^Why broccolini? A couple reasons, which I lucked into by chance of the first. Broccolini has more tender stems, so you get a little bit more that's edible from the outset (without peeling off the tough outer stem or reserving for stock), which is why I decided on the variety in the first place. Once I got them in, I discovered two other benefits. First, the plants are a bit smaller than you might expect from a brassica. I can plant seven in the same row length as 4 cauliflower or romanesco. Second, they're a little faster to produce. 6-8 weeks in the ground if planted as 4-6 week old seedlings (the weather determines production time more than the age of the seedling), versus 10-12 weeks for the cauli and romanesco. Maybe that's just broccoli in general, but this variety does extremely well for me in production, speed, and space, so I'mma stick with it!
