It's weird, I know. Broccoli stems are often trimmed and discarded. But I really like the flavor, especially if the stems are peeled first. I think stems taste sweeter and less bitter than the florets. They also don't have the grainy floret texture that children and others sometimes find objectionable.
Here are some interesting ways they can be eaten:
1. Simplest of all is to peel off the thin fibrous outer stem and cut the center into sticks to eat raw (like carrot sticks).
2. If you slice across the stem to make thin "coins", you don't need to peel first. Thin slicing makes the fibers so short that they are not chewy. Cut on the diagonal so the "coins" are long ovals and serve with your favorite dip.
3. Peel the stems and make long shavings using a vegetable peeler. Steam the shavings, drizzle with melted butter and add minced fresh lemon balm, basil, sage or tarragon.
4. Peel, dice and add to pasta salad.
5. Slice into coins and use as a pizza topping. (See my blog for a locavore pizza recipe: whatcomlocavore.com )
6. With large stems, peel first, cut into chunks, brush with oil, and grill on skewers.
7. Peel stems, slice or dice, and add to stir fry, frittata or quiche.
8. Peel, dice, and mix with mushrooms, carrots, onions and other veggies as a wrap filling. If you like, saute in butter first.
9. Peel and cut into chunks. Sprinkle with apple cider vinegar, melted butter and add chopped garlic. Roast in the oven at 400 degrees F. for about 40 minutes or until softened and browned. Blend with hazelnut oil and use as pesto.
10. Peel stalks, cut into chunks and add bacon, cheese, and dried cherries for an unusual slaw salad. Use your favorite slaw dressing.
11. For a quick soup, saute broccoli stem "coins" with onions and garlic (6-7 minutes), add 2-4 cups stock, salt and pepper, and blend.
12. For quick pickled broccoli, heat brine from jarred pickles. Pour over thinly sliced stems, and refrigerate a few hours or overnight.
13. For a dish that looks elegant, peel the stems and cut into two inch pieces. Tourne each piece (carve into a sort of football shape), and saute in butter.
14 to 16. Here's an idea I found on Kir's Simple Foodie & Soiree Blog ( blog.simplesoirees.com ) that's really three ideas in one. First saute a quarter cup of chopped onion and two minced garlic cloves in butter. Add 2-3 cups of peeled diced broccoli stems and 3-4 cups of soup stock. Boil, reduce heat, and simmer for about an hour. When broccoli is soft enough, blend the soup with a blender (stick blender is easiest). Be sure to leave the center cap open if you use a regular blender to vent the hot steam. Now you have a broccoli soup base. You can freeze it for use later, or continue with one of the following options:
Option 1: Broccoli soup with herbs. Make a roux by melting 2 tablespoons butter in a small saucepan and slowly adding 2-3 tablespoons flour, stirring constantly. Mix the roux into the warm soup base and simmer until the soup has thickened to your liking. Add salt, dried habanero pepper powder and fresh thyme to taste.
Option 2: Broccoli soup with cheddar. Shred about 1 cup of local cheddar cheese and slowly added this to the warm soup base. Add salt and fresh thyme or tarragon to taste. Serve with a crusty bread and sliced cheddar for a warm rainy day meal.
Option 3: Broccoli and sweet potato soup. Peel and cook a sweet potato (either steam or microwave) until soft. Hand blend into 3-4 cups of the soup base. Season with salt and a tiny pinch of dried habanero pepper powder to taste. Delicious!
17. Peel the broccoli stems, steam well (about 10 minutes) and mash with sauteed chard, garlic, salt and habanero pepper.
18. Peel, grate and add the stems to potato pancakes or latkes.
19. Saute peeled and diced stems with butter, sprinkle with finely grated cheese and brown in oven under broiler (just a few minutes).
20. Peel and dice broccoli stems into small cubes. Dehydrate, using an oven or dehydrator set to 150 degrees F. Grind the dried cubes into powder with a food processor. Store the powder in an airtight container. You might want to freeze it to prevent any remaining moisture from spoiling it. Use the powder to make a quick cream of broccoli soup: mix dried onions and dried broccoli powder with some boiling soup stock to make the desired consistency; let sit about 5 minutes; add a little heavy cream, and top with grated cheddar. Add salt and a tiny pinch of dried habanero pepper powder.
SEPTEMBER IS 'EAT LOCAL MONTH'
Sustainable Connections has been busy organizing special events to celebrate "Eat Local Month" this year. Over 20 food activities, participation by 14 local restaurants and the 4th annual Whatcom Farm Tour are included among the festivities. Here are this week's highlights:
Friday, Sept. 9: Book event at Village Books, 1200 11th St, Bellingham, featuring Amy Pennington, author of "Urban Pantry" and "Apartment Gardening."
