The ubiquitous broccoli, often maligned for its very ubiquitousness, is so delicious fresh from a nearby farm. There is a separate page and list of recipes for the less common Purple Sprouting Broccoli and Broccoli Romanesco, though one can often substitute one for the other.
Broccoli is part of the cabbage family and like many of its brethren is high in Vitamin C and dietary fiber and has various potent anti-cancer properties. To take advantage of this properties eat the broccoli as soon as you can as it looses its oomph quickly. Store it, only loosely covered, in the refrigerator. If the florets start turning yellow you can cut off the tips if this happens–give it a bit of a haircut–and salvage the rest.
When you get broccoli in your CSA share or at the farmers’ market you’ll often find leaves and more of the stalk attached and both are worth keeping and eating. You may need to peel the stalk to remove the fibrous skin but the inside is sweet and tender like the florets and the leaves add lovely texture and flavor to whatever you are preparing.