Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Grower
Seasons/Availability
Red Arrow Broccoli is available in late winter through early spring.
Current Facts
Red Arrow Broccoli is a member of the Brassica oleracea family. There are two types of broccoli, sprouting broccoli and heading broccoli varieties. Red Arrow broccoli is a sprouting type.
Description/Taste
Red Arrow broccoli is distinguished by its small loose clusters of florets that sprout from a slender stem that also produce side shoots and bladed leaves. The floret clusters and leaves have a trademark violet hue with pistachio green undertones. Red Arrow's flavor is a concentration of nuttiness, peppery notes, subtle sweetness and the natural cruciferousness associated with all Brassica vegetables. Young Red Arrow broccoli is tender firm and snappy.
Applications
Red Arrow broccoli has more versatile uses than common broccoli as it is naturally more tender and cooks quickly under high heat while still retaining its textural integrity. Red Arrow broccoli can be sauteed, steamed, roasted, grilled and fried. It is perfectly suited for fresh eating alone or as a crudite ingredient. It makes a great pasta or risotto ingredient and pizza topping. Red Arrow broccoli's flavor marries well with seasonal spring companions such as leeks, kale, chicory, green garlic and citrus. Other companion ingredients include butter, olive oil, light-bodied vinegars, tomatoes, chiles, black and green olives, pine nuts, cured meats such as pancetta and prosciutto, flaky white fish, hard cheeses such as parmesan and pecorino or fresh cheeses such as chevre and feta.
Geography/History
Red Arrow broccoli is an improved strain of Purple Sprouting broccoli that was developed by Dr. Gray of Wellesbourne, England. As Red Arrow broccoli requires planting late Spring, overwintering for the rest of the year and harvesting in early Spring the following year, the long length of time and multiple seasons it takes to bring crops to harvest can be cost, space and time prohibitive. Thus, Red Arrow broccoli is an uncommon commercial variety limited in exposure primarily to Italy, United Kingdom and Southern California. Market expansion for Purple Sprouting broccoli varieties is almost certain as breeders recently developed a hybrid called Bordeaux that does not require overwintering.
Recipe Ideas
Recipes that include Baby Red Arrow Broccoli. One
is easiest, three is harder.
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Seasons/Availability
Red Arrow Broccoli is available in late winter through early spring.
Current Facts
Red Arrow Broccoli is a member of the Brassica oleracea family. There are two types of broccoli, sprouting broccoli and heading broccoli varieties. Red Arrow broccoli is a sprouting type.
Description/Taste
Red Arrow broccoli is distinguished by its small loose clusters of florets that sprout from a slender stem that also produce side shoots and bladed leaves. The floret clusters and leaves have a trademark violet hue with pistachio green undertones. Red Arrow's flavor is a concentration of nuttiness, peppery notes, subtle sweetness and the natural cruciferousness associated with all Brassica vegetables. Young Red Arrow broccoli is tender firm and snappy.
Applications
Red Arrow broccoli has more versatile uses than common broccoli as it is naturally more tender and cooks quickly under high heat while still retaining its textural integrity. Red Arrow broccoli can be sauteed, steamed, roasted, grilled and fried. It is perfectly suited for fresh eating alone or as a crudite ingredient. It makes a great pasta or risotto ingredient and pizza topping. Red Arrow broccoli's flavor marries well with seasonal spring companions such as leeks, kale, chicory, green garlic and citrus. Other companion ingredients include butter, olive oil, light-bodied vinegars, tomatoes, chiles, black and green olives, pine nuts, cured meats such as pancetta and prosciutto, flaky white fish, hard cheeses such as parmesan and pecorino or fresh cheeses such as chevre and feta.
Geography/History
Red Arrow broccoli is an improved strain of Purple Sprouting broccoli that was developed by Dr. Gray of Wellesbourne, England. As Red Arrow broccoli requires planting late Spring, overwintering for the rest of the year and harvesting in early Spring the following year, the long length of time and multiple seasons it takes to bring crops to harvest can be cost, space and time prohibitive. Thus, Red Arrow broccoli is an uncommon commercial variety limited in exposure primarily to Italy, United Kingdom and Southern California. Market expansion for Purple Sprouting broccoli varieties is almost certain as breeders recently developed a hybrid called Bordeaux that does not require overwintering.
Recipe Ideas
Recipes that include Baby Red Arrow Broccoli. One
is easiest, three is harder.
