(Once again, it isn’t Friday but at least I am quicker than I was last week!)

A shot of broccoli from our 2009 crop

I don’t ever remember having broccoli as a child; I first encountered broccoli in my college dorm dining room. Every Saturday night was a steak dinner night with different sides every week. One week we had broccoli in a side salad and to my surprise, after surveying this strange vegetable, I found it to be quite tasty.

ABOUT: Originating in the Mediterranean countries especially Italy, broccoli is a member of the cabbage (or cole) family. Broccoli is another cool-weather crop (like peas) that does not like  hot summer weather. This vegetable has been grown in the United States since colonial times, but achieved popularity in the years prior to World War II when grown widely by Italian immigrants.

VARIETIES WE GROW:

Diplomat – a late summer/fall broccoli

Packman – an early broccoli

YIELDS: 1 pound of broccoli yields 6 cups raw, trimmed pieces (florets and stems) which is the equivalent of 4 to 6 servings.

2  to 3 pounds broccoli will yield about 2 pints frozen broccoli.

FREEZING:

Wash broccoli. Remove leaves and woody portions. Split lengthwise so florets are not more than 1 ½ inches across. Blanch 3 minutes in boiling water or steam for 5 minutes. Cool promptly in cold water and drain.
Pack into airtight freezer containers (we use freezer bags and squeeze excess air out), leaving no head space. Seal, label, date and freeze. Use frozen broccoli within 8 to 12 months for best quality

HOW TO PREPARE:

Broccoli can be steamed, stir fried or eaten raw. Add a little lemon juice to lightly steamed broccoli. It is delicious in salads or with your favorite cheese sauce.

RECIPES:

Look for a great recipe coming up on Tempting Tuesday – May 11. Think yeast bread!

NUTRITIONAL VALUE:

• Broccoli is an excellent source of Vitamins A and C, potassium, folate, and fiber. Broccoli has more Vitamin C than some citrus fruits.
• Need more calcium in your diet? Broccoli is a great source of calcium.
• It is also low in calories with a one cup serving of cooked broccoli having 45 calories.