And the cabbage leaves I harvest now for my salads and my soups are SUPER! Very sweet and tender, not a hint of bitterness. Not to mention that given the right conditions, the cruciferous vegetables are basically perennials. I had a broccoli growing against a fence that sprouted for four years in a row.<<<
Here the heads will not grow, even in the greenhouse.
I was careful to choose lettuce and all greens that could have a few leaves removed from each plant, almost daily.
The oriental greens are excellent for the cut and come again garden, they are mostly loose leaf.
I had a Bell Pepper plant that became a tree and lived several years, in the greenhouse.
Tomato plants, at least the Cherry tomatoes always lived two years in the greenhouse and all year, I cut off great loads of the branches.
I even had the multiplying onions [green] for several years.
Lol!
I couldn’t grow a pepper here if my life depended on it. Which is sad, so LOT! (Lots of tears).
But in the cool weather things do superb. I’ve harvested florets (even some opening) off my cabbage plants that were near as big as broccoli. Strawberries do well, as do carrots and lettuce and TATERS. The rhubarb here is miraculous.
A big advantage locally is the blackberries. I often pick quarts, if not gallons. Then sort them for the obvious defectives or bugs.
After sorting, mix them with a bit of water, and add sugar as desired, mash the tar out of them, and put them on the stove. Bring to a boil, then back off, cool, bag, and freeze asap.
Now you have a delicious and comforting addition to pancakes or even bread and peanut butter till next year!
Cinnamon and or ginger is optional.