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

Sheldon wrote:

> 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.

How is frozen broccoli more nutritious? Duh.

It's not. It's the other way around since frozen broccoli is partially
cooked.

-sw

Sqwertz wrote:
>
> How is frozen broccoli more nutritious? Duh.
>
> It's not. It's the other way around since frozen broccoli is partially
> cooked.


Not necessarily. Cooking at high temperatures destroys some vitamin
content, but it also breaks down cellulose making vitamins accessable
that otherwise wouldn't be. Also, broccoli is high in fiber. That
means it's great for some people who need the extra fiber but difficult
to digest for other people for whom the fiber is enough to make them
sick. Lightly cooking again breaks down the fiber which makes the
nutritious food available to people who otherwise wouldn't be able to
eat it.


--Lia

Sqwertz wrote:
> Sheldon wrote:
> > 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.
>
> How is frozen broccoli more nutritious? �Duh.

Because frozen produce is flash frozen in the field within an hour of
harvest. So called fresh ain't fresh at all, probably more than two
weeks old when purchased... sat out unwrapped in the bright lights of
the stupidmarket continually spritzed but not even refrigerated...
then gets home and sits in the fridge days more, till it's limp and
impotent like your puny peepee.

Canned produce is more nutritious than so called fresh.

Anyone wonder what's done with the stems that were lopped off from the
broccoli crowns, besides the fact that the consumer pays for them in
the higher price of crowns.... they're tossed in teh trash but you
paid for them. Produce people know that removing the crowns from the
stems retards bolting, so the crowns keep from flowering longer. Btw,
the broccoli leaves are the most nutritious part... most were removed
and hardly anyone eats the few remaining. Even for crudites I buy
whole broccoli, it costs less, is usually somewhat fresher than the
crowns, and the stems are used as a separate vegetable.

I've tried growing broccoli, a few times, no luck in NY climate.

Sheldon wrote:
> Sqwertz wrote:
>> Sheldon wrote:
>>> 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.
>> How is frozen broccoli more nutritious? �Duh.
>
> Because frozen produce is flash frozen in the field within an hour of
> harvest.

Where'd you hear *that*? It ain't fish.

> So called fresh ain't fresh at all, probably more than two
> weeks old when purchased... sat out unwrapped in the bright lights of
> the stupidmarket continually spritzed but not even refrigerated...
> then gets home and sits in the fridge days more, till it's limp and
> impotent like your puny peepee.

Do you have proof that this makes it less nutritious than blanching and
freezing?, Mr Sauk? Or is this just one of those things you pulled
out of your asses (mouth and sphincter areas).

> Canned produce is more nutritious than so called fresh.

More BS. Canned vegetables are soaked in water and cooked to death.

> Anyone wonder what's done with the stems that were lopped off from the
> broccoli crowns

They're made into those bags of broccoli slaw mix.

-sw

On Sep 23, 3:25*pm, Sqwertz > wrote:
> Sheldon wrote:
> > Sqwertz wrote:
> >> Sheldon wrote:
> >>> 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.
> >> How is frozen broccoli more nutritious? Duh.
>
> > Because frozen produce is flash frozen in the field within an hour of
> > harvest.
>
> Where'd you hear *that*? *

http://www.buzzle.com/articles/flash...egetables.html

But you miss the point entirely. IF, you could get just harvested
broccoli then you may have a case, but you can't and so you don't.

Produce fields are so large, hundreds and hundreds of acres, that it's
actually far more economical to haul mobile processing plants to the
field than to haul perishable produce to a processing plant...
obviously any pinhead should realize that a permanent brick and mortar
plant costs a lOT more to maintain. A lot of cauliflower is grown
where I live (this part of NY is ideal for growing cauliflower, an
excellent cash crop). I see the mobile processing plants right out in
the fields. Each year I'm approached by one of the local agri
combines to lease my 91 acre property for cauliflower production, it's
high and cool, perfect. But I prefer to leave things as is, I rent
yearly to a local who hays it for his own livestock... all cash deal
on a handshake keeps IRS out of the loop.

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

"Known as the “Salad Bowl of the World", the Salinas Valley has a 10-
month growing season with a moderate climate. Deep, rich soil with an
excellent underground water table makes this valley one of the most
ideal places on Earth for growing top quality vegetables.

In addition to California, other states that produce cauliflower
include _New York_, Arizona, Michigan, Oregon, Florida, and
Washington."

Duh!

