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During the British season, our broccoli comes from East Scotland Growers, a farmer owned cooperative in Coupar, Fife, and from James Brown at Pollybell Farm in Doncaster. When we can't get our hands on British broccoli, we look to a farming cooperative from San Pedro in Murcia, Spain. They've been growing organic veg about as long as we've been packing it in boxes, and specialise brassicas and lettuce. They are ambassadors of the organic ethos and like us, want to help everyone, everywhere to eat organic.
Abel & Cole handles celery, celeriac, peanuts and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items
Freshly cut broccoli is sweet and tender enough to be eaten raw. Simply break the vegetable off into its natural florets. To cook broccoli, stem, break up the florets and briefly boil in very little water. Alternatively you can steam the vegetable after carefully breaking it up. Although many people discard the stem, this can be eaten too. Simply slice it thinly and boil with the rest of the broccoli. Store broccoli wrapped, in the fridge. You should use broccoli as fresh as possible, but it will keep for a minimum of three days when refrigerated. Suitable for home freezing.
Remember to wash all fruits & veggies before eating