Broccoli & Cauliflower (2024)

• Choose broccoli with tight, green florets and firm stalks.
• Broccoli and cauliflower should feel heavy for its size.
• Brussels sprouts should be firm, compact, bright green, and free of yellow or wilted leaves.

• Store broccoli and cauliflower unwashed in an open plastic bag in fridge. Don't store on the counter. Use within 1 week.
• Store brussels sprouts in the refridgerator in a container without a lid to keep for several weeks.

• Rinse under running water.
• Eat raw, steamed, roasted, or sautéed.
• Cut broccoli and cauliflower florets into uniform pieces for even cooking; steam for 3-4 minutes or simmer in 1 inch of boiling water for 3-4 minutes.
• Cooked broccoli should be bright green and tender-crisp; overcooked turns dark green and has lost nutrients.
• For brussels sprouts, remove stems and yellow/discolored leaves; steam; can be eaten as a snack seasoned with salt/pepper

Broccoli and Cauliflower:

• Vitamin A keeps our eyes working, our immune system strong, and our cells growing.
• Vitamin C keeps our immune system strong and helps our bodies heal quickly.
• Vitamin D is essential for strong bones. Our body also absorbs Vitamin D from the sun.
• Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.

Brussels Sprouts:

• Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.
• Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.
• Vitamin A keeps our eyes working, our immune system strong, and our cells growing.
• Vitamin C keeps our immune system strong and helps our bodies heal quickly.