Brassicas form the largest portion of the vegetables we grow within the co-operative. The location of our farms and the climate mean that Brassicas are the most efficient use of our land and resources.
Broccoli – Calabrese
Broccoli is a cool-weather crop that does poorly in hot summer weather. Broccoli grows best when exposed to an average daily temperature between 18 and 23 °C. When the cluster of flowers, also referred to as a “head” of broccoli, appear in the center of the plant, the cluster is green. A British Standard broccoli is one of the most recognisable vegetables we produce. Broccoli is high in Vitamin C and has anti-cancer compounds.
A Christmas dinner favourite Brussels Sprouts form a large portion of our winter cropping plans. A small vegetable with a big personality. Brussels sprouts grow in heat ranges of 7–24°C, with highest yields at 15–18°C.Fields are ready for harvest 90 to 180 days after planting.The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 60 to 120 cm in height, maturing over several weeks from the lower to the upper part of the stalk. Sprouts may be picked by hand into baskets, or by cutting the entire stalk at once for processing.Each stalk can produce 1.1 to 1.4 kg (2.4 to 3.1 lb) per stalk. Sprouts are sweetest after a good, stiff frost.
Cabbage – Red, White and Savoy
All three varieties are grown within the co-operative. Cabbage is generally grown for its densely leaved heads, produced during the first year of its biennial cycle. Plants perform best when grown in well-drained soil in a location that receives full sun. Cabbage is a good source of bete-carotene, vitamin C and Fibre, and has been shown to reduce the risk of some cancers. Savoy cabbage is characterised by crimped or curly leaves, with a mild mild flavour and a tender texture Red Cabbage has smooth red leaves and is often used for pickling or stewing. White cabbage has smooth, pale green leaves, and is mostly recognised within coleslaw.
Another well recognised vegetable with its white heads and green leaves. Cauliflower is low in fat, low in carbohydrates but high in fibre and vitamin C. A British staple with the Sunday roast and cauliflower cheese it also appears in Indian cooking and French delicacies.
Also known as Dinosaur Kale it has dark blue-green leaves, with an embossed texture, its taste is described as slightly sweeter and more delicate than curly Kale. The plant grows to a height of two feet, with blistered leaves often over one foot in length each and two to four inches wide
Purple Sprouting Broccoli
Purple Sprouting Broccoli takes a while to reach maturity, and takes up a fair amount of space on the farm, but the flavour is exceptional. A realtive newcomer tot he plates of Britain is is making quite the impact with its unusal colour and versatility. We farm large acres of Pruple Sprouting Broccoli mostly during the late winter and early spring.
Romanesco broccoli, or Roman cauliflower, is an edible flower, and a variant form of a cauliflower. Romanesco broccoli resembles a cauliflower, but is of a light green colour and the bud has an approximate self-similar character, with the branched heads making a spiral. An unsual looking plant its popularity is growing with the British consumer.
And last but not least Swedes and Turnips