Please excuse this profanity lace tirade against edamame

F- to the CSA this week for sending out way too many vegetables above my pay grade in terms of ability and interest. Why all at once?
Eggplant, I truly have no idea what to do with you that does not include breading, frying, baking for a long time. I dont have that much against you, but you seem like an enormous pain in the ass. But you have nothing on beets, which while really good-- I love them!-- also require so much work just to become something you can then cook into something else... Beets are why people go out to dinner. And have housekeepers and dry cleaners. Beets are a totally explosive mess that anger me just thinking about making them.
But nothing could prepare me for the horrendous large input to lame output ratio of edamame on the branch. Who knew that's what these things looked like? Who knew because no grocery store in their right mind would sell them in this state. Why are you so dirty? Seriously you are like someone who has been traveling the country following Phish for the past decade. No other vegetables growing above or even in the ground have so much dirt on them. I yelled at the edamame for tracking mud into the kitchen, because they did. Then, why are you so hard to pull off the stem? It's over, asshole. Just get off there before I cut my finger again on your sharp branches. And now what? I have some edamame. Great. Thanks a lot. You basically totally suck.

Broccoli! That is something I can get on board with. Just to not end on such a negative note, this broccoli is the best shit ever and doesn't suck to make. Unlike you, eggplant. Have fun going bad in my crisper! God I'm so mad right now.

Ingredients

• 4 to 5 pounds broccoli
• 4 garlic cloves, peeled and thinly sliced
• Good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts, toasted
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.