from Food and Wine

broccoli Broccoli is one of those ubiquitous vegetables that benefits tremendously from the farm to table experience.  Sweet and tender, freshly picked broccoli is a real treat.  Roasting or caramelizing broccoli brings out the inherent sweetness and nuttiness that can be missed when eaten raw or lightly steamed.  Even committed broccoli haters can love roasted broccoli.

At Farmer Dave’s we harvest both the large center heads and the tender side shoots from the broccoli plant.

To prepare: Give broccoli a good long soak in cold salted water followed by a vigorous spray of water to dislodge any pesky aphids.


  • 3 Tablespoons olive oil
  • 1 1/4 lb broccoli (1 large head), stems peeled and florets halved lengthwise
  • 1/2 cup water
  • 3 garlic cloves, thinly sliced
  • pinch of crushed red pepper
  • 2 Tablespoons fresh lemon juice
  • Salt and pepper


  1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.