Broccolli

This is kind of a funny story. A few months back we planted two varieties of collards, some brussel sprouts, broccoli, chard, and lettuce greens. We hadn't labeled the seedlings, but we planted them in very specific places so we could tell them apart. The collards were really the only thing that did well--- a deep green variety, and a bluish one. We kept eating them, and eventually started noticing a difference between the two. One was great tasting and smooth, and the other was a teeny bit bitter, and the leaves were a little hairy. After cooking, we couldn't really tell the difference. A few days ago, Taylor goes, "Oh, hey! What's this?"

Ooops! I had totally forgotten about the broccoli, and just assumed it had died with all of the other seedlings. Turns out we had been eating broccoli leaves for the past couple months. They tasted pretty good (broccoli, cabbage, and cauliflower are actually the same species of plant, just bred for different characteristics), so it wasn't a huge deal. In fact, I think we'll probably continue to eat the leaves after we've harvested the stalks of broccoli. We learned one lesson though--- probably a good idea to label seedlings and make a note if we interplant!