Broccoli & Cauliflower

Broccoli, Broccolette

Available year-round.

Broccolette, also known as Broccolini. It is a cross between chinese kale and broccoli but with smaller florets and longer, thin stalks. Broccolini is tender and somewhat sweet, without the bitterness, you might taste in broccoli rabe.

Broccoli, Crowns

Available year-round.

Broccoli is a member of the cabbage family and is closely related to cauliflower. Broccoli provides a range of tastes and textures, from soft and flowery to fibrous and crunchy. Crowns represent the best of the broccoli tops. Broccoli can be eaten raw or cooked.

Broccoli Di Cicco

Available year-round.

Broccoli Rabe is a cross between cabbage and turnip. The leafy green broccoli rabe has a long 6-9 inches stalks and scattered clusters of tiny broccoli-like buds. The greens have a pungent, bitter flavor that is not particularly desired. Cook it in a variety of ways including frying, steaming and braising. It can also be used in soups or salad.

Broccoli, Romanesco

Broccoli, Rapini/Rabe

Available in the winter months through the spring months.

Rapini looks much like bunched broccoli on long stems with spiky large leaves. Very aggressive in flavor, the deep green vegetable delivers a pungent bitter taste. Rapini cooks and treats like broccoli, quick cooking is required to maintain this vegetable delicate integrity. Reduce the Bitter Flavor. Blanching in salted water will take the edge off the bitterness and softens the stems.

Broccoli, Spigarello

Cauliflower

Cauliflower

Available year-round.

The entire cauliflower, its leaves, trunk, stems, and florets are all edible. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. Its flavor is mild and nutty.

Cauliflower, Orange

Available year-round.

Orange cauliflower produces florets just like its white relative with the major difference being orange in color. The entire orange cauliflower, its leaves, trunk, stems, and florets are all edible. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. Its flavor is mild and nutty.

Cauliflower, Purple

Available year-round.

Purple cauliflower produces florets just like its white relative with the major difference being purple in color. The entire purple cauliflower, its leaves, trunk, stems, and florets are all edible. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. Its flavor is mild and nutty.

Broccoflower, Green

 Available year-round. 

Broccoflower is a cross between broccoli and cauliflower,  an unusual green vegetable that has a unique fractal pattern, resembling tiny pine trees on its head. Broccoflower is generally milder, more tender and slightly sweeter than either broccoli and cauliflower. Just like broccoli, broccoflower can become stringy and unpleasant when overcooked.

For information about seasonality and availability, please inquire with your VegiWorks’ Sales Representative for more details.