Like so many vegetables, there exists an itty bitty window of time when the broccoli spears are perfect, and I have to put it on the dinner menu before the moment is lost.
Broccoli flowers if you turn your back on it.
Homegrown broccoli is so sweet and delicious you can eat it raw, happily.
We grow it in the spring before the blistering heat of summer and try again in the fall.
It takes a lot of space but is worth it because its flavor can’t be bought at the grocery store.
One year Jim and I sat in the garden and ate all the broccoli before it had a chance to get to the dinner plate.
But tonight I’m making Broccoli Salad.
Pile the following ingredients into a bowl:
6 slender stalks of Broccoli, cut into bite size pieces
1/2 thinly sliced Red Onion
1 small container of Raspberries
1/2 cup Currants
Then mix the dressing:
2 T sugar
3 T White Vinegar
1 cup Mayo
Gently mix the dressing with vegetables and fruit and leave in the refrigerator for a few hours to develop its flavor.
When ready to serve, sprinkle sunflower seeds over each portion.
This salad is delicious served beside a piece of grilled fish.
Beautiful and Healthy!
This recipe was inspired by the following website: