Allotments 4 All

A little picking today, all destined for Sunday Lunch.

Yummy - making my mouth water.  Parsnip looks impressive too!

Clare.

The parsnip was a left over in the ground from last year.  Sneaky fella avoided being dug up for Chrimble dinner and I only came across him when forking the area over in preparation for my brassicas.  It looks a little rough on the outside but is pure white and firm inside.  Perfect for roasting on Sunday with the lamb!

lovely ej!
my purple sprounting is not showing even the smallest hint of sprouts yet! ???

Awwww EJ You have consuuuumed me with jealousy!

Q: How do you grow your parsnips to achieve such a lovely end result??

Mine looked like a helter skelter... but then, I AM a novice and have only grown them once.

Pleeease help a novice like little old me....

Debs :'(

What sort of broc, Emma? Nice kn*bbly heads??

This is our CCA stuff. Not up to 'tennis ball' size yet!

Tim do you cook the lot - leaves and all?  Looks fab

What variety is the broc?

Wardy - yes.

Chris - who, me? Mine is Victoriana's Cut & Come Again cauli - probably the same as Nine Star Perennial.

While on the subject of broccoli - my little one loves it. However, not got anymore on the plot but the winter radish are throwing up flower buds and I caught him picking those - saying broccoli!

At the risk of sounding like a brocolli nerd: is there a an accepted way of getting seamless succession of brocolli and calabrese all year round?

I've managed to get September to April sorted with:

1. Decathlon
2. Wok broc
3. Early Purple Sprouting
4. Red Arrow

Just as one finished the next started - very satisfactory and  completely lucky on my part. Any suggestions for the other months? (Likewise it's the only wholesome green stuff the kids will eat)

Can't remember Tim.  When I am downstairs, I shall endevour to look them up and post.  Picked another huge bowl full today, planning to make broc. quiche as mum is coming to stay for a week for some TLC.  It is the first time I have grown it sucessfully and I am planning to try a variety this/next year to provide 'sprouts' for a longer season.  So tasty!  I always use all the leaves, but then I adore my greens.

the greens on psb are munchier than the heads, and they're pretty munchy :)

Found the packet, which is pretty impressive for me!  Broccoli Corvet, sown in September.  Small plants really, but producing heads constantly.  I think I may have been a bit keen when they first started sprouting and picked what there was, then there was a delay, but they are going bonkers again, and with todays warm rain, it will be a jungle up there by Thursday!

Almost a recipe, I know, but we have the heading here.

The sprouting/CCA whatever, has gone SO mad this year, there is SO much of it that it's got to be frozen.

Dilemma - goody-two-shoes & blanch, or to hell with it?? Have only frozen calabrese before.

I'd blanch as you don't want to risk spoiling your lovely veg.  I've never really compared not blanching though, so not an authority on it.  Bet there's someone on here who is  :)

Lucky you having loads of broccoli.  My niece has learned to love the stuff as she ate loads of it after a terrible accident when she nearly lost her arm.  She now proudly shows her arm muscle, points to it, grins and says "broccoli".  She's only ten and as skinny as a piece of spagetti  ;D

My children were arguing over a stem of psb a neighbour passed Rei over the fence!  Is that normal?  Arguing over broccoli? lol needless to say it didn't last long!

Raw?

raw yes! yum.

yes good raw I agree. My purple sprouting is just -well sprouting and I chop this up and garnish stir fry with it-great. Also do the same with my now abaundant new kale sprouts.