I’m usually not a fan of steamed broccoli. Roasted, yes. Stirfried, sure. Baked in a pasta dish, absolutely. But steamed? Boring. That was, until I got my first taste of the 2015 broccoli crop from our weekly Transition Farm vegetable box. And sure enough, I’m steaming broccoli and eating it for breakfast. I think it’s because it’s farm fresh. Vegetables grown in a thoughtful way taste so much better. And even though I overcooked it this morning, dulling the true colour, it was wonderful and simple and everything broccoli should be.
I served my broccoli with eggs, cheddar cheese, parsley and sourdough toast for Wednesday Breakfast Club this week.
Happy Wednesday, folks.