Purple Sprouting Broccoli – the first real taste of spring

One of the small joys of farming is watching the seasons quietly change in the fields before most people notice. And for us, with the days slowly lengthening, Purple Sprouting Broccoli is one of the first signs that winter is finally loosening its grip.

Right now, our Purple Sprouting Broccoli is being picked fresh from our own fields here at Ardross. It’s one of those crops that feels really special — slow-grown, weather-tested, and only around for a short window each year. When it’s in season, we make the most of it.

Unlike the tight heads of supermarket broccoli, Purple Sprouting comes in tender stems with loose, frilly florets and a deep purple colour that fades when cooked. The flavour is sweeter, nuttier and far more delicate — a world away from the boiled broccoli many of us grew up with.

Because it’s cut fresh and travels only a few hundred yards to the farm shop, it’s at its very best when you take it home: crisp, vibrant and full of goodness.

How we love to cook it

Purple Sprouting Broccoli doesn’t need much doing to it — in fact, the simpler the better.

1. Steamed or blanched with butter and lemon
Trim the ends, steam for just 2–3 minutes until tender, then finish with good butter, a squeeze of lemon and a pinch of sea salt. Perfect alongside roast chicken, lamb or a soft-boiled egg.

2. Roasted with olive oil and garlic
Toss with olive oil, sliced garlic and a little chilli if you like heat. Roast at 200°C for 10–12 minutes until the tips go slightly crisp. Finish with parmesan or a splash of balsamic.

3. Stir-fried or added to pasta
Quickly stir-fry with spring onions, ginger and soy, or stir through pasta with anchovies, garlic and breadcrumbs for a simple supper.

4. With eggs
It’s wonderful folded through an omelette, tossed into a frittata, or served on toast with a poached egg and hollandaise.

A short season — enjoy it while it’s here

Purple Sprouting Broccoli is one of those vegetables that reminds us why eating seasonally matters. It’s only around for a few weeks, it tastes better than anything grown under lights or shipped across the world, and it marks the turning point between winter and spring.

You’ll find ours freshly picked in the shop just now — grown by us, here on the farm.

If you’re not quite sure what to do with it, just ask. We’re always happy to share ideas (and favourite recipes).