This post may contain affiliate links. Read our disclosure policy here.
I know broccoli seems like one of the more basic vegetables. We all grew up with it and are familiar with the mild, vegetal flavor, and many of us probably have a bag of florets in our freezer. But there’s so much more to this vegetable than you remember. Let me be your guide to broccoli at your local farmers market.
Why buy broccoli at the farmers market?
I love buying broccoli from the farmers market, especially when it’s in season, as I find it to be sweeter and more tender than what I see at the grocery store. The farmers market also offers a wider selection of broccoli varieties, allowing me to find the perfect one for my recipes. After all, I wouldn’t really cook gai lan the same way I would romanesco.
When is Broccoli in season at the Farmers Market?
The best season to buy broccoli at the farmers market is winter. This is because the broccoli harvested after a cold snap is sweeter than normal. Broccoli basically uses increased sugars to act as a natural antifreeze to protect the plant in the case of frost.
However, broccoli can usually be found at the farmers market year round, depending on climate. Hotter climates won’t support growing broccoli in the summer months. Milder climates, though, do support year round broccoli harvests, but I can promise you that the broccoli you buy in July won’t be as good as the broccoli you buy in February.
How do you pick out the best broccoli at the farmers market?
While this depends on the variety, in general you should look for broccoli with uniformly green crowns and firm stalks or arms. If it is a crowned variety, look for tightly packed crowns.
While sometimes you can buy just the broccoli florets, I highly recommend buying the whole crown and cutting up the florets yourself. The broccoli is often cheaper this way, and it does not require much added time at all.
Avoid broccoli with yellow or brown spots, as well as any crowns with limp arms. These are signs that the broccoli has already spoiled.
How do you store broccoli at home?
Loosely wrap the broccoli crowns with a damp (not soaking wet!) paper towel and store on an open shelf of the refrigerator. Do not store in a sealed container or bag; this will accelerate the spoilage process. Loose florets should be stored in a paper bag in the refrigerator.
Don’t waste any of your broccoli!
Did you know the entire broccoli plant is edible? Save the stems and leaves, they’re delicious too! The stems have a mild broccoli flavor and can be roasted up like root vegetables. It’s more economical to buy entire crowns of broccoli, rather than just the florets; using the stems only further extends the value of your broccoli.
Broccoli leaves can be used in a similar manner to kale. Try it in my Italian Kale and Fennel Soup or chop it up finely in a grain salad.
Types of Broccoli You’ll See at the Farmers Market
Green Broccoli
This is the broccoli we’re all familiar with from the grocery store. And although many of us probably thought of broccoli as “little trees” when we were kids, the broccoli crown is actually the flower of the broccoli plant.
Broccolini
You’ll sometimes see broccolini labeled as “baby broccoli,” but that’s not really true. Broccolini is actually a cross between regular broccoli and gai lan (Chinese broccoli), which gives it the miniature florets and long tender stems.
I prefer roasting broccolini and keeping its long, slender form. In many ways, it reminds me of asparagus (not in taste, though, to be clear). But you can also chop it up and add it to pastas and risottos. That’s good too.
Gai Lan (Chinese Broccoli)
Gai lan, or Chinese broccoli, does not resemble the broccoli we are familiar with in most grocery stores. The florets are much smaller, and the leaves are much more prominent. It also has a slightly more bitter flavor than broccoli, but it’s nowhere near what I would describe as being bitter overall.
Gai lan is excellent in stir fries. You’ll want to separate the stems from the leaves when cooking, as the leaves cook more quickly.
Broccoli Rabe/Rapini
Despite its name, broccoli rabe is more closely related to turnips than to broccoli! These greens got their name due to the flower that looks like little heads of broccoli. You’ll also see broccoli rabe sold as rapini, or sometimes simply as rabe.
Broccoli rabe can be extremely bitter, especially if harvested in the warmer months. The bitterness can be tempered by parboiling the greens in salted water, followed by an ice water bath. Pair it with salty or sweet foods to further tame the strong flavor.
Romanesco
Is it broccoli? Is it cauliflower? Romanesco is more closely related to cauliflower, but I often see it sold as broccoli as well, so I’m including it on this list!
Romanesco is thought to have been specifically bred for its incredible fractal patterns. You can use romanesco in any recipe that calls for broccoli or cauliflower florets. It has a milder flavor than broccoli, and is much closer in flavor to cauliflower. If you want a real vegetarian showstopper, try roasting the entire head with spices. Trust me, it’s a real stunner.
Purple Broccoli
Despite the purple color, this broccoli has the same flavor as green broccoli. Use it interchangeably with regular broccoli in any of your recipes.
When cooked, purple cauliflower will lose its color. The antioxidants responsible for the purple color break down when exposed to high heat. So don’t be surprised when your purple broccoli turns green when you roast it!
Sprouting Broccoli
Sprouting broccoli is characterized by looser heads than your standard tightly packed crowns. Flavor-wise, it is the same as the broccoli florets you’re familiar with, but with a more tender texture due to the delicate, thinner stems.
This is the broccoli I would use in salads, as the texture blends nicely with leafy greens. If you want some inspiration, look no further than my Charred Broccoli Salad. This recipe really celebrates sweet winter broccoli by charring it under the broiler.
Broccoli Sprouts
Broccoli sprouts are really mild in flavor with only a hint of radish-like spiciness. They’re a great addition to salads and sandwiches, much like alfalfa sprouts. Broccoli sprouts are also mild enough to be blended into smoothies for an added nutrition boost.
It’s really easy to grow broccoli sprouts at home. Clean Eating Kitchen has a wonderfully comprehensive guide on how to do this if you are interested.
