Broccoli

Broccoli head

Broccoli is a cool-season vegetable that can be grown in both the spring and the fall. Common broccoli forms a large head of immature flower buds. Other types of broccoli develop smaller shoots of buds.

Sprouting broccoli. Sprouting broccoli is another type of broccoli that produces lots of smaller side shoots rather than one large central head. In most cases, it is recommended to pinch out the central floret/ head when it appears to induce more side shoots. There are both green and purple varieties. There are also some varieties that are designed for winter harvesting in mild areas, which may not perform well in Kansas. Look for varieties with shorter days to maturity.
Broccoli rabe. Broccoli rabe is also called broccoli raab or rapini. This vegetable has florets that look like broccoli but does not form a large head. It is more closely related to turnips than to traditional broccoli and has a stronger, more pungent flavor. It is fast-maturing and not very heat tolerant.
Chinese broccoli. Chinese broccoli is also called Gai Lan or Kailaan. While it develops small flower buds, similar to sprouting broccoli or broccoli rabe, it is usually harvested for the thick, fleshy stalks and tender leaves that grow around the buds.

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How to Grow

For a spring crop, look for varieties that are fast maturing and maintain good head quality in hot weather. For a fall crop, look for early maturing varieties that also have good cold tolerance. Some varieties will produce side shoots after the main head is harvested. While you can direct seed broccoli into the garden, it is better to start the seeds indoors and then plant the transplants outdoors. Seeds should be started 5-7 weeks before planting. In the spring broccoli can be planted outdoors starting in mid-March to mid- April. For a fall crop plant broccoli transplants in late July through early August for best results. Broccoli should be planted 18 to 24 inches apart. If planting in rows, allow 36 inches between rows.

Sunlight: Broccoli prefers full sun however some shade in the afternoon will slow down bolting.
Temperature: Once Broccoli is acclimated to the cold it is very cold hardy and will tolerate temperatures below freezing but it does not tolerate high temperatures. Broccoli will bolt or flower when the temperatures get too warm.
Watering: Broccoli needs at least one inch of moisture every week. To produce sweet, flavorful, firm, non-bitter heads, the plants must not experience water stress. If the plants do not receive consistent rainfall or irrigation, they may form small, disappointing, off-flavored heads.
Soil and Fertilization: Broccoli prefers well-drained soil with adequate nutrients. The addition of organic material prior to planting can provide nutrients. Fertilize broccoli at planting. Side dress broccoli with a nitrogen fertilizer three weeks after planting transplants outdoors. Sprinkle additional fertilizer along the row every 2 to 3 weeks as the crop develops.
Transplanting: Select broccoli plants that are small and stocky. Avoid tall, spindly plants. Weak, tall plants often “bolt” or produce a premature head, which will never enlarge. Be sure to acclimate transplants outdoors for a week or ten days prior to planting. Set the plants outside in a protected area and slowly get them used to sun and wind by moving them out of the protected area.
Pests and Issues: Cabbage worms and other insects are some of the biggest pests of broccoli. The easiest way to prevent these insect issues is to use floating row covers over the top of the plants to exclude the pests. Over-fertilization of broccoli plants can increase the severity of aphid infestations. Bolting is another common issue, however there is no cure for as this is the plants response to warm temperatures.
Succession Planting: Plant broccoli transplants every couple of weeks or plant multiple varieties to have a longer season of harvest.

Harvest and Storage

Harvest the head with a sharp knife when heads reach a usable size, while they are still broccoli heads tight before the flowers start to open or before yellow centers of the flowers start to show. Usually 4 to 5 inches of the stem is also tender and can be used with the head. Continue to cut small side heads until hot weather causes them to be strongly flavored or until a hard freeze kills the plant. Broccoli will continue to grow even after light frost in the fall. No matter the weather, harvest promptly once it is mature, as it does not keep its quality. If you miss the chance to harvest, and flowers are beginning to open, immediately cut the head. Broccoli will keep for 10 to 14 days if stored at 32 degrees Fahrenheit with 95 to 100 percent humidity. Broccoli can be preserved by freezing it. For information on freezing broccoli visit the University of Georgia Center for Home Food Preservation.

Recipes

Broccoli can help reduce the risk of some forms of cancer and heart disease. It also keeps bones, eyes, and teeth strong. Choose bright green or purplish-green heads. Leaves and stems should be dark green. Stalk should be tender and firm with compact buds. Serve broccoli raw or cooked. Steam, boil, or simmer in a little water, or microwave for the shortest time possible. Overcooked broccoli loses nutrients. Add broccoli to soups, salads, casseroles and stir-fries.

Creamy Broccoli and Apple Salad

Ingredients	Directions
6 cups broccoli florets ¾ cup dried cranberries ½ cup sunflower seeds 3 medium green apples (rinsed and sliced) ½ cup chopped red onions 1½ cups low-fat plain yogurt (or soy yogurt) 2 Tbs Dijon mustard ⅓ cup honey	Combine broccoli, dried cranberries, sunflower seeds, sliced apples and chopped onion in a large serving bowl. In another mixing bowl, blend yogurt, mustard and honey. Add dressing to the salad mixture and mix. Chill in refrigerator for at least one hour before serving.

Recipe source: North Dakota State University Extension

Broccoli Cheese Soup

Ingredients

Directions

3 Tbs vegetable oil
1 medium onion, diced
3 Tbs all-purpose flour
4 cups chopped broccoli
3 cups water
1 chicken bouillon cube
½ tsp black pepper
¼ tsp garlic powder
½ cup milk
4 ounces cheese, shredded (1 cup shredded)

Collect, dice, shred, and measure all ingredients before starting to prepare the recipe.
Heat oil in a large pot over medium heat. Add onion, and cook for about 2 minutes until the onion is soft and clear.
Add flour to the pot, and cook for 1 minute, stirring continuously.
Add broccoli, water, bouillon cube, pepper, and garlic powder.
Reduce heat to medium low, and cook for about 20 minutes or until the broccoli is tender. Stir occasionally to prevent soup from sticking to the pot.
Remove from heat, add the milk and cheese, and stir until cheese melts.
Place back on the stove, and cook on low heat for about 2 to 3 minutes until soup is thoroughly heated. Serve immediately.
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Recipe source: University of Florida Extension

Broccoli Cheddar Crescent Ring

Ingredients

Directions

4 cups finely chopped broccoli florets (about 13 ounces)
2 Tbs olive oil
1/4 tsp crushed red pepper flakes
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
6 ounces cream cheese, diced
Nonstick cooking spray, for greasing the pan
Two 8-ounce tubes refrigerated crescent roll dough
5 slices Cheddar, cut in half (about 5 ounces)
Ranch dressing, for serving

Preheat the oven to 375 degrees F.
Add the broccoli, oil, crushed red pepper, garlic and 2/3 cup water to a large skillet and stir until combined. Cover and bring to a boil. Let the broccoli steam until bright green and just crisp tender, about 3 minutes. Remove the lid and let the water continue to boil until it is completely evaporated, 3 to 4 minutes.
Stir in 1/2 teaspoon salt and a few grinds of pepper and transfer to a medium bowl. Let cool slightly, about 15 minutes. Stir the cream cheese.
Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet.
Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
Spoon the broccoli mixture over the short ends of the triangles closest to the ramekin. Cover the broccoli with the cheese slices and remove the ramekin.
Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the broccoli mixture).
Bake until the dough is golden brown and the cheese is melted, about 25 minutes.
Let cool for 15 minutes.
Use a spatula to slide the ring off the baking sheet onto a platter. Serve with Ranch dressing for dipping.

Recipe source: Food Network