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

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?

check out the bags of "broccoli slaw"

>
> 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.

I've bought it. Only when it's on sale cheaper than the regular stuff,
though


--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"jmcquown" > wrote in message
...
> 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 love broccoli, but I prefer the florets - leave those stems out of my
food. That's the reason I don't buy frozen, cut up broccoli. It's mostly
the hard stems!

I've bought broccoflower once, just to see what it tasted like. I mean,
it's okay, but I wanted it cooked. My hubby won't touch cauliflower that's
cooked, so he didn't want the broccoflower. Allan (TFM) will eat an entire
head of cauliflower just sitting here reading Usenet at night. It's like
candy to him. He's weird. And here I am, I won't eat it raw, only cooked,
and I prefer it au gratin style.

Jack Sprat could eat no fat, his wife could eat no lean........

Or so the saying goes. :~)

kili

"jmcquown" > wrote in message
...
> 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 don't think crowns are such a bad idea if I'm not using the stalks and the
crowns are cheaper on any given day. Florets...I agree. It's one of many
examples of stores catering to the lazy or uninformed. I'm always amazed
that people buy "microwave ready" baking potatoes. They're wrapped in
plastic, for people who:

- Are too busy to use their own plastic wrap
and
- Have probably never had a decent baked potato and don't realize that
you're not supposed to keep so much moisture inside.

Duh.

kilikini wrote:
> "jmcquown" > wrote in message
> ...
>> 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 love broccoli, but I prefer the florets - leave those stems out of
> my food. That's the reason I don't buy frozen, cut up broccoli.
> It's mostly the hard stems!
>
You don't have to buy frozen "chopped broccoli" which is mostly stems. Buy
the bags of florets. I can usually get 2 bags for a buck fifty.

> I've bought broccoflower once, just to see what it tasted like. I
> mean, it's okay, but I wanted it cooked. My hubby won't touch
> cauliflower that's cooked, so he didn't want the broccoflower. Allan
> (TFM) will eat an entire head of cauliflower just sitting here
> reading Usenet at night. It's like candy to him. He's weird. And
> here I am, I won't eat it raw, only cooked, and I prefer it au gratin
> style.
>
I don't like any raw veggies; I'm just weird that way.

> Jack Sprat could eat no fat, his wife could eat no lean........
>
> Or so the saying goes. :~)
>
> kili

Except he *does* eat fat and you eat lean LOL

Jill

Michael "Dog3" Lonergan wrote:
> "jmcquown" > looking for trouble wrote in
> :
>
>> 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
>>
> Broccoflower tastes fine and you don't notice the color if you drown
> it in a nice cheese sauce
>
> Michael

There's a thought! Or maybe Hollandaise... hmmmm.

Jill

"jmcquown" > wrote in message
...
> kilikini wrote:
> > "jmcquown" > wrote in message
> > ...
> >> 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 love broccoli, but I prefer the florets - leave those stems out of
> > my food. That's the reason I don't buy frozen, cut up broccoli.
> > It's mostly the hard stems!
> >
> You don't have to buy frozen "chopped broccoli" which is mostly stems.
Buy
> the bags of florets. I can usually get 2 bags for a buck fifty.
>
> > I've bought broccoflower once, just to see what it tasted like. I
> > mean, it's okay, but I wanted it cooked. My hubby won't touch
> > cauliflower that's cooked, so he didn't want the broccoflower. Allan
> > (TFM) will eat an entire head of cauliflower just sitting here
> > reading Usenet at night. It's like candy to him. He's weird. And
> > here I am, I won't eat it raw, only cooked, and I prefer it au gratin
> > style.
> >
> I don't like any raw veggies; I'm just weird that way.
>
> > Jack Sprat could eat no fat, his wife could eat no lean........
> >
> > Or so the saying goes. :~)
> >
> > kili
>
> Except he *does* eat fat and you eat lean LOL
>
> Jill
>
>

For him, the mo' fat, mo' bettah! :~)

kili

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!

