Archive image from page 60 of Currie Bros fifty-eighth year. Currie Bros. : fifty-eighth year 1933 curriebrosfiftye19curr Year: 1933 ( BRUSSELS SPROUTS Sow seed in June and cultivate the same as cab- bage. The miniature cabbaga-like heads are borne at the axles of the leaves. The leaves should be broken off in fall to give the sprouts room to grow. They are delicious when cooked late in fall or winter. IMPROVED DWARF- 60c; 1 lb., -Pkt., 10c; oz., 20c; M lb., ITALIAN GREEN SPROUTING BROCCOLI A new and distinct variety of the popular branching type. The plant grows about two feet high
Archive image from page 60 of Currie Bros fifty-eighth year. Currie Bros. : fifty-eighth year 1933 curriebrosfiftye19curr Year: 1933 ( BRUSSELS SPROUTS Sow seed in June and cultivate the same as cab- bage. The miniature cabbaga-like heads are borne at the axles of the leaves. The leaves should be broken off in fall to give the sprouts room to grow. They are delicious when cooked late in fall or winter. IMPROVED DWARF- 60c; 1 lb., -Pkt., 10c; oz., 20c; M lb., ITALIAN GREEN SPROUTING BROCCOLI A new and distinct variety of the popular branching type. The plant grows about two feet high, is branching, each branch terminating in a green sprout. When the green sprouts which are actually a mass of flowers have developed to two or three inches across—and before the flowers appear—they are ready for use. This splendid vegetable seems to thrive anywhere. It| has the combined flavor of cauliflower and asparagus, and is cooked and served the same as cauliflower. For an early crop sow the seed in a cold frame and trans- plant the seedlings in the open ground when danger of frost is past. For a later crop, sow the seed in the open ground in May and the sprouts will be ready for use in August. Pkt., 10c; 2 oz., 30c; oz., 50c; M lb., BROCCOLI (Winter Cauliflower) Resembles cauliflower and requires the same cultivation. It, however, is more hardy, and withstands greater extremes of heat and cold. SNOW'S WHITE—Forms large creamy white heads of excellent quality. Pkt., 10c; oz., 65c; M lb., SWISS CHARD or SPINACH BEET Swiss Chard is a beet grown for its leaves. The mid-rib when boiled makes delicious greens, or the leaves may be boiled and served as spinach. Sown in the spring, the leaves are soon ready to eat, and will continue to grow all through the summer and fall. If given a little protection, it will survive the winter and make excellent greens early in the spring. One ounce will sow 100 feet of drill. LARGE WHITE—Grown extensively for the leaves,
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