We're probably a little overexcited to announce we officially have broccoli growing in our backyard fall garden!
Little heads and florets of broccoli proudly and quietly emerged late last week from the plants we put in the ground back in September. We're especially thrilled at their appearance since we've been unsuccessfully trying to grow broccoli over the past year — plants have rotted, no heads emerged, and we almost gave up trying after this last round of planting. We'll keep you posted on the progress!
As you can see below, the garlic we planted is still going strong and looks like it will continue to flourish over the colder winter months. Funnily enough, when planting our fall garden we tossed a few seeds leftover from spring planting out and it looks like a couple volunteer pea plants took hold and have been making their fall debut.
Outside of the broccoli, peas, and garlic you see here, we can say the rest of our garden is at a stand still. The other plants have either been enjoyed in home recipes or died out after the cooler weather came through.
After spending time over at my parent's home this past weekend, they sent us back with this fresh partial rosemary plant from their own garden:
We're keeping it fresh in the kitchen as of right now and still debating whether or not to plant it in a small pot for an indoor plant over the winter or dry it out for use in recipes and other projects.
Say it with me: Go broccoli, Go!
P.S. Speaking of broccoli, I hope you'll take a moment to check out my latest version of broccoli and cheddar soup recently featured over on Hills and Heights. While I wasn't able to use the broccoli from our garden yet, this is one for the recipe books — also, here's a quick recipe I whipped up for those leftover broccoli stems.
P.P.S. There's still time to enter our giveaway for one of Mary's peanut pocket knife necklaces — details here.