
Melissa Motejunas, Director of Sales and Marketing
At Harvesting Good, we believe in the magic of broccoli. Not just because it’s delicious (though it is!) but because it’s a true green hero for institutional menus everywhere. Whether it’s feeding kids in schools, nourishing patients in hospitals, or fueling university dining halls, broccoli does it all—and does it well!
Let’s dig into why broccoli deserves a top spot on local institutional menus:
1. Nutritional Powerhouse
Broccoli isn’t just a veggie; it’s a superfood! Packed with vitamins C and K, fiber, and antioxidants, it’s a nutritional gift that keeps on giving. For students in cafeterias or patients recovering in hospitals, broccoli provides essential nutrients that support growth, immunity, and overall health. Plus, it’s kid-approved (especially when served as broccoli tots or cheesy broccoli bakes)!
2. Endless Versatility
One of broccoli’s greatest talents is its versatility. It can star in soups, salads, stir-fries, or even as a snack. Need a comforting side dish? Roasted broccoli fits the bill. Looking for something innovative? How about broccoli hummus or “broccomole”? Its ability to adapt to so many recipes makes it a dream ingredient for institutional kitchens with diverse menu needs.
3. LFS Approved for Most New England Schools
We’re thrilled to share that Local Food for Schools (LFS) funding now makes it easier than ever for schools across New England to access Harvesting Good’s local frozen broccoli. This program helps schools prioritize local, nutritious food—and we’re proud to play a role in getting it on their plates.
4. Same Price as “Who Knows Where” Fresh
Here’s a fun fact: our locally grown, frozen IQF broccoli is available at the same price point as fresh florets from “who knows where.” Not only is it cost-effective, but it’s also high-quality, easy to prepare, and a sustainable choice. Why opt for broccoli trucked in from far away when you can support your local farmers instead?
5. IQF Broccoli: Freshness You Can Count On
Here’s the best part: IQF (individually quick frozen) broccoli can replace fresh in almost any application. Whether it’s roasted, steamed, or tossed into soups and casseroles, IQF broccoli delivers the same taste, texture, and nutritional benefits as fresh—without the prep work or seasonal limitations.
6. Fighting Food Waste
Did you know that broccoli can be a zero-waste superstar? From the florets to the stems, every part of the plant has potential. Institutions can use our broccoli byproducts—like diced stems and florets misfits—to create soups, purees, and other dishes while cutting down on waste. It’s a win-win for sustainability and creativity in the kitchen.
7. All-Year Availability
Here in New England, seasons can limit access to fresh produce. That’s where frozen broccoli comes in to save the day! Harvested at peak freshness and frozen to lock in nutrients, it ensures local, high-quality broccoli is always on the menu, no matter the time of year.
8. Loved by All Ages
Let’s face it: broccoli has come a long way from being the veggie kids avoid. With creative recipes and fresh presentations, it’s become a menu favorite. Schools are discovering that kids love broccoli tots, and adults can’t get enough of roasted broccoli bowls. Institutions that embrace broccoli bring a bit of green joy to every plate.
Broccoli + Institutions = A Perfect Match
When local institutions choose broccoli, they’re not just serving a meal—they’re making an impact. With LFS funding in place, affordable pricing, and the versatility of frozen broccoli, institutions have everything they need to offer nutritious, delicious, and sustainable meals.
So, next time you see broccoli on the menu, know that it’s more than just a tasty side—it’s a testament to the power of local food and the people who make it all happen. Let’s keep serving up the green goodness, one plate at a time!