Broccoli Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Brassica oleracea
Eating fresh, cooking, stir-fry, in salads, in soups.
Good quality broccoli will be dark green to almost blue in color on the flower end and will also be tightly budded.
Avoid broccoli with a flower end that is soft enough to easily part with your finger tips.
Avoid broccoli that is even slightly limp and product that has yellow buds (blooming) is overly mature.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Broccoli is low-calorie, low-fat, low-sodium, high in fiber, a good source of vitamin A, extremely high in vitamin C, cholesterol-free.
Amount per serving
Don't make the mistake of discarding the broccoli stalk. Even the thickest stalk can be used and is quite delicious. Simply peel the outside skin from the stalk and cook as you would the rest of the broccoli. Cutting the stalks into thin slices and adding
Broccoli, a member of the mustard family, was known to early colonists who brought it from Europe where it originated in the wild form around the Mediterranean.
The Massachusett Native American word for "eaten raw" is "Askutasquash." An important Native American food, few shared the desire to eat squash raw, (...)
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