April 5, 2024 • 9 mins
On today's episode, we're going to talk about how to get the most out of your broccoli so that none of it ever goes to waste.
Check out my blog post - Can You Eat Broccoli That Has Turned Yellow to learn more about when broccoli goes bad and get my recipe for Air Fryer Frozen Broccoli.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Um, today's episode, we're going to talk.
(00:02):
About how to get the most outof your broccoli so that none
of it ever goes to waste.
(00:34):
before we begin today's episode.
I want to take a moment to shareabout my favorite spice company.
Burlap and barrel single origin spices.
You'll truly eat like no one else.
Would you use our spices in your cooking?
Just the other day.
I need it to finish up some greenbeads before they went back.
So I just boiled themuntil they were cooked.
Nothing fancy.
(00:54):
Then I add some buttereat sprinkled on bro.
And barrels purple shallot powder.
And suddenly I have thoughtthat was really amazing from
something I was just trying to usequickly to keep from wasting it.
They offer the most unique andfreshest spices you're going to find.
Like the wild mountain cuminPiedmont smoked paprika.
(01:16):
At the greatest set of I'veever had the Royal sediment.
Right now, if you order from theirwebsite and use my promo code.
Eat like no one.
You'll get a free, robust sta.
Black peppercorn grinder.
When you add to your carwith any $15 plus purchase.
Now onto today's episode.
(01:38):
Hey everybody.
Welcome to another episode of the eat.
Shop waste, not podcast.
I'm your host, Eric.
And today we're talking about broccoli.
So I want you guys to get themost out of your broccoli.
I want you to be able tofind great uses for it.
I want you to be able to not endup wasting it or having it go, bam.
So we're going to have alittle chat about that today.
(02:01):
First off.
I want to talk about.
What happens when it goes back?
And the number one thing.
That I see.
Is that the broccolistarts to turn yellow.
So this actually, I have ablog post on this whole thing.
And it's one of my top blog posts and ithas been for years, um, which is great.
(02:23):
It's about a lot of people onto the block.
I never expect that it wouldas much here because I actually
originally wrote this post.
About broccoli.
Turning yellow.
Are flowering as it wasgrowing in my garden.
And then come to realize thatpeople are just, we're just wanting
to know, Hey, that broccoli.
I bought Madora stores backin the back of my fridge.
It's turning yellow.
Why do I do.
(02:44):
Uh, so that was kind of a.
Uh, kind of fun realization.
So kind of change the postsnow around to be more about.
What to do if your broccoli is yellow.
So what happens broughtwith broccoli naturally.
The chloroform minute, um,the registers breaking down.
Same concept as when the leaves turn fromgreen to yellow and red and orange on.
Fun cars in the fall.
(03:06):
So.
It's changing colors, honestly.
The bad thing in this case.
Yes, it is a bad thing.
It's not like the excitementsof fall leaves should not be
excited when your broccoli turnedyellow, because it is turning.
Absolutely.
Bitter beyond belief.
This is one of those cases where.
Yes, the actual vegetableis still okay to consume.
(03:31):
You're just not goingto want to consume it.
It just takes on this bitter flavor.
That is not good.
If you try to cook it, it makesit even worse most of the time.
So it's one of those situations where.
I got to tell you to toss it out.
It's not going to work.
It's your.
Not going to be happy with it.
Now can you still salvage the stocks?
(03:53):
Sometimes.
Yes, it all depends.
If that, um, it's mainly, youknow, the florets of the broccoli.
You know, unopened flowers reallythat are, that are our attorney here.
And so often it's possible thatthe stocks might be okay still.
You're not the kind of look at it heremore, you can cut the stocks off and.
And slice them up a little bitand see how, how they look.
(04:15):
And if they feel okay, if they'renot too soft, Um, Sometimes they're
going to be too soft and you may not.
And that'd be that desirable,but, um, you could definitely
at least try saving the stocks.
You could at least go for it.
So you feel like it.
Um, I think the stocksare under eight to you.
And a lot of times in the stores,it's all about the broccoli crowns.
People don't want those big stocks.
But like the stocksare full of flavor too.
(04:36):
My daughter actually prefersthe stocks over the florets.
So we don't waste those in our house.
Um, I know some of the issues.
