A guide to Broccoli
One of the best-selling vegetables here at Greendale Farm Shop, brilliant broccoli is more popular than ever! Much loved for its nutritional value (it’s a good source of vitamins C and K, as well as folate, thiamine and riboflavin), it’s easy to cook and makes a tasty, versatile ingredient in loads of different recipes. We source ours from local Devon growers whenever we can – we’re convinced you’ll be able to taste the difference between our locally-grown lovelies and the tired, mass-produced broccoli offered by supermarkets.
History
Like cabbage, kale, cauliflower and Brussels sprouts, broccoli is a member of the Brassica plant family, descended from wild cabbage ancestors. It’s not certain exactly when broccoli as we know it was first grown as a food crop, but a type of broccoli was cultivated in parts of the Roman empire, and by the 1700s it was being grown widely in northern Europe. Varieties Today, the most commonly available type of broccoli (sometimes called ‘Calabrese’) is instantly recognisable; with its large head of densely packed green florets (actually made up of hundreds of unopened flower buds) and thick stalk, it resembles a small, sturdy tree. It’s worth seeking out other, equally tasty cultivars, too. Here are just a few to look out for:
- Sprouting Broccoli has a longer stem, with individual florets at the top instead of a central head. Mostly available as white or purple varieties (the purple turns green when cooked), the leaves, florets and stalks are all edible.
- Tenderstem Broccoli is a relatively recent addition to the family, having been bred in Japan in the late 20th century. It has a long, tender, edible stem topped with tightly bunched florets, and a sweet, almost nutty taste.
- Broccoli Rabe has long, slender stalk, topped with large, dark green leaves and small buds resembling broccoli florets. While it is similar in appearance to standard broccoli, broccoli rabe is botanically closer to turnips (which are part of the same plant family), and tastes more like mustard or turnip greens.
Cooking Tips
Broccoli in all its forms is full of useful nutrients, so if you’re keen to preserve these, it’s best to cook your broccoli briefly – try it in stir-fries, lightly steamed or even raw in a salad. That said, broccoli is a versatile vegetable and can also be added to veggie bakes or roasted; a little charring at the edges seems to amplify the sweetness in its florets (it stands up well to being barbecued, too). Don’t be afraid to pair broccoli with bold flavours – it will sit happily alongside them without dominating – and bear in mind that it also makes a great ‘mopper upper’ for sauces, from cheesy bechamel to spicy chilli oil or even a punchy romesco.
Recipe Ideas
Make the most of your delicious fresh broccoli with our handy recipes. From a broccoli-based twist on a classic Italian salad to a hearty gratin and rich pasta dish – as well as a wonderful soup made with Devon Blue cheese – we’ve listed our favourites below (you can also find them on the ‘Recipes’ page of our website:
Devon Blue Broccoli Soup Recipe
Broccoli Panzanella Recipe
Devon Blue Tagliatelle with Creamy Leeks and Broccoli Recipe
Purple Sprouting Broccoli Spring Greens Gratin
