I cut the little side stems off the broccoli today as the central flower stalks have all been picked and enjoyed.
This will probably be the end of the homegrown broccoli until fall, unless this whacky weather continues through June.
If this is typical of England or Seattle, I would have trouble getting out of bed in the morning.
While the broccoli has been delicious, once again I grew the most pitiful cauliflower. Cauliflower is a prima donna that can’t take it too hot or too cold, too wet (ahem!) or too dry. Mine landed in the compost pile today.
I was a waif as a child, foregoing most food groups, but particularly anything green.
I was so extreme I scraped the tomato sauce and cheese off pizza, and would only eat the bread, sans crust.
With four other kids to appease, I’m surprised my Mom didn’t leave me out on the doorstep with the bottles for the milkman.
She didn’t give up on me though.
My clever Momma discovered that other than cookies, I would eat raw cauliflower florets with mayonnaisey ‘Russian Dressing’.
My dressing for this salad is only slightly more sophisticated.
This salad is another version of the Broccoli Salad I published last week.
No measuring is necessary, but I’m providing approximations.
In a bowl mix together equal portions of bite size broccoli and cauliflower florets, (about 4 cups)
3 stalks chopped celery.
1/4 cup chopped red onion
1/4 cup currants
a sprinkling of sunflower seeds
1 cup of raspberries or chopped strawberries
Whisk together the dressing:
1/2 cup mayonnaise
1 T dijon mustard
2 T white wine vinegar
1 T sugar
Combine the dressing with the vegetables and fruit and eat!
I served this last night with barbecued chicken and salad greens.
Easy, almost summer, cooking.