Broccoli Bites
Spring broccoli is in-season in April and May, with the crown ready for harvest about 100 days after seeding.
Each broccoli plant typically produces one head, with the largest on record weighing 35 pounds (nearly 30 times the average size)! Like sweet corn and kale, broccoli has a high respiration rate, its rapid metabolic processes giving it a shorter shelf life. Broccoli growers are advised to have a cooling plan post-harvest, which goes a long way when it comes to preserving nutrition and flavor.
Cultivated in Mediterranean regions more than 2,000 years ago, broccoli is now enjoyed all over the world, including throughout North Carolina and right here at Farmer Foodshare! We’re joining one of our Food Hub customers and local food fans, Elon Dining, for “This Month’s Harvest” and sharing a recipe featuring this seasonal, nutrient-dense veggie.
Broccoli Bites
INGREDIENTS
- 1 Broccoli head, medium-sized, roughly chopped
- ½ red onion, grated
- 1 C. Panko Bread Crumbs
- 1 C. Sharp Cheddar, grated
- 2 Eggs
- 1 T. Olive Oil
- Salt
- Pepper
INSTRUCTIONS
- Preheat oven to 400F.
- Bring a pot of water to a boil and steam broccoli for 3-4 minutes until tender, then drain and transfer to a mixing bowl. Use a fork to mash the broccoli.
- Add all remaining ingredients and mix until well combined.
- A spoonful at a time, roll the mixture into balls and place on a baking tray.
- Bake for 20-30 minutes until lightly golden and crisp.
- Enjoy!