Brocollini first made an appearance at the farmers markets in mid August, and has been becoming increasingly abundant in the grower's stall ever since. I like cooking with it as it is a bit sweeter than normal brocolli, and seems to cook a little more quickly as well. I quite like broccoli stems.. but I would imagine if you didn't then broccolini might seem a bit unappealing.
It's just as well I like it, as I got a whole big bag of it from Yuri's sustainable produce at the Eveleigh Farmer's markets for $3!
This weekend I cooked it slowly with some leeks and butter and then baked it in a tart with some sour cream and homemade wholemeal pastry. It's also nice quickly pan fried and then tossed through pasta with oil, lemon, parmesan, anchovies and chilli. But lately I've just been loving parboiling it with some cauliflower and whatever other vegies I have, and topping it with tahini sauce.. yum!
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