One of the best things about a fall vegetable garden is the flawless beauty of cool weather crops. The leaves of Lettuce, Arugula and Spinach are glossy and lush. Beets and Carrots are crisp and sweet. Pea Pods are shiny and extra crunchy. Kale and Swiss Chard are tender and succulent. Yet the most captivating of all are the Cauliflower and Broccoli. As summer turns to fall, they pull out all the stops, flaunting their shapely forms, velvety, blue-green leaves and picture-perfect flower heads.  Harvest one of their perfect heads and you are just minutes away from vegetable heaven.

  Steamed, blanched, roasted or stir fried, each bite drives home the simple truth that nothing tastes better than homegrown. Plus, Broccoli and Cauliflower fortify our bodies with anti-cancer compounds, vitamins A and C, calcium and soluble fiber.
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Planting Tips for a Successful Crop
For an abundant fall harvest, make sure your Broccoli and Cauliflower seedlings have time to mature before short days and cool temperatures slow their growth. In northern zones, seedlings should be transplanted into the garden by late July or early August; for more southerly locations, transplant in August. Shade netting can be used to shield young seedlings from intense sun and heat.

  Broccoli and Cauliflower seeds can be sown directly into the garden, but we prefer to start the seeds indoors under lights or in a greenhouse. For fall crops there is also a third option: you can start the seedlings in seed packs outdoors. You still have to baby them, but once the plants have at least one set of true leaves, they can be transplanted straight away without hardening them off. Sow one or two seeds per cell filled with moist seed starting mix. Thin to just one plant per cell. The seedlings will need 12 to 15 hours of bright light each day, consistent moisture and good ventilation. Transplant them into the garden when the plants have two sets of true leaves.
Feed and Water Well
Cauliflower and Broccoli prefer soil with a neutral pH. If your soil is too acidic or too alkaline, amend it to a neutral range of 6.5 to 6.8 pH. Both plants are heavy feeders and should be grown in fertile, well-draining soil, to which you have added compost, well-rotted manure and/or slow-release organic fertilizer. 

  Mature Broccoli and Cauliflower plants can be 18 to 24" wide, so space them accordingly to make sure they have ample elbowroom. Water well after planting and again every couple days until the plants are well established. Mulching around the plants will help keep the soil moist and relatively cool. 