As with all crops, broccoli is seasonal, and sometimes the crop was not
a bonanza. Most folks would rather the crowns than the stems, and so
to extend the cold storage life of the crowns the stems are removed.
And you pay for the removed stems, because were they not removed you
wouldn't have the crowns either. Naturally those who don't like the
price or the concept they are not forced to buy, or can buy frozen. I
much prefer frozen when broccoli is out of season... old produce is
far inferior nutritionally to frozen... even in season most all fresh
broccoli is inferior nutritionally to frozen . Unless you are
fortunate enough to harvest your own then frozen is always
nutritionally superior to what's sold as fresh. I only buy fresh
broccoli for eating raw in salads or stir frying, because I want the
crunch. But it really makes no sense to buy fresh broccoli if you are
going to cook it, especially for soups. If you are going to cook it
frozen broccoli is *always* nutritionally the superior choice. And
unless you really need those thick bottom stems frozen is typically the
better buy, especially if purchased in those large bags (~3lbs). I
often use frozen broccoli in salads too, just don't cook it... uncooked
frozen is great marinated.

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
>
>

We use the stalks too and broccoli with stalks is becoming rare in local
markets. My guess is that wally specifies it that way so thats how every
else gets it.

I guess you don't like the incredible time and work saver precut
potatoes either?

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

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

In our local No Frills, the broccoli crowns are cheaper than the whole
stalk....go figure. This week they were even better quality than the
whole stalk. I've never bought broccoflower, but they had the orange
cauliflower in Sobey's. I didn't buy any since someone said on here
that it tastes the same as regular and I have some I froze. They were
$2.00 Canadian a head, the same price as regular. They were better
quality than the white though. ....Sharon

George wrote:
> 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
>>
>>
>
> We use the stalks too and broccoli with stalks is becoming rare in
> local markets. My guess is that wally specifies it that way so thats
> how every
> else gets it.
>
I don't shop for groceries at WalMart but still find full heads of broccoli
on the stalks a rareity. Go figure.

> I guess you don't like the incredible time and work saver precut
> potatoes either?

Huh? They sell pre-cut potatoes?! Honestly, I've never seen such a thing.

Jill

"Sheldon" > wrote in message
oups.com...
>
> 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!
>
> As with all crops, broccoli is seasonal, and sometimes the crop was not
> a bonanza. Most folks would rather the crowns than the stems, and so
> to extend the cold storage life of the crowns the stems are removed.
> And you pay for the removed stems, because were they not removed you
> wouldn't have the crowns either. Naturally those who don't like the
> price or the concept they are not forced to buy, or can buy frozen. I
> much prefer frozen when broccoli is out of season... old produce is
> far inferior nutritionally to frozen... even in season most all fresh
> broccoli is inferior nutritionally to frozen . Unless you are
> fortunate enough to harvest your own then frozen is always
> nutritionally superior to what's sold as fresh. I only buy fresh
> broccoli for eating raw in salads or stir frying, because I want the
> crunch. But it really makes no sense to buy fresh broccoli if you are
> going to cook it, especially for soups. If you are going to cook it
> frozen broccoli is *always* nutritionally the superior choice. And
> unless you really need those thick bottom stems frozen is typically the
> better buy, especially if purchased in those large bags (~3lbs). I
> often use frozen broccoli in salads too, just don't cook it... uncooked
> frozen is great marinated.
>

"Sheldon" > wrote in message
oups.com...

> so
> to extend the cold storage life of the crowns the stems are removed.

This is a gardening question, asked with the utmost sincerity: Why should
removing the stalks improve storage life?

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?


The broccoli crowns I get aren't just florets. They have about 2-3
inches of stalk left on them. For most cooking, that's fine. I either
peel and slice the stalk that remains (for stir-fry or soup) or just
eat it.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Doug Kanter wrote:
> "Sheldon" wrote:
>
> > to extend the cold storage life of the crowns the stems are removed.
>
> This is a gardening question, asked with the utmost sincerity: Why should
> removing the stalks improve storage life?

