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| Purple sprouting broccoli |
For Week 2 of our Early Spring Session, we added purple sprouting broccoli to the Regular Shares - this variety was a bit of an experiment for us, so we are hoping to just try it out in a small quantity this week and get some feedback on it. Purple sprouting broccoli, which is an old English heirloom variety of broccoli, overwinters and then is ready for harvest in the spring. The broccoli heads and kale-like leaves add a lot of color and taste to a salad, but there are some delectable recipes posted here in case you'd prefer to cook it. We're curious to hear your opinions on this variety!
We'll be adding recipes to the blog periodically, and if you have one that you'd like to share, we'd love to post it! Just send us an email with your recipe (and a photo, if possible), as well as a citation for the recipe, if you found it online or in a cookbook.
Early Spring Session, Week 2: Box Contents
Kale
Chard
Braising mix
Granny Smith Apples or Fuji Apples
Chard
Braising mix
Granny Smith Apples or Fuji Apples
Leeks
Watercress
Garlic
Crimini Mushrooms
Yukon Gold Potatoes
Purple Sprouting Broccoli (Regular Shares only)
Big thumbs up on the purple broccoli from my family! We ate it raw for dinner last night. Loved its tenderness and flavor!
ReplyDeleteThat's fantastic - thanks so much for letting us know!
DeleteBeautiful! Does the purple broccoli keep its color when cooked?
ReplyDeleteAlso, what is the long-stemmed bunch of greens we got this week? They're a dusky green with dusky purple veins and stems (and sometimes undersides). They were held together with a rubber band.
Yep, the purple broccoli keeps its color! That was my first question, too - I was afraid that it would be like purple green beans, which are so pretty raw but lose their color when they're cooked.
DeleteThe long-stemmed purplish leafy greens were a Russian kale (some kale leaves were also included in the braising mix).