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USDA Organic Seal

Broccoli, Cabbage, & Cauliflower

  • Kohlrabi +

    Kolhrabi is a very versatile vegetable with its greens and bulbs both being edible.  Eat it raw, baked or steamed. Remove the leaf stems and store in the refrigerator. It will keep for several weeks. To freeze, cut into cubes and blanch for one minute. 
  • Broccoli +

    Broccoli (Brassica oleracea) Broccoli is a member of the cruciferous, or cabbage, family of vegetables. The name "broccoli" comes for the Latin word brachium, which means "branch," or "arm." Broccoli has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli provides a complex of tastes and textures. Color can range from deep sage to dark green to purplish green, depending upon the variety. Other vegetables related to broccoli are broccolini, a mix of broccoli and kale, and broccoflower, a cross between broccoli and cauliflower. Broccoli sprouts have also recently become popular as a result of research disclosing their high concentration of the anti-cancer phytochemical sulforaphane. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species. The best way to cook broccoli is to steam, cook in the microwave or stir-fry with a little broth or water. These methods are better than boiling. Some of the vitamin and mineral content are lost from the vegetable and end up in the cooking water when they are boiled. Broccoli is high in vitamin C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties. Wash & Store Directions: Store broccoli unwashed in an open plastic bag in the refrigerator, if it is fresh it can keep for up to 10 days. Rinse broccoli just before using it. You can cut the florets and smaller branches from the stem and use for cooking. The tougher stem if peeled and diced or shredded is delicious eaten raw or cooked. If you're serving the broccoli raw, you can crisp it by soaking it in cold water for about 10 minutes. Cooked broccoli should be tender enough so that it can be pierced with a sharp knife, and still remain crisp and bright green in color. (GREEN TIP: Use a large bucket or container for washing and the leftover water can be carried outside to water your plants and grass.)
  • Cabbage +

    Cabbage: Green, Red, Savoy (early sumer, fall) Cabbage can be cut or shredded for use in salads and stews. Wash cabbage heads before use. Fresh cabbage adds texture and taste in casseroles, soups and stews. It can be baked, steamed, boiled, roasted and stir-fried. Do not wash before storing. Wrap in a perforated plastic bag before putting in the refrigerator. Do not shred cabbage and store; use shredded cabbage immediately.
  • Napa Cabbage +

    Napa Cabbage (Brassica Pekinensis) The Napa Cabbage or Peking Cabbage is also known as the celery cabbage. Napa Cabbage is cylindrical in shape with a compact, elongated head; the crinkled leaves are wrapped tightly in an upright cylinder. The leaves of this cabbage are light green, and the stalk area below the leaves is lighter still, a pale green approaching white. It is one of the most popular vegetables in East Asia, especially in Korea, where it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish of Korea.. The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. Napa Cabbage leaves readily absorb whatever flavors that have been added to it, thus it is a versatile vegetable that can be added to many different cuisines, in addition to Asian dishes. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. It is a common ingredient in winter dishes. Napa Cabbage has an abundance of vitamin C and E. It contains a lot of soluble fiber which aids in the health and function of the digestive tract. It also lowers blood cholesterol and improves strength of blood vessels. Scientifically it is believed that frequent consumption can improve the skin, prevent breast cancer, and detoxify the body. Wash & Store Directions: Store Napa Cabbage whole, unwashed sealed in a plastic bag and it will keep for about five to seven days in the vegetable crisper drawer of the refrigerator. Do not cut the leaves or ribs until ready to use them.  To prepare an entire head at once, cut in half lengthwise, remove the core and outer wilted or tough leaves, rinse and chop as desired. Make sure to rinse well before using to remove trapped dirt. You can also separate the leaves and wash individually if using larger pieces. Spin dry or pat with paper towels to remove excess water if using raw. Excess water does not need to be removed if cooking. Use Napa Cabbage shredded or finely sliced, it is excellent in any style coleslaw. Try adding some shredded Napa Cabbage to a green salad for a delicious crunch and enhanced nutritional value. Whole Napa cabbage leaves can be stuffed or used as taco shells for fish tacos. Shredded leaves are a wonderful, healthy addition to stir-fries and vegetable soups. (GREEN TIP: Use a large bucket or container for washing and the leftover water can be carried outside to water your plants and grass.)
  • Cauliflower +

    Cabbage can be cut or shredded for use in salads and stews. Wash cabbage heads before use. Fresh cabbage adds texture and taste in casseroles, soups and stews. It can be baked, steamed, boiled, roasted and stir-fried. Do not wash before storing. Wrap in a perforated plastic bag before putting in the refrigerator. Do not shred cabbage and store; use shredded cabbage immediately.
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