Harvest of the Month: Broccoli
Broccoli is a nutrient powerhouse, because it is high in fiber, potassium, as well as vitamins A, B6, and C. Studies by the American Cancer Society and the National Cancer Institute have found that it protects against some stomach and intestinal cancers, and it may also reduce breast cancer risk. Broccoli lowers cholesterol, improve heart and eye health, improve digestion, and has antioxidant benefits that may slow joint damage due to osteoarthritis.
How to Select
Choose broccoli with floret clusters that are compact and not bruised. They should be dark green, sage, or purple-green depending on the variety, with no yellowing, as that is a sign of over-maturity. The stalk and stems should be firm. Leaves should be vibrant in color and not wilted.
How to Store
Place broccoli in a plastic bag and remove as much air as possible. Store it in the refrigerator for up to 7 days. Do not wash broccoli before storing because exposure to water encourages spoilage.
How to Prepare
Rinse broccoli under cold running water. Cut florets into quarters for quick and even cooking. Steaming broccoli for a short duration preserves nutrients and provide good flavor and texture.