Quoted from koahiatamadl

If you really don't like it just now leave it to one side and focus on the other beneficial green things...

Hmm, ok!

accidental chef

Oh yes to be a B.  Look at all those yummy veggies you can still have.  And the red meat.   And...ice cream.  sigh.

Debra

- yep I want to be a combo of B and O - well I am already (Bo)

My husband gave me a clue that helps immensely in picking out the freshest broccoli bundles from the bin at the produce section of the grocery store:  

Look for a purple color in among the top of the flowering part.  

If the purple cast is missing, & it is looks like it has "already gone to seed", he won't eat it.  

For those of you who grow it, WOW!  I would love to be able to grow broccoli, but I have never seen it growing here in the Chihuahuan Desert.  Perhaps as a winter crop here?  Would it grow in a greenhouse?  Do you plant seeds in the garden or start them inside then transplant?  Fascinating!

Grilled or roasted broccoli is my all time favorite way to eat it, though I do eat it sauteed in ghee over high heat in a cast iron pan quite frequently. If I couldn't eat broccoli I would be very sad. Lightly steamed with just a hint of lemon juice and salt is also good. Broccoli slaw is another way to eat the stems.

Quoted from marianne

My husband gave me a clue that helps immensely in picking out the freshest broccoli bundles from the bin at the produce section of the grocery store:  
Look for a purple color in among the top of the flowering part.

yes, the darker the flowering 'tree' part the better. also, if you can find broccoli sprouts, they have waaaaaaaaay more nutrition than the big broccoli.  I have to 'fight' w/ the DH to cut ours then.  little sneaky sneaky works every time.    he's better about it now, but i'd eat it like that all the time if I could.
I too make the broccoli slaw w/ the stems, like Drea does. I like that part of the broccoli better slaw like than steamed. and since cabbage is an avoid for you O nonnies, brocc is a good way of having your slaw!!
rustyc, your poor son, eating yellow broccoli. to me that is practically spoiled.       good that he has a 'green broccoli' mom eh?  

Quoted from marianne

For those of you who grow it, WOW!  I would love to be able to grow broccoli, but I have never seen it growing here in the Chihuahuan Desert.  Perhaps as a winter crop here?  Would it grow in a greenhouse?  Do you plant seeds in the garden or start them inside then transplant?  Fascinating!

Well... I grow it here in the Colorado desert...    

It needs water... and we don't have alot of the cabbage butterfly's laying their eggs so the larvae are easy to keep at bay through hand-picking them off the plants. But you can get several weeks of harvest from each plant by letting the central stalk mature to a nice size; and harvesting just the head will then allow side shoots to grow.

You can do either... plant by seed or transplant seedlings... depending on the length of your growing season. Broccoli likes it cool so it may be best as a winter season crop for you.

Perhaps you're a super-taster

I think my husband is, and he always tells me I must have only 3 tastbuds because I like spicy and bitter flavors a lot more than he does.  He absolutely detests celery.

Marianne, I start mine as seeds and transplant them into the garden in late April. Our last average frost date here (north central Illinois) is May 15.  Broccoli likes the cooler weather and will go to seed quickly once it gets hot.  Ditto what Kristin said about harvesting the central stalk and then letting the smaller side shoots grow.  I have a covering that is made out of screen (like on your windows) that I put over my plants so they get sun, water, air, but the moths cannot lay their eggs on the plants....therefore no larve to pick off! The frame of the covering also makes it easy for me to cover them in case of a frost.  No greenhouse but I'm dreaming of one someday!  My seed flats are kept under regular shoplights on a table in our family room.  Nothing fancy but it works fine. Fresh is best!

I enjoy broccoli prepared in various forms--both raw and cooked.  Although I have been eating alot of uncooked broccoli as of lately, I think it taste delicious when lightly steamed or water sauteed until the color retains the bright green hue and it is still crunchy when biten into.

I adore raw organic broccoli stalks.  They are wonderful, tender, and have a delicate flavor.  They make a nice alternative to carrot and celery sticks.

