If you find root maggots...yeah there goners, but you can prevent them if you do a fall crop by covering the plants with remay cloth. You have to remember to leave enough space over the plants with the remay for them to grow but the remay will prevent the fly from laying its eggs. You can hold the remay down with stones or good size rocks or some how make like a cage over the plants and making sure all sides and top are covered with the remay. Water will easily go through it as will sun. Alberta

um... good question. Seeds from Lowes, so I'm assuming Burpee... broccoli. It was the only kind they sold, but I don't know what specific variety they may be.

@woodrose77 I'm sorry if that seemed rude. It was just a bit funny to me, because that sounds like broccoli with cheese sauce. I married in 1982, so mom probably started making it sometime in the 70's. The broccoli/mushroom soup/etc. was popular. Yes! exactly. My mom was a great cook and I have always cooked from scratch because that's how she and my grandmother did. I cooked more with my grandmother than my mom, actually. No cheeze whiz, cream of whatever soups, etc. I've never added mushrooms to the casserole though. I have probably tasted my share of broccoli casseroles at various pot-lucks over the years. Although I haven't had Velveeta in years, I actually used to like the taste of it. I guess that was when it was real cheese (or made with real cheese). I believe it is cheese product now? Anyhoo, too much discussion on broccoli casserole, I am sure. I sure did enjoy mine this week and it made me think of mom. Now it's dad on my mind, as he would have turned 92 today. I sure do miss them!

Smaller packages are available now And a recipe for a naco sauce... I prefer fresh garlic, chopped tomato, minced onion. 5.0 out of 5 stars Recipe Reviewed in the United States on September 21, 2014 Verified Purchase I'm so thrilled I bought this! I really wondered if I'd use this enough to justify the cost and I still wish that you could buy it in smaller quantities, but I love it so much I honestly think I'd have paid twice as much. I'm on a sugar and starch free diet, which means velveeta is a no-no. I've really been missing nacho sauce though, so this is the perfect solution. Using a good cheese makes this way better than velveeta ever dreamed of being, in fact. Here's my recipe for low carb spicy nacho sauce, as I had a hard time finding a good recipe that didn't require a food scale and maybe this will help someone else: 1/4 cup water or broth 1 tsp sodium citrate 1 diced tomato, about 1/3-1/2 cup 2 tablespoons chopped green chilies 2 chopped mild jalapenos (if using spicy you may want to remove seeds) 1/4 tsp onion powder 1/8 tsp garlic powder 6 ounces mild cheddar cheese- about two cups mix water and sodium citrate in a saucepan until dissolved then place over medium heat on stove top, bring to a simmer. Add vegetables and seasonings and cook in water for about five minutes until soft, then gradually add shredded cheese, stirring well to combine. The tomato adds water to the sauce. If you don't use the tomato you need to increase the water to 1/2 cup. The ratio that works for me is: 1/2 cup water, 1 tsp sodium citrate, and 6 ounces of cheese.