The last two weeks have been all about broccoli. First came the stunning Jacaranda variety from Territorial Seed Co. They promise heads of five inches, but mine are typically a couple inches larger. This cross of broccoli and cauliflower is my compromise since purple sprouting broccoli is rarely successful in my USDA Zone 10 garden. The purple flowerlets grace my salads but steamed, Jacaranda shows up green. The only downside is no side shoots.

Planted in this 4 x 6 foot area are twelve broccoli plants—six each of Jacaranda and Premium Crop. I space them about 15 inches apart in well-amended soil.

Premium Crop broccoli heads are generous, often 9-10 inches across and give the added benefit of bountiful side shoots. It is well-suited to Southern California but the seeds are often difficult to find. This year’s heads are somewhat smaller, possibly due to growing conditions or the seed source.

Most dinner meals include broccoli these days—steamed or in soups and casseroles. I’m consulting my broccoli recipe folder almost daily. Several heads just harvested will be prepped for freezer storage tomorrow.

Here’s a tray of garden gifts for a friend including Black Magic kale, Dark Lollo Rossa and Little Gem lettuces, arugula, Jacaranda broccoli and French sorrel.

Bearss limes ripen at a reasonable pace on my patio container tree. Absent lemons, I made lavender limeade with a few errant lavender blossoms.

Though flowers are sparse in the perennial garden, I managed a bouquet for the church entry yesterday. Don’t we all need some winter cheer?

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