Broccoli

Fresh broccoli is sweeter and more tender than store-bought, delicious steamed, roasted, or raw. We grow ours without synthetic pesticides in Lineville, Alabama and pick at peak ripeness. It's a nutrient powerhouse rich in vitamin C, K, and fiber. Sold fresh through local Alabama delivery, farm pickup, and our farmers-market stand.

• Grown in: Lineville, Alabama (no synthetic pesticides)
• Freshness: Harvested at peak and sold fresh
• Availability: Seasonal - local Alabama delivery & pickup
• Storage: Refrigerate and enjoy fresh
• Why it's good: Nutrient-dense and picked at peak freshness

• Storage: Unwashed in a loosely closed bag in the crisper - it needs air, not a seal
• Shelf life: 3 to 5 days, and it declines noticeably after that
• Washing: Rinse just before cooking. Soak in cold salted water for a few minutes first if you want anything hiding in the florets to come out.
• Using: Roast it hot or steam it briefly. The stalk is as good as the crown - peel the outer skin and slice it into coins rather than binning it.

Why does it turn yellow?
Those are the flower buds opening. Broccoli is an immature flower head, and once cut it keeps trying to bloom - yellowing means it has gone past its best and will taste stronger and more sulfurous. Cold slows it down but does not stop it.

Should I seal it in a bag?
No. Broccoli respires heavily and an airtight bag traps that, which speeds up the yellowing and can turn the head slimy. Loosely closed, with some air, is right.

Is the stalk edible?
Yes, and it is sweeter than the florets. Peel the tough outer layer with a knife and the core is crisp and mild - good raw in a slaw or sliced into a stir-fry.