The Walden Effect: Farming, simple living, permaculture, and invention.

Broccoli: One of our top producers

Freezing broccoli

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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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
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
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
Awesome harvest! Which varieties have produced the best for you?
Comment by Mick Fri May 26 10:33:50 2017
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.
Comment by anna Fri May 26 14:20:00 2017

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