2012 Other vegetables
Here is where you can find everything else we have at the moment that isn’t a tomato or a potato. Everything has been selected for being relatively easy-to-grow or easy-to-store. Most varieties are just $3.00 for a sampler packet, which is typically enough seed for a backyard veggie patch. A few premium varieties might be a little pricier, because they’re more expensive for us, but deemed worth it.
Mizuna Mustard Brassica rapa nipposinica. Quick-growing, mild, fairly hardy green. Useful for adding to out-of-season salads. In Asia it’s often used for making fermented pickles.
Rutabaga ‘Wilhelmsburger’ This one has skin that’s green on top. Yellow flesh. Popular variety from Germany; this one is selling fast. Eat more rutabagas; they tolerate colder temperatures than potatoes, are not quite as carb-rich, and keep longer. Sweeter than turnips and more nutritious.
Turnip ‘Golden Ball’ The beautiful yellow flesh of this one is popular among many of our gardening friends. Turnips are milder-flavored than rutabagas. Valuable for providing a quick root crop with a BONUS of tasty edible greens (the tops). Don’t keep as long as rutabagas, typically, but you could make tasty fermented pickles out of them and enjoy them through the winter. I prefer colored flesh root vegetables and will grow out more options for the future.
Turnip ‘Rapa di Milano colleto viola’ Fancy Italian name for a purple-top turnip. Turnips have a mild flavor and are valuable for providing a quick root crop and tasty greens (eat the tops too!). There used to be a Pakistani restaurant in town that made absolutely mouth-watering Palaak Shalgam with tasty, tender baby turnips.
Wax Bean ‘Dragon’s Tongue’ This wax bean was recommended to us by Dr. Carolyn Male of heirloom tomato book fame. She raved about how productive it was for a bush bean. We like the mottled color and unusual sweetness; this one is so sweet and crisp it reminds me of a sugarsnap pea. Bred in the Netherlands.
Dry Bean ‘Kenearly’ This was the only early dry bean we’ve been able to find so far in bulk. ‘Kenearly’ was developed in Kentville, Nova Scotia. Use this one in place of now hard-to-find Maine varieties for making winter bean soup. Good luck finding beans adapted to northern climates, but I was surprised to discover that bean production is concentrated in some of the northern tier states of the USA. North Dakota is the top producer! My guess would be the issue is simply that relatively few non-commercial growers grow dry beans anymore, which is a shame, because they fix nitrogen and make a protein-rich food that is easy to store and complements the protein in cereals. Here’s a hint to avoid gas: soak them, slow-cook them thoroughly, then discard the cooking water. The discarded cooking water will be full of the oligosaccharides that are the troublemakers. God willing we’ll have more varieties next year, as we grow them out from rather small quantities that are available to us.
Cucumber ‘Suyo Long’ We think you’ll like this one; it’s gotten a lot of rave reviews from backyard growers. It’s spiny like old-fashioned cukes, but rub off the spines and the skin of young fruits is tender enough to eat without peeling, as is typical of Asian cukes. Don’t buy those expensive, individually-wrapped greenhouse cukes. Burpless and non-bitter, even in climates (like ours) where stressful conditions would otherwise promote bitterness. Trellis if you want straight fruit.
Summer Squash ‘Pilar’ Cucurbita maxima. In North America nearly all summer squash are varieties of C. pepo, but this is a maxima type such as are typical of South America. Bred by Semillas Garsch near Buenos Aires, Argentina. We have been impressed with its performance. Healthy but compact plants make round summer squashes. If any get away from you and ripen fully, puree the cooked flesh into soup.
Winter Squash ‘Honey Boat’ Cucurbita pepo. Rob’s favorite Delicata type. This one is tan instead of off-white. For me it’s been consistently a much healthier variety than other Delicatas, which are otherwise notorious for powdery mildew. It is also one of the sweetest squashes I have ever had in my life, and my wife and kids love it. The flesh could be deeper colored, but it is fine-grained and absolutely delicious. No problem ripening here in Western Washington. Marvelous variety from legendary breeder Dr. Jim Baggett of Oregon State University.
