Toll Free: 1-877-489-7333
Broccoli is relatively easy to grow, and home-grown is immeasurably better than the tough, bland material at the supermarket. It is a cool season vegetable that (in our relatively mild climate) we plant in fall, winter and spring. In cold-winter areas broccoli is planted in April and May and even through mid July if the summers are mild. Harvest before the flower buds open. Once the center head is cut, side shoots develop and will produce continuously when harvested regularly.
Organically grown. A cross between kale and broccoli. Harvest the young bright magenta and green leaves to eat raw in salads, mature leaves can be steamed like kale. Purple florets reach 6 inches wide with many smaller side shoots. Majestic, sturdy 2 1/2 foot tall plants add beauty and presence to the vegetable garden.
Big, sturdy plants with dense, heavy, tasty "frosted" heads are extremely disease, heat and cold tolerant.
Organically grown. This extremely cold hardy 1910 Italian heirloom green sprouting broccoli produces deep blue-green 5" central heads on 3 foot tall upright plants. After harvesting the main head, many smaller and just as tasty side florets grow, keeping you supplied with fresh broccoli for months and months. Ideally suited for both spring and fall crops.
Organically grown. Waltham 29 is an ideal broccoli for fall harvest. Sturdy, compact 2 foot plants tolerate frost and produce dark blue-green, exceptionally flavorful heads up to 8 inches wide, held on long sturdy stalks. Plentiful side shoots continue steadily after the main head is harvested. A great choice for eating fresh and freezing.
A Romanesco type broccoli which produces dramatic, 4-5 inch chartreuse-colored, spiraled, conical heads with a wonderful mild, sweet flavor. Many prefer its flavor to standard broccoli.
Sow in cell packs or flats ½ inch deep, 4 to 6 weeks prior to setting out. Space 10 to 18 inches apart. Can direct sow ½ inch deep, in rows 18 to 36 inches apart. Thin to 8 to 18 inches apart.