Sometimes they can be too.
To Woody.
And too tough.
So what I do in that case is.
Pull out a vegetable peeler and maybepeel off the outside layers because
here's, the center is still tendernow it's more like the outer part
(04:58):
is what's more likely to be tough.
So I would definitely.
Use those do not just toss those away.
Cause I think they are.
Pretty useful.
Um, the house though.
So also sometimes with broccoli,you're going to see some
that has more of a purple.
Kind of tinge to it, morelike a purplish screen.
Nothing wrong with that.
(05:20):
Often.
Often that is more the casein broccoli that was harvested
in cooler weather that's whenbroccoli tends to kind of turn.
Purple.
But I also want to mention, thereis some broccoli that is naturally.
Purple like the whole flora looks purple.
Um, it's called purple sprouting broccoli.
It's something that I just recentlysaw at a farmer's market in California.
(05:43):
It's um, you can find it alsosee colleagues grow it yourself.
It's um, a cool kind of broccolibecause it's one that you can harvest
really early in the spring time.
So when the weather's cool.
And you want to get agarden going earlier?
Um, that is really a definitely, so.
But yeah, anytime per broccoli.
Totally fine.
Yellows.
Yellow is a no go.
(06:03):
But any kind of purple is tintor pur or flat out purple.
No problem.
Go with it, eat it.
It'll be delicious.
So if you're having this problem alot in your household, Um, maybe you
just don't use broccoli fast enough.
Or you buy it like those big bagsor something at Costco and just,
can't go through it quick enough.
Um, I would do that asresorts are freezing it.
(06:26):
And it's pretty easy to phrase.
Um, I usually just put it in.
My vacuum sealer.
Um, I have a vacuum sealer and Ican put it in some vacuum seal bags.
So I fill it up that way.
And I think that works out.
Really well, what I discoveredthat was really cool.
Is, you can take that frozen broccoli.
(06:46):
And put it directly into the air fryer.
And it works even better.
That it does with fresh broccoli,because when I've tried to do.
Um, Air frying, fresh broccoli.
The biggest challenge is I wantto get those, those florets
kind of like brown and crispy.
But then oftentimes the stamina'scan be a little too tough still.
(07:08):
So it's kind of hard tobalance those two things out.
But I think like after thebroccoli's been frozen, The.
I don't know, cells or thingsin the actual broccoli stocks.
Gets good, kind of softer.
So.
The ends up working out a lot better.
So actually I prefer it that way.
I mean, you can justbuy frozen broccoli too.
(07:28):
And the frozen section.
If you want to do that, toss and tear.
Air fryer or just pickout, you know, what.
What's the better deal in the store.
Is it cheaper to buy frozen Brocket,cheaper to buy a fresh broccoli?
Um, if you're good.
Just throw on the air fry.
I would look into that seat.
What, why prices are going onafter sales something, maybe
you opt for one over the other.
But I think that's a great idea.
(07:51):
And then one of my all time,favorite recipes are broccoli that
will cause you to not want to wasteany of it because you're going to
eat it up because it's so good.
Is I put broccoli into the oven.
And in to just a.
You know, like in a.
glass pan mental Cakecake pan type thing.
Either a sheet pan too.
Um, either way, whatever you want to do.
(08:11):
And you, put in like tons ofgarlic, tons of fresh garlic, fresh,
definitely better in this case.
Or you want to go with thefresh garlic that you chop up.
And you can drizzle on some oil.
You can smile of oil, some salts.
And what's.
Really nice is also addingsome panko bread crumbs.
That kinda give it a little crispness,gives it a little bit, uh, In a
(08:32):
little more little texture to it.
I kind of mixed all together and putthat in the oven until it's roasted,
usually think like, All depends onhow smart get your broccoli here.
So maybe like 15, 20 minutes or so.
Until it's tender enough and.
and.
the pinko has got little, little browntoo, and crispy here, and that is so good.
I want serve that up many years ago tosomeone who said that she absolutely
(08:54):
hates broccoli, but she'd love this.
So that is some I would do.
If you have a bunch of broccoliand you want to use that.
So guys, I hope I helped youout today with your broccoli
prompts with attorneys yellow.
You got to toss it out here.
But if it's something that youkeep having problems with here.
Um, That's okay.
