What I Got: Week 19

Back row: Green Romaine Lettuce, Bok Choy, Green Tatsoi,  Dinosaur Kale, Broccoli
Green Beans, Green Bell Peppers, Celeriac, Cranberries, Honeycrisp or Braeburn Apples (I can’t tell which, can you?)

What I Made: Garlic Roasted Broccoli

I’ve gotten bunches of broccoli this summer, and I usually find the fastest and easiest way to fix it is to steam it and serve it as a side or mix it into a stir fry. This technique was a bit more difficult, but amps up the flavor.


The preparation is the easy part: toss broccoli florets in olive oil with minced garlic and place on a foil lined baking sheet in a 425 degree oven. However, It was hard for me to feel when the broccoli was done cooking, since it doesn’t soften externally like when steaming. I ended up overcooking this batch a bit, but if you test doneness by removing a floret and cutting into it rather than just poking pathetically with a fork, you’ll have much more success.BroccRoasted

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What I Got: Week 16

This week’s basket may make some of even the most ardent veggie lovers wrinkle up their noses, but I think you may be pleasantly surprised by some of the recipes I’ll post. Stay tuned!

Green Leaf Lettuce, Red Leaf Lettuce, Cabbage, White Cauliflower
Kiwiberries, Golden Delicious Apples, French Breakfast Radishes, Broccoli, Red Potatoes