Valley Bounty: Broccoli

When I was little, part of the allure of adulthood was the idea that I’d have the freedom not to have to do things I didn’t like doing, like going to bed early and eating my broccoli. I imagine my child self would be disgusted to learn that, granted that freedom, I now often choose to and enjoy doing both of those things anyway. I also don’t currently work as the astronaut who’s in charge of playing guitar on the moon, so really I’m going 0 for 3 on little kid grownup goals.

I don’t have the space here to unpack the other two, but in retrospect I think the issue with the broccoli may have stemmed from often encountering it boiled or steamed. Unlike roasting or sautéing, those methods don’t caramelize any of the starches in the broccoli and therefor impart no additional flavor. Roasted broccoli can play host to a range of different flavors — you could try: balsamic vinegar, bacon, blue cheese, and dates; fish sauce, lime juice, and brown sugar; lemon juice, parmesan, and pine nuts; or garlic, olive oil, and crushed red pepper flakes. I can’t say for sure, but my younger self might not have pictured a broccoli-free future quite so clearly with broccoli like this.

Valley Bounty is written by Brian Snell of CISA (Community Involved in Sustaining Agriculture)