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

Summer Solstice Sweet Corn

Everyone has their own “quintessential” summer food.  If yours is a fruit or vegetable, there’s a pretty good chance that Terra Firma grows it:  Tomatoes, Peaches, Watermelon, and of course, Sweet Corn. Sweet corn is not easy to grow organically. … Continue reading

Countdown to Summer

The strangest June we’ve had in years continued this weekend as an extremely rare series of thunderstorms plowed through Yolo and Solano counties yesterday complete with hundreds of lightning strikes and even hail.  We got a little soaking of rain, … Continue reading

Peaches and Climate Change

The 2017 peach crop on our farm and throughout the state is a mixed bag, some varieties are loaded while others are light thanks to the long wet spells that came during bloom.  But because Georgia and South Carolina lost … Continue reading