Broccoli

“ They are not as nutritious as the cabbage, but have a more delicate and agreeable flavor.
Preparation and Cooking.—The leaves should be green and fresh, and the heads of cauliflower creamy white; when there are dark spots, it is wilted. The color of broccoli will depend upon the variety, but the head should be firm, with no discolorations. ”

“ Although we see such great differences in the shape, size, colour, arrangement, and manner of growth of the leaves and stem, and of the flower-stems in the broccoli and cauliflower, it is remarkable that the flowers themselves, the seed-pods and seeds, present extremely slight differences or none at all. [66] I compared the flowers of all the principal kinds; those of the Couve Tronchuda are white and rather smaller than in common cabbages; those of the Portsmouth broccoli have narrower sepals, and smaller, less elongated petals; and in no other cabbage could any difference be detected. ”

“ If some of the heads of broccoli are much bigger than the others, put them on to boil first, so that they may get all done together.
Obs.—It makes a nice supper-dish served upon a toast, like asparagus. It is a very delicate vegetable, and you must take it up the moment it is done, and send it to table hot.
Red Beet-roots,— (No. 127.) ”

“ Beets—beets——”
“I thin mine out to six inches apart.”
“Correct! Six inches is right. The soil should be deeply fertilized and well cultivated.”
“Admirable!” she applauded.
“It's really nothing,” I murmured modestly. “Ask me about anything as far as cabbage except broccoli. My book was singularly silent on the subject of broccoli. It informed me that the vegetable resembled the cauliflower, but was hardier, and as I haven't got as far as cauliflower yet——”
“But of course you are up on beans?” ”

“ Spring Broccoli are capricious, no matter what the world may say. It will occasionally happen that sorts planted for cutting late in spring will turn in earlier than they are wanted, and the sun rather than the seedsman must be blamed for their precocity. In average seasons the late sorts turn in late; but the Broccoli is a sensitive plant, and unseasonable warmth results in premature development. Sow the Spring Broccoli in April and May, the April sowing being the more important. ”

“ The Broccoli are closely allied to the cauliflower, the white varieties bearing so close a resemblance that one of them, the Walcheren, is by some classed indiscriminately with each. The chief distinction between the two is in hardiness, the broccoli being much the hardier.
Of Broccoli over forty varieties are named in foreign catalogues, of which Walcheren is one of the very best. Knight's Protecting is an exceedingly hardy dwarf sort. As a rule, the white varieties are preferred to the purple kinds. ”

“ Those found in market during the hottest summer months are apt to be dark in color, somewhat strong in flavor, and filled with small leaves. Broccoli is cooked in nearly all cases precisely as cauliflower. ”

“ Broccoli.—Make another sowing of several sorts, giving preference as yet to the early varieties. In particularly late districts, and, perhaps, pretty generally in the North, the late Broccoli should be sown now, but in the Midlands and the South there is time to spare for sowing. Be particular to have a good seed-bed, that the plants may grow well from the first; if the early growth be starved, the plants become the victims of club and other ruinous maladies. ”

“ It promotes a short sturdy growth, because where there are no weeds or other rubbish the young plant has ample light and air. Early thinning and planting is another important matter. If the land is not ready for planting, thin the seed-bed and prick out the seedlings. A good crop of Broccoli is worth any amount of trouble, although trouble ought to be an unknown word in the dictionary of a gardener.
Manuring Ground.—As a rule, Broccoli should be planted in fresh ground, and, in mild districts, if the soil is in some degree rank with green manure the crop will be none the worse for it. ”

“ Take care to put them on the best seed-bed that can be made, and allow sufficient room between the taller sorts for a few rows of Cabbage, Broccoli, or Potatoes. A crowded quarter of Peas is never satisfactory; the rows smother each other, and the shaded parts of the haulm produce next to nothing. ”

“ The same is true of fractals; if we continue to subdivide the broccoli stalk discussed above, eventually we’ll reach a point where the self-similarity breaks down—we can’t carry on getting smaller and smaller smooth green stems and round green bristles forever. Moreover, the kind of similarity that we see at each level of magnification is only approximate: each of the lobes looks a lot like the original piece of broccoli, but the resemblance isn’t perfect—it’s just pretty close. ”

