Agriculture Reference
In-Depth Information
W H E R E IT'S G ROW N: Almost all of the broccoli grown in the United States
comes from California. A cool-weather crop, it is harvested in the southern Imperial Val-
ley during the fall and winter and then moves progressively north to Salinas in the sum-
mer. A small amount is imported, mostly from Mexico. Broccoli is in the market year-
round, but its prime season is from late fall to early winter.
H O W T O C H O O S E: There are two keys to picking broccoli. Remember that
the flower buds are supposed to be immature. Reject any broccoli that shows any signs
of little yellow flowers. (The flower buds are also where decay will begin. Look carefully
for any soft or slimy spots.) Also check the stalk: try to pierce it with your thumbnail. As
broccoli matures, some of its sugars are converted to lignin, a woody material. Broccoli
that was picked too late will be tough and lack sweetness.
H 0 W T O S T 0 R E: Broccoli is one of the most sensitive vegetables you can buy;
it spoils very quickly. Try to use it the same day you buy it. Failing that, treat it like lettuce
- keep it tightly wrapped in the crisper drawer.
HOW T O PREPARE : Separate the heads from the stalk because they cook at very
different rates. But don't discard the stalk, even if it's a little woody. Peel it down to the
pale core, and it's delicious. Giving broccoli that's a little tired a 30-minute soak in ice wa-
ter will help crisp it.
