The humble broccoli – #1 most hated vegetable for kids, #1 tastiest re-discovery as a grown up (obviously excluding Brussels sprouts here).
Things we love about broccoli:
– It looks like a great tree to sit under if you suddenly shrunk and needed to find some shade in your kitchen.
– It doesn’t matter how old a broccoli gets, there is always a recipe you can use it in (anybody else having flashback to Mum’s electric pan fried rice?)
– Its taste is so dependant on how you cook it – so many flavours from the one glorious green stalk.
– It’s full of good things – we’re talking fibre, protein, iron and vitamins A, C, E, K and some of the B’s.
– If you try to grow it at home you can practice badminton on the approx. 50 million white moths that will appear.
– IT IS GROWN RIGHT HERE IN VICTORIA!
Jokes aside, broccoli is rightfully having a renaissance and was one of the first veggies to experience an unprecedented increase in demand when COVID-19 restrictions hit Australia. Turns out the ‘eat your greens’ message stuck when we were all focussing on staying well in the face of a pandemic.
Our go-to broccoli recipes:
Bang Bang Broccoli (as fun to eat as it sounds)
We’d love to see what you’ve cooked with the fresh, local produce you receive too – just tag us on Instagram @melb_food_hub or Facebook @grow.source.eat. Below are some of the creative ways our Grow / Source / Eat subscribers made use of their green tomatoes from last week’s parcel!
- 1 small-medium broccoli, roughly diced / cut into small florets (use the stem – it’s fine!)
- 2 cloves garlic, minced
- 1 small onion or 3 shallots, diced
- 250g orzo or risoni pasta (can be found at most supermarkets or any specialty Greek or Italian shop)
- 2 cups of stock (chicken or vegetable will do nicely)
- 2 tablespoons sour cream, cream or creme fraiche
- 1 can of chickpeas, drained
- 3 sprigs of thyme, stems removed
- Chilli flakes (you know how hot you like it)
- Olive oil
- Salt and pepper to taste
- Juice of 1 lemon
– Heat a deep pan or pot to medium with a splash of olive oil. Add broccoli and fry until just cooked and bright green. Remove from pan and set aside.
– Add a touch more oil and fry onion until translucent (5 minutes or so), then add garlic, thyme and chilli and fry for another 2 minutes.
– Add orzo and coat with oil until they are all lovely and glossy (think risotto here folks).
– Add stock and cook for around 5 minutes, then add broccoli and chickpeas and cook for a further 3-5 minutes, or until pasta is cooked all the way through.
– Add sour cream and stir to combine. Remove from heat and stir through lemon juice and season you like it.
– If you have wine, add wine. Ditto butter and parmesan.
– I added some old kale I had lying around when frying the broccoli.
Recipe adapted from The First Mess.
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Fruit + Veggie