Soon to be renowned!

Tuesday, January 26, 2016

And then—BROCCOLI!

Two 'c's in broccoli, thank you

Like a groggy late-sleeper rolling out of bed straight into guilty zumba; like a truant worker sneaking in then clacking loudly on the keyboard to convince the office he was here all along; like a purple-sprouting flash mob that forgot to coordinate watches; it's broccoli time. Apparently. Late January is now broccoli time. Or so my weirdo garden would have you believe.

But why not broccoli? Who am I to question this midwinter chorus of cruciferous glee? Broccoli gotta be broccoli, y'know? Never mind that I've planted this same variety three times at all different times of year and never once gotten anything but sullen, barren stalks. Broccoli is, I guess, like a teenager—capricious, stubborn, lazy, but capable of amazing things if they would only look up from their stupid phone and put their mind to it. Also susceptible to aphids in warm weather. Is that a teenager thing? God, I hope my daughter never grows up.

We still haven't tasted it, but at this point the flavor is almost beside the point. It's fresh broccoli in January, which is like … I don't know, a foot massage at the dentist's. Only, you know, not creepy.

(*Bonus question for this post— the word “broccoli” appears in this entry almost ten times: can anyone guess how many times I correctly spelled “broccoli” on the first attempt while typing?)


  1. None? It helps me to keep erstwhile James Bond producer Abler R. Broccoli in mind.

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