  Young seedlings can be covered with garden fabric to protect them from flea beetles and cabbageworms~be sure to remove it when daytime temperatures rise above 80°F. Extreme heat or drought can cause Broccoli and Cauliflower plants to "button" and produce much smaller heads. Water deeply once a week when dry.
Seductive Cauliflower
Cauliflowers have a big, buxom Botticelli orbiness in the process of sensuous undress as their waxy, thick leaves part to reveal ever-burgeoning heads of tightly compressed white, orange-yellow, purple or lime-green florets. Each Cauliflower plant produces just one head, so after harvesting, simply remove the entire plant. Most modern varieties of Cauliflower are self-blanching, which means the leaves do a good job of shielding the delicate heads from too much sun. Keep an eye on the plants as the heads begin to mature~if the leaves are not providing adequate protection, use twine to pull a few of the center leaves together so they shade the head. Harvest Cauliflower when the buds are still tightly closed, using a sharp knife to cut the head from the stem. Can't decide which color to grow? Try our Rainbow Cauliflower Mixture and grow all four!
75 days. Aptly named for its unique attributes, it is amazingly adaptable throughout the U.S. Both high-heat and freezing-cold tolerant, Amazing has uniform, bright-white, deep dome, 10" heads that are...self-wrapping! Hooray! Its productive sturdy plants have large, dense curds with tight florets just bursting with flavor. (OP.)
70-75 days. This magical French hybrid is buttery-yellow when raw and deeper apricot-orange once cooked. A bit creamier in texture than standard varieties, it also has 25 times more Vitamin A and beta-carotene. Pick the heads young for the most intense color. Orange Sunset dislikes hot weather, so sow and transplant it out in late summer. (F1.)
75-85 days. Visually showy and creatively compelling, Purple of Sicily has plump, tightly compacted, brilliant purple heads. This coveted Italian heirloom weighs in at two to three pounds with a sweet flavor and just a hint of the characteristic brassica tang. Turning green once cooked, it grows best in cooler fall weather, which helps to develop its color. (OP.)
55 - 65 days. Another Brassica of a different color, Verdi is the market growers choice for gourmet, green cauliflower. It produces uniform, medium-sized plants with attractive, dense, domed heads with smooth, lime-green curds. This productive variety has an open head that colors up prior to harvest without needing to be wrapped or blanched. (F1.)
Lush, Verdant Broccoli
A head of Broccoli is actually a big, intensely compacted bouquet of tight flower buds. Most varieties will produce one large head followed by a succession of smaller side shoots that can be harvested over a period of weeks or months. Inevitably, some Broccoli gets away from us and starts to flower. When this happens, we enjoy some of the yellow flowers in salads and leave the rest for bees and other beneficial insects, who find them irresistible.
63-74 days. An old-time OP variety developed at the University of Massachusetts, this prized heirloom produces scads of 4" to 8" dense, uniform, blue-green heads that are as tasty as they are prolific. Borne on compact stocky plants that get about 20" tall, Waltham 29 also yields a bumper crop of delectable side shoots. Its unique cold tolerance permits late fall harvests as well as a head start in early spring gardens. (OP.)
70 days. As ornamental as it is delicious, this head turner has frilly, fuchsia-striped blue leaves and neon-purple stems. Decidedly different than traditional Broccoli, Purple Peacock is an eat-it-all plant more like Broccolini. The yummy leaves are sweet-tender, and the stems and florets are absolutely delicious. Grow as transplants for early spring and again in midsummer for fall harvest. You'll be glad you did. (OP.)
75-80 days. An unrivaled Dutch variety, this knock-out produces uniform, well-rounded, tight 7" domes of deep blue-green florets. It withstands the high heat of summer and vigorously produces its gorgeous heads well into the fall. It is one terrific Broccoli: as delicious as it is beautiful and productive. (F1.)
50-60 days. The alias of this Broccoli raab cousin is Broccolini®. A fine gourmet treat with stems as tender as Asparagus, it has loose little heads that are milder and sweeter than Broccoli raab. The compact plants produce a small central head followed by a never-ending flurry of delectable side shoots. (F1.)
Out-of-the-Ordinary Options
If you already love Broccoli and Cauliflower, you'll adore these four spectacular and unique relatives. Make just a bit more room in your garden beds for something you've never grown before!
60 days. Stick Cauliflower is like nothing you've ever seen in the veggie world. Instead of a dense head of fused Cauliflower buds, this wonderful oddity produces bright green, loose stems topped with white flower buds. Sweeter, softer and more flavorful than traditional Cauliflower, enjoy whole stems either raw or steamed or sauteed with just a hint of butter and sea salt. (F1.)
77 days. Is it a Broccoli? Is it a Cauliflower? Who knows? Romanesco 'Broccoflower' makes a most dramatic presentation. The flavor is like Broccoli and like Cauliflower; sweet, with a soft Brassica tang. It  has complex, symmetrical heads comprised of lime-green florets that spiral into intricate peaks. Veronica should be harvested young for the best flavor.(F1.)
60 days. A crispy, deep green Raab that springs up quickly, Cima di Rapa grows to about 12" tall. Harvest before the buds open for sweetest flavor and crunchy texture. Once the buds open, it is still tasty, just a little stronger! Great in the authentic Italian preparation: steam Cima di Rapa two to three minutes while still fiercely bright green. Drain and stir-fry with Garlic and olive oil. Toss with cooked penne pasta and add freshly grated parmigiano or romano. (OP.)
45-65 days. Kaillaan Chinese Broccoli is prized for its edible flowering stalk with pretty white blossoms. Preferring cooler temperatures, it may be grown for harvest in late summer and fall. It is best to pick it young, with thin, 6" to 8" stalks, before the white flower buds have opened. For the best flavor, cut it in the morning to reduce water stress. New side shoots will likely form. Its glossy, blue-green leaves may be refrigerated up to 10 days prior to use. (OP.)
We share our best-of-the-best  recipes  in our online cookbook so you can feed your family and friends well without feeling frenzied, and practical, hands-on  Horticultural Tips  to demystify gardening with seeds. It's not tricky or difficult: it's more like easy magic. 
 
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