PSB again Folks! (Well, there's not much else to harvest at present).
During the week Jane made us a really nice meat-free meal based on this broccoli. It was "Sicilian-style" pasta with pine-nuts, raisins, chilli, cheese and of course broccoli.
Jane has written about the dish on her blog, so if you want the details, follow this LINK.
Meanwhile, more PSB is on the way. This one is "Red Arrow".
Even when you think a PSB plant is finished, it probably isn't. These are secondary spears forming on my "Rudolph" plant, which was the first one to start cropping, back in February:
This is the equivalent on "Red Spear":
They will never get very big, but there are lots of them!
I'm linking up with Harvest Monday, over on Daphne's Dandelions.
At least the same old same old is something really good. And something you look forward to for the rest of the year.ReplyDelete
That pasta sounds delicious and I've already bookmarked the link, thanks!ReplyDelete
It won't be long now until the new harvests start, but the psb is something to be savouring in the meantime.ReplyDelete
The pasta dish looks delicious - Your psb is giving me flashbacks (in a good way) of your Brussels sprouts, with the seemingly never ending harvests!ReplyDelete
Well Margaret, the quantities of produce coming from my garden are never big, but it is nice to have little and often when there are only two people eating the veg. Having said that, I did give my daughter a big bag of PSB yesterday.Delete
Glad we are both tucking into homegrown PSB. I'll be making some garlic chilli pasta tomorrow too, it will be our dinner when we get in tomorrow from work, will go by and check out Janes recipe, may change my mind 😄ReplyDelete
Mmm, the PSB is still looking good Mark, and a nice recipe too. Lovely close-ups of the broccoli heads.ReplyDelete
Nothing wrong with enjoying PSB .......ReplyDelete
All the best Jan
That's what I love about sprouting broccolis, purple or not, they just keep on giving. Lovely harvest!ReplyDelete
That's beautiful PSB and the recipe sounds delicious. No PSB here but I have some store-bought broccolini that might be good in that recipe.ReplyDelete