Sheldon > wrote:

> On Sep 23, 3:25*pm, Sqwertz > wrote:
>> Sheldon wrote:
>>> Sqwertz wrote:
>>>> Sheldon wrote:
>>>>> 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.
>>>> How is frozen broccoli more nutritious? Duh.
>>
>>> Because frozen produce is flash frozen in the field within an hour of
>>> harvest.
>>
>> Where'd you hear *that*? *
>
> http://www.buzzle.com/articles/flash...egetables.html

Yeah - and I suspect that accounts for less than .1% of the veggies
in the frozen foods section of your grocery store.
>
> But you miss the point entirely. IF, you could get just harvested
> broccoli then you may have a case, but you can't and so you don't.
>
> Produce fields are so large, hundreds and hundreds of acres, that it's
> actually far more economical to haul mobile processing plants to the
> field than to haul perishable produce to a processing plant...

And then the grocery stores pick all these vegetables up right there
at the field, right? Duh.

You make no sense at all. It's far more economical for you to just
shut the **** up.

-sw

Sqwertz wrote:

> Sheldon > wrote:
>
> > On Sep 23, 3:25 pm, Sqwertz > wrote:
> >> Sheldon wrote:
> >>> Sqwertz wrote:
> >>>> Sheldon wrote:
> >>>>> 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.
> >>>> How is frozen broccoli more nutritious? Duh.
> >>
> >>> Because frozen produce is flash frozen in the field within an hour of
> >>> harvest.
> >>
> >> Where'd you hear *that*?
> >
> > http://www.buzzle.com/articles/flash...egetables.html
>
> Yeah - and I suspect that accounts for less than .1% of the veggies
> in the frozen foods section of your grocery store.
> >
> > But you miss the point entirely. IF, you could get just harvested
> > broccoli then you may have a case, but you can't and so you don't.
> >
> > Produce fields are so large, hundreds and hundreds of acres, that it's
> > actually far more economical to haul mobile processing plants to the
> > field than to haul perishable produce to a processing plant...
>
> And then the grocery stores pick all these vegetables up right there
> at the field, right? Duh.
>
> You make no sense at all. It's far more economical for you to just
> shut the **** up.



"There was a time that Sqwertz went to Bali

Where he had an occasional dally

He had sat on a lap

Of a well-endowed chap

And he stuck it up Steve's 'chocolate alley'..."


:-)


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

On Sep 23, 8:19�pm, Sqwertz > wrote:
> Sheldon > wrote:
> > On Sep 23, 3:25�pm, Sqwertz > wrote:
> >> Sheldon wrote:
> >>> Sqwertz wrote:
> >>>> Sheldon wrote:
> >>>>> 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.
> >>>> How is frozen broccoli more nutritious? Duh.
>
> >>> Because frozen produce is flash frozen in the field within an hour of
> >>> harvest.
>
> >> Where'd you hear *that*? �
>
> >http://www.buzzle.com/articles/flash...egetables.html
>
> Yeah - and I suspect that accounts for less than .1% of the veggies
> in the frozen foods section of your grocery store.
>
>
>
> > But you miss the point entirely. �IF, you could get just harvested
> > broccoli then you may have a case, but you can't and so you don't.
>
> > Produce fields are so large, hundreds and hundreds of acres, that it's
> > actually far more economical to haul mobile processing plants to the
> > field than to haul perishable produce to a processing plant...
>
> And then the grocery stores pick all these vegetables up right there
> at the field, right? �Duh.
>
> You make no sense at all. �It's far more economical for you to just
> shut the **** up.

Yup, I take it that means you lose, AGAIN!

Ahahahahahahahahahahaha. . . .

On Sep 23, 12:01*pm, Sheldon > wrote:
>
> Because frozen produce is flash frozen in the field within an hour of
> harvest. *So called fresh ain't fresh at all, probably more than two
> weeks old when purchased... sat out unwrapped in the bright lights of
> the stupidmarket continually spritzed but not even refrigerated...
> then gets home and sits in the fridge days more, till it's limp and
> impotent like your puny peepee.

Depends on where you live and shop. The broccoli I buy at the
Thursday farmers market was picked that morning and usually is brought
from less than 100 miles away . On Wednesday at the earliest. The
supermarket stuff may be several days older but certainly not two
weeks.

> [snip]
> *Produce people know that removing the crowns from the
> stems retards bolting, so the crowns keep from flowering longer.

I don't buy just the crowns because we like the stems: cut
diagonally and thin they're perfect in stir fries.
>
> I've tried growing broccoli, a few times, no luck in NY climate.

