Broccoli was first grown in American gardens only about 200 years ago. It has gained much popularity and has increased more than 940 percent over the last 25 years! Lucky for Kentuckians, broccoli can be found in local gardens and farmers markets from May through early July, and, October through mid-November.

When selecting fresh broccoli, be sure to choose tender, young, dark green stalks with tightly closed buds. Avoid broccoli with open, flowering, discolored, or water-soaked bud clusters and tough, woody stems. Store your broccoli unwashed in a perforated plastic bag for no more than 3 to 5 days in the refrigerator. Broccoli is a good source of vitamin A, vitamin C, potassium, folate, iron, and fiber. Broccoli contains important phytochemicals, which prevent cancer causing substances from forming in the body. Next time you sit down to eat and broccoli is on the menu, remember how great it is for you and your family.If you are looking for a food packed with a powerful punch of vitamin C, then the bell pepper is the answer.

Green bell peppers have twice the amount of vitamin C by weight than citrus fruits. Red bell peppers have three times as much vitamin C as the green varieties and are a great source of beta carotene. Did you know that a red bell pepper is simply a mature green bell pepper? Thatís right. Bell peppers can be found in a rainbow of colors and can vary in flavor. The variety of the pepper plant and the stage of the ripeness determine the flavor and color of each pepper.

Join us at the Logan County Extension Complex on July 26, 2011 at Noon to try a sample of Broccoli Salad with Creamy Feta Dressing!