Garden broccoli? Is that a new hot food trend in San Fran? Nope, it’s literally broccoli from my teeny tiny backyard garden!
I may not have a ton of garden square footage, but I am determined to make the most of my little sustainable plot of land. While I have my fair share of vanity plants (Birds of Paradise, Roses, Hydrangea, Azaleas, etc), I’m also committed to growing and eating the most nutritious, fresh, and organic fruits and vegetables available. Growing your own veggies isn’t just nutritious, it’s actually really fun. With tender, love, and care (and a lot of patience) you watch your dinner plate growing in front of your eyes.
I planted my broccoli from seedling oh…..3 months ago? They went from tiny, pathetic looking shrimps to a big, luscious bounty in that short amount of time. For those of you that don’t know, broccoli florets are the main flower of the plant. They blossom right out of the top-center and, if left uncut, turn into a ball of small yellow flowers that attract butterflies.
While I certainly appreciate the flowers, I was hungry! So right when the broccoli head looked full, bright green, and tight, I cut off the main head just above the next “node”. I was sad, thinking my broccoli plant was done (note: I have a total of 6 plants so I was totally over-emotional). But when I went out to the garden a few days later, I noticed side shoots popping out of my plant. More broccoli heads were growing out of the base of the plant! Yippee!!!
1 large or 2 medium Head(s) Broccoli
1 tsp Olive Oil
2 cloves Garlic, minced
1 Shallot, chopped
1/2 cup Chicken Broth
Break or cut broccoli into 2-in wide florets.
Heat pan over medium. Add olive oil and heat until shimmering.
Add shallots and cook until shallots turn translucent but garlic is not brown (3 minutes). Add garlic, stir, and cook for 2 minutes.
Add broth and broccoli to pan. Toss to coat, then cover and cook for 5-8 minutes. Broccoli stems should be soft but still al dente. Season to taste with salt and pepper.
Note: I also like to toss the broccoli in Tarragon Mustard Butter at the very end. Totally up to you, but it’s SO GOOD.