What better way to celebrate brassicas you’ve just harvested than with delicious recipes! Straight from your garden delights always make the dishes fresh, healthy and just more fun to eat!
Brassica vegetables include numerous choices that are popular around the world including bok choy, cabbage, cauliflower, collards, broccoli, Brussels Sprouts, kale, kohlrabi, rutabagas, and turnips.
Chef Jonathan Bardzik also shared a few of his favorite Brassica recipes
Here are a few more Brassica recipes to get you started…
Roasted Brussel Sprouts
Sweet and sour with a bit of spice, this roasted Brussels sprouts recipe is truly a simple crowd pleaser that even the most finicky eater might enjoy!
When to Harvest:
Brussels sprouts are ready to harvest when the tiny heads are firm, green, and 1 to 2 inches in diameter. Remove sprouts by twisting them until they break away from the plant.
Collard Greens Enchiladas
Collards may look like a flat leaved version of kale, but are actually big leafy headless cabbage plants! This healthy play on enchiladas is full of garden veggies and delicious!
When to harvest:
Harvest leaves when they are up to 10 inches long, dark green, and still young. Collard plants can survive to 20°F so you can enjoy them throughout the fall.
Broccoli and Walnut Pizza
Yum, get your veggies on a pizza! A Win-Win!
When to harvest:
Harvest broccoli when the buds of the head are firm and tight before the heads flower. Bite size side shoots usually grow in the axils and can be harvested for many weeks after.
Recipe for Ruby Red Caraway Sauerkraut
Sauerkraut is one of the best known fermented food and enjoyed by many. Making your own using your homegrown cabbage is a fun, nutritional way to try something new!
When to harvest:
The best way to know if a cabbage is ready to harvest is to squeeze the cabbage head, if it feels solid and firm, then it is ready to be cut from the base of the plant. If the head feels loose, leave it for a bit longer in your garden.
“This post is provided as an educational/inspirational service of the National Garden Bureau and our members. Please credit and link to National Garden Bureau and author member if applicable when using all or parts of this article.”
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