Feb 12 broccoli from the garden.txt
My location is eastern Ohio in the northern fringes of climate zone 6a. Broccoli florets have long since stopped growing. Chopped off stems, some almost two inches across top the dozen or so broccoli plants in the garden. Those stems are still mostly green and are edible as one of the last brassica meals from this years garden. The only other remaining vegetable in the garden is parsnips and perhaps a couple of large, but probably fibrous, second year beet roots that had been there to produce seed.
Today I cut off and collected those broccoli stems, cut them crosswise every half inch, discard the obviously too fibrous parts, and steamed the cut up pieces under pressure for twenty minutes. After the broccoli cooled it went into a food processor with 1 tablespoon canola oil per 8 ounces broccoli, 2 tablespoons sugar per 8 ounces broccoli, 1 teaspoon vinegar per ounce of broccoli, and 1/32 teaspoon salt per ounce of broccoli. Four minutes of processing produced a mostly smooth pudding consistency but there was an annoying amount of fibers. That probably could have been removed by forcing the mash through a strainer of some sort, but I didn't bother.
The broccoli mash tasted good, however, and was appreciated in small servings spread out over about a dozen meals in the middle of February. The vinegar and sugar gave the mash a prominent tangy/sweet-and-sour flavored, mild to moderate broccoli flavor, and was mildly salty. Maybe a little too strong flavored for more than one batch, but worth remembering for next year if no florets get put in the freezer for use in February.