I'm so excited, I finally succeeded in growing broccoli in my garden! The trick to growing broccoli is consistently cool weather, which doesn't happen often in Albuquerque – it's either hot or cold. The seed packets always say to wait until after frost to plant, but that's not quite right for our climate. Cole crops are quite frost-hardy, so I planted some healthy starts in February, and the main heads are ready to eat now. They are not very tightly packed, which is what happens in warm weather, so I thought I'd better pick them before they bolt. And they are delicious!
This is an adaptation of a Japanese recipe which typically uses green beans. It looks cool when you use black sesame seeds, but it takes some effort to grind them finely enough.
1 pound broccoli, broccolini, or broccoli raab
2 T. tahini, or 2 T. finely ground black sesame seeds
1 t. toasted sesame oil
1 t. miso
1 t. cider vinegar
1 t. honey
1 t. soy sauce
2 T. mirin
Cut broccoli into large chunks; steam until tender. Whisk all other ingredients together. Toss warm broccoli with dressing. Serves 2 to 4.