The Zapote is a small fruit, roughly one to three inches in diameter with a smooth brown exterior. The rind is tough but when peeled away reveals a vibrant orange flesh.
Round and encased in a pale green, thin skin, the watermelon radish has pinkish-red flesh. Turnip-shaped, this radish may grow to the size of a baseball with a long, thin root at its bottom.
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Broccoli leaves can be sometimes found at your local farmers market in spring.
Broccoli leaves should be harvested while still young and tender, as they become tough and increasingly bitter with time.
Broccoli leaves are harvested from the broccoli plant itself. Color and shape vary slightly with each variety. Broccoli leaves are a dark, blue-green with, purple and grey hightlights. They have a thick stem running throughout each large leaf, which is usually 4-5 inches wide and 6-7 inches long. Similar in appearance to collard greens, broccoli leaves have a distinct, mily broccoli flavor.
Broccoli leaves are very low in calories, and very high in vitamins A and C.
Prepare as you would collard greens, cabbage, or leafy kale. Steam, braise, sautee, stuff or stir-fry.
Broccoli is a member of the brassica family, which also includes cabbage, mustard, brussels sprouts, kohlrabi and cauliflower. Broccoli leaves are very similar in appearance to those of other brassicas.
Recipes that include Broccoli Leaves. One is easiest, three is harder.
|The Funny Farm||Funny Farm Stuffed Broccoli Leaves|
|Arielle Clementine||Lemony Braised Broccoli Leaves and Stalk|