229/365 ~ Good Eats!

by Heidi Egerman August. 17, 2018 305 views

As much as I'd like to share more 'cabbage' images (they are gorgeous right now) I am resorting to my daily harvest (aka dinner). I've been nurturing my broccoli plants in order to get every little bit of extra broccoli they will produce before the aphids take them out completely.

I'll show you my dinner (before it was roasted) and then I'll back track out to the garden.

Broccoli, sweet onions, garlic, salt and pepper, red pepper flakes and olive oil. Roasted @ 400 degrees, 20 mins.

Broccoli, sweet onions, garlic, salt and pepper, red pepper flakes and olive oil. Roasted @ 400 degrees, 20 mins.

Morning harvest: broccoli and a sweet onion.

Morning harvest: broccoli and a sweet onion.

After the original big heads of broccoli are harvested, the plant starts putting out shoots with smaller broccoli florets.

My sweet onions are doing great this year. They must like their broccoli companion and it is said that the onions improve the flavor of the broccoli. I can't really tell for sure since I use so much garlic.

This is what the broccoli plant looks like this time of year. They don't actually like the heat so I'm hoping for cooler weather and maybe they will kick out more little broccoli heads. These plants get a regular shower to keep the aphids at bay.

Bravo Broccoli. I've yet to harvest a head of cauliflower.

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Camellia 1 year, 1 month ago

Great shots. Enjoyed the backtracking.

1 year, 1 month ago Edited
Jay Boggess 1 year, 1 month ago

Lovely garden shots and yummy looking veggies!

1 year, 1 month ago Edited
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