Green broccoli is available year round. Occasionally a purple variety called purple cauliflower or brocco-flower can also be found in the market. Once cooked they all turn a shade of green. Broccoli’s deep green color indicates it is a good source of vitamins A and C . Look for broccoli that has compact flower buds with deep color, tinges of yellow indicate over maturity and loss of nutrients. Avoid broccoli that is flabby or is marked with slippery, dark water spots.

To prepare: Trim 1/4 inch off the stalk and cut broccoli into individual spears, it is best if you cut the stem into pieces equal in size to the broccoli flower, this makes for even cooking.
To steam: place 1 pound prepared broccoli in a steaming basket over at least 1 inch of boiling water. Cover and cook until tender but still crisp about 3- 4 minutes or until the stalks are very tender when pierced with a knife. Serve warm with lemon or a small amount of grated cheese.
Comment: Many children like broccoli cold or served with a salad dressing dip.

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