Mama was right. Everyone knows vegetables are good for you, and broccoli is one of the most nutritious in all the vegetable kingdom. This tasty green vitamin machine is a member of the cruciferous, or cabbage family, where leaves or flowers of the plant grow in the shape of a cross or crucifix. Not only is broccoli loaded with vitamins and minerals, it also contains high levels of antioxidants known to counteract harmful toxins in our bodies.
Broccoli’s origin began in southern Italy in the province of Calabria. Its name comes from the Latin word, brachium, meaning “branch” or “arm.” Although there are many varieties, the most common type of broccoli is the Italian green, also known as sprouting broccoli. Other family members are broccoflower – a cross between broccoli and cauliflower with a bright, light green color, or broccolini, a slimmer version of broccoli, with tender stems and a milder, more delicate flavor.
To select the pick of the bunch, look for tightly closed, dark green clusters, and firm, crisp stalks. Pass up any yellowing buds, mushy spots, and limp stalks, which indicate the broccoli is past its prime. Look on the bottom of the stalks to make sure they are closed. Stalks with hollow cores on the bottom tend to be older, woodier, and tougher. Store broccoli, unwashed, in a food storage bag and refrigerate up to 5 days. Just remember, broccoli loses its nutritional value the longer you store it – so try to use it within a day or two.
One of the easiest and most versatile uses for broccoli is the casserole. And it would be somewhat unusual to attend a Southern pot luck, church supper, or picnic and not come across some type of broccoli casserole; a pet recipe in almost every Southern cook’s kitchen! Paula’s Cheesy Broccoli Bake is chock full of broccoli, sharp Cheddar, crunchy water chestnuts, and sautéed mushrooms. If it’s soup that fits your mood, try velvety Broccoli Soup – a quick and easy blender soup that takes just minutes to make. If the heat is on, no-cook Broccoli-Almond Salad, or Broccoli Cole Slaw are two salads sure to keep you cool. They’re all good, and a good way to eat your broccoli!
i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above?
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am
Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am
I WISH I COULD COOK.
COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER?
I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE.
YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE.
19 SPENCER WAY
KINGS PARK, NY 11754
HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am
You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm
Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition.
Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm