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With the Festive period a distant memory and the days getting longer it’s likely that you’ve enjoyed a good selection of winter root vegetables over the last few months. They’re perfect for warming and hearty soups and they’re iconic accompaniments for our Christmas dinners. Now the season for those foods draws to a close, we can begin to look to something slightly different over the next few weeks!
If you shop in a local farm shop, you’ll start to see a slightly bitter and tangy vegetable, it’s a superfood and destined to brighten up any dinner plate: purple sprouting broccoli. Plus, you can eat and enjoy it either cooked or raw!
As it’s one of the first of the year’s brassicas to land on our plates, purple sprouting is usually top of the list for the high-end chefs who’re champing at the bit to turn their backs on parsnips, swede and turnips and bring a spring-like freshness to their plates. They’re right to be excited too – not only does it look very pretty, but it also tastes amazing!
While our excitement for purple sprouting broccoli is obvious, as brassica season gets underway, we won’t be waiting long until we can enjoy Tenderstem, Belleverde and good-old fashioned broccoli in all it’s chunky, green glory.
Our excitement isn’t just because of the variety of flavours spring can bring to our mealtimes, but a whole host of health benefits too! Broccoli’s noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fibre, which is why broccoli is always championed as one of nature’s miracle vegetables!
For the freshest broccoli, often cheaper than the supermarket, pay a visit to your local greengrocer or farm shop. To find your nearest have a quick search on our local food map here.
If you have a favourite broccoli recipe that you’d like to share, or any other recipe, please video your recipe and add it to KIS (Keep it Simple) Cookery. Please have a look at existing videos here and try and keep your video less than 2 minutes long.