<p>I scored piles of fresh broccoli and cauliflower today. Does anyone have a good recipe to make them interesting?</p>
<p>broccoli egg-lemon soup (a Moosewood recipe)
2 c finely chopped onion
3 garlic cloves minced/pressed
2 T olive oil
2 1/2 c finely chopped brocc florets
1 red bell pepper diced
1 T minced fresh dill (1 t dried)
1/2 t salt
1/4 t pepper
4 c vegetable stock
2 eggs
1/4 to 1/2 c fresh lemon juice
1 cup cooked orzo or rice.</p>
<p>Saute onions and garlic in oil for ~5 min till translucent. Add in brocc, bell pepper, seasonings and saute till brocc turns bright green. Add 3 c. stock bring to boil Reduce heat, cover, simmer till veggies are tender. Remove from heat. In bowl, whisk eggs and 1/4 c lemon juice Whisk in remaining cup of stock, add a cup of hot soup broth. Gradually pour egg mix into soup pot while stirring. Stir in orzo or rice. Gently reheat but don’t let boil (may curdle). Add salt and lemon juice to taste. Soup tastes better if it can sit for a day, but is fine the day it’s made.</p>
<p>"son has oral allergy syndrome so he can’t even have an apple! And I can’t afford to feed him blueberries every time "</p>
<p>Hey! Same here…at least not local blueberries!</p>
<p>^^how do you find out which tomatoes will do well in your area?
I thought that local nursery would be an answer… </p>
<p>I am also a fan of the gardenweb tomato forum. </p>
<p><a href=“Growing Tomatoes Forum - GardenWeb”>Growing Tomatoes Forum - GardenWeb;
<p>Also, for seeds and details on tomatoes,eggplants, and peppers</p>
<p><a href=“http://www.tomatogrowers.com/[/url]”>http://www.tomatogrowers.com/</a></p>
<p>I buy fresh-from-the-cow (aka ‘raw’) milk at my food coop. It is SO DELICIOUS. And it freezes well. You can taste a bit of the grasses the cows are raised on. It would be a great way to not lose weight. I sometimes take the cream off and use it for something else, and sometimes just shake it up.</p>
<p>Whoo-hoo, Corby Kummer has a channel on The Atlantic Monthly. This looks fantabulous, even though there’s bacon polluting those wonderful-looking waffles :)</p>
<p>[The</a> Atlantic Food](<a href=“http://food.theatlantic.com/]The”>http://food.theatlantic.com/)</p>
<p>Here is how I make broccoli:
1.Steam broccoli for a few minutes.
2. Peel and cut MANY cloves of garlic (how many depends on how you like garlic.We love it so for a LB of broccoli I probably use 10+)
3.Fry garlic in tablespoon of olive oil till it realeses flavor - this will be less than a minute, be careful not to burn it.
4. Add chicken broth and simmer for a few minutes (you want garlic to be soft).
5. Thicken the sauce (I use cornstarch).
6. Put broccoli in the sauce, coat and serve.
It has been a favorite here for a long time now. The distninctive flavor of garlic marries wonderfuly with broccoli.</p>
<p>Love that broccoli idea! I stir fry with garlic and oyster sauce-as hot as the pan will get. Add a little sugar. Cooks suprisingly quickly. Finish with a little sesame oil and pepper.</p>
<p>My new favorite for cauliflower is steaming till tender and then adding an oil and vinigar, or really any salad dressing. Can be eaten cold.</p>
<p>Artichokes. I have four and have to cook them tonight (while still fresh!). I have never cooked artichokes before. Know about the basic principle, but how to eat it later? Any recipes ?</p>
<p>Re: cauliflower; my new fave is smallish pieces roasted in a hot oven with a sprinkle of curry powder and /or chili pepper, olive oil, and lime.</p>
<p>Re: artichoke; thinly slice the cleaned artichoke “cups”, then saute with garlic infused olive oil (remove the garlic before it burns). I find them almost impossible to keep from darkening while I’m prepping them. Still to slow I guess!</p>
<p>The broccoli recipe sounds great, we’ll try it tonight!</p>
<p>Kelowna, artichokes are easy. The big thing is not to overcook. Trim and steam in a couple inches of water, wine or broth (add some garlic to flavor) stem up in a pan that fits them tightly. Use the tip of a knife to test for doneness (about 20-40 minutes depending on size) next to the stem. When tip goes in easily but heart is still firm they’re done. Drain well. Look on any food website for trimming instructions if you’re not familiar with the process. It’s worth learning to do well.</p>
<p>You can eat warm or refrigerate and eat cold. Serve with anything from butter to aioli to a bottled Caesar dressing. You can also stuff them with many things which I love to do. Shrimp, cheese and bread crumbs–really, Foodnetwork can give you better directions than I can. Yum!</p>
