Some Vegetable Facts

*Kohlrabi is one of the only plants that is bred for its edible korm, which means an enlarged lower stem
*Popeye, a cartoon character known for gaining superhuman strength after eating spinach, first debuted in 1929.
*Turnip infused honey is believed to help treat asthma
*Zucchini and Summer squash are believed to be native to North America—archaeologists believe that they were grown as a food staple in Mexico in 7,000 to 5,500 BCE.

Spinach: Spinacia oleracea

By Nina Berryman

Spinach is in the plant family Chenopodiaceae, along with Swiss chard, beets, quinoa and the common weed lamb’s quarters. It originated in central Asia and was cultivated in Europe in the 1350’s. Spinach is one of the few annual vegetables that produces either all female or all male flowers on one plant. If you let the plant go to flower and then to seed, all plants will flower but only the female plants will produce seed. Spinach seed is either prickly or smooth. Smooth seeded varieties produce wrinkled leaved plants, and prickly seeded varieties produce flatter leaves. Spinach is a cold weather crop, growing well in the spring and fall. Spinach is known for its high concentration of iron. However it can also have high concentrations of nitrate and oxalates which are not healthy to eat in large quantities. Nitrates will be high in spinach when large amounts of ammonia fertilizers are used.

Source: Ashworth, Suzanne. Seed to Seed. Seed Savers Exchange, Inc. Iowa. 2002

Potatoes: Solanum tuberosum

By Nina Berryman

The potato is a member of the Solanaceae family, which also includes tomatoes and eggplants. They originated in the mountains of Peru, where indigenous farmers grew over 3,000 varieties. Today, Russians eat more potatoes per person than any other nation. Potatoes come in white, yellow, purple, blue and red varieties. The long, skinny varieties are known as “fingerlings” because they resemble fingers. The part of the potato plant which we eat is the tuber. A tuber can either be a swollen stem or a swollen root. In the case of the potato, it is actually an underground, swollen stem. It is considered part of the stem because it produces both roots and shoots. When below ground, these appendages produce more tubers. When above ground and exposed to sunlight, they produce green stems. If you bury the stem, these shoots can change function, and form more tubers. Hence, farmers grow more potatoes by “hilling” them. This process includes burying all but the tip of the above-ground stems under dirt about three different times throughout the growing season. Leaving the tips above ground ensures that the plant can still receive sunlight and photosynthesize. Almost all potatoes are grown from tubers from the year before. Last year’s potatoes can be cut into smaller pieces to maximize the number of plants you can grow. Cutting the potatoes is not necessary. If you do cut them though, just be sure to leave at least one eye on each piece (better to leave three to be safe). These eyes are actually nodes (like nodes on a stem) where shoots will grow. To give your potatoes a head start in the season, you can encourage them to sprout before you plant them in the ground. This is known as “chitting.” Potatoes can be grown from seed, although this is rarely done. Potatoes will produce above-ground seed pods that are small, round and green. Planting potatoes from seed is a good way to ensure your new crop of potatoes will not harbor any disease, unlike tubers which can carry diseases from the year before.

Source: Ashworth, Suzanne. Seed to Seed. Seed Savers Exchange, Inc. Iowa. 2002

Plant Profile: Mint

By Nina Berryman

“The smelle rejoiceth the heart of man.” - Gerard
Many of you have been taking advantage of the U-Pick herbs. The reason they have just now become available is that we recently transplanted some perennial herbs along the fence line, giving them more room to grow. They were previously in the hoop house by the driveway, but with winter coming we needed to clear that space out and make room for crops that we want to grow under the protection of the plastic when the weather gets colder. One herb that we have in abundance is mint. Mint, Mentha (this is the genus, it has about 25 species and hundreds of varieties), is in the Lamiaceae family, along with sage and basil. Mints have many medicinal properties. Perhaps the most well known property is that it is a digestive aid. If you have an upset stomach, try mincing fresh mint leaves and putting them in hot water; add some honey if you have a sweet tooth. Mint is also a stimulant (temporarily quickens vital processes in the body), a carminative (expels gas from the intestines), an antispasmodic (relieves and/or stops spasms and cramps), a diuretic (increases flow and secretion of urine) and a febrifuge (reduces fever). It is also an ingredient in many toothpastes, soaps and skin lotions. Plants in the mint family have been valued since ancient times, being referenced by the ancient Egyptians, Greeks and Romans. Mint, anise and cumin were actually a tithe paid by the Pharisees. It is an especially hardy herb, as it spreads easily and is difficult to contain once it is established. This is the idea behind planting it where we did- along a weedy fence line where the knotweed is especially aggressive. We’re waiting to see which one will win!

