The Brussels sprout: Washington's winter gem

 Kim Vaughn
Communications

During the reign of the ancient Roman empire, athletes devoured Brussels sprouts because they were seen as symbols of endurance and stability. Because Brussels sprouts became so popular in 13th century Belgium, these little veggies were named after the country's capital, Brussels.

In the colder months, this hearty and nutritious green vegetable takes the stage. This blog will explore the world of growing Brussels sprouts, and creative ways to prepare this nutritious superfood for your holiday meals. 

Growing Brussels sprouts in Washington state

Brussels sprouts can be finicky to grow. They do best in cool weather and are usually planted in mid-summer for a bountiful fall harvest. To determine the optimum planting time in your region, count backwards about 4 months from your expected first frost. Plant in a location where they will get at least 6 hours of direct sun in a rich, well-drained soil with a pH between 6.0‐7.5.

Sow seeds about ½ inch deep 2-3 inches apart. When the plants reach about 6 inches tall, thin rows to be at least 12 inches apart. 

Water 1-1 ½ inches a week and add mulch to keep the soil cool during the hot summer. Be sure not to overwater! Because the plant height reaches 2-3 feet, they may require staking. Use a 10-20-10 fertilizer. Too much nitrogen will result in a lot of leafy growth and not enough sprouts.  

Sprouts mature from the bottom of the stalk upwards. Harvest sprouts from the bottom when they reach about 1 inch in diameter. To encourage the sprouts to mature faster, cut off the top leaves 3 to 4 weeks before harvest. Harvest the entire stalk after the first moderate frost by removing the leaves and storing them unwashed, and hanging upside down in a cool, dry area for up to a month. 

As with any Brassica, aphids, cabbage worms, and many other pests can damage your plant so it’s important to keep your eye on them. Remove any fallen plant debris to prevent mildew. Try companion-planting thyme, or place banana and orange peels around the plants, as a pest deterrent. A mild solution of dish soap and water can help to remove pests. You can get more tips on protecting Brassicas in our Broccoli blog. 

Varieties of brussels sprouts

In Washington state, Brussels sprouts are usually available from October through March, making them an ideal choice for your holiday meals. Favorite varieties include:

• Jade Cross
  These small, bright green sprouts are well-suited for cooler climates and boast a mildly sweet, nutty flavor.
• Long Island Improved
  This classic variety produces medium-sized sprouts that are tender and sweet when cooked.
• Rubine
  With a deep red hue, this variety adds a striking visual element to any dish while offering a slightly milder flavor.
• Diablo
  Known for its vivid, dark purple sprouts. 

There are more ways to prepare Brussels sprouts for your holiday meals than just steaming them. Try these delicious options:

• Roasted Brussels sprouts
  Seasoned with olive oil, garlic, and a touch of balsamic vinegar.
• Crispy Brussels sprout chips
  Thinly sliced and lightly fried, a nutritious alternative to traditional potato chips.
• Braised Brussels sprouts
  Slow-cooked in broth or wine, until tender. Often served with complementary ingredients like bacon or pancetta.
• Brussels sprouts in salads
  Add shaved Brussels sprouts in your next salad to provide a crisp, refreshing bite.

Nutritional information

Source: USDA Agricultural Research Service

The vitamins and minerals in Brussels sprouts aid in healing, promote immunity, and support strong bones. One cup of Brussels sprouts provides around 38 calories, 3g of protein, 8g of carbohydrates, and 0.3g of fat. 

Of the 8 grams of carbohydrates in a cup of Brussels sprouts, a little over 3 grams are from fiber. They have a low glycemic index, so they are a good choice for those on a low-carb diet or anyone who is watching their blood sugar. 

Brussels sprouts are a great source of the B-vitamins necessary for cellular energy production, including vitamin B6, thiamine, and folate. They contain 24% of the daily recommended amount of vitamin A, which is important for eyes and immunity. 

Brussels sprouts are an excellent source of vitamins C and K, providing over 100% of your daily value of each based on a 2,000 calorie per day diet. Vitamin K is linked to heart health and longevity and is responsible for blood clotting. Brussels sprouts also contain manganese, which helps with metabolizing carbohydrates, amino acids, and cholesterol.

