Broccoli: Harvesting, freezing, and broccoli slaw
Garden update:
The English peas are about "played out." The temps are rising and peas don't like heat.
Lots of immature bell peppers are on the pepper plants, lots more blooms.
Lots of green tomatoes, lots more blooms.
The green beans (Earliserve var.) are blooming.
Squash has lots of blooms about to open.
Blueberries are starting to ripen.
Strawberries are ripening - they're unbelievably sweet and have so much more flavor than storebought strawberries. I never realized there'd be such a difference!
Lots of green raspberries and blackberries.
Our broccoli is ready to harvest. The broccoli plants are about 2 1/2 feet tall. If you look down directly in the center of the plant, you can see the crowns. Most of the crowns are between 4 and 6 inches in diameter.
Here's how to tell if your broccoli is ready to harvest. Check the outermost individual florets. When they're about the size of the head of a match, then they're ready to cut.
To harvest broccoli: With a sharp knife or good garden shears, cut the stalk about 6 inches below the crown of the broccoli. Don't cut down the entire plant because it will still continue to produce some smaller side crowns for about 6 weeks, so you can still harvest broccoli florets from the plant. You might even get another fall harvest!
Once you've cut your broccoli, then you need to soak it to get out any aphids, worms, or other bugs. Soak it for 15 minutes in warm (not hot) water with a little vinegar added (maybe a tablespoon or so per gallon of water). Rinse well.
At this point, you can eat the broccoli fresh (it will store in the fridge for a week or so), cook it, or prepare it for freezing. (Don't try canning broccoli - it will lose its color and turn an ugly gray. Yuck.)
Freezing broccoli:
Cut the crown into bite-sized florets. Chop the remaining stalk into 1-inch pieces.
Blanch the broccoli in boiling water for 3 minutes. Immediately remove from boiling water and plunge into ice water for another 3 minutes.
Drain broccoli and shake dry in a colander or salad spinner. Lightly pack broccoli into freezer bags or freezer boxes and freeze.
It is recommended that frozen broccoli be used within 6 months.
Here is a recipe for your fresh broccoli:
BROCCOLI SLAW
2 heads broccoli
1/2 cup plus 2 tablespoons red seedless grapes, cut in halves
1/2 cup finely chopped red or yellow onion
3/4 cup chopped pecans (or slivered almonds)
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
Ground pepper to taste
Coarsely chop broccoli, or shred in a food processor using the grating blade. In a large bowl, combine the broccoli, grapes, onion, and nuts.
Stir together the mayonnaise, lemon juice, vinegar, sugar, salt, and pepper. Pour the dressing over the broccoli mixture and stir to combine. Chill in the refrigerator for at least 30 minutes before serving.
The English peas are about "played out." The temps are rising and peas don't like heat.
Lots of immature bell peppers are on the pepper plants, lots more blooms.
Lots of green tomatoes, lots more blooms.
The green beans (Earliserve var.) are blooming.
Squash has lots of blooms about to open.
Blueberries are starting to ripen.
Strawberries are ripening - they're unbelievably sweet and have so much more flavor than storebought strawberries. I never realized there'd be such a difference!
Lots of green raspberries and blackberries.
Our broccoli is ready to harvest. The broccoli plants are about 2 1/2 feet tall. If you look down directly in the center of the plant, you can see the crowns. Most of the crowns are between 4 and 6 inches in diameter.Here's how to tell if your broccoli is ready to harvest. Check the outermost individual florets. When they're about the size of the head of a match, then they're ready to cut.
To harvest broccoli: With a sharp knife or good garden shears, cut the stalk about 6 inches below the crown of the broccoli. Don't cut down the entire plant because it will still continue to produce some smaller side crowns for about 6 weeks, so you can still harvest broccoli florets from the plant. You might even get another fall harvest!
Once you've cut your broccoli, then you need to soak it to get out any aphids, worms, or other bugs. Soak it for 15 minutes in warm (not hot) water with a little vinegar added (maybe a tablespoon or so per gallon of water). Rinse well.At this point, you can eat the broccoli fresh (it will store in the fridge for a week or so), cook it, or prepare it for freezing. (Don't try canning broccoli - it will lose its color and turn an ugly gray. Yuck.)
Freezing broccoli:
Cut the crown into bite-sized florets. Chop the remaining stalk into 1-inch pieces.
Blanch the broccoli in boiling water for 3 minutes. Immediately remove from boiling water and plunge into ice water for another 3 minutes.Drain broccoli and shake dry in a colander or salad spinner. Lightly pack broccoli into freezer bags or freezer boxes and freeze.
It is recommended that frozen broccoli be used within 6 months.
Here is a recipe for your fresh broccoli:
BROCCOLI SLAW
2 heads broccoli
1/2 cup plus 2 tablespoons red seedless grapes, cut in halves
1/2 cup finely chopped red or yellow onion
3/4 cup chopped pecans (or slivered almonds)
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
Ground pepper to taste
Coarsely chop broccoli, or shred in a food processor using the grating blade. In a large bowl, combine the broccoli, grapes, onion, and nuts.
Stir together the mayonnaise, lemon juice, vinegar, sugar, salt, and pepper. Pour the dressing over the broccoli mixture and stir to combine. Chill in the refrigerator for at least 30 minutes before serving.
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