Tuesday, July 9, 2013

Sprouting Broccoli

This is the first year that I have grown broccoli and it has gone so well. I decided to plant the sprouting variety because I wanted a plant that would continue to provide even after the first harvest. I am not sure if it was the right choice as the heads are so much small than normal broccoli, so in the end the harvest would probably have been the same no matter which one I grew.

I seem to have a problem when it comes to planting variety, I always seem to end up with so much of one vegetable. I guess the next few weeks we are going to be eating a lot of broccoli.

This head had to be harvested as it was about to bolt, the yellow petals were just showing through the green buds. Quite a small head if you ask me but very tasty.
All those lovely green leaves and stems will be used to feed our rabbits and chickens, no waste here.

I prefer to eat my broccoli raw, but I also like it slightly steamed with butter, salt and pepper.


  1. Oh! I just figured out last weekend how AWESOME it is to cut the stems thin (like matchsticks) and roast them with a little olive oil, salt and pepper in the oven at 425 degrees with new potatoes, turnips and beets. HEAVEN. I've never eaten the stems before! So good!

    And yay, you. I "grew" broccoli this year and got no heads at all. AT ALL. It was hilarious. So you are officially the broccoli queen.

    1. I think I might have more stems than heads so I will try roasting them for sure, thanks for the tip!
      No heads?! Weird. Worst is that they take quite a bit of space per plant, hope that you at least got a few good stems to roast.