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Broccoli is usually boiled or steamed but may be eaten raw.

Broccoli is high in Vitamins C, A, and folate, soluble fiber and reduces the risk of coronary heart disease.

Prep Tips:

To prepare broccoli, rinse it just before using it. For most preparations you'll want to cut off the florets from the stem or stalk. Most people toss the stem, but if you take the time to cut off its tough exterior, you'll discover a crunchy, delicious, tender snack. If you're serving the broccoli raw, you can crisp it by soaking it in cold water for about 10 minutes. To steam broccoli, bring about 1/4 inch of water to a boil in a large frying pan. Add about 1/2 tsp. salt and broccoli florets. Cover and steam until as tender as you like (about 3 minutes for crisp-tender and up to 8 minutes for completely cooked, soft florets).

Storage Tips:

Store broccoli, unwashed, in a plastic bag in the refrigerator. Broccoli will keep up to 10 days in the refrigerator.

Harvest Season:

Best in the Fall - late September to November


Will's Broccoli

Take 2-3 Broccoli crowns and cut the stem off.
Strip the stem of the tough outer layer; take a knife and peel down tough outer layer.
Slice the tender broccoli stem and add chopped broccoli florettes making about 2-3 cups.
Peel and chop 10 cloves garlic.
Melt 1/4 C butter into a heavy cast iron pan.
Add the broccoli and 1 t salt.
Stir on medium high heat until bright green and slightly browned.
Add the garlic and continue stirring till garlic is browned. Delicious alone or as a topping.
--may need to add more butter to the fry pan as you go.

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