Let’s Face it, of all the winter vegetables, broccoli is the hero in most people’s kitchen. A luscious head of freshly picked broc is hard to beat. It can lighten up a stir-fry, curry, or pasta dish, be blended into a hearty winter soup, or steamed and boiled in a meat and three-veg set up.
While it originated in eastern China, broccoli has found a home in hearts and stomachs all around the world. It’s a member of the Brassica family – one of the larger vegetable clans that encompass everything from cauliflower, Brussel sprouts and kale, to boc choi, mustards and turnips.
While many of its cousins are cultivated for the leaves or the roots, broccoli has been bred for its large green flower, or rather, flower bud. The trick with growing it is to get the green head to the biggest and healthiest it can be but, harvest it before it gets tired of hanging around and starts to bolt towards seed!
Once the big ‘mother-broc’ is harvested, the baby brocs spindle their way between the leaves and are picked and bunched as broccolini. Broccolini can be use in a similar way to their mother, but their tenderness and sweetness particularly lend themselves to a stir-fry or a curry.
So, get creative with your broc in the kitchen!
In your box:
What’s that in my box: Chinese cabbage is also commonly referred to as Napa cabbage and is the star vegetable in Korean kimchi. This vegetable goes great in coleslaw and generally makes for a softer and milder cabbage than the traditional green or red cabbage. If you’re interested in making kimchi with this cabbage, the result is a delicious condiment/side full of probiotics which help to rebalance our digestive system and make us feel fresher. For more information on how to store & cook any of our vegetables, visit: https://draxe.com/ and type in the veggie you’re looking for.
You can find all of our recipes here!