I planted six Calabrese Heirloom broccoli starts this year. They were growing beautifully. They were happy. I waited for them to grow a little bigger before I harvested them but then I noticed the crowns had already started to spread out and were trying to flower. Darn it. I'd waited too long. Each stalk ripened at a slightly different rate, too, so when I did pick them, I only got one crown at a time. (I guess that's why you should plant more than six starts.) I couldn't think of ways to use one crown at a time so I started stockpiling them in the fridge.
Last weekend, I finally gathered all of the broccoli I had and prepared it for a little saute in melted butter and garlic. I lovingly washed and dried the meager crop and I sliced the crowns just the way I like them. I melted the butter in the pan and added the broccoli with tenderness and care. I watched it start to turn that yummy bright green and I could almost taste the earth. Then I noticed something else green, something not quite so yummy…
Worms.
One at a time that writhed and squirmed and crawled to the top of broccoli. Gross. I started picking them out and throwing them in the sink but after a half-dozen or so, the psychological damage had been done. There was no way I was going to eat that broccoli. I suddenly didn't feel like tasting the earth anymore.
I cursed those stinkin' Cabbage Whites and once again said a little word of thanks for my local organic farmers who offer perfectly ripe, worm-free, delicious food. But I'll try again soon. I'm not giving up that easily this year.
