Varieties we grow and love:

  • Arcadia-best cold tolerance
  • Diplomat-good grower in Northest
  • Marathon- our late season, really cold hardy variety
  • Veronica -broccoli Romanesco variety that is also known as Romanesco cauliflower…


As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.

Broccoli should be kept wrapped up in a damp paper towel, in plastic, and cold. It will keep for a week or more in the fridge this way. If it is a little floppy when you get it, soak in cold water bath and it will perk up.

Broccoli freezes beautifully too. Just blanch it for 2 minutes.

Freezing produce

Culinary Info

– can be enjoyed in:

  • soups
  • stir-fry
  • casseroles
  • salad
  • and perfect on its own, raw or steamed

Tips for preparing:

  • the whole plant is edible…so no need to discard the stalk. After cutting of florets, if the stalk is very large or tough, peel it by grasping the skin between a paring knife and your thumb and pull it away. Even the leaves are great and generally sweeter than kale.
  • Try not to overcook…broccoli is crisp tender at 1 1/2 minutes and al dente at 5 minutes.


Also check out these great recipes:

CSA Week 8, 2014