Brussels sprouts, an often misunderstood vegetable that is truly such a special seasonal treat. Not only are they extremely buttery delicious when roasted with a little oil, garlic, and salt, but they are quite the labor intensive crop to grow. Each little mini cabbage has to be picked, peeled & cleaned by hand. It takes a lot of time and energy to bring Brussels sprouts from farm to table.

Cabbage can be considered so common that we often forget about it, but it has supported communities for centuries. Varying in shape, size, and color, this tightly packed ball of sweet crunchy greens is sometimes the only green available during winter months, and can be used raw in delicious juicy slaws, softened in soups, or roasted until golden brown in the oven.

There’s nothing quite like conehead cabbage. Often exceeding 5 to 10 pounds, this large conical cabbage can definitely help you get through the winter. Thick crisp leaves are great in soups, slaws, and wraps.

Savoy cabbage is known for its super rumply or “savoyed” leaves, making it about half as dense as regular green cabbage. All those little nooks and crannies are perfect for capturing salad or slaw dressings or other cooking juices when added into a dish.

Napa cabbage has an elongated shape and super juicy tender leaves, far less dense than your average green cabbage. Traditionally Napa cabbage is fermented to make kimchi, but its juicy fresh texture also lends it well for slaws and salads.

This incredible cross between Brussels sprouts and red kale are the hottest new item to hit farmers markets in the fall. When roasted these kale rosettes have a sweet and nutty soft center much like a Brussels sprout but encased in crispy kale chip leaves on the outside, with no chopping needed!

The one and only PSB. PSB is bred to have the first small florets it puts out be snipped off, which stimulates the growth of many tender side shoots that are later harvested in bunches and enjoyed roasted & served whole like asparagus.

Every spring most brassicas send their flower stalks up to make seed, but before seeds start forming, we harvest sweet tender stalks of florets that basically taste like broccoli and whatever the plant is, like a perfect blend between broccoli and kale (see photo). Absolutely delicious sautéed in some oil and garlic and topped with a couple eggs or served with rice, or both.

The fantastic Fibonacci fractal explosion that is romanesco looks so incredible it’s hard to eat. From the way that cells multiply to the arrangement of leaves and petals unfolding on a plant, the natural world is defined by a mathematical pattern. The science of phyllotaxy aside, romanesco is quite similar to cauliflower with savory, nutty flavor. Cut each fractal piece off the base & roast or stir fry whole.

Fioretto is to cauliflower as broccolini is to broccoli, which is to say, it is the stalk form of cauliflower rather than a heading type. These delicate cauliflower sticks are incredibly tender and sweeten right up when roasted. A delicate treat to be cooked and enjoyed similarly to asparagus.

Incredibly tightly packed florets that range from white to bright green to deep purple. This rich nutty treat is commonly used in alternative meals as it tends to give a hearty filling meal like meat.

Broccoli, that perfect little head of florets, and their stalky cousins, broccolini, harvested before they burst open to reveal the flowers within. Always incredible just sautéed or roasted with oil and salt, tossed with a creamy pasta, or added to a rich breakfast scramble.

From succulent sweet and mild bok choy and tatsoi to frilly and peppery pungent mizuna mustards, arugula, and watercress, these delicate greens make for a great addition to stir-fries, salads, & soups.

Collards are the hardy greens of the Brassica family, strong enough to be a staple in hot climates and to be able to withstand harsh winters and come out sweeter on the other side. Cook these highly nutrient dense greens down a bit and they are melt-in-your-mouth delicious.

From the terminal buds that become cabbages to the lateral buds that become Brussels sprouts and Kalettes, Brassica buds include important staple crops and hot newly bred varieties that can only be found at farmers markets.

From broccoli & cauliflower to romanesco, raabs & rapinis, the juicy florets of the Brassica family are a rich and tender treat.