Winter Squash ‘Thelma Saunders Sweet Potato’ C. pepo. Tan acorn type. Popular, productive variety. Family heirloom from Thelma Sanders in Adair County, Missouri.
Winter Squash ‘Uncle David’s Dakota Dessert’ C. maxima. Buttercup type developed by David Podoll in North Dakota. Seems to have a bit of Hubbard in it too judging from the shape and color of the shell. Thick flesh and small seed cavity.
Swiss Chard ‘Bright Lights’ We’re all about crops that are easy-to-grow, for local production. If you’re looking for a source of leafy greens that are easy to grow and adaptable, try Swiss Chard. One of the easiest vegetables for beginners. Swiss Chard can be eaten raw in salads, or cooked. Often used as a substitute for spinach, it’s easier to grow and has a much longer harvest season. You can harvest a few leaves at a time over a long harvest season; doesn’t usually bolt until the 2nd year (assuming your winters are mild enough for it to overwinter). This particular chard is a mix of varieties with particularly colorful midribs that contrast with the deep green leaves. They are pretty enough that some people grow them in flowerbeds or pots.
Solanum nigra “Wonderberry”. “Sunberry”. Author Stephen Barstow has me convinced that Solanum nigrum (Black Nightshade) is perfectly edible, despite its reputation. Apparently hundreds of years ago it was confused with Atropa belladonna—Deadly Nightshade—which also has black berries—though to my eyes the plants are quite distinct. Luther Burbank apparently convinced himself that his edible nightshades were the result of a cross that he thought he did, but somehow he did not recognize that they were actually plain old S. nigrum. An uproar then broke out over him selling seeds for a plant that was mistakenly assumed to be poisonous, and, furthermore, claiming that it was a hybrid. Anyway, these are definitely edible; I’ve been eating them for years. A tad bland, but productive, easy to grow, and they naturalize easily. I use them for exactly one purpose: mock blueberry muffins. Add a little lemon extract to the batter just like you might with real blueberry muffins. I think they could have other uses too with some creativity. How about running through a blender at slow speed, separating out the seeds (easy), then using the rest as a base for a purple, anthrocyanin-rich smoothy? Maybe purple lemonade. People pay good money for imported açai berries. Personally I appreciate foods that require no more effort on my part than to just harvest them in season.
Solanum sisymbriifolium “Litchi Tomato”. Personally I consider this more of an ornamental than an edible plant, but several people have told me that the fruit is actually quite good. One of my correspondents says:
…I quite like it. Yes, it is a seedy fruit but like raspberries, I don’t find this gets in the way of my appreciation of the fruit. The flavour is somewhat cherry like, I suppose, definitely fruity.
I’ve heard others say the same thing, “cherry-like”, some going so far as to make pies out of the fruit. The fruit grows on a vaguely tomato-like plant, more open, but spiny unlike a tomato. Unlike a tomato, it requires cross-pollination so grow at least several plants. It is also hardier and longer-lived than a tomato, and may survive mild dryish winters. Tom and I have some plants that seem to be surviving the winter. CAN BECOME WEEDY IN CLIMATES TO ITS LIKING. If it survives the winter, the second year it can turn into a spiney monster that poses a bit of a maintenance hazard. I’ve heard of people using the spines to advantage by planting it as a seasonal obstacle to animals or humans. That said, it’s quite attractive, with white or preferably pale blue flowers and fruit that turns bright geranium reddish-orange when fully ripe.
New listings as of March 1st, 2012
Brussels Sprouts Hilds Ideal Brassica oleracea. Basically it’s a side-sprouting cabbage. I’ve come to love Brussells sprouts ever since I learned to roast them. They carmelize a bit and turn sweet.
