Book of Days Tales

Today is the birthday (1691) of Peter Scheemakers or Pieter Scheemaeckers the Younger, a Flemish sculptor who worked for most of his life in London where his public and church sculptures in a classicist style had a significant influence on the development of sculpture. Scheemakers is perhaps best known for executing the William Kent-designed memorial to William Shakespeare which was erected in Poets’ Corner in Westminster Abbey in 1740.

Scheemakers is credited with introducing broccoli to England in the 18^th century. I have not done an exhaustive review of sources to check this claim, so you will have to do as I do and trust repetition on the internet. Broccoli resulted from breeding of cultivated Brassica crops in the northern Mediterranean starting around the 6^th century BCE and since the time of the Roman Empire, broccoli has been popular in Italy.  

A common way to cook broccoli in Italy is one of my favorites and would honor the memory of Scheemakers: broccoli in oil and garlic. Cut the broccoli into bite sized florets and steam them until barely al dente. Meanwhile gently heat extra virgin olive oil in a wide skillet and add sliced garlic to your taste. I like to add several cloves. Do not allow the garlic to brown, but let it infuse the oil. Drain the broccoli, let it air dry, then toss it in the oil and garlic. Serve immediately. In Italy it is quite common to serve this style of broccoli with macaroni or pasta of your choice.