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. A few minutes in cold salted water first will float out anything hiding deep in the florets.
• Using: High heat or a short steam. Peel the stalk and slice it into coins - it is sweeter than the crown and usually thrown away.

Why does broccoli turn yellow?
The head is an unopened cluster of flower buds, and after cutting it keeps trying to bloom. Yellow means the buds have opened - it is still edible but stronger and more sulfurous. Cold slows the process; it does not stop it.

Should I seal it in a bag?
No. Broccoli respires hard, and a sealed bag traps that moisture and speeds up both the yellowing and the sliming. Loosely closed with some airflow is right.

Is the stalk worth keeping?
Yes - peel the fibrous outer layer off and the core is crisp, mild and sweeter than the florets. Good raw in slaw or sliced into a stir-fry.