Ken from Orchard Farms recommended it for the intense flavor and short season.
I tried a taste of it raw to gauge the flavor -always a good way to start with something new. There is very little waste, the slender stems and tender leaves are all edible.
For my first dish- I sauteed a bit with butter, lemon and anchovy paste. Mighty fine! Clearn by snipping off the very tip of the end of the stalk and chop the rest into 1/2 inch pieces. Using a saute pan, heat over low heat about 1 tablespoon of butter (or live oil) add the chopped broccoli. When the broccoli turns bright green add the juice of 1/2 a meyer lemon and 1/2 a teaspoon of anchovy sauce. Mix together until the broccoli is well coated.
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