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Cole crops include broccoli, cabbage, cauliflower, kohlrabi, collards, and Brussels sprouts.These are all cool-season crops that can be grown successfully in most Texas home gardens if planted at the right time. Brussels sprouts and cauliflower are the hardest to grow while kale, collards, broccoli, and cabbage are the easiest. For most gardens, broccoli is an ideal choice because it produces quickly, and each plant can be harvested several times.

Grow it:

Varieties:

• Broccoli
  • Green Magic
  • Pacman
• Cauliflower
  • Snow Crow

Planting:

• Most cole crops need 18 to 24 inches between plants and 36 inches between rows.
• Start with good transplants which can be bought from a nursery or garden center.

Fertilizing:

• Creating raised beds about 6 to 8 inches high is most important in heavier soils as they do not drain very well.
• Water fertilizer into the soil.

Watering:

• Keep soil moist but not soaked.

Harvesting:

• Cauliflower – Cut center heads when they are tight. Overly mature heads become open and loose.
• Broccoli – Cut center heads when the very first flower shows the slightest yellow color. Leave side sprouts for later harvest.
• Brussels sprouts – Sprouts appear between leaves and the main stem on lower leaves first. They must have cool weather for best quality. When the sprouts are about 1 inch in diameter and the lower leaves begin to turn yellow, cut off lower leaves and remove sprouts with your fingers or a knife. New sprouts form higher up the stem as the plant grows.
• Cabbage – Harvest when the head becomes firm. This can be tested by pressing with the thumb in the center of the head. Cabbage holds longer in the garden after maturity than others.
• Broccoli, cauliflower, and Brussels sprouts should be harvested as soon as they are ready. Delayed harvest results in tough, poor quality produce.

Buy it:

• Choose odorless broccoli heads with tight, bluish-green florets.
• Choose cauliflower with compact, creamy white curds and bright green, firmly attached leaves.
• Avoid brown spots or loose sections that are spread out.

Store it:

• Refrigerate broccoli and use within 3 to 5 days.
• Refrigerate cauliflower in a plastic bag for up to 5 days.

Use it:

Easy Broccoli and Cauliflower Salad

Ingredients:

• 4 cups cauliflower florets
• 4 cups broccoli florets
• 1/2 cup water
• 1/4 cup skim or 1% milk
• 4 oz fat free cream cheese cubed
• 1/2 cup plain, fat-free yogurt
• 1 cup reduced-fat, shredded sharp cheddar cheese
• 10 low-sodium saltine crackers crushed (about 1/3 cup)
• 2 Tbsp grated or shredded Parmesan cheese

Instructions

• Rinse the broccoli and cauliflower. Cut into florets.
• Place vegetables and 1/2 cup water in skillet. 
• Cover with the lid and allow to steam over high heat for 3 min. or until tender.
• Add milk to the skillet. Reduce to low heat.
• Cut cream cheese into cubes and add to skillet.
• Allow cream cheese to melt. Stir occasionally.
• Add yogurt to skillet. Stir to coat.
• Sprinkle with shredded cheddar cheese and allow it to melt.
• Mix cracker crumbs and Parmesan. Sprinkle over vegetables.

Learn more!

Cole crops are free of fat, saturated fat, and cholesterol. They are low in sodium and calories. Cole crops are recommended sources of Vitamin C, folate, fiber, and potassium.

All information gathered by Aggie Horticulture. For more information about spinach and greens, or other vegetables, visit Aggie Horticulture. For a downloadable version of this page, click here.

When it comes to Christmas dinner, it’s the side dishes that truly complete the meal! From cranberry sauce to green bean and sweet potato casserole, there are so many different sides to perfectly compliment your main dish. When it comes time to prepare your sides this holiday season, be sure to reference Texas A&M AgriLife Extension Service’s Path to the Plate’s articles on each fruit, vegetable, or meat you’re using to gain a full understanding of its nutritional value.

