Sunday, March 19, 2006
What a wonderful vegetable, this purple sprouting broccoli. Planted in the early fall, it takes all winter to grow...slowly, oh so slowly. It looks like a big nothing. And then suddenly there are florets everywhere, demanding to be cut!
Yes, the turnips and collards and chard have lingered all winter. But this is the first new spring crop, outpacing even sorrel and asparagus and peas.
Sophie Grigson suggests steaming PSB until it is just cooked (not merely al dente, as with Calabrese broccoli, but a little softer), then tossing it with olive oil, lemon juice, and crushed garlic. Perfect.
Posted by Jamie at 7:32 PM