Monthly Archives: May 2020
Broccoli is one of those vegetables that can be a little bit “hit or miss” in Kansas, especially in the spring. The cool parts of the growing season, spring and fall both, can sometimes be too short and too erratic to have great broccoli. Over the years we have tried several kinds of broccoli, some that performed well and others not so much.
This year, we chose to plant ‘Burgundy,’ a variety of purple sprouting broccoli. Sprouting broccoli is selected for high quality, uniform, and prolific side shoots. Many older “heading type” broccoli varieties would produce some side shoots, newer varieties not as much. Sprouting broccoli is designed to have the center “head” shoot pinched out at a small size to encourage more side shoots.
We started these plants from seed in mid-February and transplanted them into the garden on March 17th. They are supposed to take about 37 days from transplant to maturity…but the weather was definitely not helpful on that front this year. About a week ago, the plants were showing the development of the center shoot. (About 60 days after transplanting – thanks, cold snaps!)
I snipped out the center stalk, and you can already see the side shoots starting to grow.
This is what the shoots are looking like now. I love the purple color! So often with purple vegetables, the color is disappointing, but this is beautiful. It is important to note that the color will fade to a beautiful dark green once it is cooked.
From a flavor standpoint, this broccoli is strong. The little bit that I have nibbled on, it has a very strong mustard flavor. Most homegrown broccoli is that way, and once it is cooked, it has great flavor – but it is not the mild and water flavor you maybe have come to expect from even fresh grocery store broccoli.
The idea with the side shoots is that they should continue to develop and be produced until it gets too hot, potentially having a higher yield for a single plant than with a heading type.
If you wanted to give this plant a try (and you can find the seeds available!), you should start the seeds indoors in mid- to late June, then transplant outside in late July. With some luck and decent weather, you should have some awesome broccoli sometime in September!
Our tomato trials are looking very fortuitous at this point in the year. When we were planning this winter, we chose to try out some of the more recent All-America Selections tomato winners. These are varieties that have been tested all across the U.S. and have shown to perform reliably under a wide range of conditions.
We had already grown Chef’s Choice Orange a couple of times and found it to be a reliable producer with great flavor. (I have also grown it at home for a few more years and it has quickly become one that is an easy choice.)
With that experience, we are interested to see if other, new varieties in the Chef’s Choice line will be just a promising for Kansas. We chose to grow the Chef’s Choice Orange again as our “known” trial variety. To that, we have added the following varieties. (Links to the All-America Selections pages, with more variety details.)
Chef’s Choice Red – 8 oz fruit, prolific
Chef’s Choice Green – Green and yellow at maturity and citrus-y flavor common to green-when-ripe tomatoes.
Chef’s Choice Yellow – 10 oz. somewhat sweet fruit
Chef’s Choice Pink – 12-14 oz beefsteak with pink skin and flesh
We also chose two non-Chef’s Choice varieties to test in order to have a broader comparison.
Galahad – Red fruit with high disease resistance and purported crack resistance. (Crack resistance is a hot commodity in Kansas, so we are hoping for great things!)
Mountain Rouge – From the “Mountain” series, a 12-14 oz. pink beefsteak with high disease resistance.
Some Cherry Tomatoes:
In other areas of the garden, we also have some cherry tomatoes planted, and these are a little further outside the normal varieties.
Moonbeam – A pale yellow or white grape tomato that is supposed to have high yields and exceptional flavor.
Brad’s Atomic Grape – This multi-colored tomato has been all over social media for a couple years, but we have heard from some locals that it cracks horribly. So…we’re going to give it a try!
Blush – A yellow oblong cherry with red stripes and interior blush. We have tried others in this series in the past, all with bad cracking problems, so it will be interesting to see how this one performs.
If all goes well, we hope to have a bounty of tomatoes this year, as well as some great new varieties to recommend in our area.