Leigh – I’ve been considering replanting the corn, just for the heck of it. We have no chance of 80 days of growing season at this point, but I’d like to think I can at least get them to sprout! The tomato cage is a new idea this year. Last year we used some recycled field fencing for the cucumbers. We still have a partial roll of re-rod mesh, so if I get more cages built before next year we might continue to do it this way.

Rachael – Broccoli are part of the Brassica family, which includes cabbage, kohlrabi, kale, turnips, bok choy, cauliflower, etc. It’s kind of funny that all these different plants are close genetic relatives, and that humans have managed to breed them to further to emphasize certain attributes (roots, stems, leaves, and flowers). It never occurred to me to eat broccoli leaves. They are apparently best when cooked. We usually keep our broccoli going until it is pretty rough. If you cut the main floret, they will throw up small side shoots, and if you cut all of these before they go to flower it will continue with more shoots. You can get quite a lot of broccoli from one plant, although only the first cutting will be the big heads you see at the store. I’ve heard of people eating wild mustard greens, although I’m not certain I could identify them here. Incidentally, mustards are also Brassicas.

Benita – Thanks. It will look a lot better if I can get out there two evenings in a row with a sharp hoe!