Green beans are used in a variety of sides, but during the holiday season, they’re most often found in green bean casserole. According to USDA, this tasty green is a good source of Vitamin C and Vitamin A. Green beans are also only 30 calories per can, leading them to be a healthy addition to your meal. It is important to not overcook green beans or they will lose their bright green color and become mushy, according to Aggie Horticulture.

Cranberries are the perfect sweet addition to your meal. With just 46 calories per cup, this juicy fruit is an excellent source of vitamins and antioxidants. According to USDA, cranberries can also reduce the risk of diabetes, stroke, and heart disease. During the holiday season, cans of cranberry sauce are often flying on the shelves to be used as a side. While cranberry sauce does have some added sugar, it is still packed full of Vitamin C and fiber!

Sweet potatoes are a good source of carbohydrates to incorporate into your holiday dinner. They provide multiple health benefits while being an excellent source of beta-carotene and Vitamin A, according to Aggie Horticulture. There are many different ways to prepare sweet potatoes, but during the Christmas season, they are often used in sweet potato casserole. In just one sweet potato casserole, there can be up to 5 sweet potatoes used in the recipe! This orange vegetable is popular among all ages and is the perfect touch of sweetness to add to your meal!

When you’re preparing your Christmas dinner sides, head over to dinnertonight.tamu.edu to explore a wide variety of recipes and tips to make your meal delicious!

Stuffing, and casseroles, and pumpkin pie, oh my! Amidst all of the yummy Thanksgiving fixings, we can’t forget about the bird that acts as the centerpiece of the holiday – turkey!

During the hustle and bustle of the upcoming holiday season, we rarely ever stop to think about where our food comes from and the path it took to get on our table. Associate Professor and Texas A&M AgriLife Extension Service Specialist for the Department of Poultry Science, Craig Coufal, says that while there are few turkeys hatched in Texas, day-old poultry are brought into the state from the Midwest and Arkansas to be raised, processed and made available in local stores. The USDA reported that Texas sold approximately 70 million pounds of turkey meat in 2017 and was directly responsible for bringing over 32,000 jobs to the state.

In addition to its delicious flavor, turkey is a nutrient rich food item. With each different cut of turkey comes unique fat and caloric content. Nutritional facts for 3.5 ounces of turkey breast are as follows:
– 147 calories
– 2g fat
– .6g saturated fat
– 30g protein
– .807mg Vitamin B-6
– .39µg Vitamin B-12
– 11.75mg Niacin
– 84.4mg Choline
– 30.2µg Selenium

More nutritional facts for the different cuts of turkey can be found on eatturkey.com
Safe handling of the turkey after purchase is also important, especially when it comes to preventing foodborne illnesses. Dan Hale, Texas A&M AgriLife Path to the Plate coordinator, says to remember the 3 “T’s” when handling turkey:

1. Thawing: If you purchase a frozen turkey, it is safest to thaw the turkey in the
refrigerator. It is important to keep the turkey below 40 °F to minimize the growth of
bacteria.

2. Thermometer: Use a thermometer to check the internal temperature of the turkey. A whole turkey is safe when cooked to a minimum internal temperature of 165°F. If you stuffed the turkey, make sure that the interior portion of the stuffing also reaches 165°F.

3. Timing: Refrigerating leftovers quickly helps to mitigate bacteria growth. Leftovers stored in small portions in covered containers may last up to 3-4 days. Frozen leftovers should be used within 2-3 months for best quality.

While turkey is often associated with the Thanksgiving holiday, it can also act as a perfect protein-packed dinner for any day of the week. AgriLife Extension Service’s Dinner Tonight offers a plethora of meal options with turkey as the main ingredient, including Slow Cooker Herb Turkey Breast, Southwest Turkey Bake, Turkey Chili Pie, and even Turkey Tacos with Cranberry Salsa! Recipes for these dishes can be found at dinnertonight.tamu.edu.

Fall is here and so are the abundance of crops that come with it! While Texas is known for its ability to produce crops such as cotton, corn, and wheat, we often forget that Texas has its own pumpkin growing capital in Floydada, located on the high plains of the Llano Estacado in West Texas.