Sources
Ashworth, Susan, Seed to Seed. Seed Savers Exchange Inc. Iowa. 2002.
Dawson, Adele G., Herbs, Partners in Life. Healing Arts Press. Rochester, Vermont. 2000.
Wikipedia. 4 October 2009. http://en.wikipedia.org/wiki/Mentha

Plant Profile: Fennel

By Nina Berryman

As you may or may not remember, in the first issue of the newsletter, we included brief paragraphs about ourselves. In my blurb I said if I could be any vegetable it would bulb fennel. Why? You may ask. I must admit it is very difficult choosing which vegetable best personifies yourself (give it a try), and so the exact reasons why I chose fennel are difficult to put in words. Perhaps this article will shed some light on the matter.

Bulb fennel is one of three varieties of fennel which all belong to the same species, Foeniculum vulgare. One variety is a leafy herb of which the leaves and herbs are used in baked goods, teas and flavoring in candy. There is also the Sicilian fennel which has tender stems that are eaten like celery. Lastly, there is bulb fennel, also known as Florence fennel, or finocchio. This is what we grow. This type of fennel is biennial (although I have seen it produce in seeds in its first year before). Fennel is in the Apiaceae family, along with carrots and dill. The ancient Greeks grew it for food, medicine and insect repellent. Fennel tea was served just before important battles to instill courage in warriors. It is also said that the ancient Greeks believed it had a slimming effect on overweight people, and that may be why it was called “marathon,” from the word “maraino” meaning to grow thin. Today, fennel is used to relieve abdominal cramps and flatulence.

Sources: Dawson, Adele C. Herbs Partners in Life. Healing Arts Press. Rochester, Vermont. 2000.
Ashworth, Suzanne. Seed to Seed. Seed Savers Exchange Inc., Iowa. 2002.

Plant Profile: Radish

By Nina Berryman

Raphanus sativus is yet another vegetable we grow that belongs to the Brassicaceae family. As with many vegetables, its classification is not simple. The small varieties that you are eating now are part of the Radiculata Group. The Longipinnatus Group includes the long, white daikon varieties that you will see soon, and the Caudatus Group contains a type called Rat Tail that is grown for its seed pods that can grow 12” long and are used in curries and as pickles.

Radishes rarely get the spotlight and are often considered one of the less popular, ordinary vegetables. However, this has not always been the case! In ancient Egypt pictures of radishes were inscribed on pyramid walls. In ancient Greece radishes made of gold were made as offerings to the god Apollo. They are believed to be native to the eastern Mediterranean and have been identified in artwork from 2000 B.C.

Source: Ashworth, Susan, Seed to Seed. Seed Savers Exchange Inc. Iowa. 2002.

Plant Profile: Celeriac

By Nina Berryman

“What is this?” was a common exclamation during last week’s pick up as people laid eyes on celeriac for the first time. Celeriac, also known as celery root, is a little known vegetable closely related to celery. For any of you who have not dared to try it yet, do not judge it by its gnarly appearance, it is actually quite delicious! Celery and celeriac are actually subspecies of the same species, Apium graveolens. Celery has been selectively bred for its stalk whereas celeriac has been selectively bred for its roots. They are members of the Apiaceae family (formerly known as Umbellliferaceae), which also includes dill, carrot, cilantro, parsnips and parsley. This family was previously known as Umbelliferaceae because the flowers grow in umbels, which is the botanical name for flowers that grow in a cluster that is the shape of an umbrella. Think of the wild flower Queen Anne’s Lace, which is also in this family. You will be hard pressed to see the flowers of a celeriac plant though, because they are biennials, meaning they do not flower until their second year. Unless you are interested in seed saving, most farmers will harvest celeriac as soon as it is ready to eat, which is after about 100 days. This is one of our slowest growing crops on the farm. It stores exceptionally well, either in your house after it is picked, or in the ground over the winter. The bulb can be eaten cooked or raw, and the stalks are great for making soup stock.

