Does anyone know of a good way to preserve purple-sprouting broccoli? I have heaps of plants in the garden and I'm afraid that some of it will end up going to seed if I leave it much longer.

Pickle?

http://www.maangchi.com/recipe/broccoli-pickles

can you eat the leafs from purple brocoli, in a stir fry?

PSB apparently freezes well, recommended to blanche first and then freeze.

If freezing would it be better preserved as ready-made soup or perhaps a luxury Purple Sprouting Broccoli Cheese?

Belle, I'm of the school of "if the plant you normally eat is edible, its unlikely the leaves will be a problem..." HOWEVER don't try it with rhubarb !!

I eat the leaves off celery, cauliflower, brocolli and the stalks off corriander, the heart of cabbage, celery as well...

if you go to an old green grocers in the UK and buy "broth mix" you will find its full of these things...

Steve

I've never even considered removing the leaves from Sprouting broccoli.

Interestingly Steve I was waiting for the bus this morning watching a stall holder in the market trimming the leaves off cauliflowers. I was about to go and him for them when the bus (finally!) came.

As for celery leaves, they are the best bit. Essential with the baby stalks for stirring your spicy tomato juice and then to munch on.

Winton

ssshh! don't be letting everyone know or they'll all want them... next you'll be telling them the best bit of a chicken is the oysters... sssh lol

Steve

Well - 'tis, isn't it!

Tim they don't even know it has them.. lol

Steve

I didn't know either, but I did look it up. According to the oracle that is Wikipedia, "Oysters are two small, round pieces of dark meat on the back of poultry near the thigh. Some regard the "oyster meat" to be the most flavorful and tender part of the bird, while others dislike the taste and texture".

SSSSHH ! now everyone is at it... lol

Yes Mamta on the back of the chicken you get two thumb (my thumb, probably 2 of yours) sized indents into the bone where the most sucullent tasty piece of chicken hide.. often squeezed out while picking the meat off the bone and eating before anyone notices...lol... perks of the job... :-)

Steve

Oi! Sssh! That's the perks of thems that carves/ strips the meat off the bird, that is...

might as well give them the map now ! LOL -

roast chicken upside down

skin off and oyster pushed

:-)

Steve

You learn a lot here!

Going back to my posting of the 28/4/10 on this thread, my local market stall holder has been giving me his chopped off cauliflower leaves saying otherwise 'they would only go for the goats at the city farm!'

So far have been making Mamta's Cauliflower Greens and Stalks Bhaji:

http://www.mamtaskitchen.com/recipe_display.php?id=13413

and jolly good it is too. I think soup beckons next.

So claim your free lunch from your greengrocer and reduce the methane coming from landfill!