Broccoli, in its off-season, is suddenly a star

Broccoli is having a big news week, which is kind of odd given that it is out of season. But I suppose it’s better to have it happen at an inopportune time than never at all -- particularly for this most maligned of vegetables.

On Tuesday, President Obama declared his affection for broccoli, dropping it as a side comment when doing an appearance promoting nutrition with a bunch of school kids. This, of course, spawned a raft of broccoli-pondering among the Beltway commentariat (“Obama’s Broccoli Claim Reopens Washington Debate” was the headline on a Wall Street Journal blog -- seriously).

The same day, the New York Times’ Michael Moss reported on a Cornell scientist’s breeding experiments to develop a better, “sweeter” variety of broccoli. Personally, I think broccoli tastes great just as it is, provided that it’s grown with a modicum of care and eaten before it turns limp.

This isn’t a political statement, though of course there are those who may try to turn it into one (a Time magazine blog was headlined “Broccoli is what really divides Obama from the Bushes” -- how do these guys keep a straight face?).

Choose broccoli -- “baby” broccoli, broccoli rabe, whatever -- that is crisp and stiff, where the flower buds are tightly closed and dark green and you’ll be amazed at how good it can taste. Here’s one example of a broccoli recipe that should be in everyone’s repertoire: Pasta with broccoli and Italian sausage.

And then, just because I’m the Seasonal Nazi, I’ve included a few vegetable recipes that are more appropriate for this time of year:

Quick pickled peppers

Cucumber-and-yogurt soup

Woven zucchini with fresh goat cheese

Quinoa salad with grilled corn, tomatoes and cilantro

ALSO:

5 terrific berry recipes

5 great recipes for those delicous tiny tomatoes

Sweet summer corn: Recipes and how to pick the best ears