Sowing a couple of varieties does seem worthwhile, if you're a fan of PSB as the seed companies can't all be wrong (or can they
) I think some of them may have put extra gloss on the length of harvest though!
If I threw all the seeds into a bowl, gave them a stir, what are the chances of actually being able to grow a mix? With my luck, only one sort would grow and, just as they're ready to pick a squadron of butterflies/caterpillars/ pigeons would find them.
I like PSB but wonder whether it is any hardier and opulent than the green version? I might have a look through the catalogues and see if I can find a more productive version with a shorter growth cycle.?
Don't overlook WSB which seems to be a spring cropper.
(20-02-2022, 11:54 AM)Veggie Wrote: [ -> ]Don't overlook WSB which seems to be a spring cropper.
Mmm.I think I would prefer the green version.
The only downside to PSB is that you are left with purple water in the pan!
WSB is basically cauli!
Talking of which, has anyone tried eating the main stem of shop bought brocolli? I laways leave quite a bit of stem on when cutting but have often wondered whether I am chucking away the best bit?
I imagine the very bottom of it would be tough and stringy but when I cut the stems up for composting they seem quite soft?
I can feel an experiment coming on!
Of course I eat the stems!! Peel off the outer bit, if it seems tough and eat the middle raw while I'm preparing the rest. If I don't' eat it all, cook it with the rest.
I use all of the cauliflower and broccoli stems when I buy them fresh. It all tastes the same I think. I peel the stem, like Veggie says, if it seems coarse or stringy.
I should have added - I have to share the stalks with the dogs as they love it.
I eat all the broc stem too and as many of the outer cauliflower leaves as is practical, sometimes I have to admit defeat on the large green outer leaves. In really frugal times I've saved all veg bits for stock but not recently, anyway don't peel much, except onions, garlic etc.