You know that perfect, tight, deep-green head of broccoli you find at the market? Imagine it even better. Imagine finding it yourself.

Grab your sun hat and a sharp knife or garden shears, because from June to October the best broccoli in the Netherlands is standing in a field, ready to be claimed. On several “pluktuinen” (pick-your-own farms) across the country, broccoli grows like tiny, edible trees, and you get to be the harvester.

The Great Broccoli Hunt

Bring the kids, bring your friends, or bring your most competitive sibling. There’s a special kind of joy in crouching down, inspecting a row of sturdy stalks, and spotting the one. You’re looking for a head that’s firm, compact, and a rich dark green, with the buds still tight. If you see the little buds starting to separate and turn yellow, skip it – that one’s past its prime. Cut it cleanly with about 10-15 cm of stalk still attached, and leave the lower leaves and stem on the plant. Morning is the best time, when the heads are cool and crisp. On sprouting varieties, check for smaller side shoots too! They’re a delicious bonus.

Once You’ve Brought Your Broccoli Home

So now you’re home, covered in a bit of dirt, and feeling smug about your haul. Broccoli waits for no one, so wrap it in a damp paper towel, put it in a perforated bag in the fridge, and cook it within 3 to 5 days. Rinse it just before use. Here’s how to make it sing.

Recipe 1: The Snappy Oven Roast

This one is for the people who think they don’t like broccoli. It changes minds.

  1. Preheat your oven to 220°C.
  2. Cut your broccoli into long, flat florets (think broccoli steaks or wide spears).
  3. Toss them with olive oil, a good pinch of salt, cracked black pepper, and a hefty squeeze of lemon juice.
  4. Spread them out on a baking tray. Don’t overcrowd them, or they’ll steam, not roast!
  5. Roast for 15-20 minutes, until the edges are brown and crispy, and the stalks are tender.
  6. Sprinkle with flaky salt and shaved Parmesan or nutritional yeast right before serving. You’re welcome.

Recipe 2: Lazy Sunday Mac & Cheese with Greens

This is comfort food that secretly isn’t terrible for you. It’s a hug in a pot.

  • Boil 250g of pasta (elbows or shells) until al dente. Drain, but save a mug of the pasta water.
  • In the same pot, melt 2 tbsp butter. Whisk in 1.5 tbsp of flour. Stir for a minute.
  • Slowly pour in 500ml of warm milk (full fat, please), whisking constantly until it thickens.
  • Turn off the heat and stir in a fistful of grated cheddar and a fistful of grated Gouda, salt, pepper, and a pinch of nutmeg.
  • While that’s happening, steam or blanch your broccoli florets until bright green and just tender. Dump them into the cheese sauce.
  • Add the cooked pasta and a splash of the reserved pasta water to loosen it up. Stir. Eat straight from the pot. For a bonus, top with buttered breadcrumbs and grill until golden.