Broccoli

Broccoli is a member of the Cruciferous (Brassica) family of vegetables, which includes cabbage, arugula, Brussels sprouts and cauliflower and is a powerhouse of nutrients.

Broccoli

Broccoli is a member of the Cruciferous (Brassica) family of vegetables, which includes cabbage, arugula, Brussels sprouts and cauliflower and is a powerhouse of nutrients.

Back to Field Fresh Vegetables

Prep & Use

Remove tough, fibrous stems from broccoli crown and use a paring knife to cut florets in desired size for recipe. Broccoli can be eaten raw with a vegetable dip or in salads or cooked in a number of methods including blanching, steaming, sautéing, and roasting.

Broccoli is commonly included in stir-fry dishes, soups, casseroles and raw vegetable platters.

Care & Handling

Avoid any broccoli with dried out or browning stems and yellowing florets. Good quality broccoli will have light green stalks and compact, dark green florets. Store broccoli in the vegetable drawer or crisper section of the refrigerator. Always wash fresh produce before consuming.

Nutritional Highlights

Great source of vitamin C, folate, beta-carotene, calcium and potassium
High in fiber
Low calorie
High in protein
Contains antioxidants
Anti-inflammatory and cancer-preventing properties

Nutritional Information Panel

Product Information

Product Guide Field Pack Sell Sheet Field Pack Sell Sheet - Bagged Field Pack Sell Sheet - Organic

Shipping from

Yuma, AZ

mid November – early April

Salinas, CA

early April – mid November