PERHAPS THE ONE DRAWBACK TO OUR RAISED BEDS is that they just don’t fit that many giant cabbage heads. By the time we’re finally strong enough to thin out the seedlings  (murderers!) there are sometimes only a dozen heads left. One year we’ll plant a row of them somewhere so that we can eat as much cole slaw as we want.

We’re including brussels sprouts in this category too, since they’re so closely related. Their harvest seems so long away, though. Seems like just yesterday we were picking them as the snow began swirling…

What cabbages are you growing this season? Let us know in the comment section below the photos. Throw in you favorite style of cole slaw too, while you’re at it. It’s never too early to start dreaming of summer picnics.

LONG ISLAND IMPROVED BRUSSELS SPROUTS–  This is the old favorite, introduced in the 1890’s, known for its flavor, heavy yields and hardiness. Plants are semi dwarf, growing to 22 in. Sprouts are 1-2 in.

SNOWBALL EARLY CAULIFLOWER–  Introduced by Peter Henderson in 1888, it has been the standard of early cauliflowers for many years. Plants are dwarf, with short stems, solid, round, pure white, 6 in. heads. Good for warm climates. Can also be grown as a fall crop in cooler climates.

MAMMOTH RED ROCK CABBAGE –  Prior to 1906, known as Red Danish, this cabbage has a beautiful red purple color that is consistent to the core. Heads are round, flattened, 5 8 lb. Stores exceptionally well losing neither flavor nor crispness. Makes a good pickling and boiling vegetable.

EARLY JERSEY WAKEFIELD CABBAGE – Introduced in 1840’s into the US, but grown in England since the 1700’s, this cabbage continues to be one of the most popular early cabbages for the home garden. Heads are small, compact, pale green, conical, 2 4 lb. Delicious mild sweet flavor. Resistant to yellows. Heads resistant to splitting.