Extra recipe to accompany story, “Learn the Cold Hard Facts about Freezing Food,” published 8-8-2013
Select firm, young, tender stalks with compact heads. Remove leaves and woody portions. Separate heads into convenient size sections and immerse in brine (4 teaspoons of salt to 1 gallon water) for 30 minutes to remove insects. Drain and split lengthwise so flowerets are no more than 1 1/2 inches across.
Water blanch 3 minutes in boiling water or steam blanch 5 minutes. Cool promptly in ice water, drain, package, seal and freeze.
-- from the University of Missouri Extension publication “Food Preservation: Freezing Food”
