 This Week's Special
ALL NY STATE PRODUCTS ON SALE
We hope you enjoyed last month's "Customer Appreciation" sales and events as much as we enjoyed bringing them to you - we appreciate all of you all year long, but once in a while it's nice to really be able to highlight how important you are to our success. So again, thank you!
Lest we forget the other side of the equation, this week we'd like to also give a special thanks to all our wonderful local suppliers. From foods to crafts to plants, Catskill Harvest could not be what it is without them.
To show support for our local suppliers, this week are are offering
all NY STATE SOURCED PRODUCTS at
20% OFF
|
|
 Recipe
CRUCIFEROUS VEGETABLES
Vegetables from the Cruciferous family - brussels sprouts, broccoli, cauliflower, cabbage, kale and the like are awfully good for us. They've got tons of vitamins, fiber, and disease fighting chemicals. But let's face it - traditional cooking methods such as boiling or steaming do very little to make these veggies appetizing.
This week we'd like to offer you not so much a recipe as a "technique" - and, truth be told, a little shameless product promotion on our part. For the "heartier" cruciferous vegetables such as brussels sprouts and cauliflower, try roasting them instead - simply cut them up and arrange them in a single layer on a baking sheet or casserole dish and drizzle them with a little olive oil. Roast in a hot (400 degree or so) oven until they become a little charred and caramelized (you can cover them with foil initially to speed up the process and then remove the foil near the end).
Don't overcook! When is the last time anyone told you - "These vegetables are delicious - and so mushy!" Then, for the last 2 or 3 minutes of roasting, add 2 or 3 tablespoons of STONEWALL KITCHEN MAINE MAPLE GLAZE and toss with the veggies. It's amazing flavor and sweetness pairs perfectly with the strong flavor of the vegetables - even your kids will want seconds!
|
