Only one week has passed since my first post about our budding broccoli plants, and already they’re ready to harvest. I’m always a little sad when it comes time to chop my plants up, but I was also really looking forward to finally sampling some homegrown green goodness.
For our first harvest we decided to cook a beef and broccoli stir fry, one of our favourites. We sliced off four of the heartiest crowns and accompanying side shoots and piled them out on the cutting board. I hadn’t really realized just how much darker this homegrown broccoli was until I looked at it under our kitchen lights. The plants, true to their name, had very dark purple crowns, nothing like what we traditionally bought at the vegetable stand.
The stalks of the florets were also much longer and thinner than all the store bought broccoli I’ve eaten. The crowns were not nearly as dense. Instead they felt light and delicate. After we extracted all the edible bits off of the massive crowns we had one big purple pile!
To accompany the broccoli we chopped up some carrots, mushrooms, and garlic and sliced two sirloin steaks as thin as we could manage. Since the broccoli florets were so much smaller and lighter than usual they cooked a lot faster. Once all the vegetables were cooked we added a cup of fresh bean sprouts, a cup of stir fry sauce and, voila! Our first home-grown broccoli feast was ready to eat.
It was delicious! And more than that, it was satisfying to eat something that we’d been growing since August.
Next up, what broccoli dish should we cook for our second harvest?