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The majority of the cool season vegies patch is given over to the Brassica family - cabbages, kales, broccoli and sprouts. These easy-to-grow veg do best in a sunny position in well-drained, moist soil that has been enriched with well-rotted manure dug into the soil before planting. The leafy Brassicas appreciate some nitrogen so are good grown where legumes such as beans or peas last grew and generously added nitrogen to the soil.
Our favourite brassica is broccoli - heathy and delicious, they can be used in a multitude of ways in the kitchen: steamed, stir fried, into pasta or blanched. We fertilise broccoli plants every two weeks (at least) as they grow, alternating with seaweed solution, 'Harvest' liquid feed and wormwee.
Broccoli
Broccoli isn't for the impatient gardener as seeds should be sown from late spring to summer; or seedlings can be successionally planted through March - June to prolong the harvest into spring. Broccoli is naturally low in energy/kilojoules/calories, fat, and sugars. It is a good source of folate, for healthy cells. broccoli is also a great source of vitamin C, providing over three-quarters of your daily vitamin C needs in one serving. It is also a source of dietary fibre, for a healthy digestive system. There are two main types of broccoli: sprouting and non sprouting - the non-spouting beaing the one headed vareity we're used to buying in the shops. The purple sprouting is hardier and more generous- will take warmer weather. Once a plant opens its yellow flowers then it is generally past eating as the flavour gets a bit overpowering and the plant gets very woody. Harvest them sooner rather than later. Grow fast with plenty of water and food, and pick as soon as possible.
Varieties we like:
'Green Dragon' is a quick growing compact broccoli which is easily grown in the home garden. Available by seedling.
'Magic Dragon' is a dwarf, flavoursome variety of broccoli which is ideal for growing in containers. Available by seedling.
'Bambino brocoli' a small heading vareity of broccoli. Available by seedling.
'Broccolini' baby broccoli is a cross between broccoli and Chinese kale, Broccolini® baby broccoli combines an asparagus-like stem with tiny buds reminiscent of a mini broccoli head. Unlike broccoli, though, Broccolini® baby broccoli stalks are firm, tender and succulent from flower to stem, don't need peeling or scaling, and are 100 per cent edible with a mild broccoli, slightly peppery taste.
'Romanesco' has slightly waxy large grey green leaves similar in appearance to Cauliflower leaves (it is a variant form of Cauliflower). When the plant is approaching maturity it forms a single head about twenty to thirty centimetres across that has a slightly green hue and a wonderful mosaic pattern. Romanesco is usually ready for harvesting in about four months, when the head has formed into a hard ball. Cut the head off at the base and use it chopped up in a stir fry, steamed or in a white sauce like Cauliflower. Romanesco Broccoli doesn't put out very many secondary shoots, so once the main head has been harvested remove and compost the plant and prepare the bed for your next crop. 'Sprouting Broccoli', either green or purple is sweeter and more generous than the regular broccoli. Sprouting broccolis develop 30-50 sprouts over a long period, instead of one big head you may have trouble eating in one sitting. The flavour is good and the stems are particularly delicious. Once it has been cut, the sugars in the stem revert to starch, so the broccoli you grow yourself and cook within an hour of harvest will far exceed anything you can buy in the shops. Don't allow head to burst into flower before picking. Plant a few in March, again in April, a few more in May and again in June for a trickle of delicious sprouting broccoli into the kitchen throughout winter and spring. To cook, steam, or boil in about centimetre of lightly salted water for three minutes.
Remember: Harvesting the first head will encourage smaller broccoli heads from sprouting out as side shoots, so you will be able to harvest for a second time.
Recipe: Anchovy and chilli dressing This recipe, from River Cottage, is a great sauce for broccoli, cauliflower or kale. Add hot, drained pasta to broccoli and sauce to turn a side dish into a meal. Leftover dressing keeps well in the fridge; it's good spread on toast and topped with scrambled eggs. 50g anchovy fillets, drained
150ml olive oil
2 garlic cloves, peeled
leaves from a sprig of thyme
a few basil leaves
1/2 small red chilli, or a pinch of dried chilli flakes
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
a few twists of black pepper Blend all the ingredients for the dressing in a liquidiser until completely smooth. Alternatively, if you are using fresh chilli, you can leave it out of the liquidiser and chop it very finely by hand, then stir it into the dressing. This gives it a little texture, and nice flecks of red. Warm the sauce over a low heat, whisking in a knob of soft butter as it heats up.
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