Broccoli: From Garden to Table

Broccoli ready to harvest

Large head harvested.  I'll leave the plant in the ground for a few days to give more energy to the florets and then harvest those.

Small squash plants growing up under the broccoli.  Making the most out of the space I have!

The girls love to eat the broccoli leaves after harvesting the plant!

Chopping broccoli for soup and freezing the rest.  I harvested about 20 cups all together from just 4 plants!

Vegan cream of broccoli soup!  This recipe is from the "Forks over Knives" cookbook.  It is so good!  You will be pleasantly surprised with the creamy delicious flavor!

6 cups vegetable stock

1 cup cashews

1 medium onion, chopped

1 celery stalk, chopped

1 large carrot, chopped

2 garlic clove, chopped

1 red pepper, chopped

2 medium potatoes, peeled and chopped to 1 inch size cubes

1 large head of broccoli, chopped (about 4 cups)

2 teaspoons dried thyme

Salt and pepper to taste

Puree 1 cup of vegetable stock with the cashews in a blender until smooth.  Set aside.

In a large dutch oven saute the onion, celery and carrot over medium heat in 1 cup vegetable broth for about 5minutes, until tender crisp.  Add garlic, red pepper and potatoes.  Cook for a few more minutes.  Add the remaining 4 cups of broth and broccoli, thyme and salt and pepper.  Bring to a boil over high heat.  Cover and turn heat down to medium low and let simmer until the broccoli and potatoes are soft, about 10 minutes.  Add the cashew cream to soup and stir until mixed.  Remove from pot and puree half the soup in small batches.  You can leave some chunky or puree it all.  Serve warm with Herbed Grilled Flat Bread! 

Wow any guest with this recipe! It is full of amazing flavor and goes well with everything!  I am sharing 2 recipes for the dough.  Both are very good, one is a Naan (Indian bread) and the other is a more traditional pizza dough.  Try both!  You won't be dissapointed!

Homemade Herb Oil

1/2 cup chopped fresh rosemary

1/4 cup chopped fresh tarragon

1/8 cup chopped fresh thyme

1 cup olive oil

Blend all ingredients in a blender.  Makes 1 3/4 cups oil.

Naan (recipe from "Spilling the Beans")

1/2 cup warm water

2 tsp dry active yeast

1 tsp sugar

1 cup rinsed and drained canned white beans

1/2 cup yogurt

1/4 cup canola oil

1 large egg

3 cups of your choice flour, extra if needed.  I used half spelt, half all purpose flour.

1/2 tsp salt

In a small bowl mix together the water, yeast and sugar.  Let stand until bubbly for a few minutes.  

In the bowl of a food processor, puree the beans with yogurt, oil and egg; add the yeast mixture.  Stir in the flour and salt until a sticky dough forms.  Add more flour turning the dough out onto a floured surface kneading until the dough is elastic and smooth.  Cover with a tea towel and let rise until double in size.  1-2 hours. 

Divide the dough into 8-10 pieces.  On an oiled surface, roll out each piece into an oval.  Set a heavy skillet over high heat and drizzle oil on the pan.  Cook one naan at a time until golden blistered on bottom and top.  Spread herb oil on dough after it has cooked.  Lightly salt with Kosher salt and pepper.  Keep warm in a 250` oven until ready to serve.

Pizza Dough (Flat Bread)

1/4 cup warm water

1 1/8 tsp dry active yeast

1/2 tsp honey

1 1/4 to 1 3/4 cup flour of your choice

1/4 cup milk

2 Tbsp room temp water

1 Tbsp olive oil

1/2 tsp salt

Make a Sponge:

in a small bowl, mix together warm water, yeast ans honey until yeast is dissolved.  Stir in 1/4 cup flour until smooth; set aside 20-30 minutes or until bubbly.  

Make the Dough:

In an electric bowl fitted with a dough hook, combine sponge, 1 cup flour, milk, room temp water, olive oil and salt.  mix on medium speed to form a sticky dough.  Add additional flour, little a ta time until dough pulls away from the sides of the bowl. (Dough should be very soft).  Reduce to a low setting and knead for 10 minutes.  Cover with plastic and let rise for 1-2 hours until doubled in size.  

Divide dough in half and roll out onto an oiled surface, making 2 large oval shapes.  Grill on a heavy skillet or outside on the BBQ grill.  Brush herb oil on fully cooked dough and cut into triangular shapes.  Lightly salt with Kosher salt and pepper.