Has to do with sex, reproduction.

The broccoli crown contains/is the broccoli flower... with most plants
the flower is the first part to fade when the plant is stressed, as in
pluked from the ground.

If you've ever seen broccoli past its prime in the field you'd notice
the first part to deteriorate is the top portion, those thick stems
tend to re-absorb the moisture from the crowns (this is true of most
plants, anyone who's looked at plants during a drought has seen how
they droop). Broccoli also tends to further mature after harvesting,
if left on the thick stems the plant will be more apt to bolt, it's
flowers will open. I'm sure most folks have seen broccoli at the
market that has begun to bolt, there will be a tinge of yellow at the
very tops, those little buds are beginning to open. Bolted broccoli is
not very attractive nor is it's texture very desirable, kinda like
eating straw. Of course even after trimming away the stems broccoli
will still rot anyway, but trimming gives it another week or two before
no one will buy it... naturally then you are buying mostly fiber, most
of the vitamin content has evaporated, and much of the minerals were
reabsorbed into the stems before they were trimmed away and discarded.
Before buying those relatively costly crowns consider buying frozen,
you will save money and have a far more nutritious product.

"Sheldon" > wrote in message
oups.com...
>
> Doug Kanter wrote:
>> "Sheldon" wrote:
>>
>> > to extend the cold storage life of the crowns the stems are removed.
>>
>> This is a gardening question, asked with the utmost sincerity: Why should
>> removing the stalks improve storage life?
>
> Has to do with sex, reproduction.
>
> The broccoli crown contains/is the broccoli flower... with most plants
> the flower is the first part to fade when the plant is stressed, as in
> pluked from the ground.
>
> If you've ever seen broccoli past its prime in the field you'd notice
> the first part to deteriorate is the top portion, those thick stems
> tend to re-absorb the moisture from the crowns (this is true of most
> plants, anyone who's looked at plants during a drought has seen how
> they droop). Broccoli also tends to further mature after harvesting,
> if left on the thick stems the plant will be more apt to bolt, it's
> flowers will open. I'm sure most folks have seen broccoli at the
> market that has begun to bolt, there will be a tinge of yellow at the
> very tops, those little buds are beginning to open. Bolted broccoli is
> not very attractive nor is it's texture very desirable, kinda like
> eating straw. Of course even after trimming away the stems broccoli
> will still rot anyway, but trimming gives it another week or two before
> no one will buy it... naturally then you are buying mostly fiber, most
> of the vitamin content has evaporated, and much of the minerals were
> reabsorbed into the stems before they were trimmed away and discarded.
> Before buying those relatively costly crowns consider buying frozen,
> you will save money and have a far more nutritious product.
>

Amazing. I thought it had to do with day length & temperature, as botanists
say, but I guess not. Thanks, Sheldon.

In article .com>,
"Sheldon" > wrote:

> Doug Kanter wrote:
> > "Sheldon" wrote:
> >
> > > to extend the cold storage life of the crowns the stems are removed.
> >
> > This is a gardening question, asked with the utmost sincerity: Why should
> > removing the stalks improve storage life?
>
> Has to do with sex, reproduction.
>
> The broccoli crown contains/is the broccoli flower... with most plants
> the flower is the first part to fade when the plant is stressed, as in
> pluked from the ground.
>
> If you've ever seen broccoli past its prime in the field you'd notice
> the first part to deteriorate is the top portion, those thick stems
> tend to re-absorb the moisture from the crowns (this is true of most
> plants, anyone who's looked at plants during a drought has seen how
> they droop). Broccoli also tends to further mature after harvesting,
> if left on the thick stems the plant will be more apt to bolt, it's
> flowers will open. I'm sure most folks have seen broccoli at the
> market that has begun to bolt, there will be a tinge of yellow at the
> very tops, those little buds are beginning to open. Bolted broccoli is
> not very attractive nor is it's texture very desirable, kinda like
> eating straw. Of course even after trimming away the stems broccoli
> will still rot anyway, but trimming gives it another week or two before
> no one will buy it... naturally then you are buying mostly fiber, most
> of the vitamin content has evaporated, and much of the minerals were
> reabsorbed into the stems before they were trimmed away and discarded.
> Before buying those relatively costly crowns consider buying frozen,
> you will save money and have a far more nutritious product.
>

That's good advice...
I'm trying to get my housemate to get away from so many fresh veggies
and go more to the fresh frozen.

