Tenderstem broccoli Grown by Clive Martin at March, Cambridgeshire

£3.95 / 250g

About

Tenderstem broccoli is a cross between Chinese kale and broccoli; as the name would suggest, it has tender stems which are prized as much as the florets. It has a more delicate flavour than ordinary Calabrese broccoli – in fact, it's a bit more like asparagus in taste.

Tenderstem can be used in place of Calabrese or purple sprouting broccoli in most recipes. You may need to trim away the odd tough end or discard the occasional discoloured leaf, but everything else can go straight in the pot, pan or oven.

Country of origin

Produced in

The UK

UK Seasonality

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How to prepare

At its freshest it should take no more than 3-4 mins to boil or steam. Cook in small batches and check if it is done by nibbling the stalk end, as this part takes the longest. It can be roasted in a high oven for 10 mins, or is well served by gently frying over a medium heat in some oil and butter. If cut small, it will benefit from the fast and furious attention of a wok as part of a stir fry.

Storage

Delivered from our farm, so wash before cooking. Keep in the fridge so the florets don’t turn yellow. It should last for up to 5 days, but as with all greens, the sooner eaten the better.

Grown by Clive Martin, March, Cambridgeshire

Clive Martin grows organic rhubarb, asparagus and more on Bedlam Farm in the Fenland area of Cambridgeshire, known for its rich, peaty soils.