In New York, broccoli is in season from June until late November. This week we included Organic Sprouting Broccoli, similar to Broccoli Rabe, in two of our produce boxes. This seasonal brassica is an English heirloom variety, tastes amazing and is more nutrient dense than it's cousin, regular broccoli. We still love all varieties of this cruciferous vegetable for its versatility. It can be eaten raw in a salad or dipped in fresh yogurt dip. Broccoli is also great roasted, boiled, steamed or microwaved. Add broccoli to a pasta sauce for an extra punch of vitamins. Or try some in burritos or quesadillas. Nutritional Information 1 cup of uncooked broccoli contains only 30 calories. Additionally, broccoli is packed with nutrients. It is an excellent source of vitamin C and A and minerals like calcium, manganese, iron, magnesium, selenium, zinc and phosphorus. Broccoli also contains a large amount of phytonutrients. Similar to vitamins and minerals, phytonutrients help prevent some diseases and help your cells work properly. Storage & PreparationStore unwashed broccoli in a plastic bag in the vegetable crisper in your fridge. Remove as much air as possible from the bag. Properly stored broccoli should stay fresh in the fridge for up to 10 days. When ready to use, wash broccoli well. Trim away the tough stems and any bad spots. If you can’t use all of your broccoli, steam until bright green and freeze in ziploc bags for later. Cooking Ideas
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Yukon Gold is a large cultivar of potato most distinctly characterized by its thin, smooth, eye-free skin and yellow-tinged flesh. This potato was developed in the 1960s in neighboring Guelph, Ontario and was finally released into the market in 1980. This hyper-versatile potatoes are bright, vegetal and slightly sweet, with a smooth, slightly waxy texture and moist flesh. They're best for boiling, baking and making French fries. They'll also stand up well to grilling, pan frying and roasting. Storage & PreparationStore potatoes in a cool, dark, well ventilated place for use within 3-5 weeks. If too warm, (even room temperature) potatoes can sprout or dehydrate prematurely. Never store potatoes in the fridge or in plastic. Rinse and scrub well before cooking. Leave on the skin to retain their nutrients, including potassium, vitamin C and fiber, and for a quicker prep time. Cooking Ideas
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Don't let this vegetable's weird, alien-like appearance intimidate you! Part bulb, part greens, Kohlrabi is like a cross between a radish, jicama, broccoli, and collard greens. It can be eaten raw or cooked and both the stem and leaves are also edible. Also called German turnip, kohlrabi is a biennial vegetable commonly eaten in German-speaking countries and American states with large ancestral German populations such as Michigan and Minnesota. Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white. Storage & PreparationCut off the leaves, wrap them in a damp paper towel, and place in a plastic bag. The leaves can be refrigerated for three to four days. Store the kohlrabi head in your refrigerator's vegetable drawer for a week or more. Tips on how to cut it up:
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Brussels sprouts are so misunderstood: They've long been cast aside as a lame bitter vegetable hated by kids and adults alike. Now, they're finally getting their due with creative recipes that turn them into tiny slider buns, cheddar-loaded crostinis, and more. Named after the Belgian city where they were first cultivated centuries ago, Brussels sprouts are actually native to the Mediterranean region. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 24 to 47 inches in height, maturing over several weeks from the lower to the upper part of the stalk. While Brussels sprouts may look like baby cabbage, they are actually a vegetable variety of their own, but in the same family as cabbage-cruciferous vegetables. Like other cruciferous vegetables, Brussels sprouts are a great source of folate. They are loaded with fiber, vitamins A, K, C and low in calories. Storage & PreparationDo not wash or trim sprouts before refrigerating them. Yellow or wilted outer leaves may be removed before storage, however. Refrigerate Brussels sprouts in plastic bag up to 1 week. Preparing Brussels sprouts for cooking begins with cutting the buds off the stalk and removing any surplus stem and loose surface leaves. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking or roasting. To ensure even cooking throughout, select buds of a similar size. Some cooks make a single cut or a cross in the center of the stem to allow the heat to penetrate the solid core so that it cooks as quickly as the leaves. Cooking Ideas
RecipesBrussels Sprout HashIngredients
Brussels Sprouts with Pomegranate and WalnutsIngredients
More Ideas!Romanesco broccoli, also known as Roman cauliflower, Broccolo Romanesco, or simply Romanesco, is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal (you are totally allowed to nerd out on that). When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty. Storage & PreparationKeep unwashed Romanesco in a plastic zip-top bag in the fridge; you can chop it into florets, but rinse just prior to using. It'll start to lose quality after a week, we recommend cooking it within 2-3 days of receiving it (you'll probably be so excited to cook it that you won't want to wait, anyway!). Cooking Ideas
Source: Bon Appetit Garlic and Lemon Roasted RomanescoIngredients
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