Two Feet in the Dirt

There hasn’t been much opportunity for gardening this past week. By Mike’s calculation, we hadn’t seen sun from one Saturday to the next. Instead, it’s been a steady succession of rain, clouds, and more rain. After weeks of weather that had been mostly warmer and dryer than average, this real spring weather came as a bit of a shock to the system. But at least it saved me from time spent watering all the seeds planted last week! And, with the rain’s help, we have the first germination in the garden, with both the spring mix and arugula shooting their cotyledons (or first leaves) above the ground.

In the midst of one of many rain spells last week, I had the opportunity to get the first home-grown seedlings in the ground- the Piracicaba broccoli. Over many years running farmers markets, I have learned that one thing you can never have too much of is green veggies, such as lettuce, kale, and broccoli, in the summer. In general, these crops prefer cooler conditions and are therefore grown in spring and fall. However, it seems that I am not alone in wanting my greens-fix even during the heat of the summer. As a result, I’ve done a lot of experimenting over the years to figure out varieties that can handle that type of weather.

Piracicaba is a Brazilian variety of broccoli that looks in appearance similar to broccolette, with many small, loose clusters of flower buds as opposed to the large, tight crowns of traditional broccoli. Not only does it thrive in hot weather, but does this while at the same time maintaining a sweet flavor and tender texture. Once Piracicaba broccoli starts forming its small crowns, it is important to harvest it regularly, at least twice a week, before the buds open up and start flowering. This prevents the stems from getting a tough, woody texture. Harvest the stalks right where they meet the main plant and chop off any tough bits before eating. You can eat both the tender stems and the crowns. I like to simply stir-fry both in olive oil and garlic and eat it just like that or add as a topping to pasta, pizza, or sandwiches.