pid autumn growth and a surprisingly large yield
from plants that looked stress out in August. If increasingly larger
amounts of fertigation can be provided every two to three weeks, the
lush Brussels sprouts plants can become 4 feet in diameter and 4
feet tall by October and yield enormously.

_Varieties:_ Use late European hybrid types. At Elkton, where
winters are a little milder than in the Willamette, Lunet (TSC) has
the finest eating qualities. Were I farther north I'd grow hardier
types like Stabolite (TSC) or Fortress (TSC). Early types are not
suitable to growing with insufficient irrigation or frequent
spraying to fight off aphids.

Cabbage

Forget those delicate, green supermarket cabbages unless you have
unlimited amounts of water. But easiest-to-grow savoy types will do
surprisingly well with surprisingly little support. Besides, savoys
are the best salad material.

_Sowing date:_ I suggest three sowing times: the first, a succession
of early, midseason, and late savoys made in mid-March for harvest
during summer; the second, late and very late varieties started late
April to early May for harvest during fall and winter; the last, a
nursery bed of overwintered sorts sown late in August.

_Spacing:_ Early-maturing savoy varieties are naturally smaller and
may not experience much hot weather before heading up--these may be
separated by about 30 inches. The later ones are large plants and
should be given 4 feet of space or 16 square feet of growing room.
Sow and grow them like broccoli. Transplant overwintered cabbages
from nursery beds late in October, spaced about 3 feet apart; these
thrive where the squash grew.

_Irrigation:_ The more fertigation you can supply, the larger and
more luxuriant the plants and the bigger the heads. But even small,
somewhat moisture-stressed savoys make very edible heads. In terms
of increased yield for water expended, it is well worth it to
provide late varieties with a few gallons of fertigation about
mid-June, and a bucketful in mid-July and mid-August.

_Varieties:_ Japanese hybrid savoys make tender eating but may not
withstand winter. European savoys are hardier, coarser,
thicker-leaved, and harder chewing. For the first sowing I suggest a
succession of Japanese varieties including Salarite or Savoy
Princess for earlies; Savoy Queen, King, or Savoy Ace for midsummer;
and Savonarch (TSC) for late August/early September harvests.
They're all great varieties. For