My glut crop at the moment is broccoli. I was a bit late planting it this year, so the first round of the big major heads are all coming together now. Usually it’s a few weeks earlier. I don’t usually plant broccoli until the threat of cabbage moth decimation is over – seeds in in mid autumn, transplanted into pots in late autumn, then keep an eye on them in the shadehouse for a month or so until the cabbage moths have really gone in early winter. Even if it was worth the effort of trying to plant earlier and battle the cabbage moths, I know that four months of broccoli glut from late July through to November will be quite enough thank you without trying to extend the season.
The heads are the unopened, immature flower head and the plant will keep trying to flower and set seed till its last breath now. After I cut the main heads, they will bear side shoots for several months if I keep cutting them and prevent them flowering. The next round of main heads will come on and there will be broccoli at every meal. If they do flower, the flowers are gorgeous in salads – sweet and mustardy and adding a lovely splash of colour. But for the moment, the mission is keeping up with the broccoli. Cheesy broccoli omelettes for breakfast (my geriatric chooks only lay for a few months of the year, but they’ve decided it’s near enough to spring to start too), and broccoli with hollandaise for dinner. Raw broccoli in salads and lightly steamed broccoli with sesame oil, lemon juice and toasted sesame seeds in the lunch box. Broccoli in noodle stir fries, and in pasta. And a broccoli based party dish I’m perfecting.