Broccoli from farm

From the Farm – Rosy Smit, Culinary Gardener

Broccoli is in the cabbage family and grows best in cool weather.  In 2015, broccoli is going to take up a significant growing area in the Camp Korey garden as it shows up on the menu at least once a week at camp because it’s so nutritious and delicious!  We do an activity with our campers where we talk about various parts of plants that we eat.  An example -what is a stem we eat? Rhubarb.  What is a flower we eat? Artichokes.  Broccoli falls into the “flower” category as well, the florets on broccoli are actually immature flower buds!  Will you ever look at broccoli the same way?


To the Table – Executive Chef Tana Mielke

Wow… Do our campers love broccoli! Raw, steamed, roasted, no matter how much we put out, every last “tree” is gone. And really, why wouldn’t it be? Broccoli is not only delicious, but it is nutrient dense and also a good source of protein and fiber, keeping our campers fueled to enjoy all of the great activities here on the farm.

For me, when you are working with beautiful produce, especially when it is grown about 50 meters away, it is best to keep it simple and the campers agree. You  don’t need to add a bunch of mayo, cheddar and bacon (although broccoli salad is a guilty pleasure) when you can season it with a little salt, olive oil, roast and hit it with a bit of lemon and chili (like my favorite, Aleppo). Super easy side in less than 15 minutes.

If you do have any leftovers, throw it in to your scrambled eggs in the morning, make a quiche for lunch or add some quinoa or millet and some dried fruits and seeds for a more healthful broccoli salad (see the recipe below).

Don’t forget to share your culinary projects with @CampKorey!

Recipes to Share