Purple Sprouting Broccoli

Are you half as excited as we are? I bet for most of you this is something new because it was only developed here in the Northwest a few years back. Prepare to be excited, nourished and hopefully inspired.  Don’t worry we have included a few simply delicious ways to prepare it on the back of this page.

An English heirloom variety, bred for overwintering. Produces lots of purple broccoli sprouts in the spring. Grows slowly through the winter; very frost hardy. A great variety that is very hard to find in this country; delicious!

In 2010 Northwest farmers began working with seed breeders to develop and trial varieties of Purple Sprouting Broccoli. These varieties, planted in the fall and able to withstand the variables of winter, are the first local field crops ready for spring harvest. After several years of selecting for quality and taste, we are excited to offer you this unique and nutritious item.

Investing in local farmers and their Purple Sprouting Broccoli crops is just one step in helping to develop a robust local food economy. Bridging a traditional winter gap in Pacific Northwest broccoli and broccolini production, this crop provides much needed early season income for farmers while offering eaters a taste of spring.

Prepare It: Trim any woody stem ends or tough leaves with a knife. Divide into small, individual florets, each with a short stem, and diagonally slice the thicker stems. Rinse under cold water. Broccoli boils or steams in 3-6 minutes, depending on the size of floret. In stir-fries, cook it for a couple of minutes, until tender.

Store It: In an airtight bag or container in the refrigerator.

Cook it: Boil or steam the florets in plenty of water, and serve warm with melted butter and lemon juice. Can also be roasted or sauteed – delicious with a little sesame oil and garlic.

Happy Easter! Spring Farm Update: Many of the farms we work with in the Spring have experienced cross loss due to hail damage. This means that many of our spring favorites like lettuce, spring onions and radish are suddenly less available and more expensive. This unexpected weather is why some of you may have noticed we changed our menu at the last minute to replace radish last week. We hate to make last minute substitutions, but this is sometimes unavoidable when working with smaller farms who grow delicious REAL. GOOD. FOOD. who are vulnerable to unexpected weather changes. Thanks for standing with us to support the people who grow GOOD FOOD.

Web Site:  www.BrownBoxOrganics.com  Blog: www.BrownBoxSoil.wordpress.com

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About Rachel

Owner @ Brown Box Organics.
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