Food

Food Information

Vegetables

Cabbage Family

BROCCOLI

Broccoli, the Italian branch of the cabbage family, was not widely known or used in the United States until about 25 years ago. In 1920 Stephen and Andrew D'Arrigo planted trial fields of broccoli in California using seeds imported from Italy. Today, America's largest grower of broccoli is D'Arrigo Bros. Co., which farms more than five thousand acres near Salinas. The surrounding area from Santa Barbara to just below San Francisco produces almost 90 percent of the nation's annual production. Broccoli loves the the coastal belt cooled consistently with blankets of fog. Sixty years ago fresh broccoli could be purchased only in Italian neighborhoods. Today it is one of our best-selling fresh, as well as frozen, vegetables.

While California is by far the number one producer of fresh broccoli, substantial crops are produced in Texas, Oregon, and Arizona. Fresh broccoli is available twelve months of the year, with the peak of season from October through May. The light part of the season is usually July and August, but supplies are usually adequate to meet the demand.

When shopping for broccoli, the key words are firm and green. The undesirable words are limp and yellow. Top quality broccoli has firm, compact clusters of dark green buds. In some varieties the buds have a slightly purplish hue, which is a mark of quality. Never purchase broccoli that has started to yellow and especially avoid broccoli that has buds that have opened up and show tiny yellow flowers.

Broccoli is fairly perishable and when it isn't fresh it loses flavor. Don't purchase broccoli more than a day or two prior to use, and in the interim wrap it with plastic film and store it in the vegetable bin of your refrigerator. Broccoli is not only an excellent cooked vegetable, it may be served raw in salads or with dips.

Deamer 5/97