Saturday, Sept. 10: Whatcom County Farm Tour 10 a.m. to 5 p.m. Free, self-guided tour of 13 Whatcom County farms. Pick up a tour map at the Community Food co-ops, Bellingham Farmers markets and other local businesses. Event web page: sustainableconnections.org/foodfarming/events/whatcom-county-farm-tour.
Saturday, Sept. 10: Whatcom Locavore (that's me!) will be at BelleWood Acres, 231 Ten Mile Road, Lynden, doing local food cooking demonstrations at 10 a.m., noon, and 2 p.m. Stop by and say hello. A note: BelleWood's farm store just opened last weekend (see resources below).
Monday, Sept. 12: Frances Moore Lappé 5 p.m., ticketed reception at 7 p.m. Free talk and book signing, both at Leopold Crystal Ballroom, 1224 Cornwall Ave. Interact personally with the author of "Diet for a Small Planet" and "Ecomind." For more see event web page: sustainableconnections.org/events/frances-moore-lappe-special-event
Thursday, Sept. 15: Ciao Thyme Incognito Dinner, 1200 11th St, Bellingham, starting 6 p.m.
Contact Sara Southerland at Sustainable Connections for more information (360) 647-7093 Ext. 114.
LOCAL RETAIL FOOD RESOURCES
Appel Farms Cheese Shoppe, 6605 Northwest Road, Ferndale; open Monday-Saturday 9 a.m. to 6 p.m.;
Artisan Wine Gallery, 2072 Granger Way, Lummi Island; open for tastings Thursday-Friday 4-7 p.m., Saturdays 1-5 p.m.;
Bellingham Farmers Market, Railroad at Chestnut, Saturdays 10 a.m.-3 p.m.; also at Fairhaven Village Green, 10th Street and Mill Avenue, Wednesdays noon-5 p.m.;
Bellewood Acres Market Stand and Apple Store, 231 Ten Mile Road, Lynden; open daily 10 a.m.-6 p.m. (until Dec. 31);
Boxx Berry Farm Store and U-pick, 6211 Northwest Road, Ferndale; open Monday-Saturday 9 a.m.-5:30 p.m. and Sunday 10 a.m.-3:30 p.m.;
Cloud Mountain Farm Nursery, 6906 Goodwin Road, Everson;
Community Food Co-op, 1220 N. Forest St. or 315 Westerly Road, Bellingham;
Everybody's Store, 5465 Potter Road, Deming;
Ferndale Public Market, Centennial Riverwalk in downtown Ferndale, Saturdays 10 a.m.-4 p.m.;
Field of Greens, corner of Kale and Everson roads, Everson; open Wednesday-Friday 2-6 p.m., Saturday-Sunday noon-4 p.m.;
Grace Harbor Farms, 2347 Birch Bay Lynden Road, Custer; open Monday-Saturday 9 a.m.-6 p.m.;
Green Barn, 8858 Guide Meridian Road, Lynden; open Monday-Saturday 9 a.m.-6 p.m.;
Half Acre Farm U-pick, 6211 Northwest Road, Ferndale (behind Boxx Berry Farm Store); weekly u-pick open Saturdays;
Hopewell Farm, 3072 Massey Road, Everson; open Thursday-Saturday 11 a.m. to 6 p.m.;
Lummi Island Farmers Market, across from the ferry dock, Saturdays 10 a.m.-1 p.m.;
Lynden Farmers Market, grounds of Third Christian Reformed Church in downtown Lynden, Saturdays, 10 a.m.-3 p.m.;
Pleasant Valley Dairy, 6804 Kickerville Road, Ferndale; open Tuesday-Saturdays 10 a.m.-6 p.m.;
Red Barn Lavender Farm (eggs), 3106 Thornton Road, Ferndale; Saturday at the Bellingham Farmers Market; or call for availability during the week, 360-393-7057;
Small's Gardens, 6451 Northwest Road, Ferndale; spring hours Tuesdays and Saturdays 9 a.m.-6 p.m.;
The Islander, 2106 S. Nugent Road, Lummi Island;
The Market at Birch Bay, 8135 Birch Bay Square St., Blaine; open daily 7 a.m.-10 p.m.;
The Market at Fairhaven, 3125 Old Fairhaven Parkway, Bellingham; open daily 6 a.m.-11 p.m.;
The Market at Lakeway, 1030 Lakeway, Bellingham; open daily 6 a.m.-midnight;
Terra Organica, 1530 Cornwall Ave., Bellingham.
