Broccoli

Season: Fall/Winter

Storage: Do not store broccoli in a sealed container or plastic bag. Raw broccoli requires air circulation. Refrigerator crisper: 3 to 5 days.

Fun Facts: Broccoli is the poster child for eating healthy vegetables – and for good reason, it’s a powerhouse!  Italians have been digging in since the Roman Empire, before introducing it to the USA in the 1800s.  Broccoli can be eaten raw as well as steamed, roasted, grilled, stir fried, or smothered in cheese sauce. 

Broccoli belongs to the cruciferous vegetable family (which includes cauliflower and kale among others). Blanching or steaming preserves the nutritional benefits while making the vegetable easier to digest.

Get local broccoli by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Broccoli & Feta Frittata

Recipe by Love & Lemons

Ingredients

  • 6 large eggs, use 8 eggs for a 12-inch skillet

  • ¼ cup unsweetened almond milk, or any milk

  • 2 garlic cloves, minced

  • ¼ teaspoon sea salt, more for sprinkling

  • Freshly ground black pepper

  • Extra-virgin olive oil, for drizzling

  • 6 scallions, chopped

  • 2 cups chopped broccoli or broccolini

  • ⅛ teaspoon smoked paprika

  • ¼ cup crumbled feta cheese

Instructions

  • Preheat the oven to 400°F. Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes.

  • Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside

  • Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute.

  • Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

Almost Famous Broccoli-Cheddar Soup

Recipe by The Food Network 

Ingredients

  • 6 tablespoons unsalted butter

  • 1 small onion, chopped

  • 1/4 cup all-purpose flour

  • 2 cups half-and-half

  • 3 cups low-sodium chicken broth

  • 2 bay leaves

  • 1/4 teaspoon freshly grated nutmeg

  • Kosher salt and freshly ground pepper

  • 4 7 -inch sourdough bread boules (round loaves)

  • 4 cups broccoli florets (about 1 head)

  • 1 large carrot, diced

  • 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Instructions

  • Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

  • Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

  • Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

  • Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Shrimp with Broccoli and Garlic Sauce

Recipe by All Recipes by Akron Joya

Ingredients

  • 2 cups fresh broccoli florets

  • 1 tablespoon water

  • 2 tablespoons peanut oil

  • 4 large cloves garlic, minced

  • 1 cup low-sodium chicken broth

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce

  • 2 teaspoons grated fresh ginger root

  • 1 pound uncooked medium shrimp, peeled and deveined

  • ¼ cup canned water chestnuts, drained

  • 2 tablespoons cornstarch

Instructions

  • Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.

  • Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute.

  • Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic.

  • Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes.

  • Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce.

  • Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.

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