Fresh organic sprouting broccoli, a loose-headed variety grown for its slender, tender stems and small scattered florets rather than one large crown. Instead of a single head, the plant sends up many side shoots, and the more they are picked the more it produces, so one planting keeps cropping for weeks. The whole shoot is edible from leaf to floret, sweeter and more delicate than standard broccoli with almost no waste. It cooks fast: blanch, saute, grill, or roast for a few minutes until the stems turn crisp-tender and the tips begin to char. Finish with olive oil and lemon, fold into pasta and frittatas, or pile onto toast with ricotta.
Certified Organic
Local