One, they will keep better, and it makes portion control a LOT easier.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Default User wrote:
> 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?
>
>
> The broccoli crowns I get aren't just florets. They have about 2-3
> inches of stalk left on them. For most cooking, that's fine. I either
> peel and slice the stalk that remains (for stir-fry or soup) or just
> eat it.
>
>
>
> Brian

No, there is a difference between the crowns and the single florets. But
the crowns cost more and you get an inch or so of stalk. Why should it cost
more for less?

Jill

"jmcquown" > wrote in message
...
> Default User wrote:
>> 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?
>>
>>
>> The broccoli crowns I get aren't just florets. They have about 2-3
>> inches of stalk left on them. For most cooking, that's fine. I either
>> peel and slice the stalk that remains (for stir-fry or soup) or just
>> eat it.
>>
>>
>>
>> Brian
>
> No, there is a difference between the crowns and the single florets. But
> the crowns cost more and you get an inch or so of stalk. Why should it
> cost
> more for less?
>
> Jill
>
>

More labor involved in cutting off the little florets, as you know from
doing it yourself.

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 don't do broccoli soup, so I simply peel and slice the stems and eat
them along with the florets. They are fine both steamed and in
stir-fries, also raw for dips (better than the florets for dips, we
think). Ginger slices perk them up in the stir-fries; you have to be
careful not to overcook them.

Here in SoCal broccoli is a cool season crop, meaning now. They are
large plants but productive enough to warrant the space in my raised
beds. When you harvest the first central head you take several inches
of the stem -- cut below at least the second set of leaves. This
encourages side shoots to produce more heads. So there is plenty of
stem to use, and we got used to it.

In the warm weather season we don't eat nearly as much broccoli. I
don't doubt that the frozen product is good; we just tend to 'go along
with the seasons' as a general rule. -aem

jmcquown wrote:

> Default User wrote:

> > The broccoli crowns I get aren't just florets. They have about 2-3
> > inches of stalk left on them. For most cooking, that's fine. I
> > either peel and slice the stalk that remains (for stir-fry or soup)
> > or just eat it.
> >
> >
> >
> > Brian
>
> No, there is a difference between the crowns and the single florets.

Ain't that what I said? Why'd you preface it with "no"?

> But the crowns cost more and you get an inch or so of stalk. Why
> should it cost more for less?

You don't get less, you pay more per pound (assuming crowns are sold by
weight as they are here). The extra cost reflects the increase in labor
to cut florets versus hacking off part of the stalk.

It just doesn't seem like a big deal to me. The groceries here
generally off all three ways: bunches, crowns, and florets.


Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> jmcquown wrote:
>
>> Default User wrote:
>
>>> The broccoli crowns I get aren't just florets. They have about 2-3
>>> inches of stalk left on them. For most cooking, that's fine. I
>>> either peel and slice the stalk that remains (for stir-fry or soup)
>>> or just eat it.
>>>
>>>
>>>
>>> Brian
>>
>> No, there is a difference between the crowns and the single florets.
>
> Ain't that what I said? Why'd you preface it with "no"?
>
Why are you being a PITA? I said No because yes, there is a difference!
LOL

>> But the crowns cost more and you get an inch or so of stalk. Why
>> should it cost more for less?
>
> You don't get less, you pay more per pound (assuming crowns are sold
> by weight as they are here). The extra cost reflects the increase in
> labor to cut florets versus hacking off part of the stalk.
>
Which I can do for myself, quite well actually, without paying for someone
else to do it for me.

