We let the broccoli go a bit too long before harvesting — when it starts to shoot up, it gets a bit woody. But what you miss out in tenderness you make up for in freshness, well worth the trade.
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I cook with local, organic, and seasonal ingredients. I have a fondness for simple meals, with a touch of Provençal gourmet.
Mostly, I keep this blog because I know that you want to know what I had for lunch today.
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