Broccoli (much like beans) is one of those veggies that just keeps on giving and giving and giving. Even to the point where I start thinking ‘enough already’. The main heads are exciting, but by the end of summer, weekly freezing has gotten old. It’s worth it of course in January.
My wife is a wonderful cook and keeps me well-fed. Also I’m anal. So I figure the least I can do is take care of the produce harvesting and storage. I thought I’d share how simple it is to keep up with the broccoli harvest. I’ve been doing it so long that I’m not sure whether what I do is strictly Kosher in today’s sort of paranoid food world. I haven’t looked up directions because it’s in my head. The end product tastes good and I’m still here. It isn’t rocket science.
I first soak the heads in a brine for an hour or so (add some salt to some water…proportion it exactly like that for best results). My Mom always did that to surprise any green worms that might surprise us later if she didn’t). Then I rinse and cut up the heads into bite-sized pieces. I guess how many 2-people serving sized bags I’ll need and label them ahead of time. Wet hands and markers are the pits.
Then I either steam them in a colander (faster boil time) or submerse the broccoli in boiling water, no more than a pound at a time, for 3 minutes. After that I plunge the colander into ice water until the broccoli feels cool. I use that same water to burp the bags of air.
After that I gently flatten out the broccoli within the bags so that it’s all on one level (better for stacking and uniform freezing). And finally it’s into the freezer in a single layer until they’re frozen solid.
Then I clean up. Honest.