Broccoli

You know what this looks like! Bushy dark green florets at the end of a thick light green stem. Technically it's the plant’s stem right before it flowers!

When it's in Season at Hartwood Farm:

Briefly in the spring and longer in the fall, broccoli is one of the veggies that likes cooler weather. That being said, this summer we are trying to grow it through the whole year since it’s so popular, and because we keep having cool summers (hey, we may as well enjoy cool weather veggies all the time then, right?).

Crop Category and What it Tastes Like:

This is one of uncategorical veggies!

Broccoli is one of those underrated vegetables you may have been forced to eat as a child, but it’s really a tasty, versatile, and nutrient-dense when eaten fresh and prepared well. The thick stems can be very crisp, tender, and sweet, and the florets may have a somewhat bitter, fresh flavor. The whole vegetable is earthy and slightly grassy.

How to Handle and Store:

Keep your broccoli loosely wrapped in a bag in your crisper drawer. Broccoli is best eaten in the first 3 to 5 days. It can store longer, but might start getting a bit spotty and the stems may become less crisp.

How to Prep for Use:

Gently wash as you pull apart the florets. We actually prefer the flavor of the stalks and recommend you try these, as well. If the stalks seems tough, we peel them stalks. These should cook a few minutes longer than the florets.

We cover all our broccoli with pest covers, so in theory, there should not be any worms in it. If this is something that concerns you (or if you get broccoli at the store where it may have worms), you can flush them out by soaking your heads in salt water for a half an hour. Any riders will die and float to the top.

Ways to Cook and Eat:

This is hands down one of the most versatile veggies around and can be eaten raw or cooked by almost every method, including steamed, sautéed, boiled, baked, or used in a thousand dishes. We find that our broccoli tends to have very tender, sweet stems, so we recommend using all of it, not just the florets and head. If you are cooking the broccoli, we recommend adding the stem first and cooking it longer, as the florets will cook a lot faster.

Quick and Dirty Hangry Farmer Go-To Preparations:

We eat a fair bit of broccoli, starting off raw (both stem and florets) dipped in hummus, and ranging to sautéed both on it's own and with other veggies, baked with cauliflower or kohlrabi, pureed into soup, in quiche and frittatas, and just steamed.

Typical time to:

• Steam—2 to 5 minutes (stem may need an extra 2 minutes--add that first!)

• Sauté—2 to 5 minutes (stem may need an extra 2 minutes--add that first!)

• Bake—The stems bake fairly fast (20 to 30 minutes depending on size), florets 15 or 20

• Boil—2 to 5 minutes (stem may need an extra 2 minutes--add that first!)

Our Favorite Recipes:

Garlic Parmesan Roasted Broccoli (Damn Delicious)—super easy, crispy and salty, this is addictive! Make lots and share if you can! Skip the parmesan or sub nutritional yeast if you’re dairy-free!

One-Pot Broccoli Cheddar Soup (Tasty)—for a cold spring or fall day, make this easy soup! Creamy and delicious, it’s quicker and easier than you’d think. Plus you can eat your veggies as a major comfort food!