Brassica Vegetables sewing in August

I start all these brassicas in modular seed trays, 

sowing one seed in each module for the cavolo and kohlrabi and about three or four seeds in a module for ‘Red Russian’ kale and mustards.

Cabbage white butterflies will be active until October, so protect plants from the moment there’s enough leaf for them to lay eggs on.

- kohlrabi (Cavolo nero), kale and the (usually) ever-reliable ‘Red Russian’ kale.

- mustard greens - mizuna

15 Types of Brassicas:

1. 1. Turnips:  
2. - can be eaten raw in salads, boiled and mashed, or roasted like other winter root vegetables. 
3. When turnips are young and small, steaming is a gentle way to cook them and preserve their natural sweetness. 
4. Turnip greens are best enjoyed when young, but leaves in good condition can still be sautéed with garlic, added to soups and stews, or incorporated into mixed green salads.
5. 2. Rutabaga: 
6. - Turnips and rutabagas are both cabbage family members, Brassicaceae. The rutabaga is thought to be an ancient cross between a turnip and a cabbage, and therefore a hybrid. Both of these root vegetables are a good source of complex carbohydrates for soups, stew, and casseroles. and have edible greens as well.
7. 3. Radishes: 
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9. Radishes come in multiple varieties, all with some degree of a peppery bite. 
10. They are easy to grow, offer a quick harvest (sometimes in as quick as 30 days), and help keep away other garden pests.
11. Radishes are a fast-growing root that is mostly used as a crudité, or added as a garnish to bring a cool crunch (with a little heat) to any number of dishes. The tender greens of radishes are edible and taste a bit like mustard greens when the plant is young.
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13. 4. Kohlrabi: 
14. Known as the “German turnip,” crisp, pale green kohlrabi often mystifies those who are new to its versatile charms. With a flavor and texture very similar to broccoli stems or raw cabbage, kohlrabi is easy to use in a fresh, crunchy slaw, sliced thin on a mandolin for salad, or roasted into tender steak fries.
15. 5. Kale: 
16. Grown for its edible greens, kale comes in a few variations: curly, bumpy, flat, or feathery. After removing the woody center stem from the kale, it can be enjoyed raw—either in a salad or tossed into a smoothie—sautéed, or even roasted into crispy kale chips.
17. 6. Cabbage: 
18. Cabbage is a cruciferous vegetable that is leafy green, red, or white in appearance and known for its densely formed heads. There are four main varieties, including the long and narrow Napa cabbage (or Chinese cabbage), which is used for kimchi, as a wrap for steamed fish, and more. Cabbage can transform into a refreshing slaw, tastebud-tingling sauerkraut, or a cozy braised side dish.
19. 8. Bok choy: 
20. Delicate bok choy is a prime candidate for steaming and quick sautés, especially when combined with slivers of garlic cloves and a dash of soy sauce. Slice cleaned bunches into thick ribbons, and add to stir-fries.
    
21. 9. Collard greens: Collard greens are a staple side dish in Southern cooking with a signature bitter flavor, similar to Swiss chard. While collard greens have traditionally been used for heartier cooked dishes (as the leaves can hold up to longer cooking times), these nutritious greens have made their way into health food diets: shredded raw in salads, prepared with steam, and even used to make gluten-free wraps.
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23. 11. Arugula: 
24. Peppery arugula is packed with bold flavor, despite the delicate appearance of its leaves. Enjoy the leafy green as a base for salads, piled onto a freshly baked pizza, or in a pesto.
25. 12. Mustard greens: 
26. A staple in both Asian and Southern cuisines, mustard greens are equally delicious raw or braised. The best way to prepare mustard greens will depend on the variety: Cook curly mustard greens as you would kale, but treat gai choy more like bok choy. Mustard greens will lose their vibrant green color when stewed for a long time, so if the color is important to you, blanch or steam mustard greens before stir-frying, sautéing, or puréeing.
27. 13. Cauliflower: 
28. Cauliflower is best known for its edible white head—which can be seared in thick-cut steaks, caramelized in the oven, or pureed into savory, creamy soups—but its core stems and leaves cook up nicely over high heat, too, drawing out a sweetness reminiscent of a cooked turnip. Quick-boiled cauliflower rice has recently become a favorite low-carb staple to use in place of high-carb grains like rice and pasta.
29. 14. Broccoli: 
30. Broccoli is an edible bright green or purple plant with a flowering head, sturdy stalk, and nutrient-dense leaves. Broccoli can be eaten in its entirety and prepared in a myriad of ways: raw, roasted, steamed, sautéed, and even battered and fried. Enjoy it chopped up in a salad, steamed for a quick snack, puréed into a pasta sauce, roasted and served over lentils, rice, quinoa, or other grains with a drizzle of olive oil.
31. 15. Brussel sprouts: 
32. These crunchy seasonal staples that resemble mini-cabbages are a revelation when their outer leaves are roasted to a salty crisp, leaving the insides meltaway tender. Brussell sprouts are best served steamed, roasted, or sautéed. Pair Brussel sprouts with frizzled lardons, or thinly slice them raw for an unbeatable winter salad with kale and citrus.