Source:
Ashworth, Susan, Seed to Seed. Seed Savers Exchange. 2002.

Plant Profile: Sage

By Nina Berryman

Salvia officinalis is in the mint family, Lamiaceae. Mint and basil are also in this family. Common characteristics of this family are a square stem and leaves which are opposite from one another. It is originally from the Mediterranean. It got its name from the Latin “salvare” meaning to save, which indicates it has many purposes. There is a Latin saying, “Cur moriatur homo cui Salvia crescit in horto?” which means, “Why should a man die when he has safe in his garden?” Sage is both great for cooking, and for healing. Try eating it on bread with butter. Or in soft cheddar cheese on eggs (see the recipe page). Sage and sea salt can remove tartar and whiten teeth. You can make a mouthwash out of sage, rosemary, peppermint and comfrey. Stuffing a turkey with sage also aids in preventing discomfort from indigestion. Sage leaves in the soil can deter nematodes which are common garden pests. Sage is antibiotic (kills bacteria), antifungal (kills fungus), astringent (constricts body tissues), antispasmodic (suppresses spasms), and a diaphoretic (promotes perspiration). Smudge sticks are commonly made out of dried sage that is wrapped together in a bundle. Burning a smudge stick like incense is supposed to purify a physical space.

Plant Profile: Echinacea

By Nina Berryman

There are two flowers open to U-pick right now and one of them is Echinacea, also known as Cone Flower. The Latin name is Echinacea purpurea, from the Greek ekhinos, meaning hedgehog or sea urchin. Echinacea is a member of the Asteraceae family.

Pop quiz: Name a common vegetable in your share that is also in this family!

If you said lettuce you are correct!

Lettuce and Echinacea may seem like unlikely relatives, but if you look at the flowers of lettuce, you’ll see some similarities. As you may recall from the paragraph about lettuce (way back in the spring), all plants in the Asteraceae family have composite flowers. Composite means the main “flower” head is actually made up of many, tiny flowers. If you look closely at the Echinacea, you’ll see in that the disc (the center part of the “flower” head) is made up of many little spikes. Each spike is an individual flower, known as a disc flower. The pink “petals” around the disk are actually flowers as well, known as ray flowers. The petals of the ray flower are all fused together and form what looks like one large petal. The Aster family contains the largest number of species in the northern latitudes.

Echinacea is well known for its immune boosting qualities. You can find Echinacea tea in many stores and the back of the box will say something along the lines of helping the immune system fight off a cold. Echinacea is both a preventative and curative medicine. You can build a tolerance to it, so consuming it all the time will reduce its efficacy. Use it for 5-7 days, then rest from using it for 3 days. All parts of the plant are medicinal: the root, the stalk, the leaves, and the flowers. The two easiest ways to make your own Echinacea medicine are teas and tinctures. To make a tea, I suggest harvesting the flower tops and letting them dry in a brown paper bag, in a dark, dry, warm place. When the heads are completely dry crush them up and add to hot water to make tea. To make a tincture, I suggest harvesting approximately 1/3 of the root (but not ours!) scrubbing it clean, chopping it into small pieces (the smaller the better), and drying it in the oven on low. Then put two ounces of Echinacea root in a glass jar full of one pint of pure grain alcohol or brandy (I use vodka). Cap the jar, and place on a window sill in the sun. Shake the jar once or twice a day for one week. Strain and store in a dark place or in a colored glass bottle. Either take a few drops at a time, a few times a day, or drink watered down, one tablespoon tincture to one cup water. If the root digging and cleaning process seems daunting, you can use the stalk, leaves or stem instead and simply dry them in a paper bag, like with the tea.

Plant Profile: Tomatillos

By Nina Berryman

We are lucky this week to have tomatillos in our share, even though we ourselves did not plant them. They were grown by Weavers Way staff along with children who live at the Stenton Family Manor in Germantown. These fruits are not very common in the US, but very prevalent in Mexico. Physalis ixocarpa are in the Solanaceae family and are related to the tomato. They look like green tomatoes, surrounded by a papery husk. When the fruit gets so large it breaks open the husk, you know it is ready to pick. They are very similar to ground cherries, both botanically and in appearance. They are also very closely related to Chinese Lanterns, which are often planted for decoration, although they too are edible. Another name for tomatillos is “Mexican husk tomato.” They come in both green and purple varieties. To store them, leave the husks on, and put them in a cool place, like the refrigerator. Don’t place them in a plastic bag, let them breathe. Generally, they are very easy to grow and quite prolific. If you plant them one year, you will inevitably have tomatillo volunteers next year as they are excellent self-seeders.

