Broccoli shines out from many other vegetables. It can be a really wonderful addition to a vegetable curry and is incredible when baked with cheese.
Country of Origin - UK/Spain
Class - Minimum Class 2
During the British broccoli season much of our broccoli is grown by Tony Norman at Arrow Organics Farm in Pembridge, Herefordshire. Their farm, The Leen is a real bit of British history - it's noted in the Doomsday Book and there's even evidence that it's a few centuries older than that! Tony has 150 Friesian milking cows, 100 youngstock and about 30 pedigree Hereford beef cattle as well as crops including maize, wheat, barley and vegtables with some land used for grazing for the cattle. Tony and his wife Babs have spent the last thirty years improving the various habitats on the farm creating a network of reserves around it, all linked by hedgerows and other features, and they've won farming and wildlife awards as a result of their hard work!
Freshly cut broccoli is sweet and tender enough to be eaten raw. Simply break the vegetable off into its natural florets. To cook broccoli, stem, break up the florets and briefly boil in very little water. Alternatively you can steam the vegetable after carefully breaking it up. Although many people discard the stem, this can be eaten too. Simply slice it thinly and boil with the rest of the broccoli. Store broccoli wrapped, in the fridge. You should use broccoli as fresh as possible, but it will keep for a minimum of three days when refrigerated. Suitable for home freezing.
Stuck for ideas? Click here for Broccoli recipes