Cabbage
Cabbage grows best at cooler temperatures, along with other cole crops. We offer standard and Chinese cabbage varieties.
The varieties we grow are:
- Early Flat Dutch – Large, 6-10 pound heads have a flattened shape. Excellent for sauerkraut. 85 days to maturity.
- Ruby Ball – An early-maturing variety with deep red, 3-4 pound heads. An All-America Selections Winner; the heads resist splitting and stores well after harvest. 70-80 days to maturity.
- Stonehead – This All-America Selections Winner produces green, nearly round, 2-2.25 pound heads. The heads are rot resistant and hold well. 50 days to maturity.
- Tropic Giant – Huge, 15 pound heads are produced on this variety. A heat tolerant variety; great for coleslaw & sauerkraut. 72 days to maturity.
- Blues (Chinese Cabbage) – A Napa type variety that is slow to bolt. Tender leaves are good for cooking and pickling. 57 days to maturity.
- Pak Choi – Used in stir-fry, individual stems can be used as needed or harvest the entire plant when mature. 50 days to maturity.
Plants are available for purchase at Longfellow’s:
March 1 – April 15 for spring crops
August 1 – 31 for fall crops
Growing Tips:
Plant seedlings as early in spring as the ground can be worked, usually in early March.
Water in seedlings with a solution of Fertilome Blooming & Rooting.
Mulch with compost or straw to retain moisture and to protect against cold temperatures.
