In the steamy inlands of Brazil, along a series of whitewater falls, lies the dense tropical city of Piracicaba. Though it is not far from the urban sprawl of Sao Paulo, Piracicaba is home to an agricultural university and is surrounded by tropical farmlands. It is here that this amazing, heat-tolerant broccoli was born. While most broccolis begin to wither in the mid-summer heat, Piracicaba thrives, sending forth shoot after shoot of sweet, large-beaded florets. Its flesh is tender, its flavor divine. This variety has been difficult to find, so we produce it ourselves on our small farm in New York State--a long way from tropical Brazil, but a happy home for this broccoli nonetheless. CUT AND COME AGAIN
|Number of Seeds||100|
|Spacing in Row||18"|
|Spacing Between Rows||24-36"|
|Days to Maturity||65|
Start indoors 6-8 weeks before last frost, then transplant around last frost. Plant in good soil in full sun to partial shade. Plants will grow to 30" high. Ready for harvest when beads of initial shoots are about 1 mm in size. Continue cutting shoots all season long; don't miss more than a couple of days. Plant again 12-14 weeks before first fall frost for a terrific autumn treat.