> It just doesn't seem like a big deal to me. The groceries here
> generally off all three ways: bunches, crowns, and florets.
>
You are indeed fortunate. Here it's either crowns or florets these days.
If I want a whole bunch of broccoli I have to really hunt for it. It sucks,
since I *do* use the stalks.

Jill

jmcquown wrote:

> I said No because yes


So which is it?

Bob ;-)

jmcquown wrote:
> George wrote:
>
>>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
>>>
>>>
>>
>>We use the stalks too and broccoli with stalks is becoming rare in
>>local markets. My guess is that wally specifies it that way so thats
>>how every
>>else gets it.
>>
>
> I don't shop for groceries at WalMart but still find full heads of broccoli
> on the stalks a rareity. Go figure.
>


I don't shop there either but since wally is now the largest grocery
store the producers have to do whatever they specify and since they set
up to do it the "wally" way other stores end up getting the same
product. That is why you see so much more of both adulterated (water and
preservatives added with a lot of headspace so it can be displayed for a
long time) and boneless meats.

>
>>I guess you don't like the incredible time and work saver precut
>>potatoes either?
>
>
> Huh? They sell pre-cut potatoes?! Honestly, I've never seen such a thing.
>
> Jill
>
>

In plastic bags in the "fresh" meat section. I did a double take the
first time I saw them. They had various cuts of raw potatoes. The second
most ridiculous thing are the prepackaged crockpot kits, "just add this
to your crockpot and have a real meal when you come home..."

"George" > wrote in message
...

>> I don't shop for groceries at WalMart but still find full heads of
>> broccoli
>> on the stalks a rareity. Go figure.
>>
>
>
> I don't shop there either but since wally is now the largest grocery store
> the producers have to do whatever they specify and since they set up to do
> it the "wally" way other stores end up getting the same product. That is
> why you see so much more of both adulterated (water and preservatives
> added with a lot of headspace so it can be displayed for a long time) and
> boneless meats.

By not shopping at the other grocers, or giving them feedback (in writing),
it only makes matters worse. Unless you're talking about little independent
IGA stores, most chains are more than able to have things delivered the way
they (and the customers) want.

"jmcquown" > wrote in message
...

> You are indeed fortunate. Here it's either crowns or florets these days.
> If I want a whole bunch of broccoli I have to really hunt for it. It
> sucks,
> since I *do* use the stalks.
>
> Jill
>
>

Aren't you the lady I told to try Wegman's not long ago? What happened to
that? They sell broccoli in 3 different forms.

George wrote:
> jmcquown wrote:
>> George wrote:
>>> I guess you don't like the incredible time and work saver precut
>>> potatoes either?
>>
>>
>> Huh? They sell pre-cut potatoes?! Honestly, I've never seen such a
>> thing.
>>
>> Jill
>>
>
> In plastic bags in the "fresh" meat section. I did a double take the
> first time I saw them. They had various cuts of raw potatoes. The
> second most ridiculous thing are the prepackaged crockpot kits, "just
> add this
> to your crockpot and have a real meal when you come home..."

Maybe I'm just not looking in the right place (or should I say the wrong
place?) What god awful additives must they add to pre-cut potatoes? IMHO
potatoes require lemon juice or vinegar to keep from turning brown once they
are sliced/cut. I don't really want to think about what they are doing to
them to keep them looking "fresh". I don't think I've seen pre-prepared
crockpot kits, either. Again, I'm not looking for them. Crockpots = long
slow cooking. Why would I need a "kit" for something that is going to cook
low and slow all day? Maybe I'm not as lazy as I thought I was.

Jill

jmcquown wrote:

> Default User wrote:
> > jmcquown wrote:

> >> No, there is a difference between the crowns and the single
> florets.
> >
> > Ain't that what I said? Why'd you preface it with "no"?
> >
> Why are you being a PITA? I said No because yes, there is a
> difference! LOL

I agree, which is why I said (exact quote) "The broccoli crowns I get
aren't just florets." You seemed to disagree. Why are you being a PITA?


