Broccoli is really a fall crop. We try to coax it through the summer with some success, but it really flourishes in the fall. I toy with the question – should we skip summer broccoli and grow it when it grows best? Do our members need broccoli during the summer, or can we eat more seasonally? That question really becomes one of how much variety do we need each week? Are we willing to gorge on something that is in its peak season and then do without it the rest of the year? So far, we are still trying to provide it all season.
We grow several varieties. Some mature more quickly than others. One has larger, more tender beads than most other varieties. Some have more tender stems than others. Some tolerate heat or cold better than others. And one (Green King) is not commonly available in the catalogs but wins the taste tests. The earliest varieties tend to have small heads, and if we put them out too early trying to push the season and they get too cold, the plants look fine but they give little quarter size “buttons” instead of nice heads. Our main season varieties are the organic seed Belstar and Fiesta, and Arcadia (summer and fall), and Diplomat (late fall).
By the way, the stems cut up are as good or better than the florets. I consider the broccoli done when it has just turned a bright bright green. For me, olive green is way overcooked.
My most frequent way to fix broccoli is to saute it with garlic in olive oil. Meanwhile cook pasta – I like the veggie rotini. When both the pasta and the broccoli are barely done, I dump the pasta in the skillet with the broccoli, usually add more olive oil to thoroughly coat the pasta, and crisp the pasta a little. Sprinkle with Parmesan. If we have tomatoes, I’ll add them. Maybe a little hot pepper or rosemary. Maybe some cut up cooked chicken. With tomatoes it gets juicy, and is nice for poaching eggs by pushing the pasta aside making a little bowl for the egg.
My sister makes a dynamite broccoli salad – the one with bacon, Parmesan, red onions, raisins, mayo. She adds Parmesan. We grew up with broccoli slathered in a cheddar cheese sauce. Yummy, but many more calories than the olive oil and garlic preparation.