According to Texas A&M University’s Aggie Horticulture, Texas is the fourth leading state in commercial pumpkin production, generating $2.4 million for farmers which equates to an economic impact of $7.4 million in the state. Approximately 90% of the 5,000-8,000 acres of pumpkins planted in Texas each year is done in the West Texas region, or more so, in areas with monthly average temperatures of 60-80°F and low humidity. AgriLife Extension Service’s Vegetable Specialist, Russell Wallace, Ph.D., helps harvest 2,500 acres of pumpkins by hand in late September, and said this often yields 15 to 30 tons per acre.

In addition to the impact that pumpkins have on the economy, they are also good for your health and contain many nutrients. According to Dr. Jenna Anding, professor and extension specialist for Texas A&M’s Department of Nutrition and Food Science, pumpkins are a good source of dietary fiber and high in a powerful antioxidant known as Beta-carotene. Consuming this antioxidant can help reduce the risk for several chronic diseases including heart disease and certain types of cancer. Nutrition facts from the United States Department of Agriculture (USDA) for ½ cup of unsalted pumpkin can be found below:

• 1.10g of protein
• 2.7g of fiber
• 0.17g of fat
• 0g of cholesterol
• 8.09g of carbohydrates
• 3.6g of dietary fiber
• 60mg of vitamin C
• 9065 IU Vitamin A (which includes Beta-carotene)
• 42 total calories

For many of us, pumpkins mean pumpkin pie. However, AgriLife Extension Service’s Dinner Tonight has developed several healthy recipes that include pumpkin as the main ingredient, including a pumpkin puree recipe that is made from scratch! To find more pumpkin recipes from Dinner Tonight.

Growing up I’m sure it was no surprise to open up your lunch box to find a juicy red apple just waiting for you to take a bite. Apples can be found in almost every American household and according to the USDA, they are the most popular fruit in the United States. As a child you appreciate the delicious flavor that comes with the first bite of this sweet fruit, but as an adult it’s important to take a step back and determine if apples are really a healthy addition to a well-balanced diet.

It’s true what they say, an apple a day really does keep the doctor away. Apples are one of nature’s healthiest superfoods as they are high in Vitamin C, fiber, along with being low in calories. Aside from providing basic nutritional benefits, apples can also be linked to significant improvements in overall health and wellness. One of the key factors in getting a good source of nutrients from an apple is making sure to eat the skin of the apple. Within the skin, there are high levels of quercetin that have antihistamine properties that could help ease allergy symptoms. In addition, quercetin may also provide benefits for your heart, circulatory system, and could possibly prevent cancer. Apples have also been proven to help with digestion. According to the USDA, just one large apple contains over 20 percent of the daily recommended intake of dietary fiber. 

Aside from understanding an apple’s nutritional value, it is also important to recognize the climate and growth cycle that goes into producing this seasonal fruit. In Texas, apples ripen from late July to October and Texas-grown apples have exceptional flavor. Apples are grown all across Texas, but the best location has proved to be centered in the Davis Mountains and the High Plains region near Lubbock. This is due to the fact that this area has higher winter chilling, which is traditionally the number of hours of temperatures below 45°F from November to March. In addition, the area has few fungal and bacterial diseases that could potentially affect an apple’s growth.

Unlike most fruits, apples are very diverse as they come in many shapes, colors, and sizes. There are over 6,000 named apple varieties that each have their own unique characteristics which influence its overall taste and appearance. One of the most popular varieties is the Red Delicious which is red in color, crispy, and sweet, but yet mild in its flavor. When selecting which variety to choose at the store, it’s important to know that the color of an apple has no effect on the taste. Apple taste is determined by a number of factors including the weather, terrain, and geographical location of where they were grown. Look at the graphic below to see the different types of apples you could find in your local grocery store today.

Check out the video below for a fun and easy apple recipe! For more healthy and tasty recipes, visit: dinnertonight.tamu.edu.