Fall and Winter Vegetables at Morningsun Herb Farm 2016
Sessantina Grossa: 35 days. Early, large buds. Leaves and buds have more of the “bloom”, and color of regular broccoli. Thick, tender shoots and buds. Good for fall, winter and spring crops.
Aspabroc broccolini: 60 days. Unique texture between broccoli and asparagus. Tiny heads resemble broccoli raab with asparagus-like stems and have tender-crisp texture. The wonderful sweet flavor with peppery undertones are sure to make you reach for seconds and even thirds! A favorite preparation is sautéed with a bit of olive oil and garlic, but the culinary uses are endless! Easy-to-grow plants are perfect for smaller growing spaces.
De Cicco: 48 days. Favorite multi-cut Italian variety. A traditional variety producing small, 3-4 inch main heads projected well above the foliage followed by a large yield of side shoot spears. Nonuniform in maturity, resulting in a long harvest period. Harvest main head when 3 inch in diameter or less to encourage heavier side-shoot production.
Marathon (F1): 68 days. #1 variety for fall and winter production. This late, cool weather variety is widely planted in California. Highly tolerant to cold.
Purple Sprouting: 220 days. Easier to grow than annual broccoli, the extremely cold hardy biennial must overwinter before heading in March. Two to 3 ft tall plants are covered with small, sweet tasting purple heads that turn green when cooked. English heirloom.
Spigariello Liscia: This variety is technically a leaf broccoli but it is grown like broccoli raab. Harvest individual leaves for continual harvest or whole plants for bunching. Forms small broccoli-like heads after 70 days. The vegetable is long-stemmed with curled green leaves. When mature, it can produce edible flowers, but never florets like regular broccoli. The flavor is mild, grassy and sweet, without the characteristic bitterness of many of its cruciferous cousins. The greens can be used in a similar way to kale, toss it in salads, soups and sautees. Sweet broccoli/kale flavor. Popular in southern Italy.
Veronica (F1): 78 days. Romanesco type. Heads are lime green with pointed, spiraled pinnacles. Very decorative and mild flavored, a real taste treat for cauliflower/broccoli lovers. Best planted in late summer for harvest in the fall.
Red Ball: 95 days. Open pollinated variety. Consistently produces uniform, savory, 1 inch red sprouts. Red Ball is a wonderful addition to fall and winter meals. The color of the sprouts actually becomes more vibrant in cooler weather.
Churchhill: (F1) 90 days. The earliest Brussels Sprouts. The flavorful, medium green, smooth sprouts are large and mature remarkably early. A vigorous, easy to grow variety for diverse climates.
Long Island Improved: 100 day. The standard open pollinated variety since the 1890’s. Heavy yields of delicious sprouts.
Blue Lagoon (F1): 68 days. Globe blue green 3-5 lb heads. Holds well in the field or once harvested. Solid core, very compact plant. Resists fusarium.
China Gold (F1): 65 days. Napa Oriental type, growing 5″ x 12″, with a dark green head and bright gold interior.
Farao (F1): 64 days. Delicious, early cabbage, suitable for fresh eating. Attractive, deep green heads have short, dense cores filled with tender, thin, crisp, peppery sweet leaves. Good standing ability in the field without splitting. Thrips resistance.
Omero (F1): 73 days. The avg. 3-lb heads are a vibrant bright red and are round to slightly oval. Good, slightly sweet, and peppery flavor. Suitable for planting at close spacing to produce mini heads.
Premium Late Flat Dutch: 100 days. The standard, giant flat cabbage that is good for storage. 10 to 15 lb heads are of high quality; delicious flavor. This heirloom was introduced by European settlers in the 1860’s.
Rubicon (F1): 52 days. Napa Type Chinese. Slow bolting and disease resistant. Firm, 11-12 inch tall heads, weigh 5 to 6 lbs and blemish free, deep green leaves and broad white ribs with a creamy yellow, blanched interior. The flavor is sweet, tangy, juicy and delicious.
Bishop (F1): 62 days. Best early, white cauliflower. A favorite with growers due to dependable production and adaptability to different soils and weather. Uniform maturity. Self blanching. Bishop is a variety that is slightly sturdier, and a few days later.
Purple of Sicily: Beautiful, brilliant purple heads weigh 2-3 lbs and are of a fine, sweet flavor. The heads cook to bright green. Insect resistant variety that is easier to grow than many white varieties; rich in minerals. Colorful Italian heirloom.
