Close, as in green, but no, not broccoli - good to see my seat's been kept warm in my absence from the office though! There's also a couple of further additions to the ginger bread family - welcome Sarah (nice teeth!) and Neil!
Ooops, I forgot to take the broccoli to work! I did remember to take the broccoli jewellery though so at least I was able to wear that to show my appreciation of this fine vegetable!
Broccoli has been around for more than 2000 years, The name "broccoli" comes from the Latin word brachium, which means "branch," or "arm." The first commercially grown broccoli was grown and harvested in New York, then planted in the 1920's in California. A few crates were sent back East and by 1925 the broccoli market was off the ground. This vegetable is highly recognized for its anti-cancer nutrients. It is a cruciferous vegetable and member of the cabbage family which is helpful in preventing certain types of cancer
Varieties
Broccoli was first grown in the Italian province of Calabria and was given the name Calabrese. Today there are many varieties. In the United States, the most common type of broccoli is the Italian green or sprouting variety. Its green stalks are topped with umbrella-shaped clusters of purplish green florets.
Did You Know (or want to know)................
That broccoli consumption has increased over 940 percent over the last 25 years. It's a good source of Vitamin A, and vitamin C, potassium, folacin, iron and fiber. Broccoli has as much calcium ounce per ounce as milk and contains a few important phytochemicals: beta-carotene, indoles and isothiocyanates. Phytochemicals prevent carcinogens (cancer causing substances) from forming. They also stop carcinogens from getting to target cells and help boost enzymes that detoxify carcinogens.
Choose bunches that are dark green. Good color indicates high nutrient value. Florets that are dark green, purplish, or bluish green contain more beta-carotene and vitamin C than paler or yellowing ones. Choose bunches with stalks that are very firm. Stalks that bend or seem rubbery are of poor quality. Avoid broccoli with open, flowering, discolored, or water-soaked bud clusters and tough, woody stems.
Storage
Store broccoli unwashed, in an open plastic bag and place in the crisper drawer of refrigerator. It is best if used within a day or two after purchasing.
Fresh vs. Frozen
Packaged frozen broccoli differs from fresh in its nutrient content. The flower buds or florets are richer in beta-carotene than the stalks. Manufactures typically cut off most of the stalk before packaging it, so frozen broccoli may contain 35% more beta-carotene by weight than fresh broccoli. The downside is that frozen broccoli has twice as much sodium as fresh (up to 68 mg per 10 oz. package), about half the calcium, and smaller amounts of iron, thiamin, riboflavin, and vitamin C.
The best way to cook broccoli is to steam, cook in the microwave or stir-fry with a little broth or water. These methods are better than boiling. Some of the vitamin and mineral content are lost from the vegetable and end up in the cooking water when they are boiled. Cooked broccoli should be tender enough so that it can be pierced with a sharp knife, and still remain crisp and bright green in color
What more could you possibly want to know about broccoli? Oh, yeah, this..............in Treehouse of Horror XI, Homer Simpson is killed by eating broccoli.
And here's a broccoli joke (just when you thought it couldn't possibly get any worse).
Two pieces of broccoli catch each other's eyes in the vegetable patch. One says, "You are a hottie! You know what caught my eye about you?" The other says, "Is it my floret?" "No." "Is it sexy flowers in my head?" "No." "Then what is it?" The first piece of broccoli says, "I like your round girthy thick stem. You're long and green, and it drives me nuts." The other broccoli goes, "What are you, a 'stalker'?".
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