A popular vegetable that needs no introduction. We are fortunate enough to see a couple of times throughout the season in the Spring and Fall. Broccoli is a tough vegetable to grow in the Spring and is more commonly grown in the Fall.
Storage and Handling:
Broccoli is best used within 3 days but can be stored for up to a week in your fridge crisper drawer wrapped loosely in a plastic bag. It’s important that the bag is not airtight; broccoli needs room to breathe even after it’s been harvested.
Before use, soak your broccoli upside down in water so that any stow away critters can float to the top and be removed.
Broccoli can be roasted, steamed, boiled, sautéed, cooked in soups, baked, and eaten raw in your salad or as crudités. Don’t overcook your broccoli or it will become mushy and lose most of its nutritional value. When broccoli is cooked, it should still be bright green and crisp.
Broccoli freezes really well for a nice treat in the deep of winter.
- Rinse your broccoli and cut into the size pieces you want to freeze.
- Bring a large pot of water to boil.
- Submerge as much broccoli as will fit in the pot, make sure all the broccoli is covered by water.
- Blanch in boiling water for about 1 minute and then immediately transfer to an ice bath to stop the cooking and cool the broccoli.
- Once the broccoli is cool, allow it to drain out all the excess water. I like to spin it in my salad spinner. Fill freezer bags with your broccoli; remove as much air as possible, seal and store in your freezer for up to a year.