Storage: All will keep best in the refrigerator in bags with air squeezed out, preferably in a drawer.
We had a special guest helping us wash vegetables yesterday. Maddy Miller, who worked with us all last season, came to visit for one day. It was a pleasure for all of us and most for the kids!
What's for dinner this week:
sauteed spinach and green onion quesadillas
steamed kale with lemon and green garlic dressing
thinly sliced radishes and kohlrabi dipped in hummus
raw broccoli salad
RAW BROCCOLI SALAD from Smitten Kitchen
2 heads broccoli (3/4 to 1 pound each)
1/2 cup thinly sliced almonds
1/3 cup dried cranberries, coarsely chopped
1/2 cup buttermilk, well shaken
1/2 cup mayonnaise
2 Tablespoons cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon table salt
1/2 small red onion, finely chopped
Lots of freshly ground pepper
Trim the broccoli, and chop it into large chunks; then cut each chunk into thin slices. Cut the stems into thin slices, then stack the slices and cut them in the other direction, into thin matchsticks. Cut the florets vertically into thin slices, slicing them from the stem up to the floret top. Toss the sliced broccoli with the almonds and cranberries. In a small bowl, whisk the buttermilk, mayo, vinegar, sugar, and salt until smooth. Stir in the onion. Let the onion marinate for about 10 minutes in the dressing to mellow it. Pour the dressing over the broccoli mixture, and add a generous amount of black pepper. Stir the salad until the broccoli is evenly coated wiht the dressing Serve immediately, or keep covered in the fridge for 2 to 3 days.
Yields about 8 cups slaw, serving several people.
RAW BROCCOLI SALAD from Smitten Kitchen
2 heads broccoli (3/4 to 1 pound each)
1/2 cup thinly sliced almonds
1/3 cup dried cranberries, coarsely chopped
1/2 cup buttermilk, well shaken
1/2 cup mayonnaise
2 Tablespoons cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon table salt
1/2 small red onion, finely chopped
Lots of freshly ground pepper
Trim the broccoli, and chop it into large chunks; then cut each chunk into thin slices. Cut the stems into thin slices, then stack the slices and cut them in the other direction, into thin matchsticks. Cut the florets vertically into thin slices, slicing them from the stem up to the floret top. Toss the sliced broccoli with the almonds and cranberries. In a small bowl, whisk the buttermilk, mayo, vinegar, sugar, and salt until smooth. Stir in the onion. Let the onion marinate for about 10 minutes in the dressing to mellow it. Pour the dressing over the broccoli mixture, and add a generous amount of black pepper. Stir the salad until the broccoli is evenly coated wiht the dressing Serve immediately, or keep covered in the fridge for 2 to 3 days.
Yields about 8 cups slaw, serving several people.
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| Maddy, Addiebelle, and Cyril cleaning red scallions |
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