VOTW (Veggie of the Week)

Broccoli!

(Above image from http://susangaer.com/studentprojects/veg.htm)

 

Definition: The name comes from the Italian word for “cabbage sprout” and indeed, broccoli is a relative of cabbage, Brussels sprouts and cauliflower. This deep emerald-green vegetable (which sometimes has a purple tinge) comes in tight clusters of tiny buds that sit on stout, edible stems. It’s available year-round, with a peak season from October through April. Look for broccoli with a deep, strong color–green, or green with purple; the buds should be tightly closed and the leaves crisp. Refrigerate unwashed, in an airtight bag, for up to 4 days. If the stalks are tough, peel before cooking. Broccoli, a member of the cruciferous family, is an excellent source of vitamins A and C, as well as riboflavin, calcium and iron.

–Copyright (c) 1995 by Barron’s Educational Series, from The New Food Lover’s Companion, Second Edition, by Sharon Tyler Herbst

I’m so sorry this is such late notice, I completely forgot that I hadn’t posted it!!