Broccoli is Good, and So Are These Denim Aprons
And I’m giving away a super-gorgeous book!
I’m not trying to force you into doing (or growing or eating) anything you don’t want to do, but may I suggest you broaden your experiences and try something new? I know, I know—you get stuck in a rut. Or I should say, you become super satisfied with what it is you already know and like. If it ain’t broke after all, right?
I didn’t think I’d love chili crisp. And I tried it and loved it and put it on lots of things even though my mouth tells me to cut it out with the fire sauce. Or, cucamelons out in the garden. I tried growing it and I ate it and … well, I actually can’t stand the way they taste but I loved the beauty their happy green foliage and spritely yellow flowers brought to my garden fence. And now I buy them whenever I see the plants at the local garden center. Chili crisp and cucamelons—and kohlrabi and parsnips and so many other things—wouldn’t be in my life if I didn’t give ‘em a go.
In today’s issue I am asking you to give broccoli—especially its stems—a chance. And in order to keep yourself neat and tidy while you’re growing and/or cooking it, I’m letting you know about a new-to-me denim line. Spoiler alert: It’s not pants.
Broccoli: It’s All About the Stems
What’s the best part of the broccoli plant? It’s the stems. Roast them until just tender but with still a bit of a crunch. The crisp, solid texture contrasts nicely with the mini heads of florets, which have a texture that makes me imagine I’m eating a hundred tiny popping things. It’s not a bad experience, but when I then eat a roasted broccoli stem, I quite enjoy the textural relief it provides.
Okay, maybe it’s just me.
But anyway. The new variety of broccoli called Skytree is bred specifically to produce longer, more slender stems. These long stems have two benefits: First, it’s easier to cut this looser head from its base and 2) you can harvest more of the delectable stems.
Skytree is one of the two broccoli varieties that won an All-America Selections Award for 2024. That means this variety was trialed in various spots throughout the U.S., exposing it to a variety of weather conditions, and the judges felt Skytree performed exceptionally well compared to other commercially available varieties. Consider the AAS Award to be the stamp of approval of about a dozen or more professional gardeners; i.e. they know a great variety when they see one.
If you’re a gardener, look for either seeds or transplants of Skytree this spring. Sowing seed will result in a harvest in about 85 days to harvest. If planting transplants, you can get this into your kitchen within 70 days. While plants reach a height of about 24 inches, it’s width is just 12 inches, so it’s a lankier character than your more commercial varieties.
Because I Want You to Share my Love of Broccoli…
I’m including my new-fave way of preparing it roasted. And it’s a minimal-effort preparation, too. You probably have the ingredients on hand. 1.5 pounds broccoli, cut into long florets
3 Tbs. olive oil
Salt and pepper
1 Tbs butter (it works with plant-based butter, too)
1 Tbs vinegar—whatever you have on hand (which for me is usually apple cider vinegar or white wine vinegar)
1 tsp mustard – either a grainy or Dijon
And here’s what you do:
Heat oven to 450F. No, it’s not too hot. Trust me on this.
Toss broccoli florets in olive oil and season with some salt and pepper. Place on a sheet pan, preferably lined with parchment, and insert into heated oven. DO NOT DISTURB the broccoli. Leave it as is for 15-20 minutes. You want it colored to beyond golden and nearly dark.
As the broccoli roasts, toss together the butter, vinegar and mustard in a large bowl.
When the broccoli is done to your liking (or even a few degrees beyond what you typically like) add it to the butter/vinegar/mustard and toss until the butter is melted and all of the broccoli is coated.
I would eat the whole bowl if I didn’t think eating a whole bowl of broccoli might be going a little overboard and if I wasn’t worried about what impact that might have on me later. Don’t eat the whole bowl. Instead, save some to top a salad the next afternoon. Oh, or chop it and add to eggs for breakfast. Or snack on it cold right out of the fridge. And if you use a long-stemmed variety of broccoli, those stems make this an easy finger food.
Confession: Once, I added 1 tablespoon of mustard, not one teaspoon to the lusciously roasted florets. Ever since I have been adding a heaping teaspoon if not 2 whole teaspoons of mustard. I’ve also made this with the Seriously Grainy type of mustard and honestly that was a nope for me. Use what you have on hand and mix it up in future makings of this dish. You’ll settle on something you and your whole family likes.
Stay Clean
Whether you’re growing broccoli or prepping it for a meal, the Park + Coop apron is the perfect cover-up to keep you clean. The woman-owned Park + Coop turns second-hand or discarded denim into various products such as placemats, dish towels, napkins and other items. Because they are using recycled material, each apron is unique—some are made from one whole length of fabric while others are patched together to make a whole. So when you order the most you can do is request a light- or dark-colored denim. Oh, and you can request the strap color, too—cream, yellow or green. The straps are cool in that they clip on and off, and can even be used with the other items that Park + Coop sell. For the apron, they criss-cross in the back and can be adjusted.
The aprons are machine-washable, but they do suggest you remove the straps and wash them separately. These aprons also come in three sizes: Minis fit kids in the 2-6 year-old range; Youth are sized for those 5-ft. and under; and Adults. Each apron has one large pocket. Use it in the garden, the kitchen as you’re carving pumpkins, eating lobster … the opportunities are endless! And you’ll look fetching and stay mess-free. www.ParkandCoop.com
Take This Book!
Last week the good folks at Quarto Publishing gave me one copy of The Cut Flower Handbook to offer up in this giveaway. No one took the chance! As a reminder, the book is filled with all the knowledge and need-to-knows you’ll need to know to grow a cut flower paradise—whether it’s enough to fill a vase or a truck bed.
How do you win this book?
Comment below with “I want The Cut Flower Handbook!”
You’ll have until 6:00 p.m. Eastern on Friday, February 23, 2024, to get your name in the hat.
I’ll randomly pick a name and give you the great news.
Best of luck!
While I have you, I’d love for you to consider a paid subscription.
I’d be totally psyched if you would consider chipping in a few dollars a month to help supplement the time I spend bringing this to you. I’d be forever thankful.