Cabbage Premium Late Flat Dutch Brassica oleracea. Premium multi-purpose storage cabbage.
Collard ‘Champion’ Brassica oleracea. Collards are non-heading cabbages; they’re closer to the wild plant. The purpose of the head is to be storable, but Collards have their merits too. Collards are roughly as coldhardy as cabbages but they take heat better, which is why they’re more common than cabbages in the southern states and also in the highland tropics. You also have the option with collards of harvesting piecemeal instead of all at once. I would say Collards are a little easier to grow overall. Champion is a reselection from the old standard variety Vates, selected for bolt resistance. Reputedly keeps a few more weeks than Vates.
Kale ‘Western Front’ Brassica napa. Not to be confused with collards; this is a less “cabbagy”, more “salady” green, though some people do make cole slaw out of it. This is Tim Peter’s highly varied mix. Frilled or plain-leaved, mostly purple but a very few greens. This seed came from Rob’s back-yard, where it is abundant and self-sowing. I use it to give some hearty character to salads, but it also works as a lightly-cooked green. Very long harvest season in cool weather.
Kohlrabi ‘Azure Star’ Brassica oleracea Gongylodes group. Part of the cabbage complex grown for the swollen, bulbous, turnip-like stem. Kohlrabi is one of the most modern common vegetable crops, being only about 400-500 years old, apparently developed in the German-speaking countries of Europe, but spread east and is extremely popular in parts of India and Pakistan. Easy to grow in many climates. Tastes like a turnip but a little sweeter; eat raw, cooked, or pickled. Turns woody with age, so stagger planting and harvest promptly when ready. This is a premium purple variety from Germany; expensive seed but worth it.
Kohlrabi ‘Vienna Purple’ Brassica oleracea Gongylodes group. Part of the cabbage complex grown for the swollen, bulbous, turnip-like stem. Kohlrabi is a relatively modern vegetable crop, being only about 400-500 years old, apparently developed in the German-speaking countries of Europe, but spread east and is extremely popular in parts of India and Pakistan. Easy to grow in many climates. Tastes like a turnip but a little sweeter; eat raw, cooked, or pickled. Turns woody with age, so stagger planting and harvest promptly when ready. Typical purple-skinned type from Austria.
Mustard ‘Tokyo Bekana’ Brassica juncea. Mild, lettuce-like leaves; harvest young for salads. Faster and easier to grow than real lettuce, and you can let it resprout for multiple cut-and-come-again harvests. More mature plants can be stir-fried.
Spinach Mustard Komatsuna Brassica rapa var. perviridis. Not really a mustard, but it does turn spicey when it blooms. Related to the turnip, but you use the leaves. Young they are salad greens, a little older, pickled, stir-fried, or used as a soup green. Use as a substitute for harder-to-grow lettuce and spinach. Prefers mildly cool temps, not severe heat (bolts) or cold. Year-round in mild equable climates. Easy, fast-growing green from Japan, also popular in Korea and Taiwan.
Carrot ‘Autumn King‘ Daucus carota. I think this one might be sold in Europe as “Flakkee 2”. Harvested relatively young and tender, they’re sold as human food, let go to reach enormous sizes, they’re used as animal fodder. Not sure how hardy they are but might possibly make an overwintering carrot.
Carrot ‘”Touchon” Daucus carota. Blunt-tipped, near coreless, good keeping French variety.
Radish ‘Red Meat’ Raphanus sativus. Sometimes shows up under the name “Watermelon Radish”. Came to us as a winter radish but I think it’s intermediate; not particularly huge. Its claim to fame is the rosy colored flesh. Off-white skin with green top. Nice looking radish. We’d like to expand our winter radishes to have more salad-making material late in the year when it’s getting too frosty for lettuce. Winter radishes (as opposed to the spring types more common in the USA and western Europe) keep a little better than lettuce does, and they’re hardier too. Some Asian winter radishes are almost turnip-like in substance, and used similarly; a “Chinese turnip” is in fact a very fat, slightly starchy giant winter radish. Cut the flesh into bite-sized chunks, marinate, and serve with other marinated raw veggies as a typical autumn/winter salad.
