Broccoli and cauliflower love cool weather so we plant three successions early in the spring and harvest in early summer, and we plant two successions in the fall.
store for up to 1 week
Refrigerate in a perforated plastic bag.
For longer storage, remove leaves and trim off any woody ends to the stalk; cut into uniform pieces. Blanch for 3-5 minutes, cool immediately, and drain. Pack in containers, leaving 1/2 in. headroom, and freeze.
- When you're ready to use, first soak and rinse the broccoli or cauliflower.
- Broccoli will take 8-15 minutes to steam, 4-8 to blanch. Test for doneness by piercing the stalks with a knife point. The knife will pierce easily, but the broccoli should remain crunchy. If you plan to use it later cool by plunging immediately in cold water. Drain and pat dry.
- Steam or blanch broccoli before sautéing or stir-frying.
- Roasting broccoli and cauliflower brings out wonderful new flavors
- The stalks and stems of the broccoli are edible, too. They cook in the same amount of time if you peel the outer skin. Insert a paring knife blade under the skin at the base and pull up. The skin pulls off easily, breaking off at the buds. Cut stalks into think julienne strips or diagonal slices for soups or sautés..
- Combine cooked broccoli or cauliflower with garlic and olive oil, sprinkle with cheese.
- Add to pizza, quiche, and pasta dishes.
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