We hope everyone had a good week. We had a very productive week at the farm. We planted celery and celeriac root this week, members can expect to see this crop in your CSA share in September. We also planted all our sweet potato slips this week, which will be an October harvest. We noticed the first few tomatoes starting to ripen this week, and the cucumbers are full of blooms. Just a few things to look forward to…
This week, according to share size, members will receive: LOTS of broccoli, kohl-rabi, green garlic (uncured), Swiss chard, onions, kale, and radishes.
Since we have a plethora of broccoli for our members this week, we wanted to share our technique for freezing it. Bring water in a large pot to a boil. Prepare an ice bath in a large mixing bowl. Cut the hearts out of your broccoli, leaving the florets at the top. Add your florets to the boiling water for about 3 to 4 minutes to blanch it. This will stop the cooking and set the bright green color. Remove from the boiling water and add to the ice bath to quickly cool the broccoli. Once cool, pat the broccoli dry with a paper towel, place it into a zip lock freezer bag and put in the freezer.
Vegan Broccoli Salad with Spicy Sesame Peanut Dressing
1 large bunch broccoli cut into florets
2 Tbsp reduced-sodium soy sauce
2 Tbsp peanut butter
1 Tbsp sesame oil
1 tsp dry wine
1/2 tsp Sriracha Chili Sauce
2 Tbsp water
Pinch of kosher salt
Pinch of fresh black pepper
White or black sesame seeds (or some of each), toasted, for garnish
Bring a sauce pan of water to a boil, and fill a mixing bowl with cold water and ice cubes. Drop the broccoli florets into the boiling water. Cook for one minute. Scoop out the broccoli with a strainer or slotted spoon, and drop into the ice water. In a blender, combine the soy sauce, peanut butter, sesame oil, wine, Sriracha, 2 tablespoons of water, salt, and pepper. Blend until smooth. Drain the broccoli and add to a serving bowl. Pour on just enough of the peanut dressing (you might have leftover dressing; refrigerate it for up to two weeks), and toss gently. Sprinkle with sesame seeds.
Alton Brown's Roasted Broccoli (one of our favorites)
1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside. Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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