Fall and Winter Vegetables at Morningsun Herb Farm 2017
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.
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.
Long Island Improved: 100 day. The standard open pollinated variety since the 1890’s. Heavy yields of delicious sprouts.
Alcosa: 72 days. Small, savoyed cabbage. Early producer of round 2-4 lb deep blue green crinkled heads. Very dense, excellent for close plantings. Delicious flavor when cooked.
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.
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.
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.
Arugula ‘Astro’: 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.
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.
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.
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.
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.
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.
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!
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.
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.
Ragged Jack: 50 days. Super attractive leaf, excellent raw or cooked. Blue green, red veined flat leaf with deeply cut jagged edges. Very vigorous. Mild sweet flavor.
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!
Seabor (F1): 55 days. Fresh market growers endorse this extra productive kale. The plants are tall, growing up to 18 inches, 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. Very cold hardy.
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.
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.
Lincoln: 75 days. Harvest at 50 days to use as scallions or mature for sweet flavor.
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. 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.
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.
Ruby Streaks: 40 days. Leaves are finely serrated when young, oak leaf shaped when mature. Leaves range from dark green with red veins to dark maroon leaves. Leaves turn redder with cold temperatures. Sweet flavor, just a touch of heat.
Southern Giant Curled: Heavily curled, frilly, bright green leaves are great for salad mix or full-size bunches. Mustardy hot taste mellows when cooked. Very cold tolerant.
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 Beard (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.
Rosie (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 (12 inches).
Oregon Sugar Pod: 60 days. Large podded snow pea. Sweet berries inside combine for a delicious flavor treat. Three foot vines can be grown with support or on the ground. Very productive.
Royal Snow: 60 days. Tender and fancy snow pea. 4 inch pods remain tender even at a larger size. Tender pods are excellent in salads, stir fry. Deep purple pods are delicious raw, mild flavor with a bit of a kick, and will remain purple if very lightly cooked or steamed.
Sienna: 55 days. Shelling pea. Short 2 ft vines, huge crops of sweet flavorful peas.
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.
Castelfranco: 85 days. Italian chicory. Produces loose heads, 3-4 inches, no need to cut back leaves for production. Creamy green and red spotted foliage is ruffled. Heads are quite stunning to look at. All the rage now in salads. Great for fall production.
Fiero: 90 days. Treviso style radicchio. Colorful, tangy salad vegetable, the leaves are green to pink to red with white veins, cabbage sized heads.
Perseo: 55 days. Chioggia round style radicchio. Best extra early Radicchio. Rated by many growers as a superior early radicchio. Small 3-4 inch heads is good for high density planting.
Donkey: 42 days. Dark green savoyed (crinkled) leaves are very sweet in salads. Bounces back quickly after harvest. Strong vigorous grower, mildew resistant.
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: 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!
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.
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.
Alpha 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.