Broccoli Stem Fresh Pickles

Broccoli Stem Fresh Pickles

These are easy to make pickles with all the crunch and spice of good cucumber pickles.  They should be eaten within a day of preparing them or they will lose their color.

Trim the tough bases off the stems of 2-3 heads of broccoli, then use a paring knife to peel off the tough skin.  Cut the stems into round medallions, or 1/4″ thick slices lengthwise.

Place the stems in a jar and toss with 1/2 t. salt.  Cover tightly and shake the lid on the jar to coat the stems.  Refrigerate several hours or overnight.

Drain the water that accumulates in the jar.  Add 1 finely minced clove of garlic, 1 T. sherry vinegar, and 2 T. extra virgin olive oil.  Refrigerate several hours or overnight.

CLICK HERE FOR MEMBER NEWS

Navigating Food Trends in the #HastagAge

You’ve seen it somewhere on your computer screen hundreds of times:  “Ten Foods not to Eat!” or “Eat These Foods for (Fill in the Blank Reason)”.  During the 25 years we’ve been farming, we have witnessed at least a dozen … Continue reading

Where’s the Plan?

Innovation is one of the buzzwords of the 21st century, and like its cousin “technology” it has become almost synonomous with Silicon Valley and the internet.  But all successful farmers — from the smallest to the largest — incorporate continuous … Continue reading

Under Summer Cover

Thanks to the abundant and late rains this year we ended up with quite a few fields that we were unable to plant during the spring, either because they were too wet when we needed them or simply because we … Continue reading