PLANT - BROCCOLI: CALABRESE
Introduced around 1910, this variety was brought to our gardens-by Italian immigrants. A deliciously old-fashioned broccoli, it boasts dark bluish-green central heads about 5" across. Tall, erect, 30-36" plants give way to multiple side shoots once the central head is cut. Harvest 60-90 days after transplant.
The main problem with harvesting Calabrese is the premature flowering. Check the plants at least twice a week coming up to harvest as the tight green buds will quickly open into yellow flowers rendering the plant useless.
Calabrese is best steamed rather than boiled as it will retain its flavor and texture better. Small spears can also be stir-fried. Sauté with garlic, shallots, and a shot of lemon juice. Add julienned leaves to stir fry, braise them with other vegetables, toss them into soups and stews. You can also steam the leaves for a light delicious side dish.
Companion plants: Celery, onions, garlic, shallots, leeks, potatoes, beets, nasturtiums, and marigolds.
PRO TIP: With Calabrese you get two crops from a single plant. Initially a central dome will form, after this is harvested the plant will produce numerous smaller side shoots.
LOCATION: FULL SUN / PARTIAL SHADE -- at least 6 hours of sun/day
MATURES: 60-90 days
PLANT SPACING: 16" inches apart
PLANT SZE: ~36" tall
CONTAINER: 3.25" SQUARE
NOTE: CAN NOT SHIP -- PICK UP OR DELIVERY ONLY
>> planted January 21, 2021.