Broccoli

I would start by putting your broccoli in boiling water for 1 minute, then shock it in cold water. Bring milk and some cream up to almost boiling and add some cornstarch to thicken let it cook being careful not to burn it. add the broccoli. some salt & pepper.

1 cup. I don't think broccoli significantly expands or shrinks during freezing. You might be able to cram a bit more raw broccoli into a cup, because it is more flexible, but again probably not significantly more.

yeah most fruit and veg is fine but don't give them citric friuts or tomatoes its BAD for them

yes i think

Sesame noodles

1 lb uncooked spaghetti noodles

1/2 c creamy peanut butter

2 Tbls Rice vinegar

2 tsp soy sauce

1 tsp sesame oil

1 Tbls sesame seeds

1/4 cup warm water

broccoli florets

1 med red bell pepper

1 cup sugar snap peas sliced

1 med jalapeño pepper with seeds and rib removed

Cook spaghetti as directed on package. Combine peanut butter, vinegar, sesame oil, soy, and the jalapeño in the blender add the warm water to thin as necessary. (I taste at this point and adjust if needed) When the noodles are done drain and pour on the sauce. Add the chopped up vegetables and stir thoroughly. Put into a pretty bowl and serve room temp with the sesame seeds on top. Also good with any of your favorite crispy raw veggies in your favorite combinations.

Broccoli is a plant of the Cabbage family. It closely resembles cauliflower, which is a different cultivar group of the same species, but broccoli is green rather than white.

The word broccoli comes from the Italian broccolo, meaning shoot or stalk.

Brocolli is thought to have originated from the wild cabbage. Wild cabbage originated along the northern and western coasts of the Mediterranean, where it was apparently domesticated thousands of years ago. That domesticated cabbage was eventually bred into widely varying forms, including broccoli, cauliflower, cabbage, kale, kohlrabi, and brussels sprouts.

I usually allow 4 ozs per person. This would be 37.5 pounds for 150 people

A pumpkin is a fruit, not a vegetable.

For fresh-from-the-garden broccoli, soak in cold heavily salted water for 30 minutes to draw out any insects and clean the broccoli. Rinse in clean cold water.

For broccoli bought from a store or produce supplier, rinse thoroughly in cold water.

Growing more broccoli.

Broccoli has vitamin A, B9, K and is high in vitamin Cand dietary fiber. It also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium.

• Broccoli Is A Plant There For It Comes From The Ground

Broccoli is a vegetable in it's own right.

This food should not be left out. Cooked foods should be cooled quickly for cold storage. It can only take a hour for cooked foods to be contaminated.

As long as it's washed, it's all edible. Fleshy stem, young flower buds, and younger, tender leaves as well. Larger stems may be fibrous but can be peeled with a paring knife.

Plants trap energy from the Sun. Things that eat plants get access to this energy. Raw vegetables have higher minerals and other nutrients. If humans boil, steam, or cook vegetables, much of the nutrients leech into the water used to cook them. So except in soups (which will hold those nutrients), it's important to use some of the boiled liquid either with the serving, or as a basis to make sauces or soups. If you just throw out the water you boiled them in, you'll throw out most of the nutrients. In the body, mastication (chewing) and digestion breaks down the nutrients to give use vitamins, minerals, and energy.

yes when they are a little older then 2 or more

Sauté it, steam it, boil it, cover it in cheese, or eat it raw.

Because some people dislike the texture and taste it has. Plus it is dark green, which is usually an unappetizing color to the eye.

Cooked spinach is definitely an acquired taste, but with a little salt or seasoning it can be tasty. It does not have the bland taste of cauliflower or the sharp taste of brussels sprouts. Kids tend to be polarized either enjoying or hating the somewhat pungent flavor, much as they are with broccoli or asparagus.

Broccoli has very thick green stems that bushes out on top into smaller separate sections. Each section has edible tips that are green and resemble small trees. Broccoli is good chopped into small pieces or cut into larger piece and cooked until tender. It's delicious to eat as it is when cooked naturally and also in recipes. The popular dish, broccoli and cheese is made with cooked, tender broccoli before draining and stirring in cheese until it melts and mixes in with the broccoli. You can also make cheese sauces, which you serve poured over the broccoli on a plate. Either way it is cooked or served, broccoli is a favorite among vegetables and nutritionally powerful.

The part of the broccoli we eat actually consist of tiny "flowerettes". These wiil eventually produce a tiny yellow flower. Pick the broccoli before you see the little greeny balls putting out these yellow flowers. The broccoli will have an undesirable flavor if you let it go too long. Start picking the broccoli from the central head. You may develop sideshoots of broccoli after the main head is totally picked..........

One can eat spinach stalks, but I would not suggest it. They are very woody and fibrous and impossible to break down. I tried to make a soup out of them and it was a fail, even after simmering for over 5 hours and blending twice. Don't waste your time.