The Truth About Broccoli

Finally harvested the last of the broccoli!  Well, sort of.  Typically, 'broccoli' is know as the coral reef looking green stuff that causes most children to skip dessert.  Yes, this is all accurate, but did you know broccoli is also leaves and stems? 

Unlike a lot of other veggies, broccoli is 100% edible!  The floret can be steamed, grilled, sauteed, or eaten raw with a yummy dip.  The leaves are great to saute' into a spicy dish, or chop fine and blanch to add to a mixed green salad.  The stems are perfect in a soup stock, or for morning juicing with apple, cucumber, romaine, and beets. 

As part of the cabbage family, this cruciferous vegetable is packed with vitamins C and A.  Broccoli also boost the body's antioxidant defenses, while lowering LDL cholesterol.  (read more here)

So even long after the 'broccoli season' is passed, I'm still enjoy the yummy and nutritious benefits of broccoli.

(Chop it, steam it, juice it!  Before Frank eats it all!)

Monday Menu - Salsaliciousness

I just couldn't help myself.   My wife and I were shopping at Whole Foods last weekend and just as you step into the cool air, you're staring at a pile of heirloom tomatoes.  

(Whole Foods got whole lotta tomatoes)

One tomato, two tomato, three tomato, four.  Five tomato, six tomato, I wish I could get more!

After gobbling down my last batch of salsa a week ago, I've been thinking about it ever since.  So off to the kitchen I went to start chopping!

- 4 large tomatoes

- 2 bell peppers

- 4 green onion

- 2 cloves elephant garlic

- 1/2 bunch cilantro

- 1 'aged' jalapeno pepper

(Shezilla needs some spicy fuel!)

This salsa is so good 'everybody' wants some!

Monday Menu - Zuccini "Pasta"

Yummm!  This was a huge surprise!   My wife found this neat spiraliny thingy on the internet, and we ventured to give it a try.  

It Is Awesome!
After a few goofs getting the hang of it, we got the zuccini loaded into the machine and cranked away, producing some nice pasta noodle - but it's all vegetable.  

( add grilled chicken with a light zesty baste)

 We topped off the veggie-pasta with some homemade pesto and fresh picked tomatoes from the garden. 

( final harvest of the season)

From the garden to the table, the whole meal took about 30minutes (including the chicken on the grill).  Bone-apa-tee!
 

Monday Menu - Salsa Violet Verde

It's hot.  Really hot.  Even I hate being out in the garden right now (and those of you who know me, know I love being out in the summer heat.  Crazy, I know).
So, as I stared out the kitchen window watching my aloe, lantana, and gravel melt, I had a cool inspiring idea - I'll make salsa!  Well, actually, more salsa.  (I LOVE salsa)
It would be a refreshing treat and a much needed distraction since I can't be outside.  Luckily, I harvested tomatoes a few days ago so the kitchen is well stocked.

I decide to make my very own specialty - violet verde salsa.  Shown above are cilantro, poblano peppers, long green peppers, all from the farmer's market; then the bell peppers, green onions, tomatoes and tomatillos are all right from the backyard.  What makes this recipe so unique are the heirloom violet jasper tomatoes and purple toma verde tomatillos (thank you Rachel!!)

(succulent violet jasper tomatoes and crisp toma verde tomatillos)

I also add some elephant garlic (locally grown), lime (locally grown), and sea salt (OK, not so local, but delicious).  In all, it took about 40 minutes (I love using my knives) and produced about 4 cups of deliciousness.

(click on image to drool)

I could pretty much eat this salsa with a spoon, but some baked tortilla chips add a level of sophistication.   Bone-apa-tee.

Monday Menu - Chard Salad

Looks like warm weather is finally here to stay (although, it still isn't officially summer - even though it's 110* degrees!).
Time to start clearing out the spring crops and cranking up the compost. But don't pull that chard just yet. It may still have a couple more lives left in it. Like in a salad...

(click on image to enlarge and drool)

My wife created this amazing salad which I just love.
- chopped chard
- cucumber
- tomatoes
- beets (roasted)
- avocado
- feta cheese
- sunflower seeds (or pine nuts)
- light drizzle of vinaigrette

It is de-li-ci-ous! I've now deemed it one of my favorite meals. You could add some baked salmon or grilled over it. But I just like it in a bowl with a big spoon. mmm mmm yummm!

(even LuLu can't resist it. SHOOO!!)

FROM: The Garden
TO: Your Health


1 - head of leaf lettuce (romaine)
1 - handful of kale
1 - cucumber, small
1 - lemon, small
2 - apples (okay, from the market)
1 - handful of ice

...Enjoy.