Brussels Sprouts are related to cabbage that wonderful cruciferous family of healthy vegetables. It grows in almost all climates, as long as, summers don't  get too hot or dry. Brussels Sprouts grow on an 18-inch to 36-inch long stem with large leaves at the top of the stem.

Growing Brussels Sprouts
In spring plant seeds in ground 4-6 in April. You can also grow seeds indoors in flats and transplant in June. In mild climates, plant seeds about 4 months before first expected frost for a fall/ winter crop. Seeds should be planted 1/4-inch to 1/2-inch deep in rows with 14-inches to 24 -inches of spacing. Use compost or a slow-acting fertilizer when planting seeds. Brussels Sprouts grow to 3 feet tall with a spread of 2 feet. They require 1-inch water per week. Brussels Sprouts can not be grown in greenhouses.

Harvesting Brussels Sprouts
Harvest Brussels Sprouts from the bottom first when the large leaves begin to turn yellow. Sprouts should be bright green, firm and about the size of a golf ball. After picking your sprouts mound dirt around the bottom of the stem up to keep the plant from tipping over.

Brussels Sprouts Pests 

• Aphids are present when sprouts curl, pucker and turn yellow. Plants might become stunted in growth. Spray vigorously with water to remove aphids.
• Cabbage maggots are present when seedling become yellow and growth is stunted. Brown tunnels are in the stems just below the soil line. Apply wood ashes and water, let sit overnight around the rootball.
• Whitefly is present if the plant is covered in a white powdery substance. Spray vigorously and rub between fingers to remove whitefly.

Cooking Brussels Sprouts

• Brussels Sprouts with Lemon and Garlic
• Brussels Sprouts with Parmesan
• Roasted Chicken and Vegetables

Nutrients in Brussels Sprouts

• Vitamins A, B6, C, K
• Thiamin
• Riboflavin
• Iron
• Magnesium
• Phosphorous
• Copper
• Folate
• Potassium
• Manganese

Radishes are fast growing vegetable. The fastest growing varieties take 3 weeks until harvest. Slower growing varieties can take up to 2 months. Radishes like continual moisture, so plant them as soon as the soil can be worked, about 4-6 weeks before the last expected frost.

Growing Radishes
Soil temperature should be between 40 and 85 degrees to germinate the seeds. Plant seeds in 1/2-inch deep in rows 12-inches apart in full sun. When tops are up thin to 1-inch apart. Radishes need about 1-inch water per week. They are light feeders so blending rotted manure into soil before planting radish seed should be enough. For continuous harvest plant rows every week. For fall plantings, plant seeds 7 weeks before first expected frost. Radishes that can be grown in greenhouses are: French Breakfast and Sparkler. Container varieties are: Cherry Belle, French Breakfast, and Sparkler. Fast growing varieties are: Cherry Belle, Crimson Giant and Scarlett white Tipped. A sower growing variety is Icicle, a long white radish. Radishes good for fall planting are Long Black Spanish and White Chinese.

Harvesting Radishes
Harvest radishes once they reach usable size. Red varieties should be firm, smooth, and round with a nice red color. Black varieties should be firm, smooth, round and black in color. White radishes should be firm, slender and white in color. Harvest lasts 2-3 weeks.

Radish Pests 

• Aphids are present if plant foliage curls, and turns yellow. Spray leaves vigorously with water and rub aphids with fingers.
• Cutworms are present if plant stems are completely severed below the surface.
• Cabbage Loper is present if the leaves have ragged holes. Look for 1-1/2 inch long light green caterpillar with yellow stripes.

Eating Radishes
Radishes are wonderful addition to any vegetable platter.
Add them to any salad or try my Radish, Cucumber and Corn Salad.

Nutrients in Radishes

• Vitamins B6 and C
• Folate
• Calcium
• Magnesium
• Copper
• Manganese
• Potassium
• Riboflavin