Broccoli is grown on an estimated 800 acres throughout New York State. Multiple plantings are typically grown along with other Cole crops such as cauliflower, cabbage and kale on small-scale diversified vegetable farms. Broccoli is predominantly grown from transplants set in April and May for a spring crop and in late June through August for a fall crop. Broccoli that is harvested in July and early August tends to have very high cull rates due to abnormalities caused by heat stress. Broccoli is cut during the cooler part of the day and sold as soon after harvest as possible, as it does not store well.

Fortunately, recent genetic breakthroughs have overcome broccoli's susceptibility to heat stress and broccoli growers in New York look forward to the availability of new varieties adapted to the hot and humid summers of the Northeastern United States. Cornell University is leading an ambitious effort to develop a $100 million broccoli industry in the Eastern United States. Below you will find educational information and results of our research trials.


More Broccoli Content

Berry Crops Field Workshop

August 29, 2017
5pm-7pm
Stephentown, NY

These workshops are directed at the commercial berry grower.
Monitoring for pests, designing an effective pest control program, understanding cultural and chemical SWD management strategies and general troubleshooting will all be part of this workshop.
There will be plenty of time for questions and discussion.

Best Management Practices for High Tunnel Nutrition and Soil Health

September 13, 2017
5:00 PM - 6:30 PM
Poughkeepsie, NY

Soil tests, foliar tests, foliar feeds, fertigation, managing for yield...long term soil health in a high tunnel isn't a simple process. It can have a lot of components and require a fair amount of analysis. Cornell Cooperative Extension, partnering with NOFA-NY in a New York Farm Viability Institute funded project, have been working to identify long-term soil health and fertility best management practices. We will share what has been learned.

Welcome Jim Meyers: New Viticulture Specialist!

Jim has been working with wine grapes for 10 years, first as a Viticulture Ph.D. student at Cornell then as a Research Associate. Prior to coming to Cornell, Jim studied Chemistry and Biology (B.S. West Chester University of Pennsylvania), Computer Science (M.S. Brown University), and had a successful career as software technology entrepreneur. This background is reflected in his viticultural research which has focused on computational tools for mapping canopy and vineyard variability, quantifying relationships between variability and fruit chemistry, and optimizing efficiency of vineyard operations. As an Extension Associate, Jim will continue some of these research activities while also looking for new projects that provide targeted benefits to appellations in Eastern New York. Jim will kick off his new appointment by visiting growers at their vineyards to gather first hand knowledge of the sites and to discuss vineyard operations, goals, and challenges. Building a complete catalog of vineyards in a territory that runs 300 miles along the Route 9 corridor may take a little while, but Jim feels that the effort will lay a solid foundation for future program activities while also clearly differentiating the needs of each appellation.

New Resources for Berry Crops

White Rot Update

Earlier in June I sent a garlic sample to the diagnostic lab hoping that I was wrong. The sample was covered in small black sclerotia, the size of poppy seeds, and white fungal hyphae crept up the stem. The results, unfortunately, matched the field diagnosis: White Rot. Within a couple days additional calls came from up and down the Hudson Valley as well as one in Western NY with similar suspicions. These samples have also gone to the lab for verification, but it looks like the latest pest to move back into the state is this nasty fungus.