Researchers say “for a non-starchy vegetable, broccoli has a good amount of protein” - we aren’t scientist but approve of this statement after reaching a list from womensheathmag.com. It ranks broccoli #5, just below the highest ranking snap peas and above portabella mushrooms per serving. Well, I’m sold, because I like to use all parts of these 4-6” dark blue-green uniform headed broccoli that is a little bit slower to bolt and very frost tolerant. Great for eating the leaves, stems, and of course the heads dipped in melted feta to add extra protein for those gym gains.                                               - Seeds can be started indoors a month before last frost or direct seeded a once soil warms up. As transplants, plant outside in area with partial sunlight, when at least 3” tall with multiple leaves developed. Plant 2ft apart and throw in some bat guano/organic fertilizer when planting. Scratch in organic fertilizers or apply liquid fertilizers like fish emulsion to make the heads fully get plump. -Ready in 80 days—make sure to plant before the hot heat of summer to prevent bolting. Minimum 100+ seeds.                           

Culinary tips: IMO: the stems are just as good as the heads—we like to slice them into thin slices and sauté them in some oil olive or grape seed oil—once you roll in that seed money like us in 2025, a dash of salt and served on some steamy rice. Harvest side shoots to promote a larger head to maximize your ranch supply.