“ Average Cost, 10d. to 1s. Seasonable from June to October; broccoli from October to March.
Cauliflower and Broccoli (Fr. choufleur et brocoli) .—These are only forms of the wild cabbage in its cultivated state. The purple and white broccoli are varieties of the cauliflower.
1478.—CAULIFLOWERS, BOILED, WITH WHITE SAUCE. (Fr.—Chouxfleurs à la Sauce Blanche.)
Ingredients.—2 cauliflowers (to each gallon of water allow 1 heaped tablespoonful of salt) , white sauce No. 223. ”

“ Beginning with cress, and radishes, lettuce, and early potatoes, and going through the whole series of peas and beans, turnips and carrots, spinach, onions and herbs, vegetable marrow and cucum- bers, cabbages, cauliflowers, and broccoli, up to winter greens, we have abounded in that luxury of fresh-cut vegetables which townspeople can appreciate. All the common fruits follow of course. The comfort of having an active man on the premises, ready for every turn, is no small consideration in a household of women. ”

“ II. All the leaf-buds active, but forming heads, as in Brussel-sprouts, &c. III. Terminal leaf-bud alone active, forming a head as in common cabbages, savoys, &c. IV. Terminal leaf-bud alone active and open, with most of the flowers abortive and succulent, as in the cauliflower and broccoli. V. All the leaf-buds active and open, with most of the flowers abortive and succulent, as in the sprouting-broccoli. This latter variety is a new one, and bears the same relation to common broccoli, as Brussel-sprouts do to common cabbages ”

“ Radishes, endive, and beetroot supply salads, and celery is in prime condition.
Forced seakale and beans are already in the market. Broccoli, parsnips, celery, artichokes, turnips, leeks, onions, sorrel, beet, winter salads, are the commonest vegetables.
Fruit.—For fresh fruits we have apples and pears home-grown, and apples, oranges, tomatoes, grapes from abroad, and hothouse pineapples and melons. In dried fruits the choice is endless. Raisins, currants, and sultanas are but three names given to many different kinds of dried grape. ”

“ VARIATIONS—Perfectly cooked vegetables need only a little salt and a dab of butter or margarine to enhance their flavor. Most cooks however, like to “dress up” vegetables occasionally for greater menu variety.
CREAMED—Carrots, broccoli, asparagus, snap beans, cabbage, onions and peas, alone or in combinations, are the favorites for creaming. Allow one cup of medium white sauce for two cups of cooked vegetable. Spinach is excellent creamed. Use 1⁄2 cup thick white sauce with two cups of the cooked greens. Season with a few drops of onion juice and a dash of nutmeg. ”

“ They only deal in a certain class of vegetables, such as peas, young potatoes, broccoli, or cauliflowers, and have nothing to do with mere greens. Another class of purchasers are the little girls who vend watercresses. ”

“ Thin the winter spinach, when large enough, that it may have space to grow. If broccoli be too rank or tall to withstand the winter, lift and lay nearly up to the neck in the earth, the heads sloping towards the north. Lift onions, and lay them out to ripen on a dry border or gravel-walk. Lift potatoes and store them.
Fruit Garden.—Finish the summer pruning and training. Where the walls are heated, assist the maturing of peaches and nectarines, and the ripening of the young wood for next year, by fires during the day. ”

“ The character of the leading varieties of the cabbage, kale, broccoli, cauliflower, lettuce, spinach, etc., celery, turnips, beet, carrots, parsnips, potatoes, onions, peas and beans, asparagus and seakale, tomatoes in the open air. Succession of crops. Forcing. Growth [156] of tomatoes, beans, cucumbers, etc., under glass. Mushrooms under glass and in sheds.
Hardy fruit.—Preparation of the land, planting, pruning and root management, manures. Spraying. Leading varieties of strawberries, gooseberries, raspberries, currants, apples, plums, pears and cherries, filberts and other nuts. ”

“ The vegetables to be employed for this favourite pickle are small hard knots of white cabbage, sliced; cauliflowers or brocoli in flakes; long carrots, not larger than a finger, or large carrots sliced (the former are far preferable) ; gherkins, French beans, small button onions, white turnip radishes half grown, radish-pods, shalots, young hard apples; green peaches, before the stones begin to form; vegetable marrow, not larger than a hen's egg; small green melons, celery, shoots of green elder, horseradish, nasturtiums, capsicums, and garlic. ”

