In Season: August to October
Broccoli is part of the Brassica family (which includes cabbage, kale and brussel sprouts). It can be steamed, roasted, stir fried, pureed in soups or eaten raw. Be sure to use the stalk as well. It can be peeled and used just as the florets. Good pairings for broccoli include garlic, ginger, lemon, red pepper, all kinds of cheese and nuts.
Store broccoli loosely in a plastic bag in the vegetable bin of your refrigerator. Broccoli will keep this way for over a week.
Broccoli is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.