Friday, 20 February 2015

First picking of the PSB

Well, the moment finally arrived when I felt it was OK to pick the first of this year's Purple Sprouting Broccoli. It didn't take me long to gather it - one single swipe with a sharp knife, and this is what I got:


This is the central growing-point of a "Rudolph" plant. Cutting this part off your plant forces the plant to put its energy into the formation of side-shoots. My next photo will enable you to visualise how this is going to happen...


The piece I have cut is of course a collection of smaller shoots clustered around a central stem.


I don't feel my camera has reproduced the colour accurately, but the next couple of shots will give you some idea of how beautiful this edible flower really is!






In the kitchen, this flower-head needs to be disassembled for cooking, otherwise the flower bits will end up mushy before the central stalk is cooked. I usually keep some of the leaves too, since these are nice to eat as well as the flowers.


That one piece provides plenty for a two-person serving. I'll show you tomorrow how it got used as part of a meal.
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13 comments:

  1. Jo20 February 2015 at 12:06

    I'm sure you enjoyed it after the long wait for it to grow.

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  2. Daphne Gould20 February 2015 at 13:27

    It really is beautiful. I envy your fresh broccoli.

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  3. Anonymous20 February 2015 at 13:35

    It looks perfect! I plan to plant PSB for the first time this year (really broccoli for the first time!). It will be planted by seed in March (Kentucky, Zone 6). Hope my does as well as yours!!

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    Replies
    1. Mark Willis20 February 2015 at 13:41

      Well, I wish you success, and I hope you get few butterflies attacking it! Growing PSB is a long-term investment, but so worth it.

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  4. Michelle20 February 2015 at 14:47

    It really is gorgeous. Is the flavor any different from green sprouting broccoli?

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    Replies
    1. Mark Willis20 February 2015 at 15:30

      I think PSB tastes a bit stronger than the green types. The texture is different too - softer, because it forms thinner florets. When cooked well it has a sort of buttery texture.

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  5. Unknown20 February 2015 at 15:16

    We usually see the green ones here. This is beautiful! I'm eagerly looking forward to your next post!

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  6. Margaret20 February 2015 at 16:51

    The colour on that PSB is gorgeous - and I'm also looking forward to your culinary review on this one.

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  7. Sue Garrett20 February 2015 at 17:42

    Have you ever eaten any raw?

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    Replies
    1. Mark Willis20 February 2015 at 18:49

      No, but maybe I should. The green Calabrese type is definitely nice raw.

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    2. Sue Garrett20 February 2015 at 18:57

      As is cauliflower.

      Delete
  8. Lou@RainbowChard20 February 2015 at 22:24

    Yummee! You got a good picking from just the top.

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  9. David22 February 2015 at 16:23

    Looks Gorgeous!

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