Baby Sprouting Calabrese Broccoli
Estimated Inventory, lb : 0
Description/Taste
Baby Sprouting Calabrese broccoli is generally small in size, averaging 5 and 9 centimeters in length, and is comprised of tiny, clustered buds attached to slender, straight stems. The sprouts resemble larger heads of broccoli with their bunching tops, and the unopened buds are dark green to blue-green. The branching stems are a few shades lighter and also showcase vibrant green hues. Baby Sprouting Calabrese broccoli is typically looser in structure than other broccoli types and has a crisp, crunchy, and chewy consistency when raw and a smooth, taut, and firm feel. Once cooked, the broccoli softens and becomes tender with a light crunch. Baby Sprouting Calabrese broccoli is edible raw or cooked and offers mild, sweet, and green flavors. Some consumers also note subtly peppery or earthy nuances.
Seasons/Availability
Baby Sprouting Calabrese broccoli is available in the summer through winter.
Current Facts
Baby Sprouting Calabrese broccoli, botanically classified as Brassica oleracea var. italica, is an heirloom variety belonging to the Brassicaceae family. The variety was developed in Italy and is known for its edible heads, leaves, and sprouts. The term baby for Calabrese broccoli refers to the small sprouts produced on the sides of the plant. Each growing season, Calabrian broccoli produces one large green head. After that head is hand-harvested, the plants produce smaller green sprouts for several weeks until the first frost. These side sprouts are bundled together and sold in markets under the Baby Sprouting Calabrese broccoli name. Calabrese broccoli is one of the most commercially produced broccoli types worldwide and is favored for its high yields. The sprouts can be cut from the plant every few days for a continuous harvest and are valued for their mild, sweet, and tender crunch. While Baby Sprouting Calabrese broccoli is less common than the larger heads in commercial markets, the sprouts are sought after by chefs and home cooks for their versatility and ease of use, able to be added to a wide array of fresh and cooked preparations.
Nutritional Value
Baby Sprouting Calabrese broccoli has not been extensively studied for its nutritional properties. Broccoli, in general, is a source of vitamins C and K to strengthen the immune system while aiding in faster wound healing. Beta-carotene is also found, a nutrient converted into vitamin A in the body to maintain overall organ health. In addition to vitamins, broccoli contains minerals such as potassium, iron, magnesium, folate, copper, zinc, and calcium. Potassium balances fluid levels within the body, while iron develops the protein hemoglobin for oxygen transport through the bloodstream. Magnesium controls nerve functions, folate and copper help the body produce red blood cells, and zinc aids in maintaining a healthy metabolism. Calcium supports bones and teeth, and fiber helps stimulate and regulate the digestive tract.
Applications
Baby Sprouting Calabrese broccoli has a mild, green, and subtly sweet taste suited for fresh and cooked preparations. The small sprouts can be washed and sliced raw into salads, blended into pesto or creamy dips, or added to slaws. Baby Sprouting Calabrese broccoli is also popularly sautéed, steamed, roasted, grilled, and fried. Try adding Sprouting Calabrese broccoli into stir-fries, baking into gratins and casseroles, or finely chopping and stuffing into savory baked goods with cheeses like ricotta. In Italy, Baby Sprouting Calabrese broccoli is added to pasta dishes, risotto, and used as a pizza topping. It is also incorporated into soups and stews. While less common, the broccoli can be battered and fried as a crispy side dish or used in any preparation, calling for standard broccoli. Baby Sprouting Calabrese broccoli pairs well with aromatics such as garlic, shallots, onions, and chiles, olives, cured meats such as pancetta and prosciutto, flaky white fish, herbs, including basil and rosemary, tomatoes, and hard cheeses such as parmesan and pecorino. Whole, unwashed Baby Sprouting Calabrese broccoli will keep up to one week when stored in a plastic bag in the refrigerator. The sprouts can also be blanched and frozen for several months.
Ethnic/Cultural Info
Broccoli acquired its internationally recognized name from the Italian word “broccolo,” roughly meaning “the flowering crest of a cabbage.” Broccolo is also thought to be a form of the word “brocco,” meaning “small sprout or shoot,” which is derived from the Latin “brachium,” meaning “branch or arm.” Broccoli was first used sometime during the 17th century and became the primary name for the plants in English translations. Calabrese broccoli earned its name from the Calabria region in southern Italy. Broccoli is extensively cultivated throughout the region, and Calabria is hypothesized to have been the site of origin for the broccoli type.
Geography/History
Sprouting Calabrese broccoli is native to Italy and is believed to have been selectively bred from early forms of Brassica oleracea, which has wild origins in the Mediterranean. It is unknown when the first versions of broccoli were developed, but it is thought that the Etruscans, an ancient people group that resided in the Mediterranean in Etruria, an area now known as parts of modern-day Italy, were responsible for cultivation and spread. The Etruscans were known for trading with other countries throughout the Mediterranean and eventually introduced early broccoli forms to the Greeks and to regions including Corsica, Sicily, and Sardinia. Over time, broccoli was selectively bred for improved traits, and in the early 18th century, one variety called Calabrese broccoli became the choice cultivar for introduction to markets throughout Europe. Calabrese broccoli was sent to Northern Europe and England and was also utilized in kitchens throughout France and Italy. It was also planted in the United States by Italian immigrants in the late 19th century but did not become commercially popular until the early 20th century. Today, Sprouting Calabrese broccoli is cultivated worldwide and sold directly through growers, local markets, and specialty wholesalers.
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