Did you know there are multiple types of broccoli? Oh yes, there’s a whole world of this deep green veggie. Including broccolini, featured in this week's Farm and Family boxes, there are as many as 27 different varieties. These Old World cabbage relatives can be sown in early spring, midsummer, or even late fall.
It is best to store broccoli, in any of it's forms, in a plastic bag in your refrigerator's vegetable drawer. Remove as much air as possible from the bag. Some varieties will last longer than others.
Think broccoli but on thinner, more tender stalks with smaller heads and a sweeter taste. It’s a cross between broccoli and Chinese broccoli. You might also compare its appearance to asparagus. Invented in 1993, broccolini was first grown under the name “Asparation” because of its asparagus-flavor undertones. But then some genius was like “that is a truly horrible name for a vegetable” and decided to market it as “broccolini” in the United States instead.
Broccolini is basically broccoli’s lazier — and arguably tastier — cousin. Because there’s almost no prep involved, it can be on the table in next to no time. The best way to prepare it is also the simplest: Toss it in a hot pan with olive oil and lots of garlic until it’s vibrantly green and tender. Try this recipe for Easy 10-minute Garlic Broccolini.
Sprouting broccoli is grown for its long, tender shoots, which are prepared in the same way as asparagus, or used in stir-fries. Serve the florets with leaves and stems attached, as all are quite tender. Also, don’t be surprised when the purple turns to green during cooking!
Broccoli has bigger, rounder florets and heads than broccolini, which is defined by its thinner stems and smaller heads. It is an incredibly nutritious vegetable, full of Vitamin C and other good nutrients. If you find yourself avoiding fresh broccoli because you’re worried it will go bad before you can get to it, steam until bright green and freeze in Ziploc bags for later. Frozen broccoli is great for bulking up a skillet meal, pairing with protein in a stir-fry, or adding to soup in a flash. Did you know you can even roast broccoli straight from the freezer?
Creative Cooking Ideas
Also known as Roman cauliflower, Romanesco broccoli has a gorgeous texture like sea coral. It’s no surprise that this kind has an equally interesting flavor, best described as “nutty.” What a conversation piece for both the veggie garden and the dinner table!
Like broccoli, Romanesco can be eaten raw, but also holds up well under various cooking methods like stir frying or roasting in an oven. As the florets heat up, they can become surprisingly sweet, making Romanesco a perfect addition to curries and other spicy dishes. Romanesco also goes very well with pasta. Keep it simple with a hard, aged cheese and olive oil.
If anyone tells you the turkey is the star on Thanksgiving, they haven't tried these outstanding side dishes. Each of these recipes features produce you're likely to find in your weekly produce box next week while the rest will be available in our webstore. You can also add other ingredients like bacon, heavy cream and cranberries to your holiday order.
Creamy Double-Garlic Mashed Potatoes
For the roasted garlic:
Hashed Brussels Sprouts With Lemon
Carrot Fries with Bacon and Rosemary
Warm Kale & Butternut Squash Salad with Cranberries & Walnuts
For the salad:
Green Bean Casserole (Grain-Free, Dairy-Free)
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.
Yukon Gold is a large cultivar of potato most distinctly characterized by its thin, smooth, eye-free skin and yellow-tinged flesh. This potato was developed in the 1960s in neighboring Guelph, Ontario and was finally released into the market in 1980.
This hyper-versatile potatoes are bright, vegetal and slightly sweet, with a smooth, slightly waxy texture and moist flesh. They're best for boiling, baking and making French fries. They'll also stand up well to grilling, pan frying and roasting.
Storage & Preparation
Store potatoes in a cool, dark, well ventilated place for use within 3-5 weeks. If too warm, (even room temperature) potatoes can sprout or dehydrate prematurely. Never store potatoes in the fridge or in plastic. Rinse and scrub well before cooking. Leave on the skin to retain their nutrients, including potassium, vitamin C and fiber, and for a quicker prep time.
Don't let this vegetable's weird, alien-like appearance intimidate you! Part bulb, part greens, Kohlrabi is like a cross between a radish, jicama, broccoli, and collard greens. It can be eaten raw or cooked and both the stem and leaves are also edible.
Also called German turnip, kohlrabi is a biennial vegetable commonly eaten in German-speaking countries and American states with large ancestral German populations such as Michigan and Minnesota.
Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white.
Storage & Preparation
Cut off the leaves, wrap them in a damp paper towel, and place in a plastic bag. The leaves can be refrigerated for three to four days. Store the kohlrabi head in your refrigerator's vegetable drawer for a week or more.
Tips on how to cut it up: