In New York, broccoli is in season from June until late November. This week we included Organic Sprouting Broccoli, similar to Broccoli Rabe, in two of our produce boxes. This seasonal brassica is an English heirloom variety, tastes amazing and is more nutrient dense than it's cousin, regular broccoli. We still love all varieties of this cruciferous vegetable for its versatility.
It can be eaten raw in a salad or dipped in fresh yogurt dip. Broccoli is also great roasted, boiled, steamed or microwaved. Add broccoli to a pasta sauce for an extra punch of vitamins. Or try some in burritos or quesadillas.
1 cup of uncooked broccoli contains only 30 calories. Additionally, broccoli is packed with nutrients. It is an excellent source of vitamin C and A and minerals like calcium, manganese, iron, magnesium, selenium, zinc and phosphorus. Broccoli also contains a large amount of phytonutrients. Similar to vitamins and minerals, phytonutrients help prevent some diseases and help your cells work properly.
Storage & Preparation
Store unwashed broccoli in a plastic bag in the vegetable crisper in your fridge. Remove as much air as possible from the bag. Properly stored broccoli should stay fresh in the fridge for up to 10 days. When ready to use, wash broccoli well. Trim away the tough stems and any bad spots. If you can’t use all of your broccoli, steam until bright green and freeze in ziploc bags for later.