Don't throw away the stems. . .

"We all know broccoli is good for us, but did you know that the different parts of the broccoli plant make their own distinctive contributions to its overall nutritional value? Broccoli stems have a wonderful mild sweet flavor and are much higher in fiber than the florets; they are renown for the amount of extra fiber they can add to your diet. While the florets contain more beta-carotene than the stalks, the leaves actually are a richer source of beta-carotene than either the stems or florets. And remember when selecting broccoli florets that the dark green, bluish-green, or purplish-green color contain higher concentrations of beta-carotene than pale green or yellowish-green florets."

World's Healthiest Foods Newsletter, George Mateljan Foundation

"Place broccoli in a plastic bag, removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 10 days. Do not wash broccoli before storing because exposure to water encourages spoilage. Partial heads of broccoli should be placed in a well-sealed container or plastic bag and refrigerated. Since the vitamin C content starts to quickly degrade once broccoli has been cut, it is best to use it within a couple of days. Broccoli that has been blanched and then frozen can stay up to a year. Leftover cooked broccoli should be placed in tightly covered container and stored in the refrigerator where it will keep for a few days."

Glad to see that about purplish-green--I always thought that meant there were bugs.

Update: I was so inspired by this entry, I had broccoli and little cut up Hillshire Farms Cheddar 'lil Smokies.