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What is jacket broccoli?

fldhkybnva Oct 10, 2013 01:48 PM

My local Whole Foods has been advertising "jacket broccoli" for weeks now and to me it looks like broccoli without the long stalks trimmed but is this a different species. Google has failed me in understanding why this broccoli has been put front and center.

  1. eclecticsynergy Oct 17, 2013 08:29 PM

    And there's another unusual variety- purse broccoli.

     
    1 Reply
    1. re: eclecticsynergy
      HillJ Oct 18, 2013 06:01 AM

      How stylish!

    2. fldhkybnva Oct 13, 2013 01:17 PM

      Not really a fair comparison but -

      The jacket broccoli was $1.79/lb - local, conventional vs. regular store broccoli $1.99/lb - organic. The jacket broccoli is still piled in a heap and now $0.79/lb.

      2 Replies
      1. re: fldhkybnva
        HillJ Oct 13, 2013 01:29 PM

        Sometimes you can be "over dressed" for any occasion :)

        1. re: fldhkybnva
          t
          Ttrockwood Oct 14, 2013 02:57 PM

          For 79cents/lb i would totally buy it! I bet you could use the thick inedible stalks in a veg broth for future soup-making.
          I'm super jealous of your prices- conventional broccoli here is usually $2/lb and organic $3/lb or so, aka really easy to pay $6 for a normal sized bunch of broccoli.....(!)

        2. tcamp Oct 11, 2013 07:31 AM

          How did the price compare to broccoli with stems and broccoli heads?

          The inventing of new names to justify higher prices rankles me, I'm just sayin'.

          1 Reply
          1. re: tcamp
            fldhkybnva Oct 11, 2013 07:39 AM

            I plan to check today. I just got an email about the deal and wondered what it was exactly.

          2. t
            Ttrockwood Oct 10, 2013 05:02 PM

            Were you in the whole foods at union square nyc too?? :)
            As far as i can tell its the exact same as the same looking broccoli that i purchased at the farmers market in salinas, ca (where most of the us broccoli is grown) the long stems can of course be peeled and chopped and the leaves i have tossed in soups, but it really is just a dramatic presentation as far as i can tell-i would buy it per pc but not per lb since most of the outer stalks are too tough for anything

            1 Reply
            1. re: Ttrockwood
              fldhkybnva Oct 10, 2013 05:09 PM

              Baltimore, but I think the East Coast stores run similar sales and specials and perhaps also source from similar places.

            2. fldhkybnva Oct 10, 2013 03:28 PM

              I guess my hunch that it's just less trimmed broccoli is correct. It'll be interesting to check the price vs. the regular stock of broccoli.

              1 Reply
              1. re: fldhkybnva
                monavano Oct 10, 2013 03:34 PM

                The head that I recently bought was by the head, not by the pound.

              2. monavano Oct 10, 2013 02:58 PM

                Interestingly, I just recently bought field-fresh broccoli from a NJ farm, and that's exactly what it looked like. The outer stems were abundant and made the head look huge.
                The outer stems seemed very fibrous, so I just tossed them.
                I thought the broccoli looked a bit different because it was fresh from the farm.

                5 Replies
                1. re: monavano
                  HillJ Oct 10, 2013 03:09 PM

                  Did they call it jacket broccoli? Did it taste any different to you?

                  1. re: HillJ
                    monavano Oct 10, 2013 03:12 PM

                    It was just called broccoli, noted to be fresh and local and it tasted like... broccoli ;-)

                    1. re: monavano
                      HillJ Oct 10, 2013 03:15 PM

                      Okay, thanks. Wasn't sure if I was missing out on some new cross breed vegetable...we can't have that now!!

                      1. re: HillJ
                        Tripeler Oct 10, 2013 08:06 PM

                        I think of a more formal dinner when a "jacket" is involved.

                        1. re: Tripeler
                          HillJ Oct 10, 2013 08:45 PM

                          Cute, T.

                2. m
                  mike0989 Oct 10, 2013 02:28 PM

                  It refers to the leaves that surround the crown\head. Usually with broccoli, you see it with these leaves removed. You will also see the same term for Cauliflower, and the leaves that surround the crown\head are more often present in the market.

                  15 Replies
                  1. re: mike0989
                    fldhkybnva Oct 10, 2013 02:42 PM

                    Thanks and yes occasionally I'll get a head of broccoli with some leaves but cauliflower seems to have them more often. Is there any reason why you'd prefer it with the leaves?

                    1. re: fldhkybnva
                      m
                      mike0989 Oct 10, 2013 02:52 PM

                      If you're the Retailer and you sell it by the pound, leaving the leaves makes sense. They have no culinary value that I know of.

