Broccoli Traditional Cache
Rayswrld: I have decided to archive this one for three reasons. First, since it has disappeared before and will probably disappear again in the future. Secondly, it is a bit too close to a school, even though it is on the trail. And third and lastly, most people don't like broccoli anyway.
-
Difficulty:
-
-
Terrain:
-
Size: 
(micro)
Please note Use of geocaching.com services is subject to the terms and conditions
in our disclaimer.
I got tired of the influx of animals into the Henry Hudson Zoo so I decided to go a different way. After all, the animals are going to have to eat.
Brassica oleracea var. italica, Crucifereae
A plant originally from southern Italy, broccoli can be green, white or purple. There are several other varieties, in particular the broccoflower, which is close to cauliflower, and the Romanesco broccoli, which is the result of a cross between broccoli and cauliflower.
Buying
Choose: a firm, well-colored broccoli with compact florets. The outer leaves should be green with firm stems.
Avoid: broccoli that has flowered, yellowed, or wilted, that has spots or is losing its buds.
Preparing
Remove broccoli leaves that are wilted or tough, but keep the small, more tender leaves. The tougher leaves can be added to soups and stews. Leave heads whole or cut them into florets if they are very large (for more rapid and even cooking). Wash the broccoli in water or soak 15 min in lightly salted or vinegared water.
Serving Ideas
Broccoli is eaten raw as is, with dips, in hors d'oeuvres or as a salad. Cooked broccoli, still firm, may be served hot or cold. It is delicious dressed with a vinaigrette, covered with béchamel, Mornay or hollandaise sauce and gratinéed, with butter or puréed. It is served as a side dish or used in soups, stews, stir-fries, omelettes, souffés, quiches and pasta dishes. It works well in recipes for cauliflower.
Storing
In the fridge: 2-5 days.
In the freezer: 1 year at -0.5°F/-18°C. Blanch before freezing.
Cooking
Broccoli stems cook more slowly than the heads. They can be cooked by themselves for a few minutes. Peel, make cuts lengthwise or cut into chunks if very thick.
Boiled or steamed: whole (10-15 min). Add a very small amount of sugar to keep the green color.
Stir-fried.
Microwaved
Nutritional Information - cooked
water 90%
protein 2.9g
carbs 5.1g
fat 0.4g
fiber 2.6g
calories 28
per 3.5 oz/100g
Excellent source (cooked): vitamin C
and potassium.
Good source (cooked): folic acid.
Contains (cooked): vitamin A, magnesium, pantothenic acid, iron and phosphorus.
Property: anticancerous.
Additional Hints
(Decrypt)
Ab zbgbe ba oebppbyv.