Broccoli

BROCCOLI Year Round Dry

1 pound raw = 4 cups trimmed and chopped

1 pound (4 stalks) = 5 to 6 cups chopped

1 pound (4 stalks) = 4 cups cooked

10 oz pkg frozen broccoli = 1 1/2 cups

2 lb broccoli or cauliflower = 32 (1 1/4 inch) florets

high in vitamins A and C and is a good source of potassium, niacin, iron, calcium and dietary fiber. It contains about 5 grams of protein per cup. 89% water.

Buds should be dark green or purplish in compact clusters with green leaves intact. Stems should not be too thick or tough. Smaller stalks and buds are best. Yellowed heads are past their prime and will taste bitter. Because homegrown broccoli can have worms, soak the head for 30 minutes in a solution of 1 part salt to 4 parts water, which will force any worms in the vegetable to float to the surface.

To prepare for drying, trim the broccoli head, remove any yellow bud clusters, and cut the florets from the stems. If desired, peel the tough outer skin from the stems with a vegetable peeler and cut the stems crosswise into ½ inch pieces. Blanch the stems before drying. Dry the florets and stems separately. Water-boil blanch broccoli stems for 2 to 3 minutes; or steam-blanch for 3 to 5 minutes.

To freeze broccoli, separate into florets and blanch for 3 minutes before cooling. Tray freeze before packaging.

(Cook’s Bible 13 Common Veg) Remove broccoli florets from the small stalks before cooking. Otherwise the stalks will have to be peeled, which is tedious. The large stem should be peeled with a paring knife – remove about a 1/8 inch layer of the outer skin – and cut lengthwise in half and then across the width into 1/2 inch pieces. Cut florets into manageable clusters. Place stem pieces then florets in ½ inch of boiling water (or place in a steaming basket) and cover. Cook for 5-6 minutes or until just tender. Never cook broccoli for more than 7 minutes – the color and texture both begin to deteriorate. Steam broccoli for only 3 1/2 minutes covered, 4 minutes uncovered, if you plan to sauté or stir-fry it to finish.

(Cook’s Bible: Steaming Times for Common Veg) Al Dente – 4 1/2 minutes, Fully Cooked - 6 minutes. Prep: detach florets from large stalk; peel stalk, cut in half lengthwise and then into 2 inch pieces

IngredientCategory?: Leafy Green and Flowering Vegetables: Arrange vegetables loosely in crisper bin of refrigerator or store in cloth bags on the bottom shelf of the fridge. Store chopped vegetables in pint or quart jars or other sealed containers.

The Italians also brought broccoli to North America (by 1806), but broccoli did not become popular in America until the 1920's due to the successful marketing of the D'Arrigo Brothers Company (which farmed broccoli). By the 1930's it was a staple vegetable of the American diet. Demand for broccoli lagged behind cauliflower until after the Second World War, when Americans, returning from Europe and the European broccolis, demanded the vegetable at home. - http://denver.yourhub.com/Arvada/Stories/Home-Garden/Story310866.aspx

Wikipedia - http://en.wikipedia.org/wiki/Broccoli