Planting Fall Broccoli: A Guide to Growing and Enjoying

I have been growing broccoli in my garden for several years now since I found it was so easy to grow!

I also found that growing it in my fall garden rather than in the spring when the temperatures can get hot before it can mature has worked out better for me.  There are a number of benefits to growing in the fall.

• Cooler Temperatures: Broccoli thrives in cooler temperatures, making fall an ideal time for its growth. The cooler weather promotes healthier plant development and prevents bolting (premature flowering).   
• Fewer Pests: Many common pests like aphids and cabbage worms are less active in the fall, reducing the need for pest control measures.
• Extended Harvest: Fall-planted broccoli can continue producing heads well into the winter, extending your harvest season.
• Delicious Flavor: Broccoli grown in cooler temperatures often has a sweeter, more tender flavor compared to spring-grown varieties.

Tips for Growing Broccoli:

1. Soil Preparation: Broccoli prefers fertile, well-draining soil. Amend your soil with compost or organic matter before planting.
2. Transplants: You can purchase transplants from your garden center, or start your own seeds indoors 8-1O weeks before your first frost in colder climates and 6-8 weeks in warmer climates. Transplants are already established plants, so they can start producing heads sooner than seedlings. This means you can enjoy your broccoli harvest more quickly. If you plant seeds, they will not have time to mature before it’s too cold.  While broccoli can tolerate a frost, and even taste better, a small immature seedling cannot.
3. Planting: Plant your transplant the same depth as it is in the container.  Mulch with compost.
4. Spacing: Space plants about 12-18 inches apart to allow for adequate airflow.
5. Watering: Keep the soil consistently moist but not soggy. Use the finger test. Place your pointer finger down into the soil. If it is dry, water. If the soil is moist wait another day and recheck.  Water at the base of the plant, not the leaves. Water deeply so that the roots will grow down into the soil to reach the water.  If not, you will create a shallow root system.
6. Fertilizing:  I do not add fertilizer on planting because I have amended my soil with  compost before planting. I believe the tender roots could easily be burned, so I wait until the broccoli heads are about the size of a quarter.  At that time I fertilizer with an all purpose organic vegetable fertilizer like Dr. Earth or Fox Farm.  Both have added beneficial soil microbes which help your plants be able to uptake water and nutrients through their roots.  It makes them healthier and able to withstand stress.
7. Pest and Disease Control: While pest are less active in the fall, the cabbage moth is still around and will lay her eggs on your broccoli a few days after you have planted them in the ground.  The only way to prevent this is to cover them with insect netting.  If not, you will wake up one morning with green worms and holes in your leaves.  I learned this lesson the first time I planted broccoli.

Watch this video on how I planted my fall garden and you will see how I utilized netting.

Harvesting Your Broccoli

• Timing: Harvest broccoli when the heads are firm and compact, before the florets start to open.
• Cutting: Use a sharp knife to cut the heads cleanly from the plant.
• Side Shoots: Don’t remove the plant once you have harvested the heads.  Mini broccoli heads will grow along the stem and you can use these.
• Storing Broccoli: Fresh vs. Frozen

  Storing broccoli in the refrigerator:

  1. Trim and wash: Remove the tough outer stalks and wash the florets thoroughly under cold running water.
  2. Dry: Pat the broccoli dry with a clean towel to remove excess moisture.
  3. Store: Place the broccoli in a sealed plastic bag or container in the refrigerator crisper drawer. Keep the vent closed when storing vegetables. 

  Storing broccoli in the freezer:

  1. Blanch: Blanch the broccoli in boiling water for 2-3 minutes, then immediately plunge it into ice water to stop the cooking process.
  2. Drain: Drain the broccoli thoroughly and pat it dry.
  3. Freeze: Place the blanched broccoli in freezer bags, pressing out as much air as possible before sealing.
     • For individual florets: Freeze them on a baking sheet, then transfer them to a freezer bag once solid.
     • For larger quantities: Freeze the broccoli in freezer-safe containers or bags.

  Tips for both methods:

  • Use within a week: Fresh broccoli stored in the refrigerator should be used within a week for optimal flavor and texture.
  • Label and date: Label and date your frozen broccoli for easy tracking.
  • Cook thoroughly: Frozen broccoli should be cooked thoroughly before eating to ensure safety.
  • Avoid thawing: If possible, cook frozen broccoli directly from the freezer without thawing.

Creamy Broccoli and Cheese Soup

Yields: 4 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 2 heads of broccoli, cut into florets
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
2. Make a roux: Whisk in the flour and cook for 1 minute.
3. Add broth and broccoli: Gradually whisk in the vegetable broth. Add the broccoli florets and bring to a boil. Reduce heat and simmer until the broccoli is tender, about 15-20 minutes.
4. Blend: Using an immersion blender or a regular blender, puree the soup until smooth.
5. Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese. Season with salt and pepper to taste.
6. Serve: Serve immediately, topped with additional shredded cheese or a dollop of sour cream if desired.

Enjoy your homemade creamy broccoli and cheese soup!

Ready to up your gardening game? Tired of confusing advice on the internet? Stop googling and start growing!  Enroll in my No Fuss Garden Course, and I’ll give you all the “secrets” to growing a successful backyard vegetable garden.  Without spending hours watering, weeding, and fighting pest.  Use the code Garden, and I will give your $2O off the regular price of $77.  Enroll now.  Just click here to enroll.

Happy Gardening,

Karen

*This email contains affiliate links, which means if you click through and make a purchase, I earn a commission at no extra cost to you. I only bring you products that I recommend and in almost all cases, use regularly.