Isn’t it wonderful when you can get some dinner from the vegetable garden? I could eat salad every night, and today my refrigerator was lean in salad ingredients. It is very early in the season for planting, but there are things coming up from last year. I found a small head of red-leaf lettuce, some inner leafs of Swiss chard the slugs have not yet eaten, tiny purple broccoli florets and a few stems of salad burnet. They will add some pizazz to left over lettuce and carrot to make a nutritious and pretty addition to our evening meal.
These flowers are growing from a crop of winter broccoli. Perhaps it was the fickle spring weather this year that contributed to the short window of time edible broccoli buds were available and the proliferation of weeds in the gardens.
This year, I observed the strong resemblance among the flowers of broccoli, kale, brussels sprouts and probably all other cruciferous plant flowers. When I checked my dictionary for the spelling of cruciferous, I learned these plants are all in the mustard family. The last few years, I’ve been trying to purchase organic, non-hybrid broccoli plants, that might come true to seed. Time will tell if the seed will produce plants that will grow over the winter and produce broccoli florets next spring.