Recipes and Storage Tips
Brassicas
Broccoli
Stored in the fridge in a bag or container, broccoli should last for about a week, though it will be at its best in the first few days after you get it. Broccoli takes well to all kinds of different preparations, but the main thing you want to do is avoid overcooking it.
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You can roast or grill it (try Ina Garten's Parmesan Roasted Broccoli, or grill/char it and add some olive oil and lemon juice), stir-fry or sauté it, or steam it or boil it. Add it to pasta, or turn it into a salad or a soup. Also, don't throw away the stems! If you trim off the fibrous outer layer, you'll find a delicious, crunchy treat at the core of the stem. Slice it up and eat it raw as a snack, or incorporate it into whatever recipe you're making. You can also eat any of the smaller leaves still attached, they're delicious too!
Sprouting or Bunching Broccoli
Bunching broccoli, sometimes called sprouting broccoli, is a tender, young broccoli with long stems and small heads with buds. Some of them may have started to flower — the flowers are edible, too! The flavor is a little sweeter than standard broccoli, and it's tender throughout, so enjoy the heads and stems together!
Green/Red Cabbage
Whether red or green, cabbage is wonderful both raw and cooked. Enjoy it in a salad or slaw, stir fried, sautéed, roasted, or in soups and stews. Try sautéing it with some sliced smoked sausage, or cook it low and slow and turn it into a hearty soup with arborio rice (or try it with farro or barley, if you prefer). Or slice it up with some carrots and red onion and make a fresh, tangy slaw. If you aren't using your cabbage right away, store it in the fridge in a plastic bag (the Hudson Valley CSA Coalition recommends wrapping it in a damp towel first) and it can last for weeks! Though once you've cut into it, you'll want to use the remainder within a few days. You can also freeze cabbage for longer term storage in cooked dishes, just chop it or cut it into thin wedges and blanch it for a few minutes before cooling and transferring to the freezer.
Caraflex Cabbage
The Caraflex Cabbage is a small, pointy, cone-shaped cabbage. Caraflexes are tender, sweet, and mild, and the inner leaves have an excellent crunch. They are delicious raw — add them to your favorite slaw, in a salad, or on a sandwich. They also hold up well when cooked, so you can also try them roasted, stir-fried, or charred/grilled. They're very versatile!
Napa Cabbage (Green or Red)
Napa cabbage has tender, crinkly leaves and crunchy white ribs. Red Napa has tender, purply-red crinkly leaves, and is slightly more compact than its classic green counterpart, but can be used in all the same ways. It's the traditional ingredient in kimchi, and it also outstanding in slaws and salads, or steamed or sautéed. Try slicing it up into a crunchy salad. You can also add it to a soup, or try grilling it! Napa cabbage will store well in the fridge if you don't get to it right away.
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Savoy Cabbage
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Cauliflower
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Kohlrabi
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