Bounty of Broccoli

 BY SUZANNE LEDBETTER

If there is a vegetable that is as American as apple pie, it has to be broccoli. Available year round, simple to cook, and adored by both children and adults, broccoli is a shining star in California’s agricultural landscape. But repeat after me. We do NOT have to endure the mushy, boiled versions we grew up with. Over the past decade, roasting vegetables, and especially broccoli, has become the favored way to enjoy this hearty staple. It brings out a nutty, umami flavor of the crispy vegetable that is sure to please any crowd. Of course, we can steam, sauté, and even air fry the cruciferous, cancer-fighting broccoli, too.

Low in calories and carbohydrates and high in fiber, the benefits of consuming broccoli are bountiful. And let’s talk about the multitude of crucial nutrients in broccoli that keep the doctor away. Did you know a half cup of broccoli contains up to 70 percent of your daily dose of vitamin C? Talk about a powerhouse veggie! It also contains healthy amounts of vitamin K1, folate, potassium, and iron. If that doesn’t make you put down this magazine and head to your local grocer, nothing will.