The plants have been
growing beautifully with these warm days and cool nights.
We’ve been muttering
to the groundhogs that are hiding in tunnels along the brushy edge of our large
summer field. They sneak out of almost invisible
tunnel openings when we are not around.
We have not seen 1 groundhog, but we do see their highways from their tunnels to the broccoli sections. Several live traps
and fresh sliced apples haven’t yielded any furtive critters either. Half of 8 100 foot rows of broccoli have been
munched down to a 6 inch stub. They
haven’t touched the other crops, not even their usual favorite- Laccinato kale
or tender lettuce. This broccoli sure
tastes good.
But even with the groundhogs, we still have a beautiful broccoli
harvest to share with you this week!
It is giant (some heads measure 8 inches across) and tastes sweet! 
It is giant (some heads measure 8 inches across) and tastes sweet!
Roasted
Broccoli Recipe
·
5 minutes
·
30 minutes
·
Serves 3-4 as a side dish.
The measurements are just a guideline. Add more or less olive
oil, lemon juice, salt, pepper, or cheese to taste.
INGREDIENTS
·
1 1/2 pounds broccoli, cut into florets
·
3-4 Tbsp olive oil
·
Juice from half a lemon, about 1 Tbsp
·
Kosher salt
·
2-3 garlic cloves, minced
·
Freshly ground black pepper
·
1/4 cup grated Parmesan cheese, or to taste
1 Preheat the oven to 400. In a large bowl toss the broccoli florets, chopped stems, and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
2 Arrange
the broccoli florets in a single layer
on a greased or parchment lined baking sheet. Cover tightly with aluminum
foil. Roast for 20 minutes. Then uncover and cook until done to your
liking.
3 Put
the roasted broccoli back in the bowl and toss with lots of freshly ground
black pepper and the grated parmesan cheese.
Serve immediately.Enjoy! ~Marie
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