I would suggest donating it to your local food pantry or a soup kitchen!

I agree, my first thought was a donation to Second Harvest or a food pantry where it will be most appreciated.

Gee, I for one love the color and texture of frozen veggies. Its a lot better than the texture and grey color of soming like mushy canned peas. Broccoli is one that will be planted next year here, but I don't plant too much of any one thing. The broccoli do need a blanch before freezing. Thats one veggie that I lok when pooked in the microwave for only a couple of minutes, without adding any water. Once its nuked, I usually drain out the liquid and add some margerine, or even a melted cheese sauce.. If boneless chicken brests are on sale, I slice into the thicker portion and butterfly them. Pound out the chicken so its a big flat mass, and add cheese and broccoli to it, fold in the cheese and broccoli and coat the outside with seasoned bread crumbs. Wrap in plastic wrap and feeeze in Food Saver bags. I do this with my Canadian bacon and Swiss cheese too, where there, I spread some spicy mustard on the breasts before adding the cheese and bacon. In spring time, its herbed butter and asparagus spears done the same way. Needless to say, the commercial 'Barber Foods' pale in comparison..

Buy another freezer????? Freeze the broc now and make soup later? Ummmmmmm........ship to me on dry ice?
Seriously, donating to a shelter is a great idea if you can't use it all.

Senior centers and Meals on Wheels type programs too.

Deanna

Hummm, donating. Yes, but it works only in theory since I bought the stuff. I was hoping someone would pop up with a recipe to can it. I pickle cauliflower but no mention anywhere for broccoli. I finally sold two cases to a local restaurant, for a profit too and will make the other three in cream of broccoli. As far as freezers go, I own 5 already, at this point, the only thing that will do is a walk in lol.... Oh and in my village, I am the meals on wheels, sort of hehehe!

Marie

Spicy Pickled Broccoli adapted from The Joy of Pickling by Linda Ziedrich

1 bunch broccoli (about 1 1/5 pounds), florets and peeled, sliced stems
3 stems chopped green garlic (include plenty of the green since itÂs just for flavor!) or 2 Tablespoons Âregular chopped garlic
1 T dill seeds
1 T coarsely grated (or chopped) ginger
1 T yellow mustard seeds
1 T vegetable oil
2 1/2 cups white wine vinegar
2 1/2 cups water
1 t pickling or other uniodized salt (often called sea or kosher too, I think)

In a large bowl, toss the broccoli with the garlic, ginger, dill, mustard, and oil. Pack the mixture into a 2 quart jar. Combine the vinegar and water, and dissolve the salt in the liquid. Pour the liquid over the broccoli. Cap the jar. Store the jar in the fridge at least one week before eating. It should keep in the fridge for at least several weeks. Makes 2 quarts.

Here is a link that might be useful: Broccoli Pickles