> >> But the crowns cost more and you get an inch or so of stalk. Why
> >> should it cost more for less?
> >
> > You don't get less, you pay more per pound (assuming crowns are sold
> > by weight as they are here). The extra cost reflects the increase in
> > labor to cut florets versus hacking off part of the stalk.
> >
> Which I can do for myself, quite well actually, without paying for
> someone else to do it for me.

Agreed, but that's the same with any processed vegetable. I'm confused
as to why you are confused about the price difference.

> > It just doesn't seem like a big deal to me. The groceries here
> > generally off all three ways: bunches, crowns, and florets.
> >
> You are indeed fortunate.

Not a day goes by I don't thank my luck stars.

> Here it's either crowns or florets these
> days. If I want a whole bunch of broccoli I have to really hunt for
> it. It sucks, since I do use the stalks.

You might mention that to your grocer.


Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Doug Kanter wrote:
> "jmcquown" > wrote in message
> ...
>
>> You are indeed fortunate. Here it's either crowns or florets these
>> days. If I want a whole bunch of broccoli I have to really hunt for
>> it. It sucks,
>> since I *do* use the stalks.
>>
>> Jill
>>
>
> Aren't you the lady I told to try Wegman's not long ago? What
> happened to that? They sell broccoli in 3 different forms.

It appears Wegman's is Headquartered in Memphis and is owned by ?! Fred
Smith of FedEx fame. But I've never seen a Wegman's grocery store here.
There is a decided lack of markets in this area. Schnuck's (took over
Albertson's which took over Seessel's); Kroger; Super WalMart; Target and
Piggly Wiggly. Damn shame about The Pig; it was the first self-serve
grocery store in the U.S. but it's gone waaaaay downhill, unless you want to
buy hog jowls and chitlins.

Jill

> You are indeed fortunate. Here it's either crowns or florets these days.
> If I want a whole bunch of broccoli I have to really hunt for it. It sucks,
> since I *do* use the stalks.
>
> Jill
>
That would bother me, too. I empathize!

George wrote:
> jmcquown wrote:
>
>> George wrote:

>>> I guess you don't like the incredible time and work saver precut
>>> potatoes either?
>>
>>
>>
>> Huh? They sell pre-cut potatoes?! Honestly, I've never seen such a
>> thing.
>>
>> Jill
>>
>>
>
> In plastic bags in the "fresh" meat section. I did a double take the
> first time I saw them. They had various cuts of raw potatoes. The second
> most ridiculous thing are the prepackaged crockpot kits, "just add this
> to your crockpot and have a real meal when you come home..."

I've seen pre-sliced apples.
::rolls eyes::

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

jmcquown wrote:
> George wrote:
>
>>jmcquown wrote:
>>
>>>George wrote:
>>>
>>>>I guess you don't like the incredible time and work saver precut
>>>>potatoes either?
>>>
>>>
>>>Huh? They sell pre-cut potatoes?! Honestly, I've never seen such a
>>>thing.
>>>
>>>Jill
>>>
>>
>>In plastic bags in the "fresh" meat section. I did a double take the
>>first time I saw them. They had various cuts of raw potatoes. The
>>second most ridiculous thing are the prepackaged crockpot kits, "just
>>add this
>>to your crockpot and have a real meal when you come home..."
>
>
> Maybe I'm just not looking in the right place (or should I say the wrong
> place?) What god awful additives must they add to pre-cut potatoes? IMHO
> potatoes require lemon juice or vinegar to keep from turning brown once they
> are sliced/cut. I don't really want to think about what they are doing to
> them to keep them looking "fresh". I don't think I've seen pre-prepared
> crockpot kits, either. Again, I'm not looking for them. Crockpots = long
> slow cooking. Why would I need a "kit" for something that is going to cook
> low and slow all day? Maybe I'm not as lazy as I thought I was.
>
> Jill
>
>

IMO, If I'm buying a convenience product, it better do all the work for
me, or be substantially cheaper than making the from-scratch equivalent.

