From Tomten Farm
- Desiree Potatoes
From Tricycle Garden
- Rainbow Radishes
- Broccoli Leaves
From Local Food Hub
- Albemarle Pippins
MASHED POTATOES WITH ROASTED GARLIC AND ROSEMARY
- 2whole garlic heads
- 2lbs cubed peeled yukon gold potatoes
- 1cup chopped onion
- 2 tablespoons plain greek yogurt or 2 tablespoons sour cream
- 1 tablespoon rosemary, chopped
- 1⁄2 teaspoon salt
- 1⁄4teaspoon fresh ground black pepper
- Preheat oven to 350 degrees.
- Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil.
- Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
- Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
- Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
- Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.
BROCCOLI LEAVES 3 WAYS
Are you as addicted to crispy, crackly kale chips as we are? Well, you don't have to stop there. Just about any leafy green, including broccoli leaves can be turned into an easy and, oh yes, healthy snack. Just bake broccoli leaves like you would kale chips. Cut off the leaves, toss with a little olive oil and sea salt and roast in a 375 degree oven until they start to crisp. Start checking them after 4 or 5 minutes or when you start to hear popping sounds. Watch carefully as they can get too brown rather quickly (a little brown around the edges is good, though). The leaves will be crunchy and sweet, with an occasional hit of broccoli-esque bitter.
Few recipes are faster and easier to prepare than stir-fries. This quick-cooking method makes the most of lean proteins and lots of fresh vegetables, retaining both flavor and crispy texture. Next time you’re whipping up your favorite stir fry, add broccoli leaves in addition to your preferred veggies. Season with sesame oil, ginger, garlic, a splash of soy sauce and top with toasted sesame seeds. Or try them in this recipe for Stir-Fried Broccoli Florets, Stems & Leaves with Orange & Ginger.
Up until recently, broccoli leaves were used primarily in juicing recipes. Now, they are a force to be reckoned with when it comes to sautés. To make a simple (and delicious) sauté, trim where the broccoli leaves meet the stem, roll leaves lengthwise and slice into ½ inch wide strips. In a large sauté pan, heat olive oil on medium-high. Add minced garlic and cook until garlic is softened and fragrant - about 30 seconds. Add broccoli leaves and stir to coat well with olive oil. Carefully add ¼ cup water, cover and steam for 3 to 4 minutes, until the leaves turn bright green and tender. Remove pan from the heat, adding in salt and chili flakes before serving. Voila, a tasty side dish or starter!