On Sep 23, 9:50*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.
>
> Thanks!

I don't have a special cooking method, but the FIRST THING you do is
put it in a sink or big pan of cold water, so the worms can float to
the top. There are nearly always worms, especially if you get it at a
farmers' market, and they are the same color as the broccoli.

N.