Kale, Broccoli, Cabbage Create Late-Season Garden Color

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in: Gardening

A Mammoth Red Rock Cabbage at Heritage Farm in Decorah, Iowa. Credit: Deborah Madison

Recently, I was at Heritage Farm in Decorah, Iowa, getting some last images for my new book, “Vegetable Literacy.” Although the late summer days were hot, it was chilly at 6 in the morning. Dew wet our feet and hems while gloves and socks, unthinkable until that moment, were very much desired. But the display garden at dawn mitigated any discomfort, especially the beds of Brassica vegetables — kale, collards, broccoli, cauliflower and cabbages — which had the whole summer to grow and were now displaying their enormous leaves.

There’s always that moment when a garden starts to sigh and sink and say, in so many plant expressions, “Enough. We’re done.” It looks so exhausted that you can’t imagine there’s much left to harvest. Probably all our gardens are looking this way about now. Yet if you dig around you often discover there are still a few more tomatoes yet to ripen, the Jerusalem artichokes are coming on strong, and tiny cabbages are starting to emerge on the stems of the Brussels sprouts. The garden is far from finished, despite the strain it shows from a summer of growth, and what’s really looking big and strong, albeit somewhat tired, are cabbages and collards and those other big Brassicas.

A Savoy cabbage at Heritage Farm in Decorah, Iowa. Credit: Deborah Madison

A Savoy cabbage at Heritage Farm in Decorah, Iowa. Credit: Deborah Madison

The cabbages were especially impressive. They always are because they take up so much more room than their harvested heads would lead you to imagine. The enormous old grandmother-grandfather leaves that had been there since the start of the plants’ growth showed their scars. Though weathered, punctured by hail and nibbled upon by insects, they were still gathering sunlight and feeding the edible head. They’re hard-working plants. My respect for them, already considerable, grew even more.

The broccoli’s larger heads had long been picked, but smaller sprouts were ready for the taking — had this not been a demonstration garden, that is. The kales seemed energized by the cooler days and looked as if they were ready to sprint along for the next several months. Nothing looks as if it would be better for you to eat than kale — it is just so robust. If it were a person, I might add tightly wound.

Collards? Also huge. Brussels sprouts? What an architectural plant with the branches jutting out from the stalk leaving a window that you can peer in and see the sprouts starting to take shape.

Garden color arrives with vibrant hues of Brassica vegetables

But among all this vigor what really stood out was the extraordinary range of garden color these plants exhibited. We think of cabbages of red and green, but the leaves themselves are more of a dusky plum or a muted grayish blue-green. Pull away the leaf that just covers a head of red cabbage and beneath it is shiny purple, nothing like the smoky purple outer leaves. The broccoli and the Tuscan kale leaves are a surprising shade of blue-green-gray that escapes you until you see them en masse, not just in a bunch. The stems of the Brussels sprout leaves radiate a suggestion of violet, while the little sprouts are that calm slate green of the leaves. Taken together, the effect of all these shades and hues is breathtaking and utterly surprising. What we think of as green is actually a wide range of hues that embraces purple on the one side, green-blacks on the other, with shades of slate, blue-green, gray-green and every other shade in between. It’s another good reason for having a garden, or for visiting one like that at Heritage Farm. The goodness of plants is nothing if not layered — taste, nourishment and beauty all at once.

(Heritage Farm is the headquarters for the Seed Savers Exchange. Visiting hours and events are posted on its website at www.seedsavers.org.)

Top photo: A Mammoth Red Rock cabbage at Heritage Farm in Decorah, Iowa. Credit: Deborah Madison


Zester Daily contributor Deborah Madison is the author of many books on food and cooking, including "The Greens Cookbook" and "Local Flavors: Cooking and Eating From America's Farmers Markets." Her latest book is "Vegetable Literacy."

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