Violetta Italia: 85 days. Large deep purple heads, great color for salads. Mild flavor, good texture. Turns green when cooked.
Vitaverde (F1): 75 days. Heads are a beautiful green! Very uniform grower with excellent yields and a uniform shape. Very beautiful in a salad, and very tasty.
Champion: 60 days. Slow bolting Vates selection. Selected out of the popular Vates variety for a more compact and longer standing habit. Same rich, dark green color with long, broad, wavy, tender leaves.
Top Bunch (F1): 50 days. Georgia type hybrid with savoyed leaf. Earliest to harvest. Tall plant produces medium green, slightly savoyed leaves.
Zefa Fino: 80 days. Big and high yielding. Large, thick, rounded bulbs. Crisp and tasty with a nice anise flavor. Higher yield potential than open pollinated fennel.
All-Star Gourmet Mix: Selected varieties yield darker reds and greens even under low-light conditions. Ruffled edges and unique leaf shapes provide loft, interesting texture, good shelf life, and fancy appearance. Includes Green Oakleaf, Red Oakleaf, Green Romaine, Red Romaine, Lollo Rossa, and Redleaf lettuces.
Arugula (Roquette): 35 days. This arugula is frost hardy and easy to grow. Long, dark green broad arrow shaped leaves form a loose, open bunch. Grows 12-18 inches tall before bolting. This salad green has a spicy, distinctive flavor. Not bitter.
Arugula Wasabi: Wasabi arugula gives the same nose-tingling sensation as the wasabi condiment used in Japanese dishes. Leaves are spoon-shaped with a toothed margin. This variety is best for very early spring and fall plantings as well as winter planting in regions with mild winters.
Deer Tongue: 28 days. Baby leaf lettuce, attractive smooth buttercrunch type. Heirloom variety.
Australe: 49 days. Great red butterhead for mini head production. Good downy mildew resistance. Heads mature small and are suited to be harvested when young.
Drunken Woman Frizzy Headed: 55 days. A unique butterhead forms a savoyed head. Robust 8 inch plants have mint green leaves that are tinged in mahogany red. Very late to bolt.
Ermosa: 28 days baby, 48 days mature. The first dark green butterhead lettuce with heat tolerance. Top rated in trials. Great for summer and fall growing.
Marvel of 4 Seasons: 68 days. Large ruby tipped leaves, tight green hearts, with a very crispy, fine flavor. Does well almost year round in the garden.
Matina Sweet: 55 days. A compact butterhead with an outstanding flavor and attractive appearance, Matina Sweet is very heat tolerant, making it an excellent choice for growing in the warmer parts of summer, but also performs well in cooler weather. Semi tight heads reach 8 inches wide and 6 inches tall.
New Red Fire: 51 days. Heat tolerant butterhead. Large, dense heads with creamy yellow centers. Very heat tolerant, mild flavored, with no bitterness.
Red Cross: 48 days. The large, fancy, bright red butterhead lettuce make a stunning presentation. Excellent for fall growing.
Green Grand Rapids: 28 days baby, 45 days mature. Traditional dark green leaf lettuce. The green leaf lettuce most widely grown for market. Great for fall harvest.
Green Salad Bowl: 28 days baby, 49 days full size. Delicate, tender, lobed leaves (oakleaf). Forms large, lime green rosettes of delicate, lobed, oakleaf like leaves. Good resistance to bolting and relatively good heat tolerance.
Lollo Rosso: 60 days. A truly lovely leaf lettuce. Appealing magenta leaves with a light green base, deeply curled edges, very crunchy mild flavor. Excellent for fall harvest. A ‘cut and come again’ variety.
Minutina: A cold-hardy salad plant for fall, winter, spring, and summer production. Small plants with rosettes of slender green leaves. Adds a crunchy texture to salads without fiber. Flower buds are edible. Re-grows after cutting.
Mignonette Bronze: 60 days. Excellent for hot and tropical weather, slow to bolt; frilled leaves, bronze green heads. A superb type for the hot parts of the country. Heirloom introduced in 1898.
Red Sails: 30 days. Standard Red baby leaf lettuce. Attractive, ruffled, fringed leaves of deep burgundy red over green. Flavor stays mild for a long time without bitterness.
Red Salad Bowl: 28 days. Oakleaf type. Radiant burgundy red, deeply lobed, delicate oak like leaves. Matures early, holds its mild, non bitter flavor for a long time, and is slow to bolt.