Sources: Seed to Seed, Suzanne Ashworth

Hot Peppers We Grow

By Nicole Sugerman

We grow several different varieties of hot peppers on the farm. I like hot peppers because they are beautiful and usually very easy to grow. Hot peppers contain a resin-like compound called capsaicin which is responsible for their spice. The capsaicin is concentrated in the membranes around the seeds, so taking the seeds out of a hot pepper will reduce (but not eliminate) the pepper’s spice. When handling hot peppers, be careful not to touch your nose and eyes, because this will sting! Some people even harvest hot peppers with gloves on to avoid irritation. I have never had a problem harvesting hot peppers, but my hands burned for an entire day once when I made a big batch of jalepeno poppers.

The ‘spiciness’ of peppers is measure by the Scoville Scale, so named for its inventor, Wilbur Scoville, who devised the system in 1912. The Scoville scale measures the amount of capsaicin present in a type of pepper. The hottest pepper on the Scoville scale is reputed to be an Indian hot pepper called the Bhut Jolokia. We attempted to grow this pepper, but it did not germinate. To be honest, I am a little relieved.

Hot peppers have many traditional health benefits. Some people think they cool you down in the summertime by inducing sweating. Medicinally, hot peppers are used to help stimulate blood flow, treat psoriasis, neuralgia, pain, and headache, and as a disinfectant. Mixed with lemon juice, hot pepper makes an effective gargle for sore throats. A tincture (made by soaking an herb in alcohol) of hot peppers is thought to help arthritis.

In descending order of hotness, these are the varieties of hot peppers you might see in your share:

Fish Pepper-
This is the hottest pepper we have right now (habaneros are hotter, but not yet ripe). An heirloom pepper from the Philadelphia region that dates to pre-1947, the fish pepper has been traditionally used to cook fish and shellfish. Grows on beautiful plants with green and white striped leaves. The pepper is short and triangular, with a matte finish, and is white, green and white, or red.

Cayenne pepper-
One of the most common hot peppers. Forms the basis of the powdered cayenne pepper as well as red pepper flakes. It is a long, thin, red pepper that curls slightly.

Poblano pepper-
I am putting the poblano here in the list because, even though poblanos are thought to be mild hot peppers far less hot than jalepenos, our poblanos are always more spicy than our jalepenos. Poblano peppers are native to Mexico, and are used commonly in Mexican cuisine. When dried, they are known as ancho chile. They are dark, dark, green, larger than any of our other hot peppers, and have a bowl-shape around their stems.

Jalepeno pepper-
Also native to Mexico. Very common. Ours are very, very mild. Dark green, ovular, with blunt tip.

Hungarian Hot Wax pepper-
An heirloom pepper from Hungary. Virtually impossible to distinguish from the banana pepper, except by taste. Light green, long, with a tapered point.

Vegetable Facts

This graphic was created by Amanda Bonacci, one of our Saul High School summer interns. Amanda will be in 12th grade next year.

Plant Profile: Corn

By Nina Berryman

Corn has received a lot of attention these days with such movies as “King Corn” and Michael Pollan’s book “The Omnivore’s Dilemma.” The main message in these two works is that corn is in a frighteningly large percentage of our foods, whether it is in the form of high fructose corn syrup, or in the bodies of the cows we slaughter for meat. This article however, is not going to be about that. If you haven’t seen or read either of these works, I do strongly recommend them.

Zea mays is in the Poaceae (also known as Gramineae) family, along with almost all other grasses and grains. It originated in tropical America and slowly spread north via Native American trade routes. The broad categories of edible corn are sweet corn, popcorn, and baby corn, seen in fancy restaurants. Baby corn was originally harvested out of necessity in Asia, as a secondary harvest after the larger, primary ears. Royal Chinese families popularized it and now there are specific varieties that produce baby ears. More recent varieties of sweet corn have been developed that have many more times the sugar content than older varieties. The ancestor to all modern corn varieties is a wild plant called teosinte which still grows in Mexico.

