Tag: Broccoli

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JUDI’S RECIPES – WEEK 18 – OCTOBER 6, 2020

OCTOBER 6, 2020

Hi Everyone,

The harvest continues to roll in, and the weather is constantly changing. Fall is fascinating!

This week, I have a great cauliflower recipe for you (it works with broccoli too). It’s a Chinese-style sticky and sweet cauliflower with sesame dish. It’s a great way to get your kids to eat those cole vegetables.

CHINESE CAULIFLOWER WITH SESAME

1 small cauliflower, chopped

1/3 cup low-sodium soy sauce

1/4 cup pure maple syrup, honey, or agave

1/4 cup rice vinegar

1 TBS minced garlic

1 ½ tsp toasted sesame oil

½ tsp powdered ginger

1 1/2 TBS cornstarch or arrowroot

1/4 cup water

sesame seeds and scallions, for garnish

  1. Preheat your oven to 450 degrees. Grease a baking pan or line it with parchment.
  2. Cut the cauliflower into florets, then slice so one side of each floret is flat. Arrange the slices in a single layer in the prepared pan. Bake for 10 minutes on the center rack.
  3. Meanwhile, whisk together the soy sauce, the sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring the mixture to a boil. While waiting, stir together the cornstarch and water until the cornstarch dissolves completely. When it boils, slowly whisk this mixture into the saucepan. Reduce the heat to medium and cook for 2 minutes, stirring more frequently once it returns to a boil. Cook until it thickens. You can also make the sauce ahead of time if you like. It will continue to thicken in the refrigerator.
  4. Turn the cauliflower florets and bake for 10 additional minutes. If you like, you can now move the pan to the top rack and broil for 1 to 2 minutes.
  5. Pour the sauce over the florets. Sprinkle sesame seeds and optional scallions on top, and serve.

This is great with a side of rice and a green salad.

Enjoy, and have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 11 – AUGUST 13, 2019

August 13, 2019

Hi Everybody,

Another week of beautiful bounty. Mid-summer rocks!

Additional broccoli coming this week, and there’s more you can do with broccoli than just steaming or roasting it. Today’s recipe makes a wonderful appetizer  that even kids will eat. It is cheesy, chewy and delicious.

BROCCOLI CHEESE STICKS

INGREDIENTS

3 c. broccoli rice*
1 large egg
1 1/2 c. shredded mozzarella
1/4 c. freshly grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes (optional)
2 tsp. freshly chopped parsley
Warmed marinara, for serving
DIRECTIONS
1. Preheat the oven to 425 degrees and line a large baking sheet with parchment paper. Microwave riced broccoli for 1 minute to steam. Carefully wring out extra moisture from the broccoli using a paper towel.
2. Transfer the broccoli to a large bowl and add the egg, 1 cup of the mozzarella, the Parmesan, and the garlic. Season with oregano, salt, and pepper. Transfer this “dough” to the baking sheet and shape it into a thin, oval crust.
3. Bake until it is golden and dried out, about 20 minutes. Top with the remaining 1/2 cup mozzarella and bake until the cheese is melted and the crust is crispy, 10 minutes more. Garnish with parsley and pepper flakes, if using.  Cut into “sticks”. Serve warm with the marinara for dipping.
*How to make broccoli “rice”: Pulse the broccoli in a food processor until it resembles rice (you can also grate it on the medium side of a box grater).
I hope you enjoy this yummy appetizer or lunch dish.
Have a delicious week!
Best,
Judi

 

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Week #15 – What’s in the Bag — Update

This is the updated list of veggies and fruits in the full shares. Note: This is the last week for tomatoes, a sure sign of fall!

Full vegetable share

Tomatoes – 4
Red potatoes – 2 pounds
Spinach – 1 bunch
Butternut winter squash – 1
Green beans – 1 pound
Shallots- 2
Peppers- 3
Broccoli – 1 head
Serrano hot peppers-4

Full fruit share

1 bag of Macintosh apples, Gala apples and Seckel pears, all grown by Fix Brothers Orchard
1 bag nectarines

Mushroom share

White Button, grown by Bulich Mushroom Company

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Judi’s Recipe — Week #18

Welcome to Week 18! We are deep into fall produce, which means yummy root vegetables, squashes and cool weather greens. Here’s a great recipe for broccoli patties, lower in fat and calories than the fried kind.

Broccoli Patties

2 tsp vegetable oil
2 cloves garlic – minced
1/2 onion – chopped
1 large head broccoli, chopped
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs – beaten
salt/pepper

1. Preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.

2. Heat the oil in a small pan over medium heat, add the garlic and onions. Sauté until the onions are translucent and the garlic are tender. Add salt and pepper to taste. Set aside to cool.

3. Put the broccoli into a large bowl. To the same bowl, add the panko, the cheeses, eggs, and salt and pepper to taste. Mix everything together and form into patties, then place on the prepared baking sheet.

4. Bake for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

This is great on a cool Fall night, with salad and crusty bread. Enjoy! Have a delicious week.
Best,
Judi

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What’s in the Bag? Week 20

Veggies

Butternut winter squash-1
Cauliflower-1 head
Turnips-2
Lettuce-2 heads
Broccoli-1
Radish-1 bunch
Potatoes-2 pounds
Garlic-2 heads
Kohlrabi -1 bunch (fall planting — it’s sweet and delicious!)
Sage-1 bunch
Carrots-1 pound
Jalapenos (hot peppers) – help yourself!

Half shares — odd and even

Odd gets broccoli
Even gets butternut squash.

Fruit Share

One bag with Empire apples, Jonagold apples, Bosc pears

Mushroom Share

Shiitake

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What’s in the Bag — Week #14

UPDATED LIST — Posted Monday evening

Veggies 

  • Green beans – 1 pound
  • Tomatoes – 2 (These are probably the last of the tomatoes.)
  • Asian eggplant – 2
  • Edamame -1 bunch.  (Edamame are soybeans. Pluck the pods from the stalk and rinse. Steam the pods for 5 or so minutes. Drain. Sprinkle salt on the warm pods and pop the beans out of the pod.
  • Carrots – 4
  • Dill -1 bunch
  • Broccoli – 2 heads
  • Red onions – 2
  • Cabbage-1 head  (The cabbage will keep in your refrigerator.  Great for making sauerkraut in a Mason jar or coleslaw.  Recipes for both can be found on the farm website in the recipe section.)
  • Potatoes – 2 pounds
  • Peppers-  2
  • Habanero hot peppers – take as many as you like. (Habaneros are a very hot pepper, and caution is needed when preparing and eating.)
Fruit Share
  • 1 bag Bartlett pears
  • 1 bag nectarines
  • 1 box Concord grapes
Mushroom Share
  • Shiitake