Summer Share Twenty One October 8th 2018

Important information;

• We are in the official countdown for summer shares; after this week there are four weeks left for weekly shares and two weeks left for biweekly shares.
• Please keep the produce and fruit share boxes coming…

Farm News from Jane
What a lovely time we have with the members whom attended the potluck yesterday. The weather was a bit cool but the rain held off and so we all had a good time walking the fields and hearing about what’s new on the farm. There were enough pumpkins for a “take away” which the kids always enjoy. And of course, the food is fabulous!!! I even had the opportunity to enjoy some leftovers for lunch today, hunter’s stew. It was delicious and nutritious; a great treat after a morning of harvest.
We started the day and bit cool and damp but it didn’t take long to shed a few layers. The sun although quite welcome is still hot. But even the dog was enjoying basking in its warmth today, inside and outside. It does seem that it takes forever for the sun to get up high enough to begin the outside work. Of course, that is a fact of working seasonally; enjoying a later start and an earlier finish. Somehow though we can’t seem to get enough done in the shortened work day. We have lost another hour of sunlight over the last month or so. The remaining tomatoes have just about stopped ripening with the cool nights but I guess as its October I shouldn’t be looking for just a few more tomatoes! Some vegetables are just hard to let go.
We certainly have made the transition to an autumn share. It’s like a crucifer festival in the box this week. There is surely no lack of anti-oxidant among the kohlrabi, broccoli, Savoy, and kale. Who said eating nutritiously is difficult? Of course, this family of vegetables has the reputation for strong flavors; nothing that a bit of thoughtful preparation can’t solve! So, check out the recipes for ideas and be creative. The recipes can be just a baseline; be creative and enjoy all the colors and flavors that Mother nature has to offer. It will be clear this evening so watch the eastern sky for the waxing moon. Blessings for the week, Jane

Produce:   Broccoli   Purple Kohlrabi   Rutabaga   Red Russian Kale
Savoy Cabbage   Spanish Onions   Garlic   Carnival Squash  

Fruit Share:       Asian Pears          Empire Apples

Produce tips:
– Carnival squash is a “kissin’ cousin” to the acorn squash. Prepare the same; check out the recipe section.
– Savoy cabbage is a loose head compared to the traditional head. It may work for “wrapping” a filling like stuffed cabbage. It is a more tender leaf and needs less cooking time. Or head in an Eastern direction by using raw cabbage leaves to wrap julienned red pepper and carrots, chopped green onions, cilantro and mint leaves, soaked rice noodles, cold shrimp, and Thai chile sauce.
– Purple kohlrabi is a bit spicier than the green. Enjoy it raw, sautéed, mashed or roasted.
– Rutabaga is in the cruciferous (cabbage) family. It is very versatile and may be eaten raw with a dip, boiled and mashed like potatoes, roasted or added to a stew or soup. I love it with a pork roast and gravy.
– Carnival squash; the cranberries are out in the produce section already. They pair great with winter squash!

Recipes
WINTER SQUASH WITH CRANBERRIES
1 small winter squash, 1-3 teaspoons butter or olive oil, 1 cup cranberries (fresh or frozen), 2-3 tablespoons raspberry jam or puree
Peel winter squash, chop flesh into 1/2- to 1-inch cubes, and steam over boiling water until soft but not mushy. Heat butter or olive oil in heavy skillet over medium flame. Toss in cranberries and stir frequently until they soften. Mash in skillet with fork or potato masher. Stir in jam. When squash is done, toss it with the cranberry mixture, Makes 4-8 servings. Recipe from Linda Taylor, Good Earth Farm

ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; l/4 cup sunflower seeds; 1 cup crumbled feta

Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.

BAKED SWEET DUMPLING SQUASH
1 sweet dumpling squash; 3 tbsp olive oil; 1/2 cup chopped bacon; 1 garlic clove, crushed; ¼ cup thinly sliced sun-dried tomatoes; 1 tbsp chopped sage; ¼ cup mascarpone cheese; 3 tbsp grated Parmesan cheese; salt and pepper
Cut the sweet dumpling in half. Scoop out the seeds and fibers. Place the squash in a roasting pan. Brush the inside of the squash with 2 tablespoons of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown. Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes. Pile the mixture into the squash shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot with crusty bread and a leafy salad. Serves 2

STUFFED SQUASH
1 squash, cut in half and cooked; 1 cup cooked rice; ½ tbsp butter; ¾ cup minced onion; 1 clove garlic, minced; 1 medium apple, diced; 1 ½ orange, sectioned; ¼ tsp cinnamon; ¼ tsp allspice or cloves; ½ tsp salt; 1 tbsp honey; ½ chopped almonds
Melt butter in a medium skillet. Add onion and sauté for about 5 minutes, or until translucent. Add garlic, apples, oranges and spices, and sauté over medium heat about 5 minutes more. The orange sections may fall apart, but that’s okay. Add the sauté to the rice and mix well. Season to taste with salt and honey. Preheat oven to 350 degrees. Fill the prebaked squash halves and top with chopped nuts. Bake uncovered until heated through- about 20 to 30 minutes.

