Produce index

Brassicas

Don’t let the title intimidate you -– “brassica” is just the official name for the plant family that these crops belong to. There are other brassicas listed in this guide (like kale and radishes) but here are some you’re likely to see throughout the seasons.

STORAGE TIPS: All of these crops should be stored in the refrigerator.

BROCCOLI

APPEARANCE: A mix of green and purple colored florets with a thick, light green stalk.

PREPARATION:Using a paring knife, first cut the florets off the top of the broccoli and then cut them into smaller uniform pieces. Remove the tough outer skin from the stalk and slice the stalk crosswise into small disks.

ROAST: Preheat the oven to 425 °F. Toss broccoli with olive oil, salt, and pepper, and bake for 15-30 minutes

STEAM: Fill a saucepan with a few inches of water and place steamer basket on top, bring water to a simmer at medium-high heat, and place broccoli in the steamer basket. Steam for 4-5 minutes before draining and rinsing with cold water.

BRUSSEL SPROUTS

APPEARANCE: Green in color with balloon-shaped bulbs; typically come as individual loose buds but can also come attached to a larger stalk.

PREPARATION: Trim the base of each brussel sprout and remove any discolored leaves before slicing or shredding.

ROAST: Preheat the oven to 400 °F. Cut the stems off the Brussels sprouts and then the bud in half, drizzle with olive oil, and roast for 35-40 minutes.

SAUTÉ:Cut buds in half lengthwise. Heat 2 Tbsp oil in a large skillet then add Brussels sprouts, cook until golden.

CABBAGE

APPEARANCE: A mix of green or reddish-purple colors with a large circular shape.

PREPARATION: Remove any discolored or rough outer leaves. Cut the cabbage down the middle. Place each half cut-side down on a cutting board and cut down the middle again. Locate the thick stem at the bottom of each piece and remove it.

BOIL: Shred cabbage and add to soup. Cook until tender while the soup is at a boil for 3-4 minutes.

SAUTÉ: Cut in half lengthwise and then cut into slivers lengthwise. Add butter and oil to a large pan at medium heat, add cabbage and cook until tender and golden brown.

FOR COLESLAW:
Cut into quarters and remove the core, then thinly slice the cabbage. On the side mix mayonnaise, mustard, vinegar, salt, and pepper, then add the mixture to the cabbage.

CAULIFLOWER

APPEARANCE: A mix of orange, purple, and white florets with light green leaves attached to the base.

PREPARATION:
Using a paring knife, first cut the florets off the top of the cauliflower and then cut them into smaller uniform pieces. Remove the tough outer skin from the stalk and slice the stalk crosswise into small disks.

ROAST: Preheat the oven to 425 °F. Toss cauliflower with olive oil, salt, and pepper, and bake for 15-30 minutes.

STEAM: Fill a saucepan with a few inches of water and place steamer basket on top, bring water to a simmer at medium-high heat, and place cauliflower in the steamer basket. Steam for 4-5 minutes before draining and rinsing with cold water.

BOK CHOY

APPEARANCE: A mix of orange, purple, and white florets with light green leaves attached to the base.

PREPARATION: Wash bok choy and cut the leaves away from the stalks.

SAUTÉ: Slice bok choy lengthwise in half. Heat ginger, garlic, chopped onions, and oil at medium heat in a skillet until hot, then place bok choy face down on skillet until slightly brown on each side.

BOIL: Bok choy is a great addition to soups.

KOHLRABI

APPEARANCE: A mix of green, purple, and white colors with a flat bulb-shaped base attached to leafy stems.

PREPARATION: Cut off the leaves from the head (these can be cooked like kale). Slice the head in half down the center, place the halves flat side down and cut into quarters. Peel the skin with a knife or vegetable peeler before using.

RAW: Kohlrabi is delicious eaten raw on a salad or with dips.