<p>What an inspiring thread - I am thinking that is something my wife and I should try. </p>
<p>As I think about it, it will almost be like cheating when you live in a great ag region as we do (Monterey/Salinas California). </p>
<p>Year around fresh veggies, fruits, wines. Both Moss Landing and the Monterey pier are within 20 miles so lots of fresh local fish. The only gaps I can think of are for the carbs - we don’t have wheat, potatoes or rice in the area. I’ll have to read the rules and see what we can do.</p>
<p>As for the 'chokes, one of my favorites is to steam them - and then serve with a pesto aioli. Also good is to steam them just short of done and then put them into a broiler for a minute to scorch them and serve with a red-pepper olive oil sauce… I’ll dig out recipes…</p>
<p>I thought I had gotten it off of the food network - but it wasn’t there… here is one that was there - and looks awesome</p>
<p>[Fire</a> Roasted Artichokes with Herb Aioli Recipe : Bobby Flay : Food Network](<a href=“http://www.foodnetwork.com/recipes/bobby-flay/fire-roasted-artichokes-with-herb-aioli-recipe/index.html]Fire”>http://www.foodnetwork.com/recipes/bobby-flay/fire-roasted-artichokes-with-herb-aioli-recipe/index.html)</p>
<p>Scualum reminded me that my favorite way to eat them is to steam the artichokes half way, drain well, cut in half, rub with olive oil and finish on the grill.</p>
<p>Absolutely - grilled is best - the broiler is just when you are too lazy to fire up the BBQ (although I do have the excuse that I still use wood and charcoal - none of this gas stuff for me)</p>
<p>“The only gaps I can think of are for the carbs - we don’t have wheat, potatoes or rice in the area. I’ll have to read the rules and see what we can do.”</p>
<p>scualum, I think you’re being a little hard on yourself. For what it’s worth, I’ve found some groups and businesses that are committed to sourcing locally have a fairly generous version of local. For instance, at a food issues in the Jewish community conference that we attended in the Monterey area last December, the rye and durum wheat came from a farm at the northernmost end of California, 430 miles away. Potatoes, incidentally, came from Route 1 Farm in Santa Cruz, the UCSC Farm and Garden (both 50 miles away), and the Blue House Farm in Pescadero. But those were donated; I’d think that you’d be able to find even more local growers. </p>
<p>Another example is the caterer we’re using for an upcoming lifecycle event. The caterer emphasizes using seasonal, local, organic, sustainable food, and using best practices to reduce carbon footprint (plus, and most important, her food is astounding). Even so, local is defined as being within 400 miles. </p>
<p>I figure it’s like what Captain Barbossa says in “Pirates of the Caribbean” about how “the code is more what you’d call “guidelines” than actual rules.”</p>
<p>Artichokes…we eat LOTS in my family. Generally, I just steam them and then eat them with melted butter with a little fresh tarragon and salt. Or if Im cutting back on the old butter fat, I just steam them and serve with a little lemon and salt.
If I just have one to myself, I put it in a pyrex bowl, with a little water, put a bit of butter and salt on the top of the choke,cover with plastic wrap and nuke for a few minutes.
Its a great lunch at the office!</p>
<p>I like artichokes best with hollandaise sauce, which is melted butter and lemon juice thickened with an egg yolk. My French family often served them with mayo laced liberally with Dijon mustard or a vinagraitte.</p>
<p>^ My family likes artichokes just steamed, or “Roman style” (carciofi alla romana)–trimmed then simmered in white wine, garlic, and mint and/or parsley. There are lots of ways of doing things. Just google “artichokes Roman style” for a wealth of recipes.</p>
<p>Getting into asparagus season in many parts of the country, also barbecue season. Charcoal-roasted asparagus makes an easy, elegant complement to whatever you’re grilling for a main dish. Just put a tablespoon or so of extra-virgin olive oil on a plate, trim off hard end of asparagus and roll asparagus in olive oil. Place directly on grill over low-medium heat, turn once; cooks in just 3 minutes or so (until; fork-soft). Serve with a nice finishing salt, e.g., French fleur-de-sel. Goes well with any grilled fish or chicken dish.</p>