Broccoli

What is Broccoli?

Standard crown-and-stalk broccoli — dense green heads on a thick edible stem. A year-round vegetable staple priced by the case, with little waste once the stalk is peeled.

Steamed and roasted as a side, blanched for crudités and cold salads, stir-fried in NYC Chinese kitchens, blended into broccoli-cheddar soup, or chopped for grain bowls. The peeled stalk is good slaw and soup volume.

Broccoli wholesale price in NYC

As of July 13, 2026, the wholesale quote for broccoli in the NYC market is about $34.00. Over the past 12 months it's ranged from $22.00 to $48.95, with a typical week landing around $33.00.

That puts today right around where it's been all year — nothing unusual to plan around.

Why the number moves

NYC produce runs through the high-volume houses that feed Hunts Point and the wider metro — California, Florida, Mexico, and Northeast farms when they're in season. That's why a case rate on broccoli can shift week to week.

Across the year the trend has been up (up about 21% over the last month). Buying what's in season is still the most reliable way to keep produce cost in check.

Seasonality in the Northeast

A cool-season crop available all year; California grows the bulk, with local Northeast and East Coast supply strong in fall. Heat can soften heads and yellow the florets in summer.

Per case or per pound?

Produce is sold by the case, with a per-pound rate shown where it helps you compare. Order on the unit that matches your prep so you're not throwing money out on shrink — perishables don't wait.

Take tight, deep-green heads with no yellow buds — yellowing means it's past prime. Buy by the case; it holds 4–6 days cold. Crowns yield more usable florets per pound than full stalks if labor is tight.