Conquering my CSA: Broccoli

So I have passed the overwhelmed phase and now it is game on CSA. I am eating/freezing every bite every week before the next batch comes. As C would say, "I am going to dominate you".
This week we got a massive amount of broccoli-two huge heads. More broccoli then a family could eat in a month in addition to our other vegetables.

The first trick to conquering your CSA is to prep it when you unpack it. This makes a huge difference. It takes about 20 minutes to clean and cut everything and makes it much easier to use on those busy week nights. Most things can be prepped ahead, exceptions tomatoes and cucumbers.  Get everything cleaned and sliced up. Not sure how you are going to use it? Make a commitment! If you don't do it now there is a high likelihood it will end up rotten in the back of your fridge. 

Prepped the broccoli right in the container for the broccoli salad. 

Next, you could eat steamed broccoli every night and not get through this amount so get creative. It works best if you divide it into multiple dishes. Make a cold snack or salad with some and then plan to eat some hot one night with dinner.  For broccoli, there are many options.  I have recipes for broccoli salad (not super healthy I know but SO DELICIOUS) and roasted broccoli. Other great ideas are:

• Shaving the stems and adding to salads for extra crunch
• Keeping the florets in the fridge to have with dip or for THE GREAT VEGGIE SWAP if you have kids (to be described later)
• Chop up very finely and add to quiche or omelets (see my post on Dinner Eggs)
• Broccoli coleslaw
• Broccoli and cheese soup
• Steamed Broccoli (C's favorite food)

Broccoli Salad

1 head of broccoli cut into bite sized pieces (use both the florets and some stems)
1 medium red or sweet onion cute into bite sized pieces
4-5 strips of bacon cooked and crumbled (make the whole bag and use the rest for BLTs for lunches this week)-If you are a vegetarian replace the bacon with 3/4 cup sliced almonds
3/4 cup of raisins
3/4 cup of mayonnaise
1/2 cup of sugar
4 tablespoons of red wine vinegar

Combine broccoli, raisins, bacon, and onion.  Mix the mayonnaise, sugar, and vinegar together until smooth. Let chill for 3-4 hours prior to serving.

Make it right in the container you are going to store it in!

Roasted Broccoli
1 lb broccoli cut into florets
3-4 tbsp olive oil
2 minced garlic cloves
Sprinkle of salt
Juice from one lemon

1.  Preheat the oven to 425°F. 
2. On a cookie sheet toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
3. Cook for 10-12 minutes until browned and cooked thoroughly.