Xref: utzoo rec.food.cooking:18810 sci.bio:3244 rec.gardens:4508 Path: utzoo!attcan!uunet!samsung!uakari.primate.wisc.edu!dali.cs.montana.edu!milton!blake.acs.washington.edu!twain From: twain@blake.acs.washington.edu (Barbara Hlavin) Newsgroups: rec.food.cooking,sci.bio,rec.gardens Subject: Re: Broccoflower Message-ID: <4939@milton.u.washington.edu> Date: 11 Jul 90 15:06:40 GMT References: <1990Jul6.213628.13527@mthvax.cs.miami.edu> <594@cbnewsb.ATT.COM> Sender: news@milton.u.washington.edu Lines: 16 In article <594@cbnewsb.ATT.COM> rlm@druhi.ATT.COM writes: > >According tAccording to an article the Summer '90 edition of The Grower's Edge, broccoflower >is a new cross between broccoli and cauliflower developed by the Dutch. It has I have seen this down at the Pike Place Market. I would try it just for its novelty, but I refuse to pay three times the price of either broccoli or cauliflower for novelty alone. It's not especially pretty, and if it tastes like cauliflower, I'd just as soon buy cauliflower. Has anyone actually *eaten* this thing? If so, does it offer any subtle variations of taste over either of its relatives? Is there *any* reason to pay an exorbitant price for this vegetable? (E.g., does it sing, tell jokes, turn shocking pink in the steamer?) --Barbara