Inventory, lb : 19.00
This item was last sold on : 01/20/18
|Weiser Family Farms||Homepage|
Baby broccoli has spear-shaped, thin and tender vibrant green stalks with wavy pine-sage colored leaves. The head is a petite cluster of florets that closely resemble broccoli rabe. Compared to mature broccoli, the flavor of baby broccoli is understated, mild, peppery and subtlely sweet. The entire plant is edible.
Baby broccoli is available from winter through early spring.
Broccoli is of the Brassica oleracea species. It is often called a brassica or cruciferous vegetable from the Brassicaceae or Cruciferae family, which also includes cabbage, mustard, brussels sprouts, kohlrabi and cauliflower. Broccoli grows in two common forms: broccoli calabrese (sprouting broccoli) and heading broccoli, which is also known as cauliflower broccoli, as its shape resembles the same dense curd shape as cauliflower. Baby broccoli is sprouting broccoli that is harvested while the plant is still immature. It should not be confused with broccolini.
Broccoli has been widely known to be a valuable source of carotenoids that have antioxidant properties capable of preventing and reducing risks of cancer and cardiovascular diseases.
Baby broccoli is more versatile than mature broccoli as it is more tender. Baby broccoli can be sauteed, steamed, roasted, grilled and fried. It makes a great appetizer, pasta or risotto ingredient and pizza topping. Baby broccoli's flavor marries well with butter, olive oil, lemon, lime, light-bodied vinegars, garlic, tomatoes, chiles, olives, cured meats such as pancetta and prosciutto, flaky white fish, herbs such as basil and rosemary, hard cheeses such as parmesan and pecorino or fresh cheeses such as chevre and feta.
Broccoli is native to the Mediterranean region and Asia Minor. Broccoli became a commercial agricultural product in the early 1920's when the D'Arrigo Brothers grew family seeds from Italy in Northern California and shipped the first harvested commercial crop to the East Coast. International commerce would lead to the year-round cultivation and availability of broccoli as a common commodity vegetable throughout the world. Baby broccoli varieties are commonplace in Italy and are being found more readily in California farmers markets.
Restaurants currently purchasing this product as an ingredient for their menu.
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Marriott Marina Kitchen||San Diego CA||619-234-1500 x6113|
|Catamaran||San Diego CA||858-488-1081|
|Mr A's||San Diego CA||619-239-1377|
|Surf Side Cuisine||San Diego CA||619-507-0891|
|Fishery||San Diego CA||858-272-9985|
|Herb & Wood||San Diego CA||619-955-8495|
|You & Yours Distilling Co.||San Diego CA||214-693-6619|
|Tiger Tiger||San Diego CA||619-764-5475|
|Local Tap House & Kitchen||Oceanside CA||760-547-1469|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Stake Chophouse & Bar||Coronado CA||619-522-0077|
Recipes that include Baby Broccoli. One is easiest, three is harder.
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