Broccoli
Both the head and the stalk are worth eating — roasting brings out a depth you don’t get any other way.
Store in
Fridge unwashed, in a produce bag
Keeps for
Up to 5 days yellows fast — use it early
Best eaten
Roasted or steamed until just tender-crisp
Prep tip
Stalk is edible peel the outer layer, slice thin
What It Is
Section titled “What It Is”Broccoli is a cool-season brassica grown in spring and fall at Cold Springs Organics. Dense, dark green heads with thick stalks — both parts are fully edible and worth cooking. Broccoli is at its best harvested before the heads begin to open into yellow flowers; once it starts to yellow, the flavour sharpens and the texture softens.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Refrigerate unwashed in a loose produce bag in the crisper drawer. Broccoli starts to yellow and lose its sweet, fresh flavour relatively quickly — use it within 5 days, and prioritize it over sturdier vegetables earlier in the week.
How to Prep It
Section titled “How to Prep It”Cut the florets from the main stalk. For the stalk: peel away the tough outer layer with a vegetable peeler or a paring knife, then slice into rounds or sticks — the peeled stalk is sweet and tender, similar in texture to broccoli stem but milder. Rinse florets under cold water and shake dry before cooking.
How to Cook It
Section titled “How to Cook It”- Roasted — toss florets (and sliced stalk) with olive oil and salt; spread on a sheet pan in a single layer and roast at 425°F (220°C) for 18–22 minutes until the edges char and the stems are tender. The charred edges are the best part.
- Steamed — steam over boiling water for 4–5 minutes until just tender-crisp. Finish with butter, a squeeze of lemon, and flaky salt.
- Stir-fried — cut into small florets, cook over high heat with garlic and a splash of soy sauce for 3–4 minutes.
Quick Meal Idea
Section titled “Quick Meal Idea”Broccoli cheddar soup — sauté a diced onion in butter until soft, add roughly chopped broccoli florets and stalk, pour in vegetable broth to cover, and simmer until the broccoli is very tender, about 15 minutes. Blend partially (leave some chunks). Stir in a generous amount of shredded sharp cheddar and a splash of cream. Season with salt, pepper, and a pinch of nutmeg.