When all your broccoli comes ripe at once, freezing is a great way to preserve the harvest, and gives you access to home-grown broccoli year-round.  It's quick, easy, and a clear winner - especially when drying and canning aren't really options for broccoli.  (I know, I can hear the fermentation enthusiasts too.  You go, fermenters!)

Here's how to freeze in a few short steps:

1. Harvest your produce.  As soon as possible, gather the following:
   • • large pot with a lid
     • steamer basket
     • colander
     • slotted spoon
     • freezer ice packs or ice
     • timer
     • freezer bags (I like quart size)
     • sharpie
2. Fill a sink with cold water and add a freezer ice pack or two
3. Fill large pot of water with a couple inches of water.  I prefer steaming to blanch my veggies.  Blanching is a method of quick cooking which makes for a better-quality frozen vegetable.  Freezing requires less water and also less time to heat said water.  The total cooking time is a couple minutes longer - 5 minutes (compared to 3 for boiling).  But overall, you'll be spending less time at the stove.  
4. Once the water in the pot is boiling, add a batch of raw broccoli.  Set your timer for 5 minutes.
5. When the time is up, take the broccoli out of the steamer with a slotted spoon, and plunge into your sink of ice water to stop the cooking process and cool the broccoli down prior to  freezing.    
6. While the broccoli in the sink is cooling, get another batch going.  
7. Once all the broccoli is cooked and cooled, drain well before cutting up and placing in freezer bags.
8. Be sure to label (i.e. broccoli, June 2022) and place your bags in the freezer.

I find the broccoli stays good for a year!  And since it's only been blanched, it goes well in most any recipe!

Enjoy your brassicas!