spring, fall
Since broccoli has all those florets, you’ll never be able to rinse it and dry it well enough to store. So store it unwashed, definitely in the refrigerator, covered in some way to keep in the moisture and then wash it when you’re ready to use. If the florets start turning yellow, you’ve waited too long. Still edible, but not as nutritious and certainly not as tasty. The moral of the story? Eat your broccoli now!
(2022) Stratta (basic recipe)
This recipe was demo’d at the Peachtree Road Farmers Market back in the day.
(2022) Bully Boy’s Teriyaki Sauce
If you’re looking at a behemoth bok choy and wondering what to do with it, turn to Riverview’s collection of recipes – https://grassfedcow.com/ingredient/bok-choy/ – for about two dozen ideas. But … I offer you a new one. I had dinner at Bully Boy Sunday night and my friends enjoyed their salmon teriyaki which is served with baby bok choy drizzled with their teriyaki sauce. It was delicious and it just happens we’re publishing that recipe in the AJC in about two weeks, so I am here to share the basics on that sauce so you can reproduce something like it at home. The bok choy was steamed until completely, meltingly tender, and served with the sauce (and the salmon and some steamed green beans). Use a few of the green onions from your box to make this. This sauce is definitely sweet so you just need a little. But it will keep in your refrigerator for a long time, so use it on other vegetables and proteins.
(2020) Broccoli and Cheese Spaghetti Squash Casserole
From thekitchen.com.
(2020) Parmesan Roasted Broccoli
In the interest of balancing out those cauliflower recipes, here’s a roasted broccoli recipe from meal kit service PeachDish. It’s so good that it made my son proclaim his *love* for broccoli. PeachDish featured it as a side with balsamic tomato steak.
(2019) Broccoli Peanut Stir Fry
This recipe came from Southern Living magazine originally. Probably more than a decade ago.
(2017) Quick Pickled Vegetables
From alexandracooks.com. She suggests using these as a pizza topping. You can try it with the peppers and even the green tomatoes from today’s box.
(2017) Vegetable Crostini with Squash and Onion
This recipe was submitted by CSA subscriber Silvia Medrano-Edelstein, the chef instructor and founder of Word of Mouth Cooking Club specializing in kid’s gourmet meal-kit prepping camps and specialty events like kiddie mocktails and gingerbread houses. Her recipes don’t include exact measurements, but you can figure it out.
(2017) Broccoli Fritatta
One more egg recipe. I don’t remember where this recipe came from, but I’m guessing from the “40 turns from a black pepper mill” that the source could well have been Cook’s Illustrated with it’s oh-so-precise instructions.
(2017) Peanut Broccoli Stir Fry
One more broccoli idea, this one from years and years ago in Southern Living. It looks like a lot of ingredients but chances are good you have most of them in your pantry. You could throw in some of those green onions, or chop up some kale and add that.
(2017) Broccoli, Peanut and Fruit Salad
That head of broccoli is so sweet. Don’t cook it! Serve it raw in something like this salad.
Broccoli Salad Dip
Maybe you want to munch on something mindlessly. Try this recipe. The bronzing on today’s broccoli makes me think perhaps the farm is getting a bit of frost in those cold mornings that only dip to the 40s here in town. It’s a recipe from Southern Living. Wouldn’t those sweet carrots make delicious dippers? And those radishes? And no cooking! If you’ve got all the components on hand, it’s done in 10 minutes. And of course, you can substitute any nut you like for those cashews.
Broccoli Salad with Spicy Vinaigrette
I hesitate to give you a recipe for broccoli since you’re probably munching on fresh raw broccoli right now. But if not, try this recipe from David Gross of Cook Hall, prepared at a demo at the Peachtree Road Farmers Market. Fresh local ginger is available from many farmers and is absolutely amazing. I love this recipe because I’m crazy about the sweet-hot combination of pepper jelly.
Stir-fry Sauce
One of the things I do to make a quick stir-fry even quicker is to keep a jar of stir-fry sauce in the refrigerator. You could buy a jar, but why? When you’re ready for dinner, heat up some vegetable oil, sauté your vegetables (this week you could use bok choy, beet greens, thinly sliced beets, onions, garlic and/or squash) and when it’s just about done, add just enough of this sauce to coat everything lightly. The cornstarch will thicken quickly and your stir-fry is done. I love that I don’t have to haul out the ginger and the garlic and the soy sauce and whatever every time I want to make a quick meal. This sauce will keep in the refrigerator for 2 weeks. Vary the proportions to suit the taste of your household.
Broccoli or Cauliflower “Risotto”
This recipe came from the chefs at JCT Kitchen and was a demo at the Peachtree Road Farmers Market. I made an easy knock-off one night – cooking a whole head of cauliflower until it broke down, then adding 4 cups of cooked brown rice (which I had languishing in the refrigerator), some wine, chicken stock and garlic, and then folding in Parmesan after everything was warmed up. Easy and delicious. Their version will take a little more time, but the risotto effect is worth the trouble. If you’re not familiar with Carolina gold rice, it’s grown in South Carolina and available at specialty markets. Arborio or other risotto rice will work fine.
Sautéed Broccoli and Bok Choy
The trick to cooking bok choy is understanding that the thick stems need different treatment from the thin leaves. This recipe takes all that into account.
Broccoli Home Fries
Tender sweet broccoli should be an easy sell, but if there are reluctant broccoli eaters at your house, try adding them to that perennial favorite – homefries. Use all olive oil if you prefer. Or use the onions and garlic scapes from the box if you wish. This recipe could accommodate most anything. What doesn’t go with potatoes?