Broccoli, to me, is one of the unsung heroes of the garden, providing a harvest early summer through fall, even tolerating a light frost. Broccoli seedlings are set out in late April/early May in NEPA and generally produce a large head ready for harvest in about two months. But then they continue to produce side shoots right up through October. There aren’t too many garden plants that I know of that have such a long harvest season. Cut the florets with a knife while they are still tightly closed. As soon as the buds begin to swell, they will have a more yellow cast to them and may be a bit bitter. Be sure to be diligent in keeping the side shoots harvested, especially in hot summer weather, to keep the plant from bolting (going to seed).
As I’ve mentioned, what’s for dinner around here depends on what’s in the garden. I made a great Broccoli Casserole with these side shoots recently that I think you’ll love:
Ingredients
- about 8 cups of broccoli florets
- 3 strips of bacon, cut into 1/2″ strips
- 1/3 cup flour
- 5 eggs, beaten
- 1 1/2 cups of whole milk (or 1/2 cup cream and 1 cup milk)
- 1/4 – 1/2 t. red pepper flakes
- 1/2 t. sea salt
- 4 oz feta cheese
- 4 oz cheddar cheese
Preheat oven to 425 degrees. Cook the bacon in a cast iron skillet until browned. Remove the bacon and saute the broccoli in the bacon fat left in the pan. Place both the broccoli and the cooked bacon into a 2 – 3 quart casserole dish, and mix together. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the red pepper flakes and salt. Mix in the feta cheese and half of the cheddar cheese. Pour the egg mixture over the broccoli and evenly sprinkle the remaining cheese over the top. Bake for 30 – 40 minutes, until set.
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candice says
nice. I’ve always had issues with my broccoli…last year I started it too early I think, and it buttoned. Then I tried to over winter it, and that didn’t work, so I’m trying again. I have some row covers this year, so hopefully that helps:)
and my cauliflower is literally a year old…the two plants are huge, but there is no head yet. it looks healthy, so i guess i will let it go another winter? any tips??
susanv says
There are a few things that can cause small or no heads such as setting the plants out without hardening them off, inconsistent moisture, planting too close together, or weather that changes back and forth from cold to hot. As long as the cauliflower is healthy, keep it going and see what happens.
Kim Snyder says
This was my first year growing brocolli. I had no idea it would continue or that you could prevent bolting. Thanks for the tips!!
susanv says
You are so welcome!!!
Micah says
What do you mean by “hardening them off” (in your response to the first comment).
I really love steamed broccoli if it’s fresh and ripe. I will put sea salt and pepper on it and eat an entire head by myself. Many times I’ve had to deal with it being very bitter, but this broccoli casserole seems like a great way to tame that extreme. Just another example of how Bacon is the cook’s duct tape.
susanv says
Just make sure that bacon is from an animal that was raised in a healthy manner, k?
When we start plants from seed indoors, we can’t just bring the seedlings out to the garden and immediately plant them. They have been used to a protected environment and will either die, or be severely stressed (stressed plants are very disease prone). So, the plants need to adjust gradually to the new environment. It will take a week, at minimum. That’s called hardening off. Here’s a post where I give a little more detail: https://learningandyearning.com/2011/03/21/starting-seeds-for-your-garden/. And I’m glad you asked – sometimes I use terminology and don’t consider that not everyone knows what it means.
Lisa @ Two Bears Farm says
I planted some broccoli for a fall crop. It’s doing well so far – hoping it’ll produce before the frost comes in!
susanv says
I hope it’s a bumper crop!!!!!
Nancy says
We love broccoli and love it steamed with a little butter on top. 🙂
susanv says
Everything’s better with butter!