“ Ground into meal, the buckwheat yields the staple of our diet; the bourriol—a large, thin, soft, round crumpet, which, eaten hot with butter, or cold with clotted cream, or a nugget of cheese, or dipped in new milk, is not to be despised. Every morning, the housewife’s earliest care is to fill the pail of bourriols which stands in every kitchen; next she warms the milk until the cream clots and rises. Besides the buckwheat, we grow oats for the cattle and rye for bread and straw. ”

“ Particular attention is now required in weeding, hoeing, thinning, and watering the principal crops, and pricking out and transplanting for autumn and winter. Sow savoys, brocoli, borecole, cabbages, turnips, carrots, spinage, coleworts, kidney beans, lettuce, endive, celery, cucumbers, radishes, peas, beans, and small salading. Plant cabbages, colewort, savoys, brocoli, borecole, leeks, beans, lettuce, endive, celery, cucumbers, radishes, peas, and beans. Melon plants must be shaded in the heat of the day, and receive a large portion of fresh air. ”

“ SOUP A LA JULIENNE. Take a variety of vegetables: such as celery, carrots, turnips, leeks, cauliflower, lettuce, and onions, cut them in shreds of small size, place them in a stew-pan with a little fine salad oil, stew them gently over the fire, adding weak broth from time to time; toast a few slices of bread and cut them into pieces the size and shape of shillings and crowns, soak them in the remainder of the broth, and when the vegetables are well done add all together and let it simmer for a few minutes; a lump of white sugar, with pepper and salt are sufficient seasoning. ”

“ Carrots, potatoes, horseradish, onions, leeks, celery, brocoli sprouts, cabbage plants, cabbage lettuce, asparagus, spinach, parsley, thyme, all sorts of small salads, young radishes and onions, cucumbers in hotbeds, French beans and peas in the hothouse, green fennel, sorrel, chervil, and, if the weather is fine, all sorts of sweet herbs begin to grow. ”

“ Sow carrots, turnips, early celery, also aubergines or egg-plants, capsicums, tomatoes and successional crops of kidney-beans; cauliflower and Brussels sprouts, in gentle heat, to be afterwards planted out. Plant early potatoes on slight hotbeds. Continue the forcing of asparagus, rhubarb and sea-kale. Commence or continue the forcing of the various choice fruits, as vines, peaches, figs, cherries, strawberries, &c. Pot roots of mint and place in heat to produce sprigs for mint sauce. Be careful to protect the stems of vines that are outside the forcing-houses. ”

“ Mode.—Pick away all the dead leaves, and wash the greens well in cold water; drain them in a colander, and put them into fast-boiling water, with salt and soda in the above proportion. Keep them boiling quickly, with the lid uncovered, until tender; and the moment they are done, take them up, or their colour will be spoiled; when well drained, serve. The great art in cooking greens properly, and to have them a good colour, is to put them into plenty of fast-boiling water, to let them boil very quickly, and to take them up the moment they become tender. Time.—Brocoli sprouts, 10 to 12 minutes ”

“ Make small hot-beds for raising cucumbers and melon plants. Plant some early potatoes on a warm sheltered situation, covering them, in frosty evenings, with litter or pease straw. About the middle sow brocoli, cabbages, savoys, asparagus, and onions; also cauliflowers, leeks, carrots, turnips &c. and pease and beans every fortnight, for a succession. Plant out cabbages and savoys, artichokes, and asparagus. Sow all kinds of hardy annual flower seed in the open ground, and the tender kind in a moderate hot-bed, in pots. ”

“ Few plants are so susceptible to the influences of cultivation and it is difficult to recognize its unaristocratic prototype in the tender, white and aromatic stalks of the garden product. It belongs to the parsley family and every portion is useful to the cook, from the daintily curled tops which may be used for both flavor and garnish, the stalks which may be eaten plain, dressed raw in salad or cooked, to the seeds, the flavor of which makes even the poorest of soups relishable. ”

“ To this class belong cucumbers, eggplant, winter and summer squash, vegetable marrow, tomatoes, peppers, and okra, which are in reality fruits but are used as vegetables. Flower vegetables include California, or French, artichokes, and cauliflower, all of which are in reality the buds of flowers or plants and are eaten for food.
31. LEGUMES form a fourth class of vegetables, and they include all the varieties of beans, peas, and lentils. When these foods are mature and dried, they have the highest food value of all the vegetables. ”