I harvested another head of broccoli. I decided to weigh this one, it is 32 oz on my postage scales. I have another broccoli this same size I need to harvest and many more smaller ones. I cut it up and sliced and dices the stem. I am surprised the stem is so tender. Only about 2" of the stem did not get used. It made a great Broccoli and cheese soup for lunch. I bet the garden broccoli will grow like this all winter until about April when it turns hot. Then it will probably go to seed. This is the first time I have had good broccoli like this mine always went to seed when I lived in TN before there was anything to eat. It sure is a different experience to have a winter garden and not a summer garden and to have plants I have never grown before.
Homemade Broccoli and Cheese soup in 10 minutes. Sliced and diced 2 lbs. broccoli and the tender part of stems pour into 1 gallon of boiling water for 3 minutes. Drain off water and set aside. Put in 16 oz can chicken broth, 2 peppers, 5 garlic cloves into a blender for 1 minute on high speed. Pour liquid into a pan with 16 oz Half & Half, 16 oz processed cheese and 16 oz sharp cheddar cheese. Bring to boil, turn off the heat then add the broccoli. If you like it spicy hot use different peppers 2 jalapeno peppers are hardly noticeable. Be sure to use 50% processed cheese it keeps the sharp cheddar cheese from being stringy. Use 4 to 15 cloves of garlic to taste. Serve hot with garlic bread.