Rouge d’Hiver: 35 days. An old heirloom French variety with medium-red tinted leaves and excellent flavor. Good regrowth. Tolerant to cold.
Tango: 28 days baby, 45 days mature. Standard green oak for salad mix. Interesting shape and intensely frilled leaves add loft and texture, making this a standard salad mix ingredient. For mature head production, plant only in fall and winter.
Tatsoi: 21 days baby, 45 days mature. Standard salad mix ingredient. Leaves form a compact, thick rosett. Long harvest period. Mild taste for salads, stir fries, etc. Thin to 6-8 inches apart for full sized rosettes. Unique and easy to grow. Excellent for fall and early winter harvests.
Tropicana: 52 days. Best heat and bolt tolerance of standard dark green leaf types. Plants produce full heads with heavy leaves.
Vitamin Carlton: 30 days. New! excellent for baby leaf salad, with a smooth dark green leaf at maturity. Very tender, tolerates heat and cold.
Elegance Greens Mix: Stunning colors! Colors range from dark and bronze red to bluish green. The combination of flavors and textures makes this a beautiful salad. This mix includes: pac choi, red mustard, mizuna and leaf broccoli.
Encore Lettuce Mix: 28 days. An all organic mix of : green and red oakleaf, green and red romaine, lollo rossa, redleaf and bibb lettuce.
Mild Mesclun Mix: 21 days. Green and red colors. A custom mix of mild leafy greens and lettuces. Includes international ingredients such as Kyona mizuna, black summer pac choi, tatsoi, red Russian kale, Red sails, saladbowl and Brune d’Hiver.
Premium Green Mix: 21 days baby, 40 days mature. An amazing palette of greens and reds in an array of leaf shapes and textures. The flavors are equally diverse: spicy to mild to slightly sweet. This mix includes Red mustard, green mustard, Chinese cabbage, pac choi, and tatsoi.
Wildfire: 28 days. High contrast salad mix with a high percentage of red leaved varieties. Beautiful to look at, and even prettier on the plate.
Flashy Trout Back: 28 days baby, 55 days mature. Attractive speckled leaves on a red romaine. This striking salad mix addition looks like festive confetti in the salad bowl. Also makes a dashing full-sized head. Spots darken from red to maroon as the lettuce matures.
Little Gem: 50 days. Very small, green, romaine type. One of the very best tasting lettuces. A superb heat tolerant variety that is sure to please!
Montecito Uniform attractive dense heads are perfect for Ceasar salad or mixed with kales and mustards for a hearty fall salad. Shamrock green leaves are tender with a moderately savoyed texture.
Parris Island: 65 days. A classic romaine, with large thick green leaves and a 9 inch head. Very heat tolerant.
Rhazes: 55 days. The red leaved version of Little Gem. Leaves are a very dark red, heat tolerant. A delicious, sweet crunchy baby romaine.
Ridgeline: Tall, upright plants produce long, dense hearts with good flavor. For early or late harvest. Ridgeline is not heat tolerant. Medium to dark green leaves are slightly savoyed.
Winter Density: 28 days baby, 54 days mature. Romaine. Unique, specialty bibb-romaine type. Compact, extra-dark green heads average 8 inches. Very tightly folded. Even the outer leaves take part in the head formation. Can be best described as a tall Buttercrunch. Good salad quality. Can be grown spring, summer or fall and is very tolerant to frost.
Cavolo Nero: 56 days. Italian heirloom, Dark green almost black heavily savoyed long leaves, tangy bitter flavor with sweet aftertaste. One of the sturdiest kales to grow, even more delicious as the temperatures decrease.
Curly Roja: 55 days. Ruffled edges, deep red with dark purple stem, very cold hardy. Grows to 18 inches. Great choice for cold winter climates.
Darkibor: A very dark pigmented kale, Darkibor is also one of the curliest. These gorgeously ruffled plants are perfectly suited for late-season growing. The quick growing plants hold well in the garden for extended harvests. Richly textured leaves make the best kale chips with never ending nooks and crannies to hold extra seasoning. Delicious snacking!
Lacinato: 55 days. Also known as Dynasaur kale, or black kale. Dark blue strap leaf, turned edges, great flavor and very vigorous both under cold and warm conditions.
Lacinato Rainbow: 60 days. Multicolored Dynasaur Kale, cross of Lacinato x Redbor, purple and green leaf, curly, red veins. Delicious and unusual winter green.
