On Sep 23, 10:50�am, Paul McNoob > wrote:
> I'm used to buying broccoli frozen and would like to buy it fresh but
> am a little wary.
>
> I've seen fresh broccoli where the tops look bluish, and I've seen
> where it looks green. Does the blue color/tint mean it's fresher or
> that it's going bad?
>
> I've seen the local markets have ice on top of the broccoli to keep it
> fresh during the day. Is this a good practice?
>
> Finally, how do you cook/prep fresh broccoli? Just boil it for a
> certain amount of time? My concern is just that the tops would get
> cooked quicker than the thicker stalks.

The only time I buy "fresh" broccoli is for crudites, which isn't
often. Frozen is always more nutritious, most usually costs less, and
is far easier to prepare than so called fresh.

http://www.dole5aday.com/html/kids/N...oli/index.html