KALE SALAD WITH APPLES & CHEDDAR
4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water), 2 tablespoons coarsely chopped toasted almonds, 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, cored and cut in 1/4-inch dice, 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice, 2 tablespoons fresh lemon juice,  Salt to taste, 1 very small garlic clove, puréed, 5 tablespoons extra Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. Recipe from Martha Rose Shulman

GARLIC, SAUSAGE, & KALE NAAN PIZZAS
3T extra virgin olive oil divided, 3 cloves garlic, thinly sliced, ¼ t crushed red pepper or to taste, 12 oz. ground turkey,
1 t fennel seeds, 1 t paprika, ¼ t kosher salt, divided, 8 C lightly packed pre chopped kale , 1 T red wine vinegar,
2 8 “ whole grain naan breads or whole wheat pitas, ¾ C mini mozzarella balls, such as mozzarella “pearls”
Position rack in upper third of oven; preheat broiler to high. Heat 2 T oil, garlic, and red pepper in a large skillet over medium high heat. As soon as the garlic starts to sizzle, add turkey, fennel seeds, paprika, and 1/8 t salt. Cook, breaking up the turkey with a wooden spoon, until it is almost cooked, 2-3 minutes. Add kale, vinegar, and the remaining 1/8 t salt; cook, stirring until the kale is wilted and the turkey is no longer pink, 2-3 minutes more. Remove from heat. Place the Naan (or pitas) on a large baking sheet and brush it the remaining 1 T oil. Top with equal portions of the turkey mixture and mozzarella. Broil until the cheese is melted and the edges are starting to brown, 2-4 minutes. Cut in half.
Serves 4; recipe from Eating Well magazine

KALE CHIPS
Preheat an oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Bake until the edges brown but are not burnt, 10 to 15 minutes. May be oiled or sprayed with cooking oil and sprinkled with garlic salt.

KALE & APPLES
1 bunch of kale, stripped from its stalk, chopped into bite-sized pieces and rinsed, (10-12 oz., 6-8 cups), 1 T butter, 2 medium shallots, thinly sliced (1/2 c), 2 crisp apples, such as empire, or Crispin,, peeled and cored and cut into ½ dice, 2 t brown sugar, ¼ C dried cranberries, roughly chopped, salt, 2 t olive oil, ½ C walnuts, toasted and chopped (optional)
Place about 4 cups of water in a 10-12 inch skillet or soup pot that that a tight-fitting lid. Bring to a boil and add the kale. Cover and cook over high heat, stirring occasionally until tender, 4-6 minutes, depending on the kale. Transfer to a colander to drain. Shake a few times to release the steam and stop the cooking. Dry the skillet and melt the butter over medium-low heat. Add the shallots and apples and sauté until the apples are nicely colored and nearly soft, 5-7 minutes. Add the brown sugar and cranberries and sauté for a few minutes more. Add the cooked kale (squeeze out any excess moisture), a pinch or two of salt and the olive oil and mix well. Top with the walnuts, if using and serve hot. *Try with pears or a combo of apples and pears

BROCCOLI, CARROT & RED CABBAGE KALE SALAD
4 C chopped kale (stripped from the stalk), 1 T olive oil, 2 pinches slat, 2 C tiny broccoli florets, 1 large carrot, peeled and cut into matchsticks or shredded, 2 C red cabbage, sliced paper thin, 4 radishes, cut in half and then thinly sliced, (optional), ½ C dried arame seaweed (optional), 2 T toasted sesame seeds
Lemon Tahini Dressing: 2 T fresh lemon juice, 2 T tahini, 2 t pure maple syrup, ½ t fresh finely minced garlic (1 small clove), 4 T olive oil, 2 t soy sauce, and or salt to taste, 1 T water, salt
Place the kale in a wide salad bowl. Sprinkle with the olive oil and salt. Massage with your hands for 2-3 minutes, until the kale is reduced and glistening. It should taste good. (if it seems moist, use a paper towel to blot up some of the moisture.) Mix in the broccoli, carrot, cabbage and radishes, if using. Put in the arame if using, in a small bowl and cover with 1 C hot water to hydrate. After at least 5 minutes, drain, dry with a paper towel and make one or two cuts to cut the long strands just a bit. Add to the salad. Make the dressing. Whisk together the lemon juice, tahini, maple syrup, garlic, olive oil, soy sauce, water and salt to taste in a small bowl. Add additional water if it’s too thick. Try a bit of the salad in a small bowl with the dressing to see if you need to make any adjustments. Just before serving, dress the salad (you may not need all the dressing) and toss with tongs. Top with the sesame seeds.

WELL- THYMED RUTABAGA
1 1/2 – 2 pounds rutabaga; chicken or vegetable stock; 1 cup sour cream; 1-2 tablespoons minced fresh thyme or 1-2 tsp. dried thyme; salt and pepper to taste
Peel rutabaga, dice the flesh, and place in a saucepan. Add just enough stock to cover rutabaga, bring to simmer, and cook until tender. You can serve this three ways: 1) Soup: Stir in the remaining ingredients; 2) Side dish: Drain off stock and stir in remaining ingredients; or 3) Puree: Drain off most of the stock and puree rutabaga with remaining ingredients, using immersion blender, food processor, or blender.
Makes 4-6 servings; Recipe from Linda Holley, Harmony Valley Farm

APPLE RUTABAGA SOUP
Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled, chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l c heavy cream; l cp milk; 1/4 c maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.

CIDER-GLAZED ROOTS WITH CINNAMON WALNUTS
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces; 1 cup apple cider; 1/4 cup dark brown sugar; 1/2 tsp salt, plus more to taste; 1/4 tