Broccoli Bonanza!

Hello friends!

It’s only been a day since the last blog posting, but I have BROCCOLI NEWS! (I also have to correct the blog address – it’s .com as in blueschoolhousefarm.blogspot.com. Sorry about that!) This just in … Bill has gigantic heads of broccoli that he’ll be bringing this Saturday, and lots of ‘em. You simply must put this on your grocery list for the farmer market.

According to Alice Waters (Chez Panisse Vegetables), broccoli is the dense, unopened budding sprouts of a member of the cabbage family. Terra Brockman’s cookbook notes that broccoli was popular among the Romans. Broccoli is very rich in Vitamins A and C and all of the cancer-fighting phytochemicals in the crucifer family.

So eat the whole darn plant. Stems, leaves, and all. And keep it SIMPLE! Try these recipes:

Sauteed Broccoli with Olive Oil and Garlic (Terra Brockman)

1.5 pounds fresh broccoli with leaves attached
salt
¼ cup extra virgin olive oil
2 tsp garlic, chopped finely (green garlic works great!)
2 Tbsp chopped parsley (we’ll be bringing parsley)

Bring 4 quarts of water to a fast boil. Add 1 Tbsp salt and as the water returns to a boil, drop in the broccoli. (If you have one large head, cut it into a number of smaller stalks, coarsely chopping the leaves.) Cook until the broccoli stalks can be pierced with a fork. (Careful! Don’t over-boil!) Drain.

Choose a skillet that can hold all of the broccoli. Put in the olive oil and garlic and turn to medium heat. Cook and stir until garlic is golden. Add broccoli, salt, and chopped parsley. Turn the veggies 2-3 times to coat thoroughly. Cook for about 2 minutes, then serve at once.

Broccoli Piemontese (Terra Brockman)

3 pounds fresh broccoli
2 finely chopped cloves garlic (or the equivalent in green garlic)
olive oil
salt, freshly ground pepper
white wine

Cook broccoli in boiling, salted water until barely tender. Drain. Saute garlic in enough olive oil to cover the bottom of a large skillet. When lightly browned, add broccoli and spoon hot oil and garlic over it. Season to taste. Add wine and cook down quickly. Serve broccoli with pan juices poured over it.

If you notice any small green cabbage worms, soak the broccoli in a bowl of cold water with a teaspoon of salt dissolved in it. The worms will soon float to the top.