Broccoli, green, 2 heads Pack

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  • Broccoli grows like a tree with a thick, edible trunk that sprouts leaves, or branches and clusters of small, tight flower heads that turn bright green when cooked. Once fully mature or bolting, the flower buds will sprout golden yellow edible flowers.

  • Broccoli can be eaten raw or cooked and is mild enough to be paired with numerous flavors and textures. be incorporated into salads, added to a veggie platter, or enjoyed dipped in various dipping sauces and dressings. Saute carrots, onions, and celery in a pot, add chopped broccoli, cauliflower, brussels sprouts, and vegetable stock then cook until softened and puree into soup.

  • Consume fresh broccoli as soon as you can as it will not keep long. To store, mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed container or plastic bag.

  • Broccoli Cheddar Soup


    1/4 cup melted butter
    1/2 medium chopped onion
    1/4 cup flour
    2 cups half-and-half cream
    2 cups chicken stock or broth
    1/2 lb broccoli, (about 3 cups), chopped into bite-size pieces
    1 cup carrot, julienned
    1/4 teaspoon nutmeg
    2 cups grated cheddar cheese
    salt and pepper


    1. Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
    2. Whisk in the half & half and chicken stock.
    3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
    4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup. Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
    5. Serve with crusty bread.