Broccoli
Broccoli, like cauliflower, is in the family of cabbages (or brassicas). It is a very common green vegetable and can be used in all sorts of both hot and cold preparations.
By far the most common type is the dark green type which grows like a flower cluster. The core, stems and leaves are also edible, albeit less popular. Also available is a purple variety as well as romanesco which comes up in the fall. Romanesco is lighter green and its florets are conical in shape.
Growing
Broccoli loves the sun but cool weather so it is often a late-season crop. Seeds can sprout in cooler temperatures but they prefer above 4 degrees C. Since it can take some time for broccoli to mature, starting seeds in doors is common practice.
History
Broccoli originates in Italy where it is called "broccolo" meaning cabbage sprout.
Larousse Gastronomique p 174
Broccoli was originally grown for its stems! Find ways to enjoy the often overlooked but tasty stems!
Ways To Cook
Broccoli is very often blanched or sautéed, eaten alone or in combination with other vegetables. Popular now is roasting the florets on high heat and tossing it in sauce which gets wonderfully absorbed by the tiny flower heads. Be careful not to overcook like other green cruciferous vegetables. It turns olive green and gives off a sulfuric smell.
Since attention to food waste has improved, cooks and chefs are finding interesting ways to use the stems, core and leaves. After peeling or cutting away the very fibrous and woody exterior, the core is delightfully tender when cooked and crunchy when eaten raw.
Broccoli leaves can be quite large and somewhat bitter tasting. Sauté or braise them like other dark leafy greens.
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Maple Park Farm
Maple Park Farm, Township Road 502, Tofield, AB, Canada
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Larousse Gastronomique p174