Broccoli Salad

This week we're sharing another delicious recipe using the harvest of the month : broccoli!

Some people like their broccoli cooked; some like it raw; but broccoli salad is a crowd pleaser for a number of reasons:

1. When you use fresh, local broccoli, the texture of this salad is perfect.
2. There is a delicious, tangy dressing...when was the last time you dressed up your broccoli?
3. There is bacon.  It is optional, of course, but it makes this dish pretty magical!

Last week's recipe roasted cauliflower to delicious crispiness, but this one lets the broccoli shine.  Enjoy!

Broccoli Salad

Adapted from foodess.com

• 1 head broccoli, chopped into bite-sized florets
• 1 red pepper, cut in thin slices
• 1/2 red onion, cut in thin slices or minced
• 1/2 cup raisins or dried cranberries
• 1/2 cup cashews, toasted
• 4 slices bacon, cooked and chopped
• 1/2 cup greek yogurt
• 1/8 cup sweetener (honey, sugar....)
• 2 tbsp apple cider vinegar 

In a large bowl, combine broccoli, onion, raisins, cashews and bacon. Whisk together yogurt, sweetener, and vinegar. Pour over broccoli mixture and toss well to combine. Lasts 2 days in the refrigerator.

NOTE:  If you're more of a cooked broccoli person, go ahead and lightly steam the broccoli, but just for a minute.  Its important that it still has that broccoli crunch!

Cooking the harvest of the month : Cauliflower Popcorn

One of the October harvest of the month items is Cauliflower.  Cauliflower grows well in Whatcom County, and is high in vitamin C and is a good source of potassium; it also contains phytochemicals which are believed to help prevent cancer.

I have met a lot of people who think that cauliflower is pretty boring.  And cooking methods like boiling or steaming that make the cauliflower waterlogged is going to turn most anyone off from it.  Eating cauliflower raw is fantastic, but lock in the flavor by roasting it, and you've got something super delicious on your hands!

101 Cookbooks shares a recipe for Roasted Cauliflower that is a staple around our house.  Cut up into little florets and tossed with olive oil and spices, roasted a bit, and then sprinkled with bread crumbs to make it extra crispy.  If you're looking for a gluten free version, just leave out the bread crumbs...you're still going to get an extra delicious lunch / snack / dinner treat!

Roasted Cauliflower Popcorn

Adapted from 101 Cookbooks

1 cup bread crumbs

1 medium head of cauliflower

Extra Virgin Olive Oil

1/2 tsp Salt

2 cloves garlic, minced

1 fresh red chile pepper, minced

Preheat oven to 400 degrees and place racks in the middle of the oven

Cut the cauliflower into small trees, discarding large pieces of stem and the leaves.

In a big bowl, toss the cauliflower with a few generous tablespoons of olive oil and the salt. Place it in a single layer on a rimmed baking sheet, and put it into the oven. 

Add the bread crumbs, chiles, and garlic to the bowl that had the cauliflower - it should still have some oil.  If not, add a teaspoon or two, and mix.

After 15-20 minutes in the oven,  pull the pan out of the oven, rotate each piece of cauliflower so that another side will get some color, and then sprinkle the entire pan with the breadcrumb mixture. Return the pan to the oven and finish with another 10 minutes or so. The cauliflower should be tender throughout and the breadcrumbs nicely toasted. 

Serve immediately!

Some variations / additions:

• Add some cumin and lemon juice, either as a substitution for the garlic and chiles or as an addition!
• Use these instead of croutons on top of a bowl of soup!
• Use your favorite curry paste or dry mix with the oil for a tasty treat!
• Turn this into a soup by adding broth and cream, and pureeing!

Please visit 101 Cookbooks for more fantastic recipes.

Happy Farm to School Month!

What a great time of year to celebrate local food!  There is beautiful food at the Farmer's Market and in local stores, and school gardens have plenty to share, too.

We are happy to support Whatcom Farm-to-School year round, and we're finding extra time to celebrate in October, which happens to be Farm to School month nationwide!

For October, the Harvest of the Month in Whatcom County is Broccoli and Cauliflower.

The harvest of the month is a local food that is in season, and it is featured on the school lunch menu on the last Thursday of each month.  So, that means you should mark your calendars to buy school lunch on Thursday, October 25th.

Throughout the month, we'll be sharing some delicious recipes you can make with the harvest of the month, and we encourage you to share your ideas in the comments!