Broccoli is the dense, unopened budding sprouts of a member of the cabbage family. Other members of the brassica family include kohlrabi, cauliflower, Brussels sprouts, kale, collard greens, and all the cabbages. It grows like a tree with a thick, edible trunk that sprouts leaves/branches. It has clusters of small, tight flower heads that turn bright green when cooked. Once fully mature or bolting, the flower buds will sprout golden yellow edible flowers.
Florets pre-cut- 3# bag or 4/3# bag case
Boil, sauté, steam, stir-fry.
Often used, seldom praised and the subject of many jokes, the numbers surrounding broccoli are impressive. California grows 80% of the nation's crop with 115,000 acres planted with a yield of 8 tons per acre in 2009. The nutritional description is packed with phrases such as 'high in vitamin C, dietary fiber, anti-cancer, anti-viral and anti-bacterial properties. Good color indicates high nutrient value. Broccoli that is dark green, purplish or blue/green contains more fiber and Vitamin C than paler bunches.
- Olive oil
- Red pepper flakes
- Vinegar, balsamic, red wine