Broccoli is the flowering head of the cabbage plant. It is a cool weather crop that we typically grow in the spring, early summer and fall. All of the broccoli plant is edible, including the leaves, which are similar to collards, and the stalk, though it may need to be peeled and chopped if it’s thick.

Storage: Broccoli should be stored in a loose plastic bag in the fridge and will keep for at least a week, though it’s best within a few days. It can also be frozen for winter meals. Just cut up the florets, blanch for a few seconds in boiling water, remove as much water as possible and pack into freezer bags.

Preparation: Broccoli should be thoroughly washed in cold water. This is a vegetable that is often overcooked until it turns to mush — as with most vegetables, cook only enough to bring out the color but not so much you destroy it. Properly cooked broccoli should be vibrantly green and retain a bit of crunch. Try it steamed, sauteed or stir-fried.