Nagoya Garnish Red (F1): 60 days. Striking red leaves with green margins. Frilly, fan-shaped leaves with contrasting centers and green edges. The colors are most intense in cool weather.
Red Chidori (F1): Almost too pretty to eat, but we urge you to indulge! This frilly leaf kale has dark outer leaves and extra deep red central foliage. Plants stay compact for denser plantings. Cooler weather intensifies the brilliant color and also brings out its remarkable, sweet flavor. Whether planted in your vegetable or flower garden, you’ll want to admire them, but one taste and you’ll be craving more!
Red Russian: 50 days. Smooth red leaves for baby leaves and bunching. Stems are purple; leaves are deep gray green, purple veined, flat, non curled and tooth edged. The plants mature medium tall and leaves are tender comparedto other kales.
Red Ursa: 50 days. Red stem, with a heavily veined upfacing leaf, very frilled edges. Very cold hardy, grows to 24 inches. Very sweet flavor.
Scarlet: 80 days. Stalks and petioles ruffled reddish purple, tightly curled leaf, 36″ tall, lots of harvestable foliage. Beautiful in the garden and on the plate!
Starbor (F1): 55 days.The finely curled, dark blue green leaves can be harvested with one cut instead of being stripped off the plant one at a time. The compact 12-18 inch plants produce leaves that are very uniform, resist yellowing and have good flavor. Perfect for harvesting the whole bunch.
Tronchuda: 60 days. Sea kale. Blue green sea color, with large flat broad leaf; very tolerant to heat and cold.
Toscano: 30 days baby, 65 days mature. Dark green, blistered leaves. Lacinato or “dinosaur” type. Unique leaf type: extra dark green, noncurled but heavily blistered (savoyed). Tolerant to hot and cold weather.
Winterbor (F1): 60 days. Fresh market growers endorse this extra productive kale. The plants are tall, growing up to 2 feet, with greater yield and better cold hardiness than competitive varieties. Additionally, it has a much higher percentage of well curled, blue green, ruffly leaves and regrows vigorously for successive harvests.
Kolibri (F1): 45 days. The best purple variety. Large bulbs with uniform, deep purple skin, and nearly fiberless white flesh.
Winner (F1): 45 days. Midseason. Freshest, fruitiest taste. Holds well in the field without splitting.
King Richard: 75 days. Remarkable earliness and length. Beautiful full sized leeks. In favorable soil and culture, the white stems are over a foot long to the first leaf. Upright, medium green leaves. Hardy to 20 degrees F.
Tadorna: 100 days. Fall leek holds quality in the field. A vigorous grower producing a medium length white shaft and contrasting, upright, very dark blue green foliage. Holds in the field for fall into winter harvest, and overwinters where winter cold is moderate.
Dragon’s Tongue: 40 days. A beautiful mustard green. This is a sweet and saw dropping beauty. Frilly, crinkled leaves are vibrant green with purple veins and thick, brilliant white midribs. Full flavored and succulent without being overly spicy.
Green Wave: 21 days baby, 45 days full size. Slowest to bolt mustard green. Heavily curled, frilly, bright green leaves are great for salad mix or full size bunches. Mustardy hot taste mellows when cooked.
Osaka Purple: 21 days baby, 40 days full size. Refined, red color. Mild for light cooking and salads, baby or full size. Matures 12-14 inches tall, and has medium green leaves with purple red veins and tinge. 1 inch wide, succulent stems.
Red Giant: 40 days. Purple red leaf type, large leaf, smoothly pungent, ornamental or salad or garnish use. Great for a little punch to your salads.
Southern Giant Curled: Heavily curled, frilly, bright green leaves are great for salad mix or full-size bunches. Mustardy hot taste mellows when cooked.
Cortland (F1): 105 days. Very long-term storage. Large blocky round onions are extremely uniform with thin necks and rich brown skin. Very hard with a thick skin for long storage. Fusarium tolerant.
Pacific Pearl: 66 days. Bunching variety, early, slightly pungent with dark green tops.
Redwing (F1): 116 days. Uniform, large onions with deep red color. Thick skin, very hard bulbs for long storage. Consistent internal color.
Red Baron (F1): 115 days. Red, dual purpose – harvest early for bunching, or later for storage.
Sweet Spanish White: 110 days. White skin and flesh, very mild. Large round globes, store moderately well
Walla Walla: 300 days fall planted. Juicy, sweet, regional favorite. In the Northwest, which has normal low winter temperatures above -10°F/-23°C, seed is sown in late August, and a crop of very large, flattened, ultra-mild onions is harvested early the next summer. Tends to be larger and sweeter than when spring sown.
