Broccoli is the Harvest of the Month for March as part of our Farm to School program. Broccoli will be featured in the cafeteria and also will be sampled at some local schools on Thursday the 17th, St. Patrick’s Day, the perfect day for celebrating our love of green veggies. Broccoli is a member of the cabbage family and the part we eat is actually the flower head. It is loaded with vitamins and minerals such as A, C , B-6 and potassium and is a good source of fiber. Like so many of our favorite veggies, it can be eaten raw or cooked. Our featured Harvest of the Month recipe is a delicious salad full of greens with a tangy avocado dressing, yummy and so good for you. We eat quite a bit of broccoli in our house, so we planted six broccoli plants from seedlings this year. The broccoli does not get bothered by cold temps, so along with cabbage and lettuce, we planted our winter greens sometime after the first rain in early winter, when the ground was really soft. I was hoping it would be ready in March, and it is! We are growing the broccoli in a narrow beds we created from old cinder blocks. We dug the beds deeper than it looks in photo, as the area is sloped a little bit. The bottom of each bed was lined with gopher proof wire and a recycled paper weed barrier. We also have radishes, lettuce, and fennel in the same beds, near the corner of the garden where the table grapes will fill in along fence this summer. It gets filtered morning and afternoon sun. We recently added a few peppers and tomatoes, but I am still keeping an eye out for frost with those. I have a son who is sixth grader at Mira Monte, and he helped me plant green beans last weekend. It was super muddy fun and everything is already sprouting. Our seeds from last months Seed Swap are also doing great! If you can, check out this video and learn about local farmers and much more about our Harvest of the Month, Broccoli!