It's a cool season crop here, we could plant it now. We've grown it
successfully in past years but we dropped it from our list because it
didn't offer us any noticeable improvement over the bought stuff.
Except for the bright sprays of yellow flowers when you let the plant
keep growing too long. I'm about to plant the mainstays of our cool
season: snowpeas, lettuces, a couple of bok choy-time things. They
seem to us worthwhile to grow. -aem

aem wrote:
> Sheldon wrote:
>
> > Because frozen produce is flash frozen in the field within an hour of
> > harvest. �So called fresh ain't fresh at all, probably more than two
> > weeks old when purchased... sat out unwrapped in the bright lights of
> > the stupidmarket continually spritzed but not even refrigerated...
> > then gets home and sits in the fridge days more,
>
>
> Depends on where you live and shop. �The broccoli I buy at the
> Thursday farmers market was picked that morning and usually is brought
> from less than 100 miles away . �On Wednesday at the earliest. �The
> supermarket stuff may be several days older but certainly not two
> weeks.

Then you're very fortunate. Most folks don't live close to where
broccoli is grown. But then when I lived in CA much of the produce,
especially citrus, was awful... explanation given is that the good
stuff was sold elsewhere for top dollar and the culls were retained
for the locals. That's pretty much true here in NY, much of the apple
crop available in stupidmarkets during harvest season is poor
quality... pretty much need to go to the pick your own orchards.

Sheldon wrote:

> Then you're very fortunate. Most folks don't live close to where
> broccoli is grown. But then when I lived in CA much of the produce,
> especially citrus, was awful... explanation given is that the good
> stuff was sold elsewhere for top dollar and the culls were retained
> for the locals. That's pretty much true here in NY, much of the apple
> crop available in stupidmarkets during harvest season is poor
> quality... pretty much need to go to the pick your own orchards.

One of the advantages of living in a rural area is access to freshly
picked fruit and vegetables. There are several fruit and vegetable
stands near my house where I can get things within hours of picking. One
of the real bonuses is sour cherries. It is hard to find them in grocery
stores, and they really need to be used within a few hours of picking.
Tree ripened peaches are rotten by the time they get to grocery stores.
Beans and asparagus right out of the garden are much better than they
are after being shipped to a store and then sitting.

On Sep 23, 11:26�pm, Dave Smith > wrote:
> Sheldon wrote:
> > Then you're very fortunate. �Most folks don't live close to where
> > broccoli is grown. �But then when I lived in CA much of the produce,
> > especially citrus, was awful... explanation given is that the good
> > stuff was sold elsewhere for top dollar and the culls were retained
> > for the locals. �That's pretty much true here in NY, much of the apple
> > crop available in stupidmarkets during harvest season is poor
> > quality... pretty much need to go to the pick your own orchards.
>
> One of the advantages of living in a rural area is access to freshly
> picked fruit and vegetables.

Depends how you define rural... most rural areas in the US are pretty
devoid of crops, and if so they are crops fit only for live stock.

There are several fruit and vegetable
> stands near my house where I can get things within hours of picking.

I can too, but most crops have very short seasons. And one thing the
farm stand operators don't advertise is most of their produce is
shipped in same as what's sold at the stupidmarkets. The farm stands
in my area can't possibly have any different fresh picked produce than
what I grow myself, their season is no longer (if anything my season
is longer because I custom hand pick everything myself so don't have
to deal with crop pickers who move on to the next ripening produce).
And during most of the year produce arrives from the opposite side of
the planet anyway.

Some of my neighbors put out vegetables from their home gardens on a
small stand by the road in front of their house, sold on the honor
system... those were picked within 24 hours or so... rarely is any
farm stand produce picked within a few hours, extremely rarely (except
by lucky coincidence), most of what's sold was picked days ago... do
you really think they are going to put out say freshly picked corn
ahead of what was picked previously but hasn't been sold yet, of
course not. For the most part the only ones that ensure fresh picked
are those that offer U-Pick... and those only have a season lasting a
week or two. Farm stands are mostly a lot of hype. There is only one
way to get fresh picked, grow your own.

On Tue, 23 Sep 2008 12:30:20 -0700 (PDT), aem wrote:

> On Sep 23, 12:01*pm, Sheldon > wrote:
>>
>> Because frozen produce is flash frozen in the field within an hour of
>> harvest. *So called fresh ain't fresh at all, probably more than two
>> weeks old when purchased... sat out unwrapped in the bright lights of
>> the stupidmarket continually spritzed but not even refrigerated...
>> then gets home and sits in the fridge days more, till it's limp and
>> impotent like your puny peepee.
>
> Depends on where you live and shop. The broccoli I buy at the
> Thursday farmers market was picked that morning and usually is brought
> from less than 100 miles away . On Wednesday at the earliest. The
> supermarket stuff may be several days older but certainly not two
> weeks.
>
>> [snip]
>> *Produce people know that removing the crowns from the
>> stems retards bolting, so the crowns keep from flowering longer.
>
> I don't buy just the crowns because we like the stems: cut
> diagonally and thin they're perfect in stir fries.
>>

i know i've said this before, but try marinating the slices briefly in rice
vinegar.

your pal,
blake