Looking at corn is a great way to learn about grain anatomy since the plant is so large. On the top of each plant are the tassels, which are the male flowers of the corn stalk. Each tassel produces pollen. Along the stalk of a corn plant are leaf sheathes branch off, like blade of grass. In the crevice of a leaf and the stalk (an area called the node) grows the ear of corn. One ear of corn is a collection of female flowers. Each flower sends up a silky thread which you see at the top of an ear of corn. Each silk catches a grain of pollen. One pollen grain will travel down the silk, into the protected “inflorescence” of female flowers and fertilize an ovary. This fertilized egg is one kernel of corn! One ear of corn has about 200 to 400 kernals. Kernals can be white, yellow, black, blue, red green and purple.

Sources: Seed to Seed, Suzanne Ashworth

Plant Profile: Peppers

By Nina Berryman

'Tis the season for peppers! Peppers are another member of the Solanacaeae family (along with tomatoes, eggplants, potatoes, as you may remember from two weeks ago). Within the genus Capsicum, there are four species of peppers. For the purpose of this column we will focus only on the species Capsicum annum, which includes both sweet and chili (or hot) peppers. All of the peppers we are growing fall under this species, as do most of the peppers you will find in a conventional grocery store.

Capsaicin is the compound that makes hot peppers hot. It is most concentrated in the pepper’s interior walls, known as the placental walls. The gene that makes hot peppers hot is dominant, which means if a hot pepper and a sweet pepper cross pollinate the next generation of peppers will have more hot peppers than sweet peppers. Although peppers can self pollinate (meaning only one flower is necessary to produce the next generation of peppers), insects often go from flower to flower and mix up the pollen. Because of this, cross pollination is common between peppers; if you have two different varieties growing next to each other and you let them self-seed themselves next year, you will have new types of peppers. If you have a hot pepper in the mix, most of the “volunteer” peppers the next year will by hot.

All sweet peppers start out green, and then ripen to red, yellow, orange, purple or black. This is why peppers of these colors are usually more expensive in grocery stores- because they need to ripen longer on the plant and therefore take up more precious time in the field. Green peppers are considered unripe and not eaten in most parts of world except in American cuisine. Peppers are actually perennial plants, but only in frost-free climates. Hotter pepper varieties can hold up to colder, wetter conditions.

Sources: Seed to Seed, Suzanne Ashworth

Plant Profile: Basil

By Nina Berryman

Basil is one of my favorite crops to harvest. Not only is the aroma amazing, but the cutting in itself is an art. Where you make a cut drastically affects the shape of the plant as it continues to grow. Much like pruning trees or bushes, cutting stalks of basil is a way of directing the energy of the plant in different directions. Always cut your basil just above a junction where a branch meets the stem. This way, when the plant sends energy up its stem and it dead-ends because of a cut, it can then use that energy in the existing branch that is right there. This will encourage the basil plant to get bushier, and produce more leaves, which are the desired part of the plant for cooking. If you cut your basil in mid-stem, the plant’s energy will be wasted moving nutrients and water to a place where it cannot be used.

Basil, Ocimum basilicum, is in the Lamiaceae family, also known as the Labiatae family. The name Labiatae comes from the Latin word for lip. If you look at a flower in this family you will see why. The flowers have irregularly shaped petals that are fused together in an upper lip and a lower lip. Mint, rosemary, sage, oregano, thyme, and lavender are all in the same family.

There are two possible roots for the name basil. One is from the Greek “basileus,” meaning “king.” The other is that is from the Latin “basilicas,” meaning “dragon.” Basil is very sensitive to the cold. If we store it in our walk-in refrigerator with all the other vegetables, its leaves will turn brown. The best way to store your basil is in a glass of water in a cool place- but not too cool!
Basil has much cultural significance. In present day Italy it is a symbol of love, while in ancient Greece it was a symbol of hatred. An African legend says it will protect against scorpions. Some say it was found around Christ’s tomb after his resurrection. In India it was placed in the mouth of the dying to ensure a safe journey to God.

