Allotments 4 All

For decades, before the commercially convenient 'once over' broccoli became popular, I thought there was nothing to touch the slender, asparagus-like stems of broccoli side-shoots. Like today's 'Tenderstem'. I refused to eat the seedy, flowery new things. Even restaurants served only the gritty bit.

It wasn't until a year or so ago that the light dawned. Just carve it, idiot!! = Tim

PS Do include some calabrese in your cauliflower cheese!

I sometimes 'chip' or 'julienne' the stalks -but it's only me that likes them -mind you the other 2 don't like chard ribs either.

Jeremy

There you go Tim-just goes to show that one is never too old to learn ;)

Stephan

I learn every day, Stephan - the joy of life - but remember....?? = Tim

OKay, so me being a dumb 'not so blonde anymore' and it being late and me being tired....just wondered...your calabrese is big, the same as the supermarkets brocolli, so my lovely little heads that are growing like mad, are they sprouting brocolli?

Picture? One would assume so? Delicious.

And, longer term, far more profitable - I think.  =  Tim

Here you go, pics.  To be honest, I have no idea what it was as the labels went after a fox had fun and frollics on the plot!  Whatever it is, it is tender, sweet and tasty, and from 5 plants I can pick enough for a meal a week for Ava and I.  Not bad going really as this has been the first time I have grown it, and 'old Jack' has told me he gave up growing broc and caulis years ago as the ground is just too soft!

That top image looks a lot like Calabreses Romanesco I think.

Jerry

Oh yes, I did have some of them.  I thought they were more like caulis.....

And the other looks like white sprouting, but that doesn't harvest till late March/April!! Let me know if you find out? = Tim

Have already harvested an "april heading" purple cape cauli in October, and another purple cape is heading now (will pick it in a couple of weeks as I go across to my folks for Xmas).