Large florets on succulant stalks that can be cut apart to make little trees. However, there is a variety of sprouting broccoli which has a number of small flower heads. Use raw (no thanks) or steamed, boiled, or stir-fried. Choose broccoli that has tight florets with no yellow flowers showing. Frozen broccoli keeps for up to a year. I'll hit the farmer's market after a frost, which sweetens the flavor, and blanch and freeze for the winter.
Our vegetables are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Avocado, coconut, hazelnut, olive, peanut, safflower, toasted sesame seed, sunflower seed, walnut
Unsalted butter, unsalted cultured (European-style) butter, clarified butter, ghee, Ethiopian spiced butter
Onion, shallot, leek, scallions, garlic, carrot, celery, celeriac, fennel, parsnip
Artichoke, Asian greens, asparagus, shelling beans, snap beans, carrots, cauliflower, celeriac, celery, Jerusalem artichoke, mushrooms, peas, snow peas, potato, spinach, summer squash, sweet bell pepper, Swiss chard, tomato, turnip
Amaranth greens (en choy), bok choy, Chinese broccoli (gai lon), Chinese (Napa) cabbage, Shanghai bok choy, shungiku, tatsoi
Chanterelle, cinnamon cap, cremini, enoki, golden enoki, hon shimeji, lion’s mane, maitake, matsutake, nameko, oyster, king oyster, portobello, shiitake, velvet piopinno, white beech, white button, wood ear
Basil, bay leaf, chives, cilantro, dill, garlic chives, marjoram, oregano, parsley, rosemary, sage, summer savory, tarragon, thyme, winter savory, za’atar
Soft or Crumbly Cheeses: Blue cheeses, chèvre, feta, fromage blanc, Gorgonzola, fresh mozzarella, ricotta
Semi-Soft Cheeses: Comté, Fontina, mozzarella, Taleggio
Hard Cheeses: Cheddar, Gouda, Gruyère, Jarlsberg, Manchego, Swiss
Grating Cheeses: Asiago, Grana Padano, Manchego, Parmigano Reggiano, Pecorino Romano
Almonds, black walnuts, cashews, hazelnuts, pine nuts, pistachios, walnuts
Chinese five spice powder, cinnamon, nutmeg, black peppercorns, white peppercorns
Fermented black beans, black garlic, coconut enzymes, miso, fresh mushrooms, dried mushrooms, nuts, soy sauce, tamari, tomatoes, tomato paste, grating cheeses
Citrus: Lemon, Meyer lemon, yuzu, preserved lemons
Vinegars: Balsamic, Champagne, Chinkiang, cider, rice, rice wine, Sichuan Pepper, white wine, herb vinegars, fruit vinegars
Herbs: Ginger, young ginger
Specialties: Capers
Dried Chili Peppers: Chile de árbol, tien tsin
Ground Chili Peppers: Aleppo, Maraş pul biber, Sichuan peppercorns
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