broccolo da ricacci / purple sprouting broccoli

main bud crowned by leaves

A large raindrop, like a diamond, at its center makes this sprout even prettier than it is. Subtracting the intense colors (the green of the leaves, the purple of the sprouts) makes our eyes more aware of the contrast of shapes.

Purple sprouting broccoli falls into the 'cut and come again' camp... Snip off the main central spear/bud first, and the plants will start to produce side shoots that will turn into fresh spears. Most plants will continue producing new spears for up to 2 months... When you cut off the spears, make sure you cut 2-3 inches of stem as well, this is as sweet and delicious as the bud on the end of it. [source]

side shoots

In the photo above, you can see the bright green stump where the main bud was cut away and the side shoots already turned into spears ready to be harvested.

I shot the photos in the same place and on the same day as the ones in my recent post on Brussels sprouts. Life has taken me away both space-wise and emotionally in recent weeks. I will return to sharing recipes and thoughts in the next few days.

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This is my contribution to edition #118 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Sreevalli of Ammaji Recipes.

The photos were shot in color and then converted to black and white (Lightroom preset B&W Look 4).

The gallery of images contributed to the event.

Who is hosting the current and future editions of the event.

Comments

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This is beautiful, really nice photos. When I can see the sources of our food and then the “final products” in my plate, I always feel really grateful and enjoy the food with joy. :)

[bellini]

After all these years I have yet to find purple sprouting broccoli at ant farmers market or shop in our area. I hope to have the opportunity to try it some day.

[Frank @Memorie di Angelina]

There's so much beauty in nature, even in the most mundane seeming things—like broccoli! We need only be tuned in enough to see it or to have someone like you to point it out. Thanks!

[Simona Carini]

Thank you, Yung.

Hi Val. I hope you are soon successful. Maybe you can suggest some farmers you know to consider planting them.

You are welcome, Frank. I feel privileged to be able to harvest vegetables. With my photos, I hope to help bridge the gap between what we see on farmers' market stands and what the farmers see in their fields. There is much overlooked beauty in both places.

[Paz]

I think it's very cool that you're growing this. :-)

[Simona Carini]

I wish I were, Paz! I am not a good gardener, but I am pretty good at harvesting. The photos were taken at a local farm.