Broccoli Recipes
|
|
|
About Broccoli
Broccoli plants like cool weather so we often harvest it in early summer and then another planting matures in the fall. Fresh broccoli doesn’t need much preparation. Eat raw with a nice dip or steam until just tender and eat with butter. A lot of people tell us they never liked broccoli until they’ve tried it fresh from our fields. Broccoli will keep for about 1 week in a plastic bag in the fridge. The stems are good to eat too. Broccoli is actually the bud of the broccoli plant. If we don’t harvest it when it is ready, each little bead will open to a beautiful yellow flower.
Broccoli Salad
1 head’s worth of broccoli florets
1 medium chopped red onion
½ cup raisins
6-8 slices bacon, fried and crumbled (optional)
1 cup shredded carrots
½ cup chopped walnuts or sunflower seeds (optional)
Mix all these ingredients in a bowl. Make a dressing of 1-cup mayonnaise, 2 tablespoons balsamic vinegar, 2 teaspoons of sugar and salt and pepper. Add dressing to salad, mix thoroughly and enjoy!
Veronica’s Broccoli Child Pleaser (adapted from Food.com)
3 Tbs light oil
2 cloves garlic, minced
1 large broccoli head, chopped
1/2 tsp sea salt
1 pound small pasta
sprinkle Parmasan cheese
Set water to boil. Saute sea salt and garlic until garlic softens and starts to darken, Add broccoli and simmer until tender, 12-15 minutes. When water boils, cook pasta to desired doneness. Drain pasta and toss with broccoli mixture. Top with cheese and serve.
Broccoli plants like cool weather so we often harvest it in early summer and then another planting matures in the fall. Fresh broccoli doesn’t need much preparation. Eat raw with a nice dip or steam until just tender and eat with butter. A lot of people tell us they never liked broccoli until they’ve tried it fresh from our fields. Broccoli will keep for about 1 week in a plastic bag in the fridge. The stems are good to eat too. Broccoli is actually the bud of the broccoli plant. If we don’t harvest it when it is ready, each little bead will open to a beautiful yellow flower.
Broccoli Salad
1 head’s worth of broccoli florets
1 medium chopped red onion
½ cup raisins
6-8 slices bacon, fried and crumbled (optional)
1 cup shredded carrots
½ cup chopped walnuts or sunflower seeds (optional)
Mix all these ingredients in a bowl. Make a dressing of 1-cup mayonnaise, 2 tablespoons balsamic vinegar, 2 teaspoons of sugar and salt and pepper. Add dressing to salad, mix thoroughly and enjoy!
Veronica’s Broccoli Child Pleaser (adapted from Food.com)
3 Tbs light oil
2 cloves garlic, minced
1 large broccoli head, chopped
1/2 tsp sea salt
1 pound small pasta
sprinkle Parmasan cheese
Set water to boil. Saute sea salt and garlic until garlic softens and starts to darken, Add broccoli and simmer until tender, 12-15 minutes. When water boils, cook pasta to desired doneness. Drain pasta and toss with broccoli mixture. Top with cheese and serve.