I've been picking loads of PSB regularly since mid March. I think the flavour is more robust than calabrese. I like the long thin stem as well.
It would be even nicer if it wasn't infested with cabbage aphids! Does anyone have a good idea of how to prevent the infestation?
I never knew calabrese can be overwintered. I've circled 12th October on calender and wrote 'sow overwintering calabrese!'. :D