Sources: Seed to Seed, Suzanne Ashworth
Wikipedia: http://en.wikipedia.org/wiki/Basil

Plant Profile: The Eggplant

By Nina Berryman

Ripe Solanum melongena are indeed a sign of summer being in full swing. This heat-loving crop originated in India from very bitter, spiny plants. Anyone who harvests eggplants today knows that most varieties still have well concealed prickles that can surprise you if you are in a rush. A non-bitter variety, perhaps more like the ones we grow today, was mentioned in records from China in the 5th century B.C. From there, eggplants dispersed to Spain, Africa and Italy, where more varieties were developed. Eggplants get their name from early European varieties which were small, white, and egg-shaped.

S. melongena are in the Solanaceae family, along with tomatoes, peppers, potatoes and tobacco. This family is commonly referred to as the Nightshade family, I assume because of the shape of the flowers. Members of this family are easily distinguished by their flowers which have five united or partially united petals that form a symmetrical star shape. This family has many poisonous members, and before the delicacy of the eggplant and other edible nightshades was discovered in Europe, it was believed that only witches and fairies could eat them. The name Solanaceae comes from the Latin word “solamen” meaning “quieting,” since of the members of this family often contain alkaloids. Small amounts of alkaloids can be sedative, and large amounts can be deadly! I’m not sure if “solamen” was chosen as a euphemism for the deadly plants, or if in fact it refers to the plants that have a calming effect. Regardless, we are thrilled our eggplants are ready for eating and we hope you enjoy them as much as we do!

Vegetable Profile: Lettuce

By Nina Berryman

The common lettuce, so popular and loved! Lactuca sativa is in the Asteraceae family, as are sunflowers, dandelions, and the artichoke. All of these plants may seem quite different from one another at first, but one characteristic proves their genetic similarity- their flowers. Plants in the Asteraceae family all have flower heads that are actually made up of many, many tiny flowers. Take the dandelion for instance, each little yellow (what is commonly mistook for) petal, is actually an individual flower. The tiny parts in the disc of a sunflower are actually individual flowers as well.

The lettuce flower is no exception, and has flowers similar to other members in the Asteraceae family. These days, it is not uncommon to see lettuce bolting and going to seed. Bolting is the process when a plant puts energy into flower production instead of leaf production. As a result the leaves get smaller, the stem gets taller and flowers start to form. Generally the whole taste of a plant will change, and in the case of lettuce, the leaves will taste much more bitter. Lettuce bolts in response to the length of day. The lettuce flower is a rare sight, as most gardeners can recognize the lengthening of the stalk as a bad sign and harvest it right away. If you let the lettuce keep growing though, you’ll see small flower heads forming, each containing many individual flowers. Each flower, or floret, produces one seed. All the florets in one head open on the same day. They are open only briefly, long enough to pollinate themselves, then close and never reopen. After the seeds develop and the flower head starts the dry, the similarity between lettuce and dandelions will again become apparent. The seeds will blow away in the wind, carried by fluffy chaff.

Source: Seed to Seed, by Suzanne Ashworth

Vegetable Profile: Zucchini

By Nina Berryman

These plants are some of the most prolific on our farm. Walk down to the bottom left corner of the field and you’ll see their gigantic leaves. Their large, orange flowers are the most eye-catching blooms open right now. In common vernacular, zucchini belong to the category of summer squash. Also in this category are patty pan squash (the round ones) and crook neck squash, all of which you are receiving right now in your shares. Under the category of patty pan, crookneck, and zucchini are many different sub-varieties. Summer squash are distinguished from winter squash in that winter squash store well and can be eaten in the winter. They both grow during the summer, however summer squash start producing in early summer and winter squash in late summer.

The Latin name for zucchini is Cucurbita pepo. They belong to the family Cucurbitaceae , which is often Anglicized and referred to as the “cucurbit” family. Species of this family are as abundant as the individual plants themselves. Members of Cucurbitaceae have been found in every country of the world. The Cucurbita genus is thought to have originated in the warm regions of South, Central and North America. All members of the Cucurbitaceae family have tendrils and almost all of the cucurbits are heat-loving. This is one of the reasons we have black plastic on the ground under these plants- to heat up the soil. Species of the Cucurbita genus have very prickly leaves and stems, so be sure to wear long sleeves and pants when harvesting! Each plant produces both male and female flowers (this is known as a monoecious plant). These flowers are insect pollinated. The bees especially love them, so if you are nervous around bees be careful while harvesting squash! The groundhogs also love summer squash, so we cover the plants with row cover to protect them when they are small. We have to keep a watchful eye for when the flowers open though, because as soon as they do we need to uncover the plants to make sure the insects can get to them. After the insects pollinate the flowers, the females are the ones that produce the zucchinis. You can often find little zucchinis swelling under the petals of a female flower. This is the quickest way to determine whether a flower is male or female on a squash plant (assuming it has already been fertilized, of course). As I’m sure you all know from the recipe in last week’s newsletter, these flowers are edible and quite tasty!

