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F), moist, dark place before the first*' killing frost. Ripen by putting them' in a location that is 70 F.
Cabbage: Harvest anytime after a firm head develops. If some plants can’t be harvested after they reach full maturity, cut the roots on one side with a spade to reduce the possibility of head splitting from excess water intake. If heads have not split, . they can be stored for long periods at temperatures of 32 to 45 F.
Broccoli: Cut while clustered flower heads are firm and green, before buds show yellow petals. Take heads with leaves and five or six inches of stem (also edible). Leave the plants, they will produce smaller heads on side branches.
Brussels sprouts: Twist or snap off sprouts when they are firm and still deep green (usually about the time lowest big leaves start to yellow). Harvest lowest sprouts first. ■ Upper ones will continue to enlarge to harvesting size. The flavor of Brussels sprouts improves after exposure to frosts.
Cauliflower: As soon as blossom heads (farmers call them curds) begin to form, pull the upper outer leaves over them to shade from the sun. This blanching process gives a white curd. Inspect from time to' time and cut off curd when the flower sections begin to separate.
Kale: Cut off bottom leaves from plants as neeeded.
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