The broccoli’s broiled in this Cooking for One dish, with red rice and boneless, skinless chicken thighs; see the recipe link below. (Matt McClain for The Washington Post)

We saw perhaps the season’s first appearance of gooseberries as well. Hence, double the information from the Food section’s Market Watch archives, and some of our favorite ways to dispatch the berries and the crunchy green vegetable, via Recipe Finder.

We’re not suggesting you combine the two ingredients, mind you. But if you do so to great effect, send us details. The effort might earn you a cookbook.

BROCCOLI: It’s rich in vitamins, high in fiber and calcium and low in calories. A medium-size stalk of broccoli provides more than twice the suggested daily amount of vitamin C and 15 percent of your daily value of vitamin A (in the form of beta carotene; anti-oxidant power). The main variety of broccoli grown in the United States is Calabrese.

BUYING, STORING AND COOKING: In grocery stores, you’ll find produce bins filled with crowns, the florets tightly clustered together in single heads, removed from the stems on which they were grown. They come at a price, often far more expensive than the cost per pound of an entire broccoli spear. If you have the option, however, buy broccoli on the stalk, because it can be peeled and grated into coleslaw and used in stir-fries and soups as well. Refrigerate in an airtight bag for up to 4 days.

Almond and Curry Broccoli Stir-Fry . A popular Dinner in 20 Minutes; serve with instant brown rice.
Broccoli Salad With Strawberries . A seemingly odd combination that works.


Broccoli-Pesto Pasta. (James M. Thresher for The Washington Post)

Chicken and Rice Bake . An easy make-ahead dish that doubles easily.

Curried Broccoli and Chicken . A Cooking for One recipe from Joe Yonan.

Roasted Rumble Bumble With Roasted Red Pepper Sauce . A colorful, meatless main course served with mesclun greens.


Pop the sweet, pinkish variety of gooseberries straight in your mouth or enjoy them with a dusting of confectioners' sugar and a splash of cream. (Gerald Martineau/The Washington Post)

Their season normally begins in early July and lasts through early August.
BUYING AND STORING: The variety of gooseberry most commonly found in supermarkets is small, pale green and tart. Look for berries that are taut-skinned, even-colored and firm. It is a rare treat to find the sweeter pink or purple varieties.
Gooseberries remain firm and bright for two to three weeks if refrigerated. With time, they gradually become softer and slightly sweeter while developing a slightly pinkish hue. If you find yourself up to your elbows in gooseberries, freeze them for future use.
CLEANING: Wash the berries under cool water and remove the tops and tails that once attached the berry to the bush with a knife or scissors.


Gooseberry and Currant Crumble. (Cynthia A. Brown)

Gooseberry and Currant Crumble . The tartness of these fruits works quite nicely in a warm dessert topped with oats, brown sugar and cinnamon.