This is a newer veggie to both parts of the US and to us! Essentially, this is broccoli grown for its sweet, tender stem and numerous shoots. It look like a messy cross between broccoli and raab, but tastes like a sweeter (and better) broccoli!
When it's in Season at Hartwood Farm:
Mostly in spring, early summer, and fall… however, part of the appeal of these bad boys are that they are a little more heat tolerant than “normal” broccoli, so you may see it more into the summer.
Crop Category and What it Tastes Like:
As its name gives away, this is a version of broccoli, but there’s a LOT of variation in varieties. Which means sometimes you might see us bunching the long stems and other times mixing up shorter stems in bags. This tastes like broccoli and can be used interchangeable in recipes for broccoli, but does cool faster.
They are also called Sweet Stem Broccoli (and yes, definitely eat the stem).
How to Handle and Store:
Stored in plastic bag in fridge, they should last a week or so. If they get sad and floppy at the end of the storage time, you can firm them up by soaking in cold water. These guys are very heat sensitive, so sometimes they get a little wilted at market or in the shares, but still taste wonderful.
How to Prep for Use:
All parts are edible, from the stem up to the florets, as well as any leaves and flowers! We usually leave whole if you want the drama of the full stem/floret, or else chop coarsely.
Ways to Cook and Eat:
Sprouting broccoli is great stir-fried and sautéed, and if you are adventurous, you can likely grill the larger stems or roast it (carefully).
Quick and Dirty Hangry Farmer Go-To Preparations:
We have basically given up eating regular broccoli for sprouting broccoli—it’s just so much sweeter and tender. I eat it a lot in my lunch bean and rice bowl (confession: I cheat and microwave cook these), and Matt uses it in his ramen bowls and anytime we stir fry anything and it’s in season. I also love it chopped and added as the veggie base to omelets, frittatas, and quiches.
Typical time to:
Steam—1 to 5 minutes, we prefer crunchier stems, so on the short end!
Saute—1 to 5 minutes, we prefer crunchier veggies, so on the short end!
Bake—haven’t tried yet, but I would guess on the short end if you are roasting, maybe 15 or 20 minutes?
Boil—haven’t tried
Our Favorite Recipes:
Saute with Garlic and Sesame from BBC Good Food—for basic sautés we do about this. I use olive oil as the veg oil and honestly usually skip the pre-cooking step (because I like crunchier stems)
There’s a ton of recipes out there for “purple sprouting broccoli” and any of those will work too! We prefer the green stem because it’s more tender and cooks faster (and grows in 2 months rather than 5!).