BROCCOLI & BROCCOLINI

Broccolini, sometimes called sprouting broccoli, has more, but smaller heads than broccoli. The shoots, or stalks, are tender and less fibrous than broccoli, making them a great raw addition to meals. Broccolini tends to lose its moisture faster than broccoli.

STORAGE: Storing in a closed container or in a plastic bag in the fridge and it can last up to two weeks.

PRESERVATION: To extend the harvest, cut and freeze. For broccolini, you can freeze whole.

RECIPES:

Frittata

• 1 leek (cut into 1/4 inch rounds)

• 1 shallot (finely diced)

• 1 pound potatoes (diced into 1/2 cubes)

• Broccoli (cut into small florets)

• Tomatoes (cut in half for cherries, or into small rounds)

• 8-12 eggs

• 1/4 milk or heavy cream

• 2 t salt

• Wild ferment

• 3 T cooking oil

Preheat oven to 425 F. In a large pan that can go in the oven and on the stove, heat oil. Add potatoes. Cook on low, adding leeks, shallots, and broccoli when the potatoes have just begun to soften. When the veggies are just beginning to become tender, turn heat to medium low. In a separate mixing bowl, crack eggs and whisk just barely, so that the yolks are just broken. Add milk and salt, and pour mixture into pan. Leave on stovetop for about 15 minutes, without stirring. This will allow the edges to cook. When the edges look like they are beginning to pull away from the sides, arrange tomatoes on top and place pan in the oven to finish cooking. After 10-15 minutes, touch the center of the frittata, and if it feels runny, leave it in for longer. If you wish, turn on the broiler at the end for a crispy top. Before serving, add a healthy spoonful of the wild ferment, and a pinch of salt if needed.