Broccoli Morsels delicious hot or cold

Diane Green from Greentree Naturals Farm in Sandpoint has wonderful recipes to share for anything that comes out of the garden.

This Broccoli Morsels recipe is a favorite of their farm apprentices and customers at the Sandpoint Farmers’ Market.

“Excellent served as a snack hot or cold. We often will add summer squash or whatever other vegetable we have on hand and use a food processor to chop it all up,” Green said in an e-mail message. “Use Swiss, mozzarella, parmesan or a mix of cheeses.”

Green said that rather than following the recipe and making the broccoli morsels into balls, she’ll often make a bun sized patty for a sandwich. The unusual recipe also makes a great side dish, she says.

Green recently opened a new farm stand at Greentree Naturals where they sell produce, herbs and flower bouquets. The farm stand is open from 3 to 6 p.m. every Wednesday and Friday at 2003 Rapid Lightning Road in Sandpoint. If you want to call ahead to see what’s available the number (208) 263-8957.

The second recipe comes from “Local Flavors: Cooking and Eating from America’s Farmers’ Markets,” by Deborah Madison.

Broccoli Morsels

From Diane Green, Greentree Naturals farm, Sandpoint, Idaho

2 large eggs

2 cups broccoli chopped into 1/4-inch pieces

1 1/2 cup bread crumbs

1/2 cup freshly grated cheese of choice

Salt and pepper

1 teaspoon finely chopped garlic

1/3 cup olive oil

Beat eggs and combine with all ingredients except oil. Form into 1 1/2-inch balls or patties. Heat oil in a sauté pan, cook until browned on all sides, approximately 5 minutes, and drain.

Yield: 16 (1 1/2-inch) balls

Approximate nutrition per serving: Unable to calculate

Braised Broccoli with Olives

From “Local Flavors,” by Deborah Madison. She writes, “Broccoli needn’t only be cooked fast until bright green and al dente. In fact, the flavor is amplified when it’s braised slowly until as tender as can be. You can enjoy this as a vegetable side dish, spoon it over garlic-rubbed bruschetta, or toss it with pasta and freshly grated pecorino or Parmesan cheese.”

4 small heads broccoli

Sea salt and freshly ground black pepper

1/4 cup olive oil

1 onion

1 tablespoon chopped marjoram or oregano

3 garlic cloves, coarsely chopped

2 tablespoons olive paste or finely chopped Gaeta (or kalamata) olives

Grated zest of 1/2 lemon

Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.

Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to a boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces, just smaller than bite-sized.

Warm the olive oil in a wide skillet, then add the onion, marjoram and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.

Yield: 4 servings

Nutrition per serving: Unable to calculate.