Broccolini

Description:

 Broccolini, a delightful cross between broccoli and Chinese kale, offers tender stalks and florets with a subtly sweet and earthy flavor. It's a nutritional powerhouse and a versatile addition to your culinary repertoire.

Nutritional Highlights:

• Rich in vitamins A, C, and K, essential for vision, immune function, and bone health.
• Good source of fiber, promoting healthy digestion and gut health.
• Contains antioxidants, which help protect your cells from damage.

Storage & Handling:

• Store unwashed broccolini in a loose plastic bag or a reusable container in the refrigerator's crisper drawer for up to a week.
• A slightly open bag or container with a partially open lid allows for necessary airflow, preventing condensation and mold, while still retaining moisture to keep the broccolini crisp.
• If using an airtight container, ensure the broccolini is very dry before storage and check daily for condensation.
• Avoid washing broccolini until just before use to prevent excess moisture, which can lead to spoilage.

Cooking Tips:

• Roasting: Toss with olive oil, salt, pepper, and your favorite herbs. Roast at 425°F (220°C) for 10-15 minutes, or until tender and slightly charred.
• Sautéing: Quickly sauté with garlic and a squeeze of lemon for a bright and flavorful side dish.
• Grilling: Brush with olive oil and grill until tender-crisp for a smoky twist.
• Salads & Stir-Fries: Add raw or lightly blanched broccolini to salads or stir-fries for a boost of nutrition and flavor.

Recipe Inspiration:

• Sauteed Broccolini: https://www.loveandlemons.com/broccolini/ (Love and Lemons)
• Roasted Broccolini: https://www.delish.com/cooking/recipe-ideas/a25698045/roasted-broccolini-recipe/ (Delish)

Extending the Harvest:

1. Blanching and Freezing:
   • Wash the broccolini and trim any tough ends.
   • Blanch the florets in boiling water for 2-3 minutes.
   • Immediately transfer them to an ice bath to stop the cooking process.
   • Drain well and pat dry.
   • Place the broccolini in reusable freezer bags or containers.
   • Duration: Frozen broccolini is best used within 8-12 months for optimal quality.
2. Pickling:
   • Pickling broccolini creates a tangy and flavorful preserve.
   • Use a vinegar-based brine with spices like garlic, mustard seeds, and red pepper flakes.
   • Properly sealed pickled broccolini can last for several weeks in the refrigerator.
   • Duration: Pickled broccolini can last for 2-3 months in the refrigerator.
3. Dehydration:
   • Dehydrated broccolini florets can be used in soups, stews, or as a crunchy snack.
   • Wash and cut the broccolini into small florets.
   • Place them in a single layer on a dehydrator tray.
   • Dehydrate at a low temperature until crisp.
   • Store the dried broccolini in an airtight container.
   • Duration: Dehydrated broccolini can last for 6-12 months in a cool, dark place.