                      1. re: fldhkybnva
                        Will Owen Oct 10, 2013 03:47 PM

                        I really like the leaves, and when I'm shopping at Farmer's markets I look for the vendors who leave them on. One of my favorite ways of preparing broccoli (cauliflower too) is to cut it a little over bite-size, steam it until just tender, then toss it with butter and salt and spread it into a gratin dish. I finish it by grating some cheese over it and giving it about 20 minutes in the oven, and I use any leaves I might have to dress up the presentation.

                        1. re: Will Owen
                          fldhkybnva Oct 10, 2013 04:22 PM

                          Wow that recipe sounds wonderful. I am a true broccoli fan and love it prepared simply which is why steamed broccoli usually appears in my egg breakfasts.

                      2. re: mike0989
                        HillJ Oct 10, 2013 02:55 PM

                        Interesting. I couldn't see enough close up detail in the photo to see there were leaves but I have never run across this name for broccoli.

                        Is it new?

                        1. re: HillJ
                          m
                          mike0989 Oct 10, 2013 02:59 PM

                          I suspect it's just a realitively new way of shipping\Marketing it.

                          1. re: mike0989
                            monavano Oct 10, 2013 03:01 PM

                            My inclination was not to bother with all those surrounding stems. They're quite fibrous.
                            Would not want to pay by the pound for them.

                            1. re: monavano
                              johnb Oct 11, 2013 04:56 AM

                              The stems, for my money, are actually the best and tastiest part of the broccoli. But they have to be peeled with a vegetable peeler, as one would a potato. Once you get rid of the fibrous green part, the remaining white part is great. In fact, I don't get much of it because she who must be obeyed likes it so much so she gets it. Oddly, we have also recently acquired a couple of young dogs who love the raw peels, so that takes care of that.

                              1. re: johnb
                                monavano Oct 11, 2013 05:25 AM

                                I agree, johnb,and love and use stems, but these particular suckers were fibrous through and through.
                                And there were A LOT of them.
                                The real stem (the ones attached to the florets) to floret ratio was terrific, though.

                                1. re: johnb
                                  fldhkybnva Oct 11, 2013 05:43 AM

                                  I like the stems too and was so disappointed last week I decided to toss peeled stems into my frittata since so is away and he hates them and they turned to mush. Should I leave them as is if being baked?

                                  1. re: fldhkybnva
                                    johnb Oct 11, 2013 07:03 AM

                                    I really don't know, since I've never tried that, but I wonder if any amount of heat application would ever soften those exterior fibers.

                                    1. re: johnb
                                      fldhkybnva Oct 11, 2013 07:39 AM

                                      Oh I was referring to the general stalks and why they turned mushy seemed odd to me, given the florets were still tender crisp

                                  2. re: johnb
                                    HillJ Oct 11, 2013 07:28 AM

                                    We've taken the idea from our local Asian restaurant and pickled the stems in rice vinegar and then served them with toasted dark sesame oil, very nice use for the stems.

                                    1. re: johnb
                                      tcamp Oct 11, 2013 07:33 AM

                                      I like the stems too. I usually peel, then matchstick the stem and use it in fried rice. Adds nice crunch.

                                      I'll try the peels out on my little omnivores.

                              2. re: mike0989
                                monavano Oct 10, 2013 02:59 PM

                                I think it's more the abundant fibrous stems vs. the leaves. My broccoli usually has some leaves, but never all those stems. See below for a recent account...

                              3. HillJ Oct 10, 2013 02:04 PM

                                If it's like the reference to the prep both fluffy & crips topped ie: treatment of jacket potatoes then it would be broccoli heads used for specific recipes that feature just the tops and offered to consumers this way for ease of use; often at greater prices. I've never seen the term jacket broccoli at WF but I've seen the term and am familiar with the description/words:
                                jacket potato.

                                http://www.theguardian.com/lifeandsty...

                                2 Replies
                                1. re: HillJ
                                  fldhkybnva Oct 10, 2013 02:08 PM

                                  Yea I understand the jacket potato but not the broccoli. Here is a picture

                                   
                                  1. re: fldhkybnva
                                    HillJ Oct 10, 2013 02:17 PM

                                    I still think the use of the word jacket is just a description to the fluffy tops. I'd love to know if it's more than that. A call to WF's is easy enough, it's their sign.

                                2. Uncle Bob Oct 10, 2013 01:55 PM

                                  What did the produce clerk say?

                                  1 Reply
                                  1. re: Uncle Bob
                                    fldhkybnva Oct 10, 2013 02:09 PM

                                    He had no idea, though we often miscommunicate over Shiitake vs Maitake so I didn't expect much enlightenment :)

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