This is a free some of it here.
(09:15):
Cause this is, it doesgreat in the air fryer.
So thank you guys for listeninghere and we'll see you next time.
Um, today's episode, we're going to talk.
(00:02):
About how to get the most outof your broccoli so that none
of it ever goes to waste.
(00:34):
before we begin today's episode.
I want to take a moment to shareabout my favorite spice company.
Burlap and barrel single origin spices.
You'll truly eat like no one else.
Would you use our spices in your cooking?
Just the other day.
I need it to finish up some greenbeads before they went back.
So I just boiled themuntil they were cooked.
Nothing fancy.
(00:54):
Then I add some buttereat sprinkled on bro.
And barrels purple shallot powder.
And suddenly I have thoughtthat was really amazing from
something I was just trying to usequickly to keep from wasting it.
They offer the most unique andfreshest spices you're going to find.
Like the wild mountain cuminPiedmont smoked paprika.
(01:16):
At the greatest set of I'veever had the Royal sediment.
Right now, if you order from theirwebsite and use my promo code.
Eat like no one.
You'll get a free, robust sta.
Black peppercorn grinder.
When you add to your carwith any $15 plus purchase.
Now onto today's episode.
(01:38):
Hey everybody.
Welcome to another episode of the eat.
Shop waste, not podcast.
I'm your host, Eric.
And today we're talking about broccoli.
So I want you guys to get themost out of your broccoli.
I want you to be able tofind great uses for it.
I want you to be able to not endup wasting it or having it go, bam.
So we're going to have alittle chat about that today.
(02:01):
First off.
I want to talk about.
What happens when it goes back?
And the number one thing.
That I see.
Is that the broccolistarts to turn yellow.
So this actually, I have ablog post on this whole thing.
And it's one of my top blog posts and ithas been for years, um, which is great.
(02:23):
It's about a lot of people onto the block.
I never expect that it wouldas much here because I actually
originally wrote this post.
About broccoli.
Turning yellow.
Are flowering as it wasgrowing in my garden.
And then come to realize thatpeople are just, we're just wanting
to know, Hey, that broccoli.
I bought Madora stores backin the back of my fridge.
It's turning yellow.
Why do I do.
(02:44):
Uh, so that was kind of a.
Uh, kind of fun realization.
So kind of change the postsnow around to be more about.
What to do if your broccoli is yellow.
So what happens broughtwith broccoli naturally.
The chloroform minute, um,the registers breaking down.
Same concept as when the leaves turn fromgreen to yellow and red and orange on.
Fun cars in the fall.
(03:06):
So.
It's changing colors, honestly.
The bad thing in this case.
Yes, it is a bad thing.
It's not like the excitementsof fall leaves should not be
excited when your broccoli turnedyellow, because it is turning.
Absolutely.
Bitter beyond belief.
This is one of those cases where.
Yes, the actual vegetableis still okay to consume.
(03:31):
You're just not goingto want to consume it.
It just takes on this bitter flavor.
That is not good.
If you try to cook it, it makesit even worse most of the time.
So it's one of those situations where.
I got to tell you to toss it out.
It's not going to work.
It's your.
Not going to be happy with it.
Now can you still salvage the stocks?
(03:53):
Sometimes.
Yes, it all depends.
If that, um, it's mainly, youknow, the florets of the broccoli.
You know, unopened flowers reallythat are, that are our attorney here.
And so often it's possible thatthe stocks might be okay still.
You're not the kind of look at it heremore, you can cut the stocks off and.
And slice them up a little bitand see how, how they look.
(04:15):
And if they feel okay, if they'renot too soft, Um, Sometimes they're
going to be too soft and you may not.
And that'd be that desirable,but, um, you could definitely
at least try saving the stocks.
You could at least go for it.
So you feel like it.
Um, I think the stocksare under eight to you.
And a lot of times in the stores,it's all about the broccoli crowns.
People don't want those big stocks.
But like the stocksare full of flavor too.
(04:36):
My daughter actually prefersthe stocks over the florets.
So we don't waste those in our house.
Um, I know some of the issues.
Sometimes they can be too.
To Woody.
And too tough.
So what I do in that case is.
