A cool-weather crop, broccoli grows well in places like Kula on Maui and Waimea on Hawaii island. But during the "winter" months in Kunia, Aloun Farms also produces broccoli. Check with your supermarket produce people to see whether the broccoli you’re buying is locally grown. Or visit the Aloun Farm booth at Kapiolani Community College’s farmers market on Saturdays.

The best broccoli is dark green with tinges of purple or blue, an indication that there’s more beta carotene and vitamin C than pale broccoli. Florets should be tightly closed; stems should not be cracked or dry. When the weather is too warm, broccoli heads become tough and fibrous; broccoli requires good refrigeration after harvest to maintain its quality. Older broccoli will develop strong flavors — the fresher your broccoli, the better tasting it will be.

Trim broccoli into smaller pieces where florets join the main stem. Peel the tough outer layer of the main stem. Broccoli can be eaten raw or cooked, but avoid boiling it as this will diminish some of the healthful, disease-fighting components found in the vegetable. Stir-frying and steaming are good ways to prepare broccoli.

Try this salad, a perfect potluck or buffet preparation because it will keep for a day or two after dressing.

Broccoli salad

4 cups broccoli florets (save stems for another use)

6 slices bacon, fried crisp and crumbled

1/2 cup dried cranberries or golden raisins

1/2 cup shelled sunflower seeds

1/2 medium red onion, chopped

» Dressing:

1 cup mayonnaise

1/4 cup sugar

3 tablespoons vinegar

Break or chop broccoli florets into small pieces, about 1/2- to 3/4-inch in size. Place in bowl with remaining ingredients.

In small bowl, whisk together dressing ingredients and pour over broccoli mixture. Refrigerate at least an hour before serving.

Nutritional information unavailable.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.