Broccoli budda bowl

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I recently did a Growing Great Veggies course taught by Nat Wiseman from Village Greens and Steven Hoepfner from Wagtail Urban Farm. They both very generously shared their knowledge honed through experience running market gardens using organic methods. Well worth attending if you get a chance. The course was held at the Glandore Community Garden and growing in one of the patches was this gorgeous broccoli.

Broccoli is a favorite in our house and the whole plant can be eaten. The seeds can be sprouted. Leaves can be used in salads, juices or cooked. Stalks can be cut finely and used in stirfries or diced and put in stews and sauces. The heads can be chopped into florets and can be eaten raw or cooked in dishes like Gado Gado. The flowers are also edible. It’s such a versitile plant and fairly easy to grow through Adelaide’s wet winters.

A simple way to prepare broccoli is use it in a budda bowl. Budda bowls are a great way to put together simple seasonal produce into a nourishing meal. Braise the broccoli florets in stock, cook until tender. Roast some pumkin seasoned with oil, fennel seeds, salt and pepper. Assemble the bowl by adding broccoli, roast pumpkin, wild or salad greens (mallow, chickweed, cooked nettle), saukraut, and cooked chickpeas. Garnish with dandelion petals. For a simple dressing put together 1 part lemon juice and 2 parts olive oil, season with salt and pepper.

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