Alia

Since you asked . . . I love it too!  Always have, even when I was little and didn't care for most veggies.  Cooked all kinds of ways.  Generally 4-5 times a week.  I love it when it is in season here so I can get it at the farmers' market with leaves still attached.  Broccoli leaves are one of my favorite greens!

I think this thread is just about spent, but nobody has mentioned broccoli soup.  I kind of hate broccoli too, but when you do the exact opposite of what everybody here has said and boil it until it's a nice big pile of mush, blend it with chicken broth, a raw clove of garlic, olive oil and sea salt.  Oh baby...   especially now that we're getting into the winter.  Soup is my hero.

Quoted from erictm998

I think this thread is just about spent, but nobody has mentioned broccoli soup.  I kind of hate broccoli too, but when you do the exact opposite of what everybody here has said and boil it until it's a nice big pile of mush, blend it with chicken broth, a raw clove of garlic, olive oil and sea salt.  Oh baby...   especially now that we're getting into the winter.  Soup is my hero.

Oh yes erictm998-broccoli soup...make a big batch and reheat with eggs dropped in until they are poached and the yolk is still soft.  YUMMILICIOUS.  Great as a quick morning meal when you are losing time.  Hard boiled eggs instead if you are really on the run.  (Or any other compliant protein)  

Debra

Thanks, Kristin and Mary!  Very Helpful Good Ideas....I had no notion that the insect population might find them even more delectable than we would!

Broccoli Slaw is really good, but I've not tried making it without vinegar, How do you make it?

Quoted from marianne

Thanks, Kristin and Mary!  Very Helpful Good Ideas....I had no notion that the insect population might find them even more delectable than we would!

Broccoli Slaw is really good, but I've not tried making it without vinegar, How do you make it?

You could use lemon juice and olive oil.    Or the homemade mayonnaise in the typebase.

Debra

THere is also Purple Broccoli and the Romanesco {with the Fractal head} and the subtly different B. raab {Rapini, Rapa} that doesn't make a pronounced head, n=but bunches of  thin stems. And the paler green "Broccoflower"...

Which leads to the other good part of  everyday Brocc. Don't forget to use the stem - for people that don't like the florets the stem is much milder. Peal of the woody skin and slice into chips for a Ranch dip, or make a veggie chowder with a little cheese at the end and served with some sourdough bread to boot.

Romanesco is great- taste like cross between broccoli and cauliflower and looks amazing

broccoli o' broccoli
i knew i would love thee
steamed and pureed
you looked ever so lovely!
sauted shallots, ginger & garlic
in golden ghee oh! so fragrant!
stirred you in with a pinch of salt
gentle simmer and you were done
this time i knew you were truly mine
broccoli oh broccoli
i truly truly love thee

erictm998, thanks for the soup tip, and thanks to everyone who shared their thoughts and tips on choosing good brocccoli! This batch had a faint tinge of purple...

accidental chef

Quoted from accidental chef

broccoli o' broccoli
i knew i would love thee
steamed and pureed
you looked ever so lovely!
sauted shallots, ginger & garlic
in golden ghee oh! so fragrant!
stirred you in with a pinch of salt
gentle simmer and you were done
this time i knew you were truly mine
broccoli oh broccoli
i truly truly love thee

erictm998, thanks for the soup tip, and thanks to everyone who shared their thoughts and tips on choosing good brocccoli! This batch had a faint tinge of purple...

accidental chef

Thanks for making my day accidental chef

I love Brocolli too. I eat it every day in every way.
Steamed and stir-fried are my favorites!

Sometimes broccoli can have a purplish tinto to it ... what does this mean ??

I like it steamed with EV Olive oil, seasalt, some mashed avocado and with lots of garlic !
Please try it it this way ... it's truly "amazing" !!!

While it's true that avocado is an avoid for me (that's the way I've always eaten it before I knew about BTD) ... I usually avoid the avocado except on the rare occassion and add curry to it and it's equally "d-e-l-i-c-i-o-u-s" !!!!