Fennel ‘Finale’ Foeniculum vulgare var azoricum. Do you like roasted vegetables? If you pick the right ones, just a bit starchy, you can enjoy their rich, sweet, slightly carmelized flavor. Bulbous fennel is a good choice to add interest and flavor to a mix of more common ones. This Swiss variety is somewhat bolt resistant, for longer potential harvest period if you stagger it.
Fennel ‘Wadenromen’ Foeniculum vulgare var azoricum. What the heck are the earthy-but-soulful Wagner boys doing peddling gourmet luxury vegetables? Actually, bulbous fennel is super-easy to grow in Mediterranean and maritime climates, and it gives you flexibility: you can harvest very young leaves to add in small amounts to mixed salad, make tisanes (“herbal teas”) out of more mature leaves and seed, harvest the bulb as a luxury vegetable, and harvest seed from unharvested extra plants as an anise-like spice (sprinkle it on rolls, add it to sweet bread dough, or crush a bit and add it to spaghetti sauce). So it’s actually a handy and practical herb/vegetable/spice to have. This premium variety from Germany has a high oil content in the seed making it a good dual-purpose crop. Mmmm, my bag of seeds smells quite good.
Parsnip “Mitra” Pastinaca sativa. Parsnips are sweet, especially after being “kissed” with a bit of frost, and vaguely carrot-like. Not as common as carrots but popular among those who know them as a late-autumn treat in soup or as a roasted vegetable. We don’t have much but if it’s popular we’ll get more especially for late-summer sales as a fall-winter crop.
I’ve mentioned “pickles” a few times. What Americans and many Europeans think of as “pickles” are vinegar-infused cucumbers, which are probably of Middle Eastern origin. In the Middle East through northern India, the variety of fruits and vegetables, and even eggs and meat, preserved in vinegar, salt, and spices is vast. From China, spreading into Korea and Japan to the east, and all the way to Germany in the west, comes the fermented pickle. You’re probably familiar with two varieties of it: Sauerkraut from Germany and Kimchee from Korea. Other leafy vegetables, and some root vegetables like turnips and winter radishes can be preserved the same way. Kohlrabi is not a “root vegetable” but you can use it and preserve it like a turnip. Rutabagas would work but since they keep well I’m not sure what the point is aside from many people getting addicted to the fermented flavor that it turns into an end rather than a means.
Unfortunately there are no adequate references that I am aware of. All the books that I am aware of talk about fermentation pickles but don’t give good clear specific instructions for making them. I’ve listed the least problematic. It’s a translation of a 1920s reference written by Annelies Schoneck, followed by a lot of gushy, fluffy filler. Several other books on the same topic have even bigger problems, are written more for entertainment than practical value, and are more expensive. I suggest springing for the book, following the instructions such as they are, and fine-tuning the process. I suggest adding plenty of fresh or dried chili, and garlic. Ginger is good too.
Fermentation pots are problematic too. Since Americans and western Europeans rarely make fermented pickles, the equipment for it is imported only on a tiny basis, and is expensive. I’ve picked the Harsch fermentation pots because the price is worth it; cheaper equivalents from China (too-small and exceedingly delicate glass jars) and Poland (wrong shape, tiny water channel) are no bargain because they’re going to be more trouble than they’re worth. No point in doing something unless you do it right. Properly cared for, the equipment will last a lifetime, and once the overhead is paid for the pickles are very cheap to make and store. Much cheaper than putting them up in jars or freezing.
I’ve listed several sizes in order of increasing size. Consider carefully the size that will suit your needs.
Products offered in USA by 3rd-party vendors through Amazon.com:
Your patronage of these vendors generates referral fees that help support Tom’s work.
