Brussels Sprouts
Brussels sprouts are grown on roughly 88 farms in New York, with 58 acres harvested for fresh production and 2 acres for processing (2007 Ag Census). They are members of the Brassicaceae family which includes cabbage, cauliflower and broccoli. Being cool season crops, they are well suited to the New York climate. Most cruciferous crops have similar cultural requirements and are susceptible to a common set of insects and diseases.Seeds of Brussels sprouts are typically sown in a greenhouse or seed bed about 5-6 weeks prior to transplanting into the field beginning around mid-June. Fields are ready for harvest between 90 to 180 days after planting, depending on the variety and weather conditions. In New York, harvest occurs from September through November.
Buds or sprouts grow along the sides of long, thick stalks and mature from the base of the plant upwards. They are harvested when they are 1 to 2 inches in diameter. Individual buds may be hand harvested into baskets, with several harvests per season. Alternatively, entire stalks can be harvested and sold for processing or at the retail market.
Brassica Project 2018
Amy Ivy, Vegetable Specialist
Eastern New York Commercial Horticulture
Our New England colleagues have launched a regional project related Brassicas, and New York growers and colleagues are welcome and encouraged to join in.
The Brassica Pest Collaborative is intended as a place where growers and extension folks can talk to each other and share observations and questions throughout the season so feel welcome to join and contribute all things Brassica! They are also looking for more growers to join that list and to sign up as collaborators who will implement a practice and collect some scouting records to help them assess efficacy of given practices on real farms. Growers can sign up by emailing brassicapest@umass.edu and include information about your farm, pest issue and what strategy you would like to try to implement.
Can it be True?
Chuck Bornt, Team Leader, Extension Vegetable Specialist
Eastern New York Commercial Horticulture
A product called LandSpring was labeled in NY back in July of 2017 and may help reduce transplant shock of certain crops. Learn more about what it is and how it works.
LandSpring NYS Label
Chuck Bornt, Team Leader, Extension Vegetable Specialist
Eastern New York Commercial Horticulture
More Brussels Sprouts Content
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Upcoming Events
October Last Monday Grant Webinar for Fruit and Vegetable Growers
October 28, 2019
4:00 pm
Are you curious about what grants are available to help your farm business?To help disseminate information on grants on a consistent basis, ENYCH is offering a "current grants" webinar on the last Monday of every month at 4:00pm
Each month's webinar focuses on 1 grant. The October webinar topic is TBD but might feature Ag Labor Housing Grants.
Produce Safety Alliance FSMA Grower Training Course
October 30, 2019
8am - 5pm
Canajoharie, NY
A grower training course developed by the Produce Safety Alliance (PSA) that meets the regulatory requirements of the Food Safety Modernization Act (FSMA) Produce Safety Rule. At least one person per farm producing more than $25,000 worth of fruits and vegetables must attend this course once. Participants will receive a certificate of course completion by the Association of Food and Drug Officials. Tarping for Reduced Tillage Workshop
November 2 - November 19, 2019
Are you a vegetable farmer already using tarps? Or are you wondering if and how tarps could work best on your farm?The Cornell Small Farms Program is excited to announce a series of workshops on tarping for reduced tillage in small-scale vegetable systems, to be held in Maine and New York this fall. The Reduced Tillage (RT) project of the Cornell Small Farms Program supports farmers in adopting scale-appropriate RT practices that can lead to healthy, productive soils and greater profitability. Through the evaluation of novel tools and methods using systems-based field research and on-farm trials, the project helps farmers learn about the approaches that can work for their farm. This work is accomplished in collaboration with the University of Maine, and with support from Northeast SARE.