Baby Broccoli grown by Wolff Farms in Norfolk, NE
What Is Baby Broccoli?
Baby broccoli, sometimes called broccolini, is a tender vegetable that combines the sweet flavor of broccoli with long edible stems and small florets. Unlike traditional broccoli, every part is tender and delicious—including the stem!
Fun Facts
- Baby broccoli was developed in Japan in the 1990s.
- The entire plant is edible from stem to crown.
- It contains fiber, vitamin C, vitamin A, and potassium.
- Its mild, slightly sweet flavor makes it a favorite among kids and picky eaters.
Storage Tips
- Store unwashed in a plastic bag in the refrigerator.
- Best used within 3–5 days.
- Avoid storing near fruits like apples and bananas, which can speed up spoilage.
Easy Garlic Roasted Baby Broccoli
Ingredients:
1 bunch baby broccoli
1 tablespoon olive oil
2 garlic scapes or 2 cloves garlic, minced
Salt and pepper
Directions:
Preheat oven to 425°F.
Toss baby broccoli with oil, garlic, salt, and pepper.
Spread on a baking sheet.
Roast for 12–15 minutes until tender and lightly browned.
Serve with lemon juice or grated parmesan.
Yellow Zucchini grown by Bridgewater Farm in Bridgewater, IA
What Is Yellow Zucchini?
Yellow zucchini is a summer squash with a mild, slightly sweet flavor and tender skin. It can be used exactly like green zucchini but adds beautiful color to meals.
Fun Facts
- Botanically, zucchini is actually a fruit!
- Summer squash was cultivated by Indigenous peoples in the Americas thousands of years ago.
- Yellow zucchini contains antioxidants and vitamin C.
- The blossoms are edible and considered a delicacy.
Storage Tips
- Store unwashed in the refrigerator crisper drawer.
- Use within 5–7 days.
- Do not wash until ready to use.
- If zucchini becomes soft or wrinkled, use it quickly in soups or baked goods.
Yellow Zucchini Parmesan Sauté
Ingredients:
2 yellow zucchini, sliced
1 tablespoon olive oil
¼ cup grated parmesan
Salt and pepper
Directions:
Heat oil in a skillet over medium heat.
Add zucchini and cook for 5–7 minutes until tender.
Season with salt and pepper.
Sprinkle with parmesan and serve warm.
Garlic Scapes grown by Bridgewater Farm in Bridgewater, IA
What Are Garlic Scapes?
Garlic scapes are the curly green flower stalks that grow from hardneck garlic plants. Farmers harvest them to help the garlic bulb grow larger underground.
Fun Facts
- Garlic scapes were once considered a farm byproduct but are now highly sought after by chefs.
- They have a mild garlic flavor that's less intense than garlic cloves.
- Their curly shape makes them easy to spot in the field.
- They're packed with vitamins and antioxidants.
Storage Tips
- Store in a plastic bag in the refrigerator.
- Keep fresh for up to 2–3 weeks.
- Garlic scapes freeze well when chopped.
- Use them anywhere you'd use garlic or green onions.
Garlic Scape Pesto
Ingredients:
8 garlic scapes, chopped
½ cup walnuts or sunflower seeds
½ cup parmesan cheese
½ cup olive oil
Juice of 1 lemon
Directions:
Combine all ingredients in a food processor.
Blend until smooth.
Add additional oil if needed.
Toss with pasta, spread on sandwiches, or use as a vegetable dip.
Harvest Tip
These three vegetables work wonderfully together! Try roasting baby broccoli and yellow zucchini, then drizzle with garlic scape pesto for a colorful and flavorful side dish that celebrates the best of early summer harvests.
