Broccoli: One of our top producers
Despite cutting
back on most parts of the garden, we kept our broccoli plantings
the same. They're just such a perfect crop --- tasty, productive, and
easy to manage.
After gorging ourselves on huge heads all week, I packed 22 blanched
pints away in the freezer for later. Two-thirds down and one-third to
go!
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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Stems?
Do you not like the "stems"? In my family, my wife and son don't and would compost them, but my daughter and I prefer them to the florets, especially raw.
Comment by
Jim
— Fri May 26 08:08:54 2017
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Eating those stems!
I was going to inquire about the stems also. I love the stems as long as they're tender. My favorite places for them are in scrambled eggs and with mac and cheese. We sautée the leaves too sometimes.
Comment by
Jennifer
— Fri May 26 09:31:54 2017
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comment 2
Anna, when do you start these indoors, and when do you put them out? I think we're in the same zone, and mine haven't even formed heads yet!
Comment by
Gardener
— Fri May 26 09:41:53 2017
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whch variety?
Awesome harvest! Which varieties have produced the best for you?
Comment by
Mick
— Fri May 26 10:33:50 2017
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Broccoli stems
Jim --- I was wondering if someone would comment on that. 
I actually do love the stems...but bigger ones get too fibrous and need to be peeled (in my opinion). I got lazy with this batch since I was doing so many at once and didn't peel the hard-to-peel portions.
I actually do love the stems...but bigger ones get too fibrous and need to be peeled (in my opinion). I got lazy with this batch since I was doing so many at once and didn't peel the hard-to-peel portions.
Comment by
anna
— Fri May 26 14:20:00 2017
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