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Food & Health

Vegetables

Gardening in Michigan

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  • Broccoli Salad

    Published on October 27, 2014
    Michigan-grown broccoli is available July-October. Broccoli has many health benefits. It provides vitamin C, potassium and dietary fiber. It also helps to reduce cholesterol. At only 45 calories per one cup serving, broccoli provides a tasty addition to your meals and snacks. Serve it raw with a low-fat dip, add it to green salads for an extra crunch, or use it to add color and texture to a stir-fry. Choose odorless broccoli heads with tight, bluish-green florets. Remove the outside skin on the stem with a peeler. Cut the stems and serve with the florets. Refrigerate broccoli and use within three to five days.

  • Broccoli Rice Casserole

    Published on October 7, 2015
    Michigan-grown broccoli is available July through October. Broccoli chosen for freezing is processed at its peak ripeness, a time when it is most nutrient packed and most delicious. Frozen broccoli may be even more healthful than some of the fresh produce sold in grocery stores since the product will degrade over time. Americans typically eat only one-third of the recommended daily intake (three servings instead of nine) of fruits and vegetables due to availability and cost. Preserving broccoli and other fruits and vegetables by freezing them when they are at their nutritional peak allows people to use them throughout the year.

  • Broccoli Potato Soup

    Try this nutritious, hot meal with just a few ingredients.

  • Broccoli Mac and Cheese

    Published on March 30, 2021
    Have you ever tried to make your own mac and cheese? Try our simple recipe! We added broccoli for an additional boost of fiber and nutrition.

  • Broccoli Potato Soup

    Published on February 12, 2021

    MSU Extension Community Nutrition Instructor Michelle Smith shows us how to make a nutritious, hot meal with just a few ingredients.

  • Broccoli Mac and Cheese

    Published on October 22, 2015

    Have you ever tried to make your own mac and cheese? Try our simple recipe! We added broccoli for an additional boost of fiber and nutrition. You could try this recipe with cauliflower, peas, carrots or any other vegetable! This recipe can feed up to five people. Serve with a salad or vegetables on the side for a well rounded meal.

  • How to Grow Broccoli

    Published on May 18, 2016
    A tip sheet on how to grow and care for broccoli.

  • Bring on the broccoli

    Published on June 30, 2014
    Appearing in a farmers market near you, the eighth most popular vegetable will be making its debut in July.

  • Michigan Fresh broccoli and cabbage

    Published on June 25, 2015
    Michigan produce is the perfect addition to any meal.

  • Michigan Fresh: Using, Storing, and Preserving Broccoli (HNI12)

    Published on October 23, 2014
    Broccoli can be preserved and served many way. Michigan-grown broccoli is available July through October.

  • Simple tips to get the most out of your broccoli

    Published on July 14, 2016
    You want only the freshest broccoli to eat raw, cook or preserve.

  • Broccoli for Bruno Mars and kale for Katy Perry

    Published on February 20, 2014
    How Grand Rapids’ Van Andel Arena sources local food for concerts and sporting events.

  • The way children eat

    Published on April 28, 2013
    Getting kids to eat healthy, nutritious meals.

  • Michigan Fresh: Using, Storing, and Preserving Kale (HNI120)

    Published on January 14, 2015
    This fact sheet provides information for how to select, use and preserve fresh Michigan kale. Kale belongs to the Brassica family, which also includes cabbage, collards, broccoli and Brussels sprouts.

  • Food waste event featured appetizers made from food typically wasted

    Published on March 28, 2018
    Barbecue beef tongue sliders and pickled watermelon rinds were among the items on the menu served prior to Food@MSU’s Our Table panel discussion on food waste.

  • Garden planning for nutrition

    Published on February 1, 2013
    Trying to eat healthy? Start with your garden plan.

  • Your kids will say YES to veggies!

    Published on February 14, 2012
    Getting children to eat their vegetables is easy when they are included in the food preparation and parents present them in a child-friendly manner.

  • Swede midge biology and management

    Published on October 12, 2015
    Swede midge, an invasive pest of cole crops, has been discovered in Michigan, presenting a new management challenge where present.

  • Don’t overwater your vegetable seedlings

    Published on May 25, 2012
    Sufficient moisture is critical to avoid drought stress; however, overwatering promotes disease, leaches nutrients and wastes time and money. Here are tips for deciding how much irrigation seedlings need.

  • Growing cole crops without pesticides

    Published on June 25, 2012
    Tired of bugs in your broccoli? It’s possible to grow it bug-free without pesticides.