While Brussels sprouts might not be as famous as other vegetables grown in Washington state, they are a winter gem that is deserving of more recognition. As the culinary world continues to rediscover the delights of Brussels sprouts, these cruciferous vegetables offer a delicious reminder that the Washington state's agricultural tapestry is rich and diverse. So, whether you're savoring a plate of crispy roasted Brussels sprouts during your holiday meal, or trying your hand at growing them, you're participating in the growing appreciation of these nutritious and flavorful gems.

Cantaloupes: Cultivating sweet success in Washington state

 Kim Vaughn
Communications

Melons (C. melo) originated in Iran and India around 3000 B.C. and are one of the oldest crops to be domesticated. While not as prominent as some of Washington state's other crops, like apples and cherries, cantaloupe has found its own special place in the heart of the agricultural landscape. In this blog, we'll delve into the world of cantaloupes in Washington, exploring its cultivation, favorite varieties, and its growing popularity in a state dominated by other fruits.

Growing cantaloupes in Washington state

Cantaloupe is a warm-season fruit that typically requires a longer, hotter growing season than the Pacific Northwest provides. However, in the eastern part of Washington, which experiences warmer and drier summers, cantaloupe cultivation has become a niche industry. Regions like the Yakima Valley and Columbia Basin have ideal microclimates for growing cantaloupes. Growing cantaloupes in the northwest’s coldest areas though, can be tough. Cooler temperatures and plant diseases like fungi and sudden wilt can cause growers to lose their crops before harvest.

Choose varieties that will mature in 90 days or less. Start seeds indoors in early May and grow multiple plants to ensure pollination. Keep seedlings moist and provide 16-18 hours of light a day. Harden off your seedlings in June before transplanting them into a warm soil bed when nighttime temperatures don’t fall below 60 degrees Fahrenheit. Plant blooming flowers throughout your row to attract pollinators.

Once transplanted outdoors, use an all-purpose 10-20-20 fertilizer and cover the bed with clear plastic to keep the soil warm. Water 1-2 inches per week. Harvest when the skin has a raised netting look before it starts to turn yellow. Allow the fruit to ripen off the vine for about two days before eating.

Favorite Washington varieties

Washington farmers have embraced a selection of cantaloupe varieties well-suited to the region's unique growing conditions. These suggested varieties mature around 75-80 days.

• Ha’Ogen and Model melons
  Very sweet, with green flesh and a honeydew flavor.
  
• Charentais
  A small French cantaloupe with unrivaled flavor.
  
• Honey Rock and Hale’s Best
  Well-known American cantaloupe varieties that are easy to find seeds and seedlings.
  
• Ineya
  A small Russian melon, with white flesh and a mild honeydew flavor.
  
• Armenian and Metki
  These varieties look like large cucumbers with a mildly sweet flavor.

Nutritional information

Source: USDA Agricultural Research Service

Incorporating cantaloupes into your diet can offer various health benefits. A single serving, equivalent to one cup of fresh cantaloupe cubes, provides 53 calories, 6% of your daily fiber intake, approximately 1 gram of protein, and is free from both fat and cholesterol.

Moreover, cantaloupes are a low-carbohydrate fruit, containing 13 grams per one-cup serving. Opting for fruits low in carbohydrates enables you to consume larger portions while effectively managing your blood glucose levels.

Notably, cantaloupes are rich in essential nutrients, offering:

• 100% of the daily value of vitamin C, a potent antioxidant safeguarding your cells from damage.
  
• The entirety of your daily vitamin A requirements, contributing to the health of your eyes, skin, bones, and immune system.

In Washington State, cantaloupes may not take center stage like apples or cherries, but it has quietly carved out a delicious niche in the state's agricultural mosaic. With its unique sweetness, cantaloupes offer a refreshing alternative to the more famous fruits of the region. Whether enjoyed fresh in the warm Washington sun or incorporated into a delightful summer dish, Washington cantaloupes represent a sweet and healthy surprise amidst the apple and cherry orchards, reminding us that diversity in agriculture is a delicious and valuable asset.