Broccoli-Stem Mashed Potatoes

This recipe is specifically targeted to folks who are still throwing away their broccoli stems and only eating the florets.  You can make this recipe using both parts, or just use the stems.  Adding the broccoli to the potatoes makes them moister without adding tons of water or other liquid.  Lastly, if you need a way to get your kids to eat their broccoli, this might be it.

Bring a large pot  of salted water to a boil and add 1 1/2 lbs. potatoes, quartered or halved depending on their size.  Add 1-2 peeled cloves of garlic if you like. Lower the heat and simmer for 10 minutes.

Meanwhile, peel and trim 1 lb. of broccoli stems, then dice them.  Add to the pot and boil for another 5 minutes.

Drain the vegetables and transfer them into a large bowl.  Add 2 T. olive oil or melted butter and 1 1/2 C. sharp cheddar cheese.  Mash until smooth, adding milk or other liquid if necessary to achieve the consistency you like.  Add salt and pepper to taste.

CLICK HERE FOR MEMBER NEWS

The Fruitiest Month

August is our fruitiest month at Terra Firma. The late season peaches and nectarine varieties we harvest this time of year have complex flavor profiles usually associated with fine wine. Not sugary sweet, they are smokey, rich, and tangy.  All … Continue reading

The Black Box of the Produce World

Watermelons are hands-down the most challenging fruit or vegetable to harvest, for a number of reasons.  Obviously the flesh of all melons is hidden from view.  But with other types of melons, the rind changes color completely when they are … Continue reading

Field-Testing your Future Tomatoes

Every winter, I peruse websites and seed catalogs looking for new or newly available tomato varieties that sound promising.  Several years ago, I saw a striking dark purple tomato with green and red stripes, completely unique in appearance. The seed … Continue reading