Broccoli & Cauliflower are in season in both Spring & Fall! They also happen to be the New Hampshire Harvest of the Month for September. Check out these tips and recipes:
Storage & Preparation
Store in the refrigerator in a perforated plastic bag for 5-10 days. Do not wash before storing and make sure the heads are dry.
• To freeze: blanch and place in a labeled and dated freezer-grade bag. Frozen broccoli and cauliflower will keep for about a year.
Wash broccoli and cauliflower thoroughly and trim off just the end of the stem. If the outer layer of the broccoli stalk is tough, peel it. When cooking cauliflower, add milk or lemon juice to maintain whiteness. Both broccoli and cauliflower are excellent stir-fry vegetables and may be substituted for each other in most recipes. To keep broccoli’s bright green color, cook it quickly and leave the pan uncovered for the first few minutes of cooking.
Broccoli and cauliflower can be eaten raw, steamed, boiled or roasted and absorb flavors well. Their “heads” are comprised of flower buds. If eating the veggies raw, experiment with dipping sauces, such as hummus; if eating them cooked, try a stir fry!
Top 10 Ways to Enjoy Broccoli & Cauliflower
Bake It. Anytime you’re considering frying … chances are you can bake it instead!
About the Stalks. Yes, they’re nutritious too! Cube broccoli stalks and add to your favorite soup or casserole for a boost of nutrition.
Perfect in Pasta. Blanche florets and add to your favorite whole wheat pasta salad before chilling, or toss with a little olive oil and add to hot pasta for a delicious and filling dish.
Stir-Fry. Broccoli & cauliflower are great additions to any stir-fry; it adds nutrition, flavor and texture.
Steam It. Steaming locks in nutrition and color so your plate looks as good as it is good for you.
Surprise the Kids. The easiest way to get your kids to eat broccoli or cauliflower is to add it to a dish they already like. Just mix it, blend it, and toss it! If your kids already like broccoli … add a little more!
Grate in Slaw! Literally … grate it … just like you would cabbage. Grate broccoli stalks and use them instead of [or in addition to] cabbage in your favorite cole slaw recipe.
Right Out of the Bag. Raw broccoli or cauliflower is great for snacking, dipping or munching. It also adds a little crunch to green or fruit salads. So toss some on!
Soups. Make your soups mean something! Adding lots of broccoli, cauliflower, and other vegetables to almost any soup adds nutrition, flavor and texture, resulting in a very satisfying dish.
Broccoli & Eggs. Add some color and nutrition to your breakfast or brunch! Toss some broccoli into a frittata or quiche, or fold a handful into your omelet.