Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
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Broccoli leaves are the leaves of broccoli plants and are a dark, blue-green with, purple and grey highlights. They have a thin fibrous central stem running throughout each large leaf, which is usually 10 to 13 centimeters wide and 15 to 18 centimeters long. Similar in appearance to collard greens, Broccoli leaves will vary slightly in color and shape depending on its variety. Broccoli leaves have a succulent, crunchy texture and mild, sweet, broccoli flavor with a slight bitterness. They are best when harvested at a young age as they will become more fibrous and bitter with time.
Broccoli leaves are available year-round.
Broccoli leaves are a member of the brassica family, which also includes cabbage, mustard, brussels sprouts, kohlrabi and cauliflower. In 2014, Foxy Produce trademarked Broccoli leaves with their crop of leaves aptly name, BroccoLeaf. The company originally tested Broccoli leaves as a juicing green but after discovering its versatility and positive eating qualities the company decided to promote the leaves as the newest super green on the market.
Broccoli leaves are high in vitamin A, C and K and are also high in calcium, folate and potassium.
Broccoli leaves pair well with garlic, bell peppers, onions, carrots, sundried tomatoes, legumes, potatoes and olives. Broccoli leaves sautéed with red pepper flakes, and a little oil is an easy side dish. Make chips by tossing Broccoli leaves with salt, pepper and oil and roast until crisp. They can be chopped for salads or added to stir-fry. Broccoli leaves can be substituted for collard leaves or kale in recipes. Include Broccoli leaves in green smoothies or juice them.
Broccoli leaves are a fairly new produce in grocery aisles in the United States although it has been around for years. Traditionally farmers have used Broccoli leaves as compost to enhance the soil for other crops. However, with the growing trend of a super greens paired with the concern of growing food waste in the United States, Broccoli leaves are in greater demand. Broccoli leaves can be found or sourced at your local farmers market.
Broccoli is native to the Mediterranean area and has only recently become a popular vegetable in the United States. Thomas Jefferson recorded planting broccoli at Monticello in 1767 yet it was not commercially grown in the United States until the 1920s. Broccoli leaves have seen an increase in popularity as farmers and consumers are both looking for the new "kale." Broccoli thrives in cool climates and most of today's commercial crop is grown in California.
Recipes that include Broccoli Leaves. One is easiest, three is harder.
|The Funny Farm||Funny Farm Stuffed Broccoli Leaves|
|Arielle Clementine||Lemony Braised Broccoli Leaves and Stalk|
|Vegetarian Times||Stir-Fried Broccoli Florets, Stems, and Leaves|
People have spotted Broccoli Leaves using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.