OLD post but I thought I'd chime in after reading a few of the above posts. I think it's very ignorant to assume that California doesn't receive frosts and freezes. California is home to the most diverse climates maybe in the world. The central valley of Cali(where most of the agriculture is) just so happens to be the perfect climate for cool weather crops to grow. it's cool enough for them to thrive, while not so cold that they can't be grown. There's a reason why 95% of the broccoli grown in the U.S. is grown in California. Back to the diversity -- There's a reason why so many fruits and veggies come from California. Believe me, it's not the price of the water...LOL it's the fact that "somewhere" in the state, from apples to oranges, from garlic to tomatoes -- there's a place that a particular veggy or fruit will thrive because of the CLIMATE. Rant over. ;) Kevin This post was edited by woohooman on Sat, Oct 5, 13 at 15:43

The yellowing leaves won't hurt you or lead you to a vitamin deficiency, so there is no harm in trying them and seeing what you think. Since they are withering, they probably are less nutritious than the healthier leaves but not devoid of nutrition. Carbohydrates and sugars are probably a bit depleted, some vitamin content may be lower. That said, I just toss yellowed leaves and eat the best--after all, if I'm growing them, I get first pick on eating the most desirable, the sheep can get the rest later.

Roasted green beans or asparagus, with or without lots of garlic. And fresh spinach, sauteed with a little butter and some balsamic vinegar. This is a long-time favorite... * Exported from MasterCook * Broccoli or Cauliflower Morsels Recipe By : Katie Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 2 cups blanched broccoli -- chopped fine 1 1/2 cups fresh bread crumbs 1 cup shredded mozzarella cheese (or use Swiss or Parmesan) salt and pepper 2 cloves garlic -- minced 1/3 cup vegetable oil Beat eggs and combine with everything but oil. Form into 1"-1 1/2" balls. Cook in oil until browned on all sides, about 5 minutes. from Victory Garden Cookbook - - - - - - - - - - - - - - - - - - NOTES : Good as a side dish, or make smaller for appetizers.

Peppi, after Kraft discontinued the roll cheese I experimented with cheddar, then pepper jack w/jalapenos, along with fresh jalapeno. Neither offered the same consistency. Thought about adding a little cream cheese, but never did. When I tried the Velveeta I thought it was fairly similar to the original. That said, give it a shot. You may be happy with the result. Linda, I no longer make stuffing or potatoes and gravy. I also only make SM once or twice a year. Mine has never been "goopy". Maybe that's because I use spinach squeezed dry.