Tuesday, June 16, 2009

Locally Eaten

This is my broccoli, and I must say, for near bolted, it tasted pretty darn good. Nutty is how I would describe it with a slight bitterness that I attribute to its near-bolt status. Tomorrow I'll get to photographing the garden in its current state, full of stuff that it is. Being away, I missed the front yard broc -is now tall and an aphid magnet. My side yard broccoli is tall, mostly without florets, and completely pest free after a mini-bout a month ago with some green cabbage worms. I squished em. I got this floret from a small-potted broccoli in the side yard. Tomorrow into the garden, and as much as you may not like this -I hope the sun don't shine.


  1. Nutty and a bit bitter sounds perfect. Bitter is so underrated, as a flavour. I remember the black aphids on my mom's broccoli when I was little. Gave me the screaming Mimi's.

  2. I love that aphids are brown, green, yellow, black, gray, red. The ones on my broc are dark gray, black while the ones on the roses are light green.

  3. I currently have black aphids on the nasturtium in the baby room and green ones practically everywhere else!

    My broccoli has little florets right now, but I have no idea how big I should let it get before I start eating it, since I have never grown broccoli before. What do you guys think? http://viewmorepics.myspace.com/index.cfm?fuseaction=viewImage&friendID=100809239&albumID=2745962&imageID=45909826

  4. Our yard is currently full of mustard gone to flower. I tasted one - and the flowers are delicious! A bit like radish. I added them to a salad for my lunch today. Cheers!

  5. Michelle,

    I just pulled my asian mustards, ate em till they needed to be outa the way. spicy!


    Based on your photo I would say its time to cut the main head and eat! Why?

    Because its going to get hot soon enough and the florets will shoot to flower. If you cut the main head, and yours looks similar to the size of ones I see in the grocery bundled with a rubber band, new florets may sprout from below the cut at the leaf axils (point where the leaf stem (petiole) meets the main stem). Then you can eat those.


If I do not respond to your comment right away, it is only because I am busy pulling out buckthorn, creeping charlie, and garlic mustard...