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Published on May 26, 2016

Broccoli

May 26, 2016

BroccoliFarm Market/Growing Season: 
Autumn-Winter

Buying Tips: 

Look for broccoli that is deep green in color, with tightly closed buds and crisp leaves.  

Storage: 
Wrap broccoli loosely in a plastic bag and keep it in the vegetable bin of your refrigerator.  

Preparation: 

Immediately before using, soak your broccoli, head down, in cold, salted water for 5 minutes. This process will remove any pests. You can enjoy the florets and the stems of the broccoli.

Key Nutrients: 

Broccoli is a nutritional powerhouse. It is a great source of phytonutrients, folates, and Vitamins A and C.

Complementary Flavors: 
Bell peppers, chilies, lemon, garlic, olive oil, and onions.


Broccoli with Lemon and Fennel

Makes four 4½ cup servings. 37 calories.

Ingredients

  • 2 cups broccoli, fresh or frozen (steam, steep or roast)
  • 1/2 tsp fennel seeds
  • 1 Tbsp fresh lemon juice and some lemon zest to taste
  • 1 tsp olive oil
  • 1 small garlic clove, minced
  • Salt and pepper

Directions

  1. Heat a small saucepan. 
  2. Dry-roast fennel seeds over medium heat until fragrant, stirring constantly. 
  3. Remove from heat and crush with the back of a spoon. 
  4. Drain prepared broccoli and toss together with fennel. 
  5. Whisk in remaining ingredients and drizzle over broccoli.

Serving Suggestion:

Just for fun, add peach confetti – finely dice a ripe peach and sprinkle on top. This adds a nice sweetness and beautiful color.

Adapted from the American Heart Association

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