Season: 
May through early July, October through mid-November

Nutrition Facts: 
Broccoli is a good source of vitamin A, vitamin C and phytochemicals, all of which have health benefits.

Selection: 
Choose tender, young, dark green stalks with tightly closed buds. One-and-a-half punds of broccoli will yield 4 half-cup servings.

Storage: 
Store broccoli, unwashed no more than three to five days, in a perforated plastic bag in the refrigerator. Wash broccoli just before using.

Preparation: 

Wash broccoli under cold running water. Trim the leaves and peel the stalk.

To steamPlace on a rack above boiling water and steam 6-8 minutes. Rinse with cold water. Drain

To boil: Place in a saucepan with 1 inch of boiling water. Cover and cook 5-7 minutes.

To microwave: Place broccoli in a microwave-safe dish. Add 1 inch of water and cover with a glass lid or plastic wrap. Microwave 3-4 minutes or until crisp-tender.


Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.