Pull out a vegetable peeler and maybepeel off the outside layers because
here's, the center is still tendernow it's more like the outer part
(04:58):
is what's more likely to be tough.
So I would definitely.
Use those do not just toss those away.
Cause I think they are.
Pretty useful.
Um, the house though.
So also sometimes with broccoli,you're going to see some
that has more of a purple.
Kind of tinge to it, morelike a purplish screen.
Nothing wrong with that.
(05:20):
Often.
Often that is more the casein broccoli that was harvested
in cooler weather that's whenbroccoli tends to kind of turn.
Purple.
But I also want to mention, thereis some broccoli that is naturally.
Purple like the whole flora looks purple.
Um, it's called purple sprouting broccoli.
It's something that I just recentlysaw at a farmer's market in California.
(05:43):
It's um, you can find it alsosee colleagues grow it yourself.
It's um, a cool kind of broccolibecause it's one that you can harvest
really early in the spring time.
So when the weather's cool.
And you want to get agarden going earlier?
Um, that is really a definitely, so.
But yeah, anytime per broccoli.
Totally fine.
Yellows.
Yellow is a no go.
(06:03):
But any kind of purple is tintor pur or flat out purple.
No problem.
Go with it, eat it.
It'll be delicious.
So if you're having this problem alot in your household, Um, maybe you
just don't use broccoli fast enough.
Or you buy it like those big bagsor something at Costco and just,
can't go through it quick enough.
Um, I would do that asresorts are freezing it.
(06:26):
And it's pretty easy to phrase.
Um, I usually just put it in.
My vacuum sealer.
Um, I have a vacuum sealer and Ican put it in some vacuum seal bags.
So I fill it up that way.
And I think that works out.
Really well, what I discoveredthat was really cool.
Is, you can take that frozen broccoli.
(06:46):
And put it directly into the air fryer.
And it works even better.
That it does with fresh broccoli,because when I've tried to do.
Um, Air frying, fresh broccoli.
The biggest challenge is I wantto get those, those florets
kind of like brown and crispy.
But then oftentimes the stamina'scan be a little too tough still.
(07:08):
So it's kind of hard tobalance those two things out.
But I think like after thebroccoli's been frozen, The.
I don't know, cells or thingsin the actual broccoli stocks.
Gets good, kind of softer.
So.
The ends up working out a lot better.
So actually I prefer it that way.
I mean, you can justbuy frozen broccoli too.
(07:28):
And the frozen section.
If you want to do that, toss and tear.
Air fryer or just pickout, you know, what.
What's the better deal in the store.
Is it cheaper to buy frozen Brocket,cheaper to buy a fresh broccoli?
Um, if you're good.
Just throw on the air fry.
I would look into that seat.
What, why prices are going onafter sales something, maybe
you opt for one over the other.
But I think that's a great idea.
(07:51):
And then one of my all time,favorite recipes are broccoli that
will cause you to not want to wasteany of it because you're going to
eat it up because it's so good.
Is I put broccoli into the oven.
And in to just a.
You know, like in a.
glass pan mental Cakecake pan type thing.
Either a sheet pan too.
Um, either way, whatever you want to do.
(08:11):
And you, put in like tons ofgarlic, tons of fresh garlic, fresh,
definitely better in this case.
Or you want to go with thefresh garlic that you chop up.
And you can drizzle on some oil.
You can smile of oil, some salts.
And what's.
Really nice is also addingsome panko bread crumbs.
That kinda give it a little crispness,gives it a little bit, uh, In a
(08:32):
little more little texture to it.
I kind of mixed all together and putthat in the oven until it's roasted,
usually think like, All depends onhow smart get your broccoli here.
So maybe like 15, 20 minutes or so.
Until it's tender enough and.
and.
the pinko has got little, little browntoo, and crispy here, and that is so good.
I want serve that up many years ago tosomeone who said that she absolutely
(08:54):
hates broccoli, but she'd love this.
So that is some I would do.
If you have a bunch of broccoliand you want to use that.
So guys, I hope I helped youout today with your broccoli
prompts with attorneys yellow.
You got to toss it out here.
But if it's something that youkeep having problems with here.
Um, That's okay.
This is a free some of it here.
(09:15):
Cause this is, it doesgreat in the air fryer.
So thank you guys for listeninghere and we'll see you next time.
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