I love broccoli! It’s so easy to grow and is such a healthy vegetable! This year I started my seeds under lights in February and planted them in the ground the second week in March. I haven’t had problems with pests thankfully. But, if you have problems with cabbage worms or other bugs, cover the starts with a fabric row cover thin enough to allow light and water penetration in. Make sure you bury the edges in the ground around the plants so the little white butterflies can’t lay their eggs on them! If you don’t have fabric row covers or didn’t get around to putting them on in time, you can use a garlic spray to get rid of them. Here’s the recipe:
Homemade Garlic Bug Spray
Harvesting broccoli is very simple. Once the head of the plant has grown to a medium – large size (before the head becomes loose and starts to flower) cut it off with a large kitchen knife. Notice in the picture there are little florets next to where I cut off the big one in the middle. You can let these get a little bigger and cut them off for use later or harvest now.
Vegan Creamy Broccoli Soup
It’s hard to miss the cheese in this one! It’s so good!
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 with a crusty bread and salad! Recipe from Forks over Knives Cookbook
Broccoli, Pear & Feta Salad
This delicious invention came from a last minute need to put together an extra salad for a family gathering. I have to say I was pretty proud of myself! This was so good! From the garden: broccoli and mint
2 Tablespoons agave
2 cups pecans halves
Coat the pecans with agave in a medium size skillet on medium-low heat. Constantly stir for 5-10 minutes until the pecans are caramelized and slightly darkened. Let cool.
In a bowl mix together:
1-2 heads fresh broccoli chopped into bite size pieces
4 pears chopped
1 cup crumbled feta cheese
In a blender puree:
1 cup peppermint or spearmint leaves
Juice of 2 lemons
4 cloves garlic
1 teaspoon peppercorns
1 teaspoon salt
1 cup olive oil
2 tablespoons agave
Pour just enough dressing to coat the salad and serve! Save the rest of the dressing in an airtight container for up to 2 weeks.