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Broccoli, Florets

Broccoli Florets
Ready-Set-Serve (RSS) Broccoli Florets offer 100% usable product, fixed weight and yield, no preservatives, and sensible pack sizes.

Product Details

Shelf Life:
Best If Used By date.
Ethylene Producing:
No
Ethylene Sensitive:
Yes
Kosher:
Yes

Available Offerings from Markon for Broccoli, Florets

Description Net Weight Pack GTIN UPC
Broccoli, Florets 12 pounds or 5 kilograms 4/3# 1 06 11628 91600 9 6 11628 91600 2

Storage Tips:

Refrigerate immediately--never break the cold chain; rotate on the FIFO basis.

Handling Tips:

Reseal unused portion in original bag. This product is table ready and does not need to be rinsed.

General Usage Ideas

  • Fold steamed and finely chopped RSS Broccoli Florets and the zest of MFC Lemons into soufflé batter; bake until light and airy
  • Toss RSS Broccoli Florets with olive oil, salt and pepper; roast until tender; serve aside steaks with grated Parmesan cheese
  • Combine cooked linguine with clams, steamed RSS Broccoli Florets, sautéed slices of RSS Peeled Garlic, crushed red pepper flakes, and RSS Washed & Trimmed Parsley

Fall / Winter Usage Ideas:

  • Toss steamed RSS Broccoli Florets, halved cherry tomatoes, sliced roast beef, and RSS Washed & Trimmed Green Onions; serve in butter lettuce bowl with creamy horseradish dressing drizzled over all
  • Stir steamed RSS Broccoli Florets, cooked and chopped chicken breasts, and crispy bits of pancetta into macaroni and cheese
  • Top cheesy polenta with chopped and sautéed RSS Broccoli Florets, RSS Peeled Garlic, and chopped hot Italian sausage

Spring / Summer Usage Ideas:

  • Mix together steamed RSS Broccoli Florets, shrimp, golden raisins, Madras curry powder, and mayonnaise; serve in RSS Lettuce Jammers
  • Make broccoli pesto by combining steamed and chopped RSS Broccoli Florets, RSS Peeled Garlic, pine nuts, Parmesan cheese, and olive oil; toss with orecchiette
  • Toss RSS Triple-Washed Spinach with RSS Orange Rounds, RSS Broccoli Florets, candied walnuts, and crumbled blue cheese

Did You Know?

Growing Seasons: Dec-Mar = Yuma, Arizona; Apr-Nov = Salinas, California. Broccoli has existed for more than 2,000 years. California grows 90% of the total production in the U.S. In 1970, we consumed an average of one-half pound of broccoli per person; today we average four and one-half pounds per year.