Swiss Chard is a green, leafy vegetable that can be used in a variety of different ways in the kitchen. It is very easy to grow and is a healthy addition into your diet by growing in your backyard or container vegetable garden.
Cauliflower isn’t something that we normally grow because it can be challenging, especially with our crazy Oklahoma weather conditions. If you’re up to the challenge, however, there’s nothing like home-grown cauliflower! Cabbage worms also love cauliflower, but they’re easy to manage.
Parsley is an easy-to-grow herb that will flourish in your garden and add a splash of beauty to your landscaping. Likewise in your cooking, it has plenty of vitamins to keep you healthy and will give your dishes plenty of flavor.
Collard greens are one of the rare leafy greens that can tolerate both hot and cold temperatures. Long after our kale, spinach, and lettuce have bolted to seed, the collard greens will still be going strong! They are also more pest-resistant than the other members of the brassicaceae family.
With all of the colors, shapes, and flavors of lettuce available, you can have a different salad every day of the week! Lettuce is adaptable to many different growing conditions but likes to stay in a cool 60 to 65 degrees. It will happily grow in the spring and fall, but you should plan to grow them in the shade during the hotter months to slow bolting.
Kale is one of the things we grow the most. Its leaves are very nutritious, containing high levels of vitamins A, B, C, and K and large amounts of fiber, potassium, and calcium. It is also one of the few plants that we can grow all winter long. We plant it in the fall, and it typically grows all the way until the following summer.
We love to grow beets because they’re full of vitamins, and the entire plant can be eaten. The greens from beets are great in salad mixes, and the roots are a sweet, earthy addition to a vegetable juice.
Broccoli is one of our favorite plants to grow in the spring and fall. Not only are the heads delicious, but the leaves add a wonderful dimension to stir fries and provide a lot of valuable nutrients. We like to plant broccoli densely directly by seed in the spring and fall then we thin them down as they grow until only the largest is left.
You won’t be able to truly appreciate peas until you’ve had fresh Sugar Snap peas from the vine. These peas are extremely prolific and typically give us more than we can handle in a season. Because of the versatility of peas in cooking, everyone should be able to find a way to enjoy this vegetable!
You can grow beans as snap beans, shell beans or dry beans. They are extremely easy to grow and will always be a staple on our garden. We plant new rounds of them every 3 weeks from spring until the end of summer. How to Grow: Bush beans can be planted as soon as the last spring frost has occurred until 10 weeks before first fall frost. In milder climates, bush beans can be planted