Having eaten broccoli all my life, in the last year or two I have noticed some differences in most any broccoli, either fresh or frozen. The primary differences I notice:
1) There are many small leaves near the top of the broccoli stalks.
2) Often there are stringy parts of the stalk, even just below the florets. Even when cooked they can't be chewed. Seems to be worse on frozen broccoli.
3) Stalks are waxy looking (kind of shiny).
Also I have noticed that it has become quite difficult to find really fresh broccoli. Usually most of what is available is gray on top and the stalk cutting is turning brown.
For reference I am in the western US (Northwest California). The supermarket I shop at is a large national supermarket chain, so the produce could be coming from anywhere. That is why I am wondering if there is another variety out there, especially on the low end side. I have not checked local health food stores (they tend to be pricey) or farmers markets yet.
Could anyone say what might have changed? With all the news about new varieties, imports and GMO's, I am curious if there is something to this.
Best Answer
First, there can be a difference in varieties that are sold in supermarkets. Calabrese, which is a member of the broccoli family, is what is most often sold in grocery stores. The other variety that may be found is 'Italian Green Sprouting'. (Note that I am not referring to other types such as broccoli rabe, broccolini, etc., but just what we think of as 'regular' green broccoli.)
From seedaholic.com :
Next, and what may be an even larger factor, is how it is stored on its way to market or production and in the store. I would suspect that this may well be the source of your issue. From farmtotable.colostate.edu :
And...