The journey of broccoli

1. Morning in the garden

When the broccoli is ready to be picked, we go out early in the morning. It is still cool, dew sits on the florets, and the whole garden smells. That moment — a few hours between harvest and kitchen — is what we love most.

Broccoli does not tolerate long journeys. The closer the plate is to the harvest, the better the flavor. That is why in our little community we always buy directly from the grower.

2. Why we love it

First: it is versatile. Crisp raw, soft steamed, smoky grilled. Second: it is full of natural vitamin C and fiber. Third: it is always available — spring, autumn, winter.

3. How we make it at the long table

Our favorite recipe is simple. Break the broccoli into florets, sear in a bit of olive oil, add garlic, and at the end squeeze a little lemon over it. Done. Toast on the side, sometimes a boiled egg — and a long conversation.

• Sautéed broccoli with garlic and lemon
• Raw broccoli salad with hazelnuts
• Broccoli cream soup with nutmeg
• Broccoli quiche — for Sunday lunch

4. Storage, if there is any left

If you don't cook it right away, put it in the vegetable drawer of the fridge, in a bag lined with a paper towel. This way it stays fresh for up to a week. Do not wash it in advance — only just before use.

5. Little quiz