Broccoli
Broccoli is a cool-weather crop, available only in the early summer or fall. It is a member of the cole family. This family also includes cabbage, cauliflower, Brussels sprouts, Chinese cabbage, collards, kale and kohlrabi. All of the cole vegetables contain bioflavonoids that help reduce the risk of cancer.
To store broccoli:
Wrap broccoli loosely in a plastic bag and keep it in the crisper drawer of your refrigerator. Store for a week.
To prep broccoli:
For organic broccoli, soak head upside down in cold salted water (1 teaspoon salt to 8 cups of water) for 30 minutes to remove any hidden field worms. Any critters will float to the top. You can eat the stalks, leaves, and head of broccoli. Break the head into florets of desired size. Then use a peeler or paring knife to cut the tough skin off the broccoli stalk, and cut into equal size pieces. The stalks will require a few extra minutes of cooking time.
To freeze broccoli:
Cut into florets. Blanch in boiling water for three minutes or steam for five minutes. Remove and dunk in ice water for 5 minutes. Drain. Individually quick freeze broccoli on a parchment-lined tray and then package into air-tight freezer bags.
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