Broccoli
brassica oleracea var. italica
Similar veggies:
Kailaan, cime di rapa, hon Tsai Tai, bimi
A quick introduction
Broccoli is one of the most popular vegetables part of the brassica (cabbage) family. Because it is so versatile and easy to prepare, broccoli is the perfect vegetable to cook up for last minute meals or as a side when you need to round off a dinner. Although cooking broccoli might be easy and convenient, growing it is quite difficult. They are prone to diseases and pest attacks and their big plants take up a lot of space in the garden. We still grow broccoli but our enthusiasm for this crop has diminished a bit in the last years!
Storage
Broccoli quickly loses its nutritional value after being harvested and can best be consumed in the first few days after picking up your vegetable box.
Season
Spring to fall
Suggestions for preparation
To prepare broccoli, remove the stems and cut up the florets. Don't throw away the stems though! They are as delicious as the florets and can just be peeled and cut up and added to almost any dish you use the rest of the broccoli in. Otherwise, you can also cut them up in matchsticks and let them pickle for a couple of hours up to one night. Broccoli can be steamed, boiled, roasted, grilled, or sautéed in a pan. From there, you can add them to soups, stir fries, pastas, or quiches. They are also delicious on their own, tossed in a simple dressing.
Recipes
Orecchiette (pasta) with broccoli, garlic and anchovies (this recipe serves six and uses two large broccoli heads. In our opinion one smallish broccoli head should be enough for a pasta for two)
Easy quiche with broccoli (or bimi) and gorgonzola (or any other type of cheese you fancy)