Broccoli is in season right now on our farm and we’re excited to share with you all about why broccoli is a healthy food choice due to its high nutritional content, delicious taste, and wide availability and appeal. Broccoli is a sun loving, cool weather crop harvested on our farm both in the Spring &… Read More »
2 cup Broccoli Greens, cooked (which is about 15 large raw leaves) 1/4 cup Green Onion, chopped 5 sprigs fresh Rosemary, minced 2 cloves Garlic, minced 2 Tbsp Bacon Grease or olive oil 1 tsp Salt and Pepper, or to taste If you haven’t cooked broccoli greens before you’re in for a pleasant and nutritious… Read More »
2 thick broccoli stems 2 tablespoons grape seed or olive oil Salt to taste Peel broccoli stems and slice crosswise, very thin, about 1/8 inch. (Don’t slice paper-thin because then it’s too easy to burn them.) Heat a heavy skillet over high heat and add enough oil to coat well (about 1/8 inch of oil… Read More »
Many thanks to Caryn Pollock for sharing this recipe with us this week. 2 large potatoes peeled 2 cups of chopped fresh broccoli 1/4 cup milk 1/4 teaspoon salt 1 Tablespoon Olive oil 1/2 onion chopped 1 cup shredded cheddar cheese 3 eggs 1 cup milk 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon… Read More »
From the share: 1- 1 1/2 cups chopped and cooked asparagus, spinach, zucchini, or broccoli From your garden: 1 cup chopped fresh basil leaves From your kitchen: 8 tablespoons (1 stick) unsalted butter, divided 2 cups peeled and 1/2-inch diced potatoes 8 extra-large eggs 15 ounces fresh ricotta cheese 3/4 pound Gruyere or Swiss cheese,… Read More »
From your share: 1 large bunch of broccoli (about 3 heads with stems) 1 good cooking apple (a non-tart apple such as Jonagold, golden delicious, McIntosh), peeled, cored, chopped From your kitchen: 3 Tbsp. butter 1 cup of thinly sliced or finely chopped yellow or white onion 1 cup of unfiltered apple juice or apple… Read More »
This recipe comes from Maggie’s dad, Bill Callahan. A family favorite! What you’ll need: From the share: 1 head of cauliflower 1 head of broccoli From your kitchen: 3 eggs 1 1/2 cup of flower (all purpose works, gluten free was used in this recipe) 1 1/2 cup of milk salt, peppers, paprika, and garlic… Read More »
From your share: 3 russet potatoes, washed and dried 2 cups cooked broccoli From your kitchen: 2 tablespoons olive oil 3 tablespoons kosher salt 2 tablespoons salted butter 2 tablespoons cornstarch 1 1/4 cup low fat milk 1/2 teaspoon garlic powder 1/4 teaspoon nutmeg 1/8 teaspoon kosher salt 1/8 teaspoon fresh ground pepper 1 cup… Read More »
From your share: 4 plum tomatoes or 2-3 tomatoes from the share halved and seeded 4 cups of broccoli florets From your kitchen: 3 cloves garlic, sliced 1 Tbs. chopped fresh oregano 1/2 small onion, sliced (1/2 cup) 4 tsp. olive oil 1 12-oz. pkg. prepared whole-wheat pizza dough, at room temperature 1/4 cup prepared… Read More »
This recipe comes from Maggie’s dad, Bill Callahan. A family favorite! What you’ll need: From the share: 1 head of cauliflower 1 head of broccoli From your kitchen: 3 eggs 1 1/2 cup of flower (all purpose works, gluten free was used in this recipe) 1 1/2 cup of milk salt, peppers, paprika, and garlic… Read More »
3 tablespoons extra-virgin olive oil 2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise 1/2 cup water 3 garlic cloves, thinly sliced Pinch of crushed red pepper Salt and freshly ground black pepper 2 tablespoons fresh lemon juice In a large, deep skillet, heat 2 tablespoons of the olive oil.… Read More »
3 tablespoons olive oil 4 cups broccoli florets Kosher salt and black pepper 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups) 2 ounces Feta, crumbled (1/2 cup) 1/4cup Kalamata olives, pitted and slivered Heat the oil in a skillet over medium heat. Add the broccoli and season… Read More »
