Dear Fresh Farms Customers,
So for this Worldly Wednesday I went out of my way to find exactly where broccoli is originally from, to no avail. It seems that broccoli literally can, and does, grow anywhere with long cool winters, fertile ground and adequate drainage. Since there is no SINGLE country I can rightly thank for offering us this green-flower-looking vegetable, I will go with what I know best. GREEK CUISINE.
Country of Origin
Pretty much any country that isn’t made up of tropical jungles or dry desserts. Sorry Africa and Australia.
Broccoli is primarily used within other dishes as an ingredient and not as a dish in itself. It is added to soups like Broccoli Cheddar, Baked goods alongside ham, eggs and onions as well as within casseroles. Broccoli pairs well with cheddar and parmesan cheese as well as ham, eggs, basil, onions and lemon.
Recipe: Greek Broccoli with Lemon and Olive Oil
Prep Time 10 minutes
Total Time 20 minutes
4 Heads of Broccoli
1/2 Cup Olive Oil
6 Tablespoons of Kosher Salt
1.) Rinse the broccoli and break into large sized florets.
2.) Cut off the stems and peel off the thick skin around the stems. Now, cut the stems into quarters or halves, lengthwise.
3.) Fill a cooking pot with 2 inches of water and place 6 tablespoons of salt into the water; bring the water to a boil (this works best if your pot has a steamer, if it doesn’t have a steamer you can simply put the broccoli directly into the boiling water).
4.) Add the broccoli to your pot and cover. Reduce heat to medium and allow to cook for 5-6 minutes. The broccoli is done as soon as a fork can pierce it with relative ease BUT BE CAREFUL NOT TO OVERCOOK.
5.) Remove the broccoli from heat, place in a serving dish.
6.) Dress the broccoli with olive oil, lemon juice and salt to taste.
I could have chosen to highlight broccoli recipes that use parmesan, garlic paten, or sautéed onions with butter cream puree but I didn’t. Broccoli is so easy to use within so many recipes that if you really wanted to, you could live on it for the rest of your life (alongside other ingredients of course). When it comes down to choosing a recipe though I believe that two things matter: taste and time. Does it taste good? If so, is it easy to make? If any recipe meets these two requirements, it is a winner in my book. I chose to teach THIS recipe because it is what I grew up on alongside my 5 siblings that could double as their own waste management team around dinner time. What did you grow up eating in your household? Tell me! Submit your recipe to our $50 Weekly Recipe Contest, located within the Customer Input tab, for a chance to win.
Fresh Farms International Market
Director of Marketing and PR