Season: with the new heat-tolerant broccoli varieties available now, broccoli can be grown from early summer right through to late fall. This year, in 2013, we have enough plantings to pick broccoli for the entire season.
Storage: When broccoli isn't stored properly, it looses it's crispness and gets floppy, like many vegetables. To keep it fresh and crisp, rinse your broccoli in cold water, then wrap loosely in a plastic bag and store in your fridge. It should keep for 3-5 days.
Long Term Storage – Freezing is the best way to save broccoli to enjoy out of season. Blanch the broccoli first by cooking it in boiling water for 2-3 minutes. Cool immediately in an ice bath, then drain excess water before placing in freezer-safe containers. Follow the detailed instructions found here. You can also freeze broccoli as a finished product, such as Broccoli Soup.
To get the most fiber and nutrients out of broccoli, try steaming it and tossing it with lemon and garlic.
“Broccoli is an excellent source of immune-supportive vitamin C, anti-inflammatory vitamin K, and heart-healthy folate. It is a very good source of free-radical-scavenging vitamin A (through its concentration of carotenoid phytonutrients), enzyme-activating manganese and molybdenum; digestive-health-supporting fiber; heart-healthy potassium and vitamin B6; and energy-producing vitamin B2 and phosphorus. It is a good source of energy-producing vitamin B1, vitamin B3, vitamin B5, protein, and iron; bone-healthy magnesium and calcium; and antioxidant-supportive vitamin E and selenium.'
“Broccoli is also concentrated in phytonutrients. In one particular phytonutrient category—glucosinolates—broccoli is simply outstanding. The isothiocyanates (ITCs) made from broccoli's glucosinolates are the key to broccoli's cancer-preventive benefits.” - whfoods.com