Think you managed to identify the kale, cauliflower, and broccoli seedlings in Monday’s post? Here are the answers:
Early Purple Sprouting Broccoli
I like the “sprouting” type broccolis. Instead of one big head — harvest once and you’re done — these varieties produce a bunch of smaller heads on tender stalks. You keep harvesting them, the plant keeps producing more. I grew one called “Chinese Sprouting Broccoli” last year with great success; trying this one out this year. The sign at the nursery described it as:
“An old-fashioned type of broccoli from England… The flavor of Early Purple Sprouting will knock your socks off — it doesn’t have that slightly acrid flavor of store-bought broccoli.”
Snow Crown Cauliflower
I was never that into cauliflower until I rediscovered it a few months ago; now it’s one of my staples. Pan-fried, puréed, steamed, made into soup, marinated and roasted whole — it’s got a lovely, mild flavor on its own, and plays wonderfully with a whole range of cuisines. (A friend recently charged me with figuring out the recipe for the cauliflower and leeks überkrustete served with the veal schnitzel at Schmidt’s in SF. Working on it.) I’ve never grown it, and am somewhat concerned that it will end up completely ravaged by aphids and cabbage moths, but I’m giving it a shot.
As much as I love my lacinato (aka “dino”) kale, I’ve decided it’s time to diversify a bit. First new addition: “Deepest Red-Purple Curled Kale,” aka Scarlet Kale. No idea how the flavor, texture, or productivity compare to the dino kale, but it’s awfully pretty.