Harvesting –

Harvest broccoli when the heads or stalks are compact.
The side shoots should also be of a decent size, typically around 2-3 inches in length.
The exact timing can vary based on growing conditions, but broccoli generally matures within 50-60 days after transplanting.

It’s too late to harvest when plants begin to produce yellow flowers (aka bolt), which makes them bitter and unpalatable

When harvesting, use a sharp knife or garden shears to cut the main head or stalks of the broccoli from the plant, leaving about 5-6 inches of stem attached to encourage further side shoot production.
Harvest side shoots when they reach a usable size, usually every few days.
It’s best to harvest in the morning when the heads are crisp and full of moisture.
Avoid harvesting during the heat of the day, as the heads may become wilted.

Storing broccoli and broccolini –

Storage: Immediately after harvesting, refrigerate the broccoli heads. They can be stored in the refrigerator for up to a week. If you have excess, consider blanching and freezing them for longer-term storage..

Cooking with broccoli/broccolini –

Broccoli Stir-Fry: Stir-fry broccoli florets with your favorite vegetables like bell peppers, mushrooms, and onions. Add a splash of soy sauce or a drizzle of sesame oil for a delicious Asian-inspired dish.
Broccoli Pasta: Blanch or steam broccoli until slightly tender, then toss it with cooked pasta, olive oil, garlic, and grated Parmesan cheese. Sprinkle with lemon zest for a bright and tangy twist.
Broccoli and Sausage Skillet: Brown Italian sausage in a skillet, then add chopped broccoli florets and sauté until wilted. Season with salt, pepper, and a squeeze of lemon juice. Serve as a filling and flavorful main dish.
Broccoli Pesto: Blanch or steam broccoli florets, then blend it with garlic, pine nuts, Parmesan cheese, and olive oil to create a unique pesto. Use it as a spread on sandwiches, a topping for grilled chicken or fish, or toss it with cooked pasta.
Sautéed Mini Broccoli: Heat olive oil in a pan, add chopped garlic and red pepper flakes for some heat, and sauté mini broccoli until tender-crisp. Season with salt and pepper, and serve as a flavorful side dish or a topping for pizza and pasta.