Broccoli: Grown, eaten and enjoyed by many people in the Teche Area

When the land is dull and gray in winter, broccoli sprouts on its green, fleshy stems. It is readily available all year long and as versatile a vegetable ingredient as any other.

A nemesis to children for generations, broccoli is one of the healthiest vegetables on the dinner table having more vitamin C than an orange and as much calcium as a glass of milk, said Ada Palermo, extension agent for the LSU Ag Center. During the winter months, freshly cut broccoli is available at the New Iberia Farmer’s Market in Boulingy Plaza. Wilton Blanchard of St. Martin Parish sells many home-grown fruits and vegetables at the market. He says that like any crop, broccoli depends on the weather.

“When you got good weather you have a good crop,” he said. “When you have bad weather you have a bad crop and once the ice comes, the broccoli doesn’t look too good after that.”

Palermo said that broccoli is much less demanding then other crops, such as cauliflower.

“It requires no special treatment to maintain its color and quality and will tolerate more heat and cold,” she said.

Fresh broccoli also freezes well for later use. To properly freeze, Palermo explains that the vegetables should be blanched first for roughly three minutes or steamed for five minutes.

“It’s best to select tender, dark-green stalks, compact heads without blooms,” she said. “Wash and trim to remove any insects, soak for a half hour in salt water and sperate stalks so flowerets are no more than 11⁄2 inches across splitting large stalks to 1⁄2 inch thickness.”

Because broccoli is such a versatile ingredient, there is an array of available recipes.

Ruby Newcomb of New Iberia said that broccoli is her favorite vegetable. Unfortunately, it is not one of her husband’s favorites, so it is a special treat when she can order it in one of the local restaurants. Her recipe for broccoli and cauliflower in olive butter is a good bet for small gatherings she said.

“It’s very easy to make,” Newcomb said. “You just have to be really careful that you don’t steam the vegetables too long.”

Having raised four sons, Newcomb knows what kind of battle it can be to get children to eat their broccoli.

Gloria Segura, also of New Iberia, is familiar with that battle, too. She has five children and six grandchildren. She remembers when her children were younger she would try and camouflage it so they would eat the healthy veggie.         

“I tried many things to get them to eat their broccoli,” Segura said. “For instance with my broccoli casserole I add pimientos and which adds a little color and my kids liked that and I also sprinkled pecans on the top which impressed them as well.”     

Palermo said eating more broccoli might help to protect you against several chronic diseases, such as heart disease and cancer, not just because of the nutrients they contain but also because of the chemicals found in these foods — phytochemicals.

“The term phytochemicals means chemicals found in plants,” Palermo said. “They give a plant its color, flavor and smell and are a part of a plant’s natural defense system. It is these defense qualities in phytochemicals that have researchers intrigued because those same qualities may also benefit humans.”

In light of all the nutritional benefits and the tasty sampling of recipes available there are few excuses left for not eating your broccoli.