Broccoli

When buying broccoli look for tops that are a dark green and stems that are firm. If you hold the stem and the top flops over don't buy it. Broccoli can be served so many ways it would take a page just to list them. You can slip broccoli into almost any dish, soups, stews, meat pies etc.

Preparation: Take off any leaves, remove rough ends on the lower stem. Wash well with a "safe" vegetable wash and rinse well. Thick stems should either be cut up or have lengthwise gashes (from crown to bottom of stem). The stems take a while to cook through.

To Cook: Steam it. Broccoli tastes the best when steamed and the vitamins do not boil away. Cut florets from stem, cut stem into one inch pieces. Use your steamer basket in a medium saucepan, add about 1 inch of water, bring to a boil then add the broccoli. Cover and boil gently over medium to high heat for about 12 to 15 minutes or until stems are cooked through. Test for doneness (watch the steam, use an oven mitt) by sticking a sharp knife into a piece or two. If it's done the knife tip will slip in easily and not stick.