June is upon us and that means lots of rain and lots more variety in our fields. This week in particular, the team at Where the Redfearn Grows would like to point out the “little trees” that you’ll find on the market stand – broccoli and broccolini.
Now, you’ve probably heard of broccoli before–some love it some hate it–but perhaps you’ve never heard of broccolini. What is it? Well, simply put, it’s a hybrid of broccoli and a variety of Chinese broccoli. It’s essentially the same as broccoli, with smaller heads and shoots that are more tender and easier to eat right off the stalk. For the purposes of storing and cooking, it functions the same as broccoli, although you might find ways that broccolini suits your tastes differently.
Storage
Consider storing broccoli and broccolini dry and in an open or unsealed part of your fridge. For most brassicas (aka broccoli’s cousins), it’s important not to moisten the vegetables before storing. This often leads to discoloration and rot. Also, be careful not to put it in a sealed bag or container, as it could promote condensation and make your broccoli go bad faster.
Freezing
Broccoli and broccolini, like many vegetables, are best consumed fresh. However, if you know you won’t get to it for a while or if you have a whole bunch you want to store, considering blanching your veggies. It’s as easy as putting them in boiling water or steam, then dunking them in ice water to keep them firm, and putting them in a sealed freezer container. With this simple method, your broccoli can store up to a year!
Recipes
Roasted Broccoli
An easy thing to do with broccoli is roast it in the oven with other veggies. You can make it the main event in this broccoli and peanut dish or give it some flair in a Buddha bowl. If you want to add a little crunch, try adding breadcrumbs like in this baked broccoli dish. Serve your oven-roasted delights with a little bit of garlic and butter or a with a cheese sauce. It’s hard to go wrong with these little trees.
Broccoli Stir Fry
Stir fry is a go-to for farm lunches. On any given day, Farmer Sheri might throw some greens, roots, and sauce into a wok and serve it over rice for a filling main dish. The great thing about this style of cooking is that it’s fast. Check out this broccoli stir fry for a little taste of one of our favorites!
Broccoli and broccolini are great additions to any dish that includes veggies. You can even put it in sauces or, if you’re brave, a green smoothie. Whatever you do, experiment with what works best for you and the people at your table. At Where the Redfearn Grows, it makes us happy to know that you’re out there giving it a shot and that we can help bring local, high-quality produce to your kitchen.
Happy Cooking!
Blessings,
Your Redfearn Farmers
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