Broccoli side shoots
October did turn out to
month of the broccoli.
Every day or so, we'd have a huge helping and eat every sprig and chunk
--- nothing tastes better than homegrown broccoli in season.
In the spring, I cut my
broccoli heads low, peel off the woody skin near the stalk base, and
cook up the whole kit and caboodle. In the winter, though, I
don't have anything else begging to fill the broccoli
space, so I cut the heads high, leaving most of the stem behind.
Within a week or two, side shoots come popping up, which I cut and eat
just like the original head.
Our chicken waterer gives the flock a healthy treat of clean water.
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