THE MAINE MARKET BASKET

 A weekly news service for promoting 

 Maine's healthy, local and seasonal

 foods.

Featured crop: Broccoli

Can we trust you with a secret?  Maine has had a secret love affair going on for many years...with broccoli!

We, of course, all knew about Maine's passion for lobster, clams, sweet corn, potatoes and blueberries.  But broccoli?  Surely, we must be confusing ourselves with another state, right?

Data from the US Department of Agriculture confirms the secret relationship.  It is estimated that Mainers ate over 6 million pounds of this healthy vegetable last year, with a growing percentage of it coming from Maine farms.

Maine ranked in the top five broccoli growing states last year along with California,  Arizona,             (high definition copyright-free photo available here) 

Oregon and Washington.   

With Maine's first crop of 2006 just start starting to appear in farmers' markets and farmstands, this is the perfect time to share the love.

Shopping info:

Choose bunches that are dark green. Florets that are dark green, purplish, or bluish green contain more vitamins than paler or yellowing ones. Choose bunches with firm stalks and closed flower buds.  Stalks that bend or seem rubbery are most likely old and of poor quality.

Preparation info:

Wash broccoli well and remove stalk leaves. Broccoli can be eaten raw in a salad or used for dipping. The best ways to cook broccoli are steaming or stir-frying with a little broth or water. Cooked broccoli should be tender enough so that it can be pierced with a sharp knife, and still remain crisp and bright green in color. Cooking times vary from 4-7 minutes depending on the size of florets.

Featured Recipe:

Broccoli Salad
 

Ingredients:
1 head fresh broccoli (about 1 pound)
1/3-cup low-fat mayonnaise
3 tablespoons sugar
1-½ teaspoons vinegar
1-½ teaspoons low-fat milk
½ cup raisins
optional: 1/4 cup walnuts or 1/4 cup chopped red onion. Shredded carrots or chopped apples can also be added.

Procedure:
1. Wash broccoli, cut heads into florets. Dice stems. Place florets and diced stems in a bowl.
2. In a small bowl, combine low-fat mayonnaise, sugar, vinegar and low-fat milk.
Mix well. Add to diced broccoli.
3. Add raisins, walnuts and onions to mixture. Stir to coat all pieces.
4. Chill at least two hours before serving.

Serves 6
 

Did you know?

George H. W. Bush, former president and seasonal Maine resident, started a war of words with broccoli producers in 1990 when he announced: ""I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli."  This statement led to prompt retaliation on the part of angry broccoli farmers who dumped forklifts full of broccoli at the White House.
 

What else is in season?

Seasonal availability of produce in Maine varies from week to week and from one farm or farmers' market to the next.

Maine's broccoli season runs from mid June through mid October.

The following items are also considered widely available statewide as of this date: radish, salad greens, cabbage, carrots, beets, beet greens, strawberries, peas, and scallions.

For more info on the seasonal availability of Maine produce, see the chart posted here.

Where to buy fresh, Maine-grown foods in your area:

       Find farmers markets in your area here

         Find farmstands in your area here

        Find CSA farms in your area here

     Find local "pick-your-own" farms here

For more info about the availability of Maine food and farm products, please see: http://www.getrealmaine.com

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