Baby Sprouting Calabrese Broccoli
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Tender and sweet, baby sprouting Calabrese broccoli produces short thin stems. This unique broccoli variety is much smaller than common commercial broccoli, but different in that sprouting Calabrese broccoli never produces large heads and thick stems.
Baby sprouting Calabrese broccoli will be available sporadically until late fall. Increased availability is expected during winter and early spring.
Broccoli is of the Brassica oleracea species. It is often called a brassica or cruciferous vegetable from the Brassicaceae or Cruciferae family, which also includes cabbage, mustard, brussels sprouts, kohlrabi and cauliflower. Broccoli grows in two common forms: broccoli calabrese (sprouting broccoli) and heading broccoli, which is also known as cauliflower broccoli, as its shape resembles the same dense curd shape as cauliflower. Baby broccoli is sprouting broccoli that is harvested while the plant is still immature. It should not be confused with broccolini.
Broccoli has been widely known to be a valuable source of carotenoids that have antioxidant properties capable of preventing and reducing risks of cancer and cardiovascular diseases.
Baby sprouting Calabrese broccoli is more versatile than mature broccoli as it is more tender. Baby broccoli can be sauteed, steamed, roasted, grilled and fried. It makes a great appetizer, pasta or risotto ingredient and pizza topping. Baby broccoli's flavor marries well with butter, olive oil, lemon, lime, light-bodied vinegars, garlic, tomatoes, chiles, olives, cured meats such as pancetta and prosciutto, flaky white fish, herbs such as basil and rosemary, hard cheeses such as parmesan and pecorino or fresh cheeses such as chevre and feta.
Calabrese broccoli is named after its native location, the Italian province of Calabria.
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