Storage: Broccoli should be dry when stored in a bag that minimizes dehydration in the fridge. Small areas of browning on the broccoli crown can be trimmed off. To freeze, blanch (quick steam) uniform-sized florets until bright green, cool quickly and pack in freezer bags.

Uses: Broccoli can be steamed, boiled, sauteed or roasted. Caramelizing broccoli by roasting or sauteeing adds a delicious crunchiness and flavor. Broccoli pairs well with garlic, onions, peppers, and balsamic vinegar. Remember to use the bottom of the broccoli stem, peeling thicker skin if necessary.

• Beet and Broccoli Salad
• Bow Ties with Broccoli Pesto
• Broccoli and Mint Soup
• Broccoli and Sweet Pepper Sauté
• Broccoli with Toasted Hazelnuts and Pancetta
• Curried Broccoli and Mint Soup
• Deep-Dish Hazelnut Vegetable Pie
• Ginger Dressed Purple Broccoli
• Indian Medley
• Mapo Tofu
• Purple Sprouting Broccoli Salad
• Sautéed Broccoli With Garlic
• Spiced Broccoli and Tomatoes
• Spring Rolls with Bok Choy and Tofu
• Steamed Fresh Vegetables and Tofu with Soba Noodles
• Tuna and Broccoli Pasta
• Wide Green Noodles, Cauliflower, and Broccoli in Mustard Butter