I love the stalk better than the crowns. True, it is occasionally necessary to peel the thicker stalks when they get too fibrous - peeled, sliced thin and lightly steamed or stir-fried, the stalk is a bit like a water chestnut. Yum. I had 2 of those 10-inch stalks for dinner last night, steamed and covered with a spicy cheese sauce. It was heavenly.