Inventory, lb : 0
This item was last sold on : 04/16/22
Sprouting broccoli is an old variety that has many small shoots attached rather than a single head. Sprouting broccoli has long slender green stalks, which has petite green leaves attached. This broccoli type has small florets at the top of the stalks and offers a mild flavor that is sweeter than traditional broccoli.
Sprouting broccoli is available in the early fall throughout the winter and spring months.
Broccoli has been widely known to be a valuable source of carotenoids that have antioxidant properties capable of preventing and reducing risks of cancer and cardiovascular diseases.
Broccoli can be eaten fresh or cooked and is mild enough to be paired with numerous flavors and textures. Saute carrots, onions and celery in a pot, add chopped broccoli, cauliflower, brussels sprouts and vegetable stock then cook until softened and puree into soup. Add chopped broccoli florets to egg custard, pour into par-baked tart shell and bake until set. Toss fresh broccoli with grated carrots and a mayo-based dressing for a cold salad. Cook chopped broccoli with cream, then puree and strain into a sauce for seafood or pasta. Broccoli will keep, refrigerated for up to a week.
Broccoli is of the Brassica oleracea species. It is often called a brassica or cruciferous vegetable from the Brassicaceae or Cruciferae family. It is native to the Mediterranean region and Asia Minor. It wasn't until the early 1920's that broccoli became a commercial agricultural product when the D'Arrigo Brothers grew family seeds from Italy in Northern California and shipped the first harvested commercial crop to the East Coast.
Recipes that include Sprouting Broccoli. One is easiest, three is harder.
|Cook Your Dream||Sprouting Broccoli, Kale and Cauliflower Tart|
|Kitchen Delights||Purple Sprouting Broccoli and Cheddar Cheese Tart|
|Great British Chefs||Steamed Scottish Sea Kale and White Sprouting Broccoli with Crab, Smoked Roe and Seaweed|
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