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market-farming - Re: [Market-farming] broccoli leaves

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  • From: Roots Farm & Karen Sutherland <rootsfarm AT cwdom.dm>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] broccoli leaves
  • Date: Mon, 26 Oct 2009 18:29:17 -0400

The younger leaves cook more quickly, but the older good condition leaves are also good.

They can steam by selves or be added near end to rice cooking, or be added at to sauteed onion/garlic and cooked a little longer.  They cook in about same time as spinach, can probably do anything to them that you'd do to spinach.  

All best wishes,

Karen


On Oct 26, 2009, at 4:58 PM, Bill Shoemaker wrote:

I've never tried them but it makes sense. They're kissing cousins of collards. Do you just use younger, more tender leaves? How do you prepare them?

Bill


 We sell bags of 12-16 oz of broccoli leaves... seems
 a good amount for a small family.  They really are
 delicious!  Cauliflower leaves, kohlrabi leaves also
 good, but broccoli best.  Once people try any of
 these though, they are happy to buy again.
 We sell at about $2.50-$3 for those amounts, but
 that's EC not U.S. currency and Dominica doesn't
 have a cheap food gov't. policy, nor do we have big
 farms mass producing to drive prices down.  
 Best wishes,
 Karen
 Roots Farm Organic Produce
 Fruits, Roots, Vegetables & Herbs
 Cockrane, DOMINICA
 767-449-3038
 rootsfarm AT cwdom.dm
 On Oct 26, 2009, at 4:10 PM, Sue Wells wrote:
William H Shoemaker, UI-Crop Sciences
Sr Research Specialist, Food Crops
St Charles Horticulture Research Center
535 Randall Road  St Charles, IL  60174
630-584-7254; FAX-584-4610
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Roots Farm
Organic Produce
Fruits, Roots, Vegetables & Herbs
CockraneDOMINICA
767-449-3038




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