Nichols mentioned they’re harvesting one of their best broccoli crops ever—so we’re in for a treat. Broccoli belongs to the oleracea group of brassicas, cultivated specifically for its tightly clustered flower buds. As Harold McGee explains in On Food and Cooking:
“extra flower-stalk tissue develops, fuses into thick ‘spears,’ and then goes on to produce clusters of small green flower buds.”
Another happy surprise in the shares. The stems on these were particularly large so lots of it to enjoy in any vegetable medley you might be cooking.
We trim the broccoli up into nice florets for you all. This way they’re ready for snacking, roasting, or whatever ambitions a broccoli might have. Don’t skip out on the stems. We peel away the fibrous parts so they’re tender and perfect sautéed with other veggies (maybe in fried rice?).