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"jmcquown" > wrote

> It appears Wegman's is Headquartered in Memphis and is owned by ?! Fred
> Smith of FedEx fame. But I've never seen a Wegman's grocery store here.

I'm not sure where you got that, here's an article that was, coincidentally,
in the paper last week:

http://tinyurl.com/aoj3j

http://app.com/apps/pbcs.dll/article...73233456280910

nancy

Michael "Dog3" Lonergan wrote:

>
> I'm not answering for Jill but IMO, all of those convenience type foods in
> produce are a waste of money. However, I do feel they have a place. Many,
> many families are way too busy for prep work but want a good meal. Parents
> home at 5:30, child 1 has to be at band by 7:00, child 2 at cheerleader
> practice by 6:45 etc. If I had a house filled with children, you bet I'd
> be looking for shortcuts.
>
> Now it's just the 2 of us in the house, besides 4 animals. I like the old
> fashioned way.
>
> Michael
>

You know, one can do prep work the night before. (Or the morning of)
It's all about priorities.

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"jmcquown" > wrote in message
...
> Doug Kanter wrote:
>> "jmcquown" > wrote in message
>> ...
>>
>>> You are indeed fortunate. Here it's either crowns or florets these
>>> days. If I want a whole bunch of broccoli I have to really hunt for
>>> it. It sucks,
>>> since I *do* use the stalks.
>>>
>>> Jill
>>>
>>
>> Aren't you the lady I told to try Wegman's not long ago? What
>> happened to that? They sell broccoli in 3 different forms.
>
> It appears Wegman's is Headquartered in Memphis and is owned by ?! Fred
> Smith of FedEx fame. But I've never seen a Wegman's grocery store here.
> There is a decided lack of markets in this area. Schnuck's (took over
> Albertson's which took over Seessel's); Kroger; Super WalMart; Target and
> Piggly Wiggly. Damn shame about The Pig; it was the first self-serve
> grocery store in the U.S. but it's gone waaaaay downhill, unless you want
> to
> buy hog jowls and chitlins.
>
> Jill
>
>

Sorry - I mistook you for what's-her-name in New Jersey, where there are
some Wegman's stores. By the way, Wegman's is owned 100% by the Wegman
family, here in Rochester NY, which is where its headquarters is, too.

"Doug Kanter" > wrote

> Sorry - I mistook you for what's-her-name in New Jersey, where there are
> some Wegman's stores. By the way, Wegman's is owned 100% by the Wegman
> family, here in Rochester NY, which is where its headquarters is, too.

Whatsername???? Well, I never.

nancy

"Default User" > wrote in message
...


>> Here it's either crowns or florets these
>> days. If I want a whole bunch of broccoli I have to really hunt for
>> it. It sucks, since I do use the stalks.
>
> You might mention that to your grocer.


That's a novel suggestion, but for reasons I've never understood, the
newsgroups are full of people who are hesitant to speak to the manager, or
find out where a company's HQ is and call & ask to speak to the CEO. I don't
understand this at all.

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 don't even like the crowns - I only want 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!

No kidding. The epitome of laziness is the person who can't be
bothered to cut up their own veggies. Well, that and those pre-made
Smucker PBJs in the frozen food aisle.

Yeah, yeah, I know...people with arthitis need pre-cut foods. But
unfortunately that's not who I see buying them...

>
> 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.

Never tried it but I bet I would love it.
-L.

"Nancy Young" > wrote in message
...
>
> "Doug Kanter" > wrote
>
>> Sorry - I mistook you for what's-her-name in New Jersey, where there are
>> some Wegman's stores. By the way, Wegman's is owned 100% by the Wegman
>> family, here in Rochester NY, which is where its headquarters is, too.
>
> Whatsername???? Well, I never.
>
> nancy
>

You just did! :-) I'm doing eleventy-thirty seven things at once here. Cut
me some slack.