Harvest Eating

Four Seasons. One Lifestyle.

011-The Fall/Winter Garden

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In this episode we talk about planting a fall garden that will produce well into the winter. Many crops can be grown including:

  • kale
  • collard greens
  • carrots
  • beets
  • lettuces
  • brussels sprouts
  • cabbage
  • acorn squash
  • butternut squash
  • pumkins

Our fall garden is heavy on lettuces, planted in succession, and greens. for us, the south facing garden is too small for squashes as they creep and need to run which uses too much square footage. There is nothing like Thanksgiving dinner that has vegetables from your ow garden, particularly squash and greens.

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Broccoli with Breadcrumbs

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Created by: Chef Keith Snow

Ingredients:

1 lb. broccoli florets
2 tsp. unsalted butter
1/2 cup seasoned breadcrumbs
2 Tbs. parsley, finely chopped

Method:

1. Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until bright green and tender. Drain and transfer to a serving dish. Keep warm.
2. Melt butter in a heavy nonstick skillet over medium heat. Add breadcrumbs and stir until butter is absorbed.
3. Sprinkle broccoli with breadcrumbs and parsley. Toss lightly.

Cream of Broccoli Soup

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Created By: Chef Keith Snow

Description:

This simple cream of broccoli soup is rich and delicious.

Ingredients:

2 tablespoon olive oil
1 small white onion
2 cloves garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 whole head broccoli and stems about 5 cups
5 cups veggie broth
3/4 cup frozen drained spinach
1 cup organic heavy cream

Directions:

1. In a heavy pot over medium heat add olive oil, onions, and garlic, cook for 2 minutes.
2. Add broccoli, veggie broth, spinach and cream, bring to simmer then reduce heat to low, cover and cook 25 minutes.
3. Puree soup with immersion blender or food processor until desired consistency is reached.
4. Adjust seasoning with salt and pepper to taste.

Chef’s Note: Finished soup can be garnished with Parmesan cheese as in video or a dollop of sour cream or a small handful of shredded cheddar cheese.

Broccoli Stuffed Shells

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Created By: Chef Keith Snow

Description:

A great way to get more nutrition by using broccoli in the stuffed shells.

Ingredients:

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16 jumbo pasta shells
2 tablespoon extra-virgin olive oil
1 pound mushrooms
1 red onion
3 clove garlic cloves
1/2 cup red wine or chicken broth
1 large head broccoli
2 teaspoon fresh herbs.
1 1/2 cup (12 ounces) whole milk ricotta cheese
1/2 cup (2 ounces) Romano cheese,. the real stuff
1 1/2 cup tomato sauce

Directions:

1. Cook shells according to package directions. Drain.
2. Preheat the oven to 350°F (180°C).
3. Warm oil in a large skillet over medium heat. Add mushrooms, onion, and garlic. Cook 5 minutes, or until mushrooms are tender but not limp. Add wine or broth, broccoli, and Italian seasoning. Simmer 15 minutes, or until broccoli is tender and liquid is absorbed. Remove from heat and stir in ricotta and Romano.
4. Stuff shells with broccoli mixture. Spread a thin layer of sauce over bottom of a 13″ x 9″ (32.5 x 23-cm) baking dish. Arrange shells in dish and top with remaining sauce. Bake 15 minutes, or until heated through.

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Broccoli Skillet Fritata

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Created By: Chef Keith Snow

Description:

Easy to make and healthy to eat.

Ingredients:

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2 eggs, natural please!, from a local farm is best, where chickens roam free and eat a natural diet
1 tbs real butter or olive oil
1 tbsp Parmesan cheese
1 tbsp salsa
1/2 cup chopped, steamed broccoli

Directions:

1. Steam broccoli and chop it up a bit.
2. Mix all the ingredients together and pour into a small non-stick skillet, with melted butter or olive oil.
3. Cook over medium heat for 2-3 minutes until set.
4. Either place in a hot oven for ten minutes or flip the frittata over, cook 2 minutes more.
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Broccoli Stuffed Potatoes

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Created By: Chef Keith Snow

Description:

This a great way to have your kids eat broccoli, because with the potatoes, cream, olive oil and cheese, this is yummy!

Ingredients:

3 large baking potatoes
3 stalks broccoli
salt & pepper to taste
1 tablespoon olive oil
1-2 tablespoons whole milk or Daisy sour cream
2 tablespoons grated Parmesan cheese or Gruyere

Directions:

1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. 3. Drain and chop fine.
4. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough milk and sour cream to allow you to mash the potatoes into a smooth paste. Add the cheese and the chopped broccoli and mix well.
5. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.

Chef’s Note: Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are loaded with vitamins C and B-6, potassium, and fiber.