The broccoli that I managed to overwinter decided that 50 F was too warm and it started to bolt like crazy. I didn’t want any of it to go to waste—I kept these plants alive through a harsh winter, even though I lost their initial crowns to the deep freezes. Saying goodbye without getting a single taste would have been too much!
Plus, finding ways to minimize how much I waste has become kind of a major hobby.
I snipped off all the broccoli crowns and put them into a saucepan with the last of last season’s garlic crop and some of my homemade bouillon cubes, which live in the freezer.
The whole shebang became a delicious Italian-style dairy-free cream of broccoli soup that had a very satiny texture and the best flavor. I’m so grateful to have some soup to accompany my midweek sandwiches—the extra warmth gives me a boost on workdays.
Did any of your crops make it through the winter?
