [continued]
Ch. 10, pp. 86 - 87
Crops: intro |
brussels sprouts | cabbage |
sweet corn |
herbs | herb
||5.5 to 6.5
||Cool (60 to 65° F).
||Keep moist, not waterlogged.
||Start seeds indoors for early spring
transplants. Seed in beds or flats for fall transplants.
||15 to 18 inches by 30 to 36 inches.
||Medium feeder, use starter fertilizer when
transplanting, sidedress three weeks later using 1 1/2 ounces
of 33-0-0 per 10-foot row.
Cabbage grows from March to December. It will withstand
temperatures as low as 15 to 20° F. Buy locally-grown
transplants or produce your own. Start them in growing structures
four to six weeks before the first date when plants can be set out
or sow a few seeds in the cold-frame or garden every month in
order to have cabbage plants thereafter. It takes about three
weeks to get plants ready from seeding to set during the summer
months. It is best not to plant cabbage family crops (broccoli,
brussels sprouts, cabbage, cauliflower) in the same spot year
after year, since diseases and insect pests will build up. Rotate
crops within your garden.
Plant spacing affects head size. Close space (12 inches
apart in the row) produces small heads. Average spacing is 15 to
18 inches apart in rows 30 inches apart.
Varieties for sauerkraut are spaced wider. For a small
family not interested in sauerkraut production, the dwarf
varieties may be ideal. The heads are about the right size for a
generous bowl of cole slaw, and the fast maturity makes these
varieties excellent for succession planting. Cabbage is harvested
when it reaches adequate size, depending on variety and growing
conditions. Firm heads are preferred, especially for storage.
Heads can be left on the plant in the garden for about two weeks
in the summer, three to four weeks in the fall.
||Cutworms, imported cabbage worms, cabbage
looper worms, flea beetles, aphids, whitefly.
||Head cracking or splitting from excessive
water uptake and growth near maturity, root prune with spade
or trowel or twist stalk to break some roots and reduce water
HARVESTING AND STORAGE
|Days to Maturity:
||70 to 100 days.
||When heads become firm, size will vary with
variety, fertility, and spacing. If unable to harvest at
maturity, bend over to break part of the roots to reduce head
||10 to 18 pounds per 10-foot row.
|Amount to Raise:
||15 pounds per person.
||Very cold (32° F), moist (95% relative
humidity) conditions for 4 to 5 months.
||Can as sauerkraut.