Sept 1, 2022
An Ode to Broccoli
As always: a reminder to send back your cooler bags. Thanks friends!
Eat Local Huron Farm Crawl is Saturday September 10th, 2022. Details here:
Firmly Rooted Farm member tour is the evening of Thursday September 22nd. Details to follow:)
p.s. the Firmly Rooted tour may include the super thrilling opportunity to come out early and plant some native trees in our new wetland habitat! We'll tell you all about it next week...
What’s in the Box & What Happening on the Farm?
Do you remember when I was going on about how I hadn't grown decent broccoli in a few years and how I was doing all this stuff (soil amendments, compost tea, etc.) to ensure a good crop?
Well it worked! Too well.
The broccoli is ready early, and all at once so it's coming your way. There is another planting coming but there were supposed to be two more and instead they doubled up on me. Broccoli season will be short but OH SO SWEET! And let's hope the cauliflower remembers her place so we can draw out brassica season as it is meant.
I'm always a little appalled at the treatment of broccoli stems. That is, ahem, how they end up directly in the compost. So I implore you to try peeling them and eating them. They make delightful crudite, or in the beautiful words of Tamar Alder:
"Broccoli stems, their florets perfectly boiled in salty water, must be simmered with olive oil and eaten with shaved Parmesan on toast; their leftover cooking liquid kept for the base for soup, studded with other vegetables, drizzled with good olive oil, with the rind of the Parmesan added for heartiness.”
We should always listen to Tamar Alder. And next time you are looking for a good food read (aren't we all?), pick up "An Everlasting Meal". It's a true delight.
That's it for now, happy eating until next time!