Feb 1 temperatures topped off at 51 F and finished melting the January snow. That snow had provided good protection for the plants that were still in the garden boxes when the temperatures plunged well below zero. I found damage-free spinach, komatsuna, green onion, collard greens, and kale. I still had turnip and carrots in the fridge from January so I didn’t check to see how they fared but suspect they did fine. The little bit of cabbage still left in garden was too frost damaged to eat, so I tossed it into a composter.
Groundhog’s Day was cloudy with temperatures reaching the upper 30’s. I put outside for a few hours the potted burnet, raab, and komatsuna to begin the hardening off process. I also placed a cold frame over a 4’ X 4’ garden box to warm up the soil for early planting. Woodstock Willie promised an early spring.
Feb 3 and 4 were both sunny with highs just above 50 F. My neighbor fired up his grill. Could Willie be right? On a chance that he was, on the 5th I started artwork broccoli, aspabroc broccolini, Katarina cabbage, palco spinach and Fordhook Swiss Chard under lights indoors.
Although BROCCOLI entered the United States more than 200 years ago, it was not widely accepted until the D'Arrigo brothers, Stephano and Andrea, immigrants from Messina, Italy, came to the United States along with their broccoli seeds. The D'Arrigo Brothers Company was founded in San Jose, California in 1922 and began by shipping a few crates from their first harvest to Boston. This trial venture was a huge success. They branded their broccoli Andy Boy, after Stephano's two-year-old son Andrew and advertised heavily on radio. By the 1930s Americans had accepted broccoli as part of their regular diet even though most were convinced that it was a newly developed plant.
Green Sprouting Calabrese, likely the Andy Boy broccoli, was brought to America by Italian immigrants in the 1880s. Central heads grow up to 8" in diameter, and side shoots then form that can be harvested right up to frost. Lay the plant stems down against the ground, and new plants will be produced.
Artwork, aka Sibsey, is a 2015 AAS winner bred by Seminis that forms crowns earlier than most broccoli and resists bolting from heat better thus continuing to produces sideshoots longer during hot summers.
Aspabroc is a cross of Italian Green Sprouting Broccoli and Chinese Kale developed in 1993 by Sakata Seed Company, Yokohama, Japan. It grows quickly in cooler weather and the entire plant is edible. After harvesting the 3-4” main stalk head, smaller florets will continue to be produced for over a month. Aspabroc is marketed under the name Broccolini. Cooking with broccolini requires a lot less prep than regular broccoli. Roasting broccolini around 425° will give you very crispy florets and perfectly-cooked stalks, while sautéing over medium heat will make the broccolini tender throughout with just the right amount of snap in the stem. Or simply blanch broccolini in boiling water for a few minutes for a fresh, snappy final product.
Spring is an early variety raab planted for harvest during the shorter days of spring. Although there is no central head, there are many small, tasty leaves and side shoots. They actually look similar to mustard plants with many nickle-sized, green flower buds.
Sessantina Grossa, an Italian raab, matures in just
34 days. It has a strong broccoli flavor that mellows with cooking. Hardy enough for early spring or fall planting, Sessantina forms more of a head than its cousins; stems, shoots, buds, and leaves are all edible
Frost resistant, fast-growing Chinese Broccoli, aka Kaillaan, Kai Lan, Gai Lan, or if you prefer, Chinese Kale, is prized for its edible flowering stalk. It is best harvested young with thin 6" to 8" stalks, before the white flower buds open. After first harvest side shoots will form. For a rich, peppery tasting stir-fry, sauté Kaillaan drizzled with sesame oil, a little minced Garlic, a sprinkle of sugar and a splash of white rice wine.
Feb 6 I completed the sowing of early spring plants indoors: prism and dazzling blue kale, ole timey blue collard greens, sessantina raab, and green sprouting Calabrese broccoli.
Feb 9 Redwings blackbirds returned today. The young males began establishing their territorial claims, perching in the tallest treetops, trilling loudly and proudly showing off their red and yellow epaulettes.
Pussy willow catkins are also beginning to open, as are snowdrop blossoms.
I harvested spinach, komatsuna, and arugula recently unveiled by the snow melt.
Feb 14 The soil under the cold frame has not budged. It still reads 45 F. So I continue bringing my young transplants inside each night rather than risk them freezing under glass.
The tomato and pepper plants have sprouted and will need potted soon.
Feb 16 I saw several robins today. They might have been ones that stay here year around, but since they were in a group roosting together, and I hadn’t noticed them before now, more probably they are new arrivals brought north on a strong southerly breeze.
Feb 22 The robins are showing up in abundance. It’s clear spring migration has begun. Temperatures for February have been above average except for two days. It’s tempting to begin gardening outside but this timing would be a month early for even the most avid northern IL gardener. I’ll admit I’m one.
Feb 25 Yesterday was the opening day of the spring training baseball season. The Cardinals lost 9 - 8 to the Marlins. It looked more like batting practice than a game. Neither team’s pitcher could fool anybody. But high scores make exciting viewing. The Cards did better today with a 3 zip win over the Astros.
SORREL a Buckwheat family member, is also called sour dock and is a perennial herb that grows wild in many parts of the world and is widely used in French cuisine. Mashed sorrel leaves mixed with vinegar and sugar was once popular as a green sauce for cold meat. The sorrel herb is a tangy, lemony flavored plant. Add fresh-picked young sorrel leaves to a salad or chop up and use as a zesty garnish for eggs, meat or fish. Mature leaves can be steamed or sautéed like spinach Use in moderation due to oxalic acid’s toxicity. Cooking reduces the acid content.
Feb 26 First 70 F day of 2024. Actually set some potted tomatoes outside on the front porch to take advantage of the warm sun. Looks like I can do it again tomorrow then back to winter
Feb 27 Crocuses are in bloom. Beautiful harbingers of Spring.