Plant Profile: Brassica oleraceae

By Nina Berryman

You may remember from last week’s feature about turnips that the Brassicaceae family has the largest representation at our farm. Within this family, the species Brassica oleraceae includes the largest number of vegetables. Different vegetables within a plant species can be likened to different races within our species Homo sapien sapien. Different varieties within a vegetable can be likened to different regional differences within an ethnic group. Sometimes there is only one common vegetable per plant species, and that species has different varieties; but in the case of Brassica oleraceae, there are many vegetables that actually belong to that same species, and each one has different varieties. The confusion comes about because in the English language we classify certain foods as different vegetables regardless of how closely they are related genetically. This is one reason why I propose using the Latin name for all vegetables on the farm, but no one who I work with seems to agree!

Anyway, getting back to the plant species at hand, Brassica oleraceae is the Latin name for broccoli, brussel sprouts, cabbage, cauliflower, collards, kale and kohlrabi! Because they all belong to the same species, they can cross, meaning they can reproduce with one another. The next generation will not be “true”, though, meaning it will not resemble either original plant. This is like two people from different races who can have a child that will not look like either parent. Crosses are rare, but not impossible between plants of different species.

So what does this mean in the garden? If you have kale and collards flowering next to each other, one pollinates the other, you save the seed that is formed and plant it the next year, you are likely to have a collard looking kale, or a kale looking collard. Currently there is one such plant in our kale patch, but I can’t actually vouch for how it came to look that way since we bought the seed from somewhere else.

And now, some fun facts about all those Brassica oleraceae!
• Cabbages are the fourth most produced vegetable in the United States.
• In Italy, the name broccoli originally referred to the flowering shoots of cabbage.
• Prior to the turn of the century, purple broccoli was more common than green broccoli.
• Kales and collards may have been the first cultivated brassicas. The first known reference to kale was written by Cato in 201 B.C.
• Kohlrabi is one of the few vegetables of which the stem is the most coveted part to eat.

Source:
Ashworth, Susan. “Seed to Seed.” Seed Savers Exchange, Inc. 2002

Plant Profile: Turnip

By Nina Berryman

Many of you have exclaimed how delicious the white Hakurei turnips are! Since they are a cool weather crop and we grow them only in the spring and fall, I thought I would take a moment to talk about this favorite crop before it disappears for the summer months. Turnips are in the large family Brassicaceae. (A quick note about this family, it is very large and includes more vegetables than any other plant family present at our farm. Other vegetables in this family include: broccoli, cauliflower, cabbage, kohlrabi, radishes, collards, kale, rutabagas, mustard greens, bok choi, tat soi, and arugula.) Turnips belong to the species Brassica rapa. This species also includes broccoli raab, Chinese cabbage (Bok choi), and Chinese mustard (different from what we refer to as Mustard greens). Turnips are subspecies within this species, and are part of the Rapifera Group. The complete Latin name for turnips is Brassica rapa rapa. Within this subspecies there are many different varieties of turnip, which can have white, cream, yellow, red, purple or black roots. The inside of the roots, however, are almost always either white or yellow. The flowers can either be yellow or pale orange.

Turnips are historically an important food in early Asian and European cultures, perhaps because they are excellent storage crops. They are insect pollinated and their most common pest is the cabbage root maggot (which so far has luckily spared the turnips at our farm!) The roots contain vitamin C, and the leaves contain vitamin C, A, K and calcium. According to the British, to say someone has the “IQ of a turnip” means that they are stupid or idiotic; and to “try to squeeze blood from a turnip” means to try to accomplish something with little or no reward. While these sayings seem to imply that the turnip is an undesirable vegetable, I would instead agree with the many comments I have heard from you during pick-ups that the turnip is in fact a delightful plant!

Sources:
Ashworth, Susan. Seed to Seed. Seed Savers Exchange, Inc. 2002
Wikipedia: http://en.wikipedia.org/wiki/Turnip