The first of the season’s broccoli. Not quite the first – I’ve cut a couple of heads early, before they were really ready – but the first full size head. This is Calibri variety, and it will keep bearing side shoots for a couple of months. The early ones will be nearly as big as this first head, getting smaller and smaller the longer I keep picking. We had this one lightly steamed then sauteed very quickly in sesame oil and sesame seeds, with a little squeeze of lemon juice at the end. By the time the cabbage moths and heat get them in October, I will be well over eating broccoli, but for now I am looking forward to dozens of recipes.
Do you have some broccoli favourites to share?
What a gorgeous broccoli! This is absolutely moreish and dead easy to make:
http://smittenkitchen.com/2009/05/broccoli-slaw/
Yum! (Cranberries are a bit too imported for me, but currants would go well)
One of the compensations for not being able to grow mangoes in Canterbury (NZ) is that you *can* grow cranberries. I am not at all smug. 😉
And I have made this without the cranberries and it works just as well. Also, no need to toast the almonds if you’re in a lazy mood. It’s a very forgiving recipe.
Love it! We’re getting broccoli from the garden as well – it’s almost our only crop at the moment (if you don’t count the edible weeds!). We often cook our broccoli (broken into small florets) with olive oil, anchovies, garlic and chilli – it gets cooked down until soft and is then served over pasta.
I’ve been harvesting my broccoli too, it’s something I eat every day and get a bit twitchy if there’s none in the fridge. I mostly steam it and add to tofu, or pasta, or have it with steamed baby potatoes with flaxseed oil drizzled over. When there’s too much, I make green soup with whatever’s in the fridge/garden that’s green! Add some lima beans or chickpeas and you have a good meal.
Love the sound of Jessica’s broccolie slaw.
Oh and I made your crepes suzette for my mid morning snack yesterday, (I eat breakfast very early) no oranges so I used a locally grown tangello that was a bit sour for eating straight….yum, very delicious!
I love the idea of green soup – Mollie Katzen’s brussels sprouts soup is one of the main reasons I grow brussels sprouts, so I can see how broccoli would work in a soup. And sauteed with anchovies garlic and chilies, yum!