Another member of the brassica family, broccoli is actually the flowering top of a cabbage plant.  Broccoli is a familiar site for most of our CSA members, and everyone loves it’s high nutritional content.  Broccoli is high in vitamin C and dietary fiber.  In addition to the florets, the stalk is edible (usually peeled), as well as the leaves.  Broccoli can be enjoyed cooked and raw, and is often steamed, stir-fried, or tucked into cheesy casseroles.


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Keep in a loose fitting plastic bag in the refrigerator. Broccoli continues to “breathe” after harvest, so don’t wrap too tightly. It should keep for over a week, but is freshest within the first few days.


Rinse thoroughly or submerge in cold water prior to cooking.  Cut or break of the florets, then peel the stalk and julienne or dice.  Add raw or blanched broccoli to salads and vegetable trays.  Sauté broccoli lightly in stir-fries,