Tuesday, November 1, 2011
Summer Jean, in autumn
Anyway, what I like about it is that you can eat the whole plant - the thicker parts of the stem require some real cooking, but the rest can be braised or stir-fried quickly: leaves, broccoli-like florets, and even the yellow flowers that result when you only visit your plants once a week. The florets are so yummy I couldn't stop snacking on them in the garden - they lack the bitterness this sort of plant acquires in the spring, and are really quite sweet. Perhaps not trick-or-treater sweet, but pretty close in their own way.
Enjoy your November gardens, whatever's left of them!