Organic Calabrese Broccoli
62 days to harvest | Brassica oleracea
HEIRLOOM Friends, we’ll be honest: Harvesting a head of broccoli larger than a grapefruit is quite a challenge here in the Northeast. The quick heat of summer inspires many varieties to go to seed before forming a large, luscious head of broccoli, especially among open-pollinated heirloom varieties. We’ve found Organic Calabrese Broccoli to buck the trends, producing a generous head of tender broccoli followed by an abundance of blue-green side-shoots to enjoy well into autumn. Yet another Italian heirloom variety that thrives in the Finger Lakes!
Should you be wondering what the difference is between our two broccoli varieties, here it is:
Piracicaba is scrumptious, the sweetest broccoli we’ve ever tasted. Its leaves and stems are as delectable as each floret. Piracicaba, alas, does not produce a ‘head’ of broccoli, growing a multitude of side-shoots all season long. In short, flavor is why we grow Piracicaba.
If harvesting a head of broccoli is what you’re after, grow Calabrese. Its flavor is classic, much better than any broccoli to be found in a grocery store because it’s growing in your garden and being harvested moments before supper.
Grow Like a Pro: Here in the Northeast, broccoli thrives in the warmth of late spring and early fall, struggling in the summer heat. Start your spring broccoli early (we start ours in early April to transplant out in early May) and start your fall broccoli in July to transplant in August.
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