jmcquown wrote:

> Not only does it bug me I can't find anything but broccoli crowns because I
> definitely use the stalks in cream of or cheese broccoli soup... but what do
> they do with the stalks?
>
> I also don't need broccoli (or cauliflower) cut into florets *for me*. If I
> want florets I'll buy a bag of frozen florets. Otherwise, I know how to
> wield a knife. I don't need someone working in the produce aisle to cut my
> vegetables for me *and* charge me a buck extra for doing so!
>
> Convenience? Since when is it convenient to spend an extra dollar? It
> takes maybe 1 minute, okay, two if I'm having a bad day, to cut florets from
> the stalk. Oooh, I just wasted 2 minutes! Dang, better pay a dollar more
> for that!
>
> And does anyone actually *buy* broccoflower? It's this weird cross between
> broccoli and cauliflower and the shade is slightly this side of a
> flourescent green highlighter; bordering close on chartreuse. All in all a
> rather unattractive looking vegetable. But maybe it tastes good. The
> appearance just puts me off.
>
> Jill
>
>


I buy fresh broccoli florets at Sam's Club in 3 pound bags for about $4.
It's the cheapest broccoli in town, and it will keep for over a week
in the fridge *if* you are careful not close off the little vent in the
back of the bag when you close it up. The brocolli has to "breathe" or
else it will spoil very rapidly, with a mighty odor. The vent is near
the top of the bag on the brand they sell here (Foxy), so I finally
learned to open the bag from the bottom.

I had a big salad for supper last night of finely chopped raw broccoli,
grated carrot, and red onion. I was gonna add some romaine lettuce, but
the bowl was already full of broc n stuff. :-)

Bob