Yet another flush of broccoli
This continues to be our
best year ever for broccoli. Most of the increased yield is due to
starting the seedlings inside and setting them out at the exact right
time from a weather point of view. But this mellow fall has also helped
since our second crop has been able to bulk up huge and copious
after-florets, producing a crop twice as big as the one a month before.
I still can't eat
broccoli, but Mark's been enjoying the tasty treat at least four times
a week for months now. We're also filling the freezer for a time when
my gut is more pleasant and broccoli is once again back on my menu.
(And, yes, I had one very vivid dream about consuming broccoli, so at
least I'm getting micronutrients in my sleep. What, that's not normal?)
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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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Broccoli
Had roasted broccoli (425 F for 20 min in the oven); added with pesto for lunch. Delicious... easy to make for when you feel better 
Comment by
Catherine Vial
— Fri Oct 28 15:59:58 2016
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