First Broccoli: Unbeautiful but Tasty

Just harvested the first broccoli, and apparently waited too long. I figured the darn things were ready to pick when they looked like the ones in the grocery store.  But nooooo, that’s not the way it works.

On the counter, complete with flowers

Instead of getting larger, greener and more dense, the head started sprouting little yellow flowers, while each floret appeared sparse and separated from its neighbors.

 “When it comes to harvesting broccoli, do not procrastinate,” urges Texas Gardener. “If you wait too long, the small flowers will start to open and you will have a beautiful, yellow bouquet instead of a head of broccoli.”

Even though this one was past its prime, I sauteed the florets with some mushrooms and was very pleased with the flavor.  I removed the flowers but a few of them got into the mix anyway.  No problem. It’s nice that mother Nature cuts us beginners some slack.

It does raise the question, though, of how much energy and attention I’m willing to devote to growing veggies.  It’s really more work than the easygoing type of gardening I enjoy, tending to an array of low-water-use native and adapted perennials, shrubs and trees.  A xeriscaped yard has lots of color and texture and is  good for the environment, too.  But its best quality is a highly favorable digging-to-sitting-and-drinking-wine ratio.

Luckily the world is full of experienced people who like to share their knowledge, so I’ll be looking for more of them and checking in with them more often. One inspiring blog I found the other day is called Masters of Horticulture. It’s written by several Texas gardeners who grow both edibles and ornamentals—all organically.