Mei Qing Choi: 45 days. Baby green stem Pac choi. Flat, pale, misty green stems form a thick, heavy base with broad, oval, rich green leaves. The compact, vase shaped plant at full growth is about 8-10 inches tall, but perfectly formed at “baby” size when young. One of the most bolt resistant and uniform varieties.
Red Choi (F1): 45 days. Versatile Pac choi adds a touch of red. Excellent at micro mix, baby leaf, and full size. Red Choi changes from dark green leaves with maroon veins at micro size to dark maroon leaves with green undersides and thin green petioles at full size (8-10 inches).
Royal Snow: 60 days. Tender and fancy snow pea. 4 inch pods remain tender even at a larger size. Tender sweet pods are excellent in salads, stir fry.
Sugar Sprint Peas: 58 days. An almost stringless snap pea with excellent eating quality. Fast and easy to prepare. Can be grown with or without support. Grows well in both warm late summer and cool fall weather.
Chioggia Red: 60 days. Round type. Best extra early Radicchio. Rated by many growers as a superior early radicchio. Well folded, large, heavy purple red heads. Bolt tolerant.
Red Verona: 90 days. Colorful, tangy salad vegetable, the leaves are green to pink to red with white veins, cabbage sized heads.
Bloomsdale: 50 days. Thick, succulent, dark-green, savoyed (crumpled) leaves are very sweet in salads. Bloomsdale is the standard for garden-fresh flavored spinach. When planted in autumn it will overwinter and mature in the early spring.
New Zealand: 60 days. Related to spinach, the flavor is similar and mild. No bitterness, non bolting. Heat tolerant.
Space Spinach (F1): 50 days. Medium dark green leaves are upright and smooth to slightly savoyed. Resistant to downy mildew races 1, 2, 3, 5, 6, 8, 11, and 12. Intermediate resistance to cladosporium leaf spot.
Bright Lights Swiss chard: 28 days baby, 55 days bunching. Multi colored chard – 1998 All America Selections winner. Stems of many colors including gold, pink, orange, purple, red and white – with bright and pastel variations. Lightly savoyed, green or bronze leaves. The taste is milder than ordinary chard, with each color a bit different. A favorite for home growers!
Flamingo Pink Chard: 60 days. Neon hot pink chard is so pretty and is perfect picked small for salads or slightly larger for braising.
Fordhook Giant Chard: 60 days. Introduced in 1924 by Burpee Seed, large green leaves with white stems. Delicious and tasty.
Rhubarb Chard: 60 days. Large, thick and fleshy red stalks are 2 inches across at the base. Rhubarb’s deeply savoyed, rich dark green leaves contrast beautifully with its burgundy-red veins. Beautiful in omelets and mixed vegetable dishes. Grows to 24 inches tall.
Other Fall Vegetables and Greens
Cilantro: Once daytime temperatures cool, cilantro can once again successfully grow and thrive, generally from September – December.
Dill: Another leafy herb that performs much better with cooler temperatures. September- November is best for good production.
Halblange Parsley: 120 days. Halblange is an artful selection of the traditional German variety that has long been a winter cuisine staple in northern Europe. A half-long aromatic parsley root of excellent quality that grows to 4 inches at the shoulder by 10 inches long. Grows well even in difficult soils, and is nutty flavored with a hint of carrot sweetness. Many people like to mash parsley root with their potatoes, but it is also good as a stock vegetable, fried, baked, or even sliced fresh and served on relish trays.
Italian Parsley: The preferred leaf parsley for winter growing, with flat leaves that are excellent fresh or cooked. High in vitamin C, it is a good supplement to the winter salad mix.
Red Veined Sorrel: Bright green leaves with contrasting dark maroon stems and veins add color and taste to salad mix. Same sharp, tangy lemony flavor as regular sorrel. Best eaten when leaves are young, or harvest frequently to keep the leaf flavor best.
Resina Calendula: 60 days. Most plants produce 1 1/2-3″ yellow flowers and a small percentage produce orange blossoms with light-colored centers. Also known as pot marigold, common marigold, and Scotch marigold. Petals of the flowers can be used fresh or dried in “flower confetti,” soups, soufflés, rice dishes, baked goods, and to garnish desserts. Calendula is a popular choice for brightening up salad mix. Flavor is tangy and slightly bitter. Oil content is high, making this selection excellent for medicinal use.