Recently a friend called me and asked if I’d like a big batch of broccoli stems. She was freezing broccoli from her garden, and usually purees the stems to use for soups, but didn’t have room this year in her freezer. “Sure!” I said, and the next morning a big bag of stalks was on my doorstep.
For some people it’s weird, I know. Broccoli stems are often seen as trimmings, and discarded. I really like the flavor, though. I think stems taste sweeter and less bitter than the florets. They also don’t have the grainy floret texture that children and others sometimes find objectionable. Continue Reading
I enjoy starting with a classic, ordinary recipe and making it local and special. This week I was in the mood to bake bread, so I decided to attempt an improved, locavore grilled cheese sandwich.
There’s nothing like the crispy crust of a well-grilled hamburger! Commercially available local grassfed beef is a little hard to find in this area, but it’s well worth the effort in terms of flavor and quality.