BROCCOLI: Campaigning to a Healthy Future Originating from the cabbage family, Broccoli was bred from wild cabbage to alter the taste and flavour making it more palatable to people. As far back as 600 B.C. Romans were enjoying broccoli. Today broccoli is widespread, over 22 million tonnes of Broccoli is produced every year! Broccoli is versatile in the kitchen. It can be enjoyed raw, blanched, fried, grilled or baked. You can make breakfast quiches, summer salads, stir-frys, side dishes or soups. One thing I love about broccoli is how the floret above the stem absorbs flavour from the dish it is cooked in. 
Broccoli has been heralded as a healthy vegetable for many years and is usually the face of many healthy eating campaigns. It is packed with vitamins and nutrients that have innumerable health benefits. A few years back Broccoli was part of an advertising experiment. A big time American ad agency made an ad campaign in an attempt to demonstrate the power marketing can have on consumers' eating habits. Their goal was to transform broccoli into the new hip 'it' vegetable; focusing less on the health information of broccoli and more on selling it as a product. The idea behind the campaign was to unlock marketing potential for the healthy food category. The company took the approach of the friendly feud like the cola wars (Pepsi vs. Coca Cola) back in the 1980's. This time having Broccoli vs. Kale. Some fairly witty campaign slogans came out of it. 
Hopefully this experiment sparked some creative individuals and we will see more inventive campaigns to steer people into a more healthy, organic lifestyle. To read more on the topic check out this article. |
ORGANIC CHERRIES & PLUMS 
Sproule & Sons is back with cherries and plums. Follow this link to read about which variety will be here this week. CHERRY PITTING HOW- TO: Interested in pitting your cherries? Here is a how-to from Sproule & Sons. - De-stem the cherry
- Place on a bottle (wine or beer) and stab with a chop stick or strong straw.
- Voila! The pit goes into the bottle.
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MARKET FRESH LIST Source | Produce item | My List | WFF | Beans, Broad (“Fava”) | | WFF | Beans, green/ylw, sm bag | | WFF | Beans, green/ylw, lg bag | | WFF | Beets & greens- golden | | WFF | Beets & greens- red | | WFF | Broccoli | | WFF | Cabbage, green, summer | | WFF | Cabbage, red | | WFF | Cabbage, savoy | | WFF | Carrots, table, sm bag | | WFF | Carrots, table, lg bag | | WFF | Cauliflower | | WFF | Celery | | WFF | Chard, Rainbow | | WFF | Cucumbers, long English | | WFF | Cucumbers, pickling | | WFF | Cucumbers, pickling | | WFF | Eggplant | | WFF | Fennel | | WFF | Garlic, bulbs, fresh | | WFF | Greens – Arugula | | WFF | Greens – Lettuce Mix | | WFF | Greens – Spinach | | WFF | Greens – Spring mix | | WFF | Herbs – Basil, bunched | | WFF | Herbs – Basil, pesto-pak | | WFF | Herbs – Chives | | WFF | Herbs – Cilantro | | WFF | Herbs – Dill leaf/pickling | | WFF | Herbs – Parsley | | WFF | Kale, Dino | | WFF | Kale, green curly | | WFF | Kohlrabi | | WFF | Lettuce, assorted | | WFF | Onions, green | | WFF | Onions, fresh, sweet, single | | WFF | Peas, sugar snap | | WFF | Potatoes, New!, wh, sm bag | | WFF | Potatoes, New!, wh, lg bag | | WFF | Radishes | | WFF | Salad turnips, bunched | | WFF | Tomatoes, cherry | | WFF | Tomatoes, Slicing | | WFF | Zucchini | |
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| ALL ORGANIC MARKET VENDORS (Click on the blue links for more information regarding each vendor) THE TREEHUGGERS BAND ARE BACK! 
Gracing our ears with great song again this market will be The Treehuggers. Make sure you save a little extra market cash to show your support to these great artists. CRANNOG ALES OFFERS NEW GROWLER SIZE! 
Growlers and Pipsqueaks for the markets this week! Pipsqueaks are 1L growlers. They are great for those with smaller appetites or simply flying solo! $8 plus bottle deposit. |
MARKET FRESH BULK LIST Vegetables available in bulk
(# = lb = pound) | Basil (perfect for pesto) | $13.00 / 1# bag | Broad Beans | $32.50 / 15# bag | Beans, gr/yl, or mixed | $32.50/ 10# bag | Garlic | $24.50 / 2.5# bag | Pickling cucumbers | $43.75 / 25# box | Potatoes, new, white “Warba” | $33.75 / 25# box |
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RECIPES OF THE WEEK: FARMERS MARKET QUINOA SALAD with Broccoli adapted from (Bonappetit.com) A perfect summer salad combining some great farmers market produce. 
INGREDIENTS: - 1/2 cup coarsely chopped fresh tender herbs (such as basil, and dill)
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- 2 small or 1 large head of broccoli, florets chopped (about 1 1/2 cups)
- 1 cup cooked quinoa (from about 1/3 raw)
DIRECTIONS:- Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
- Meanwhile, blanch green beans in a pot of boiling salted water, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain and thinly slice into bite-size pieces.
- Blend herbs, oil, vinegar, mustard, and 2 Tbsp toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.
- Toss beans, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.
---------------------------------- ROASTED BROCCOLI with Lemon, Garlic & Chilli adapted from (riverford.co.uk) A perfect side dish to enjoy the great flavour of broccoli. 
INGREDIENTS: - 1 head of broccoli
- Zest and juice of 1/2 lemon
- 1 tsp red chilli, finely chopped
- 2 garlic cloves, finely chopped
DIRECTIONS:- Heat the oven to 425 degrees. Split the broccoli down into manageable, bite-sized florets. Make sure each floret has a long piece of stalk attached.
- Put the broccoli, lemon zest, garlic and chilli flakes into a boil and mix with a splash of olive oil. Put onto a shallow oven tray and season with salt. Roast for 7 minutes or until broccoli is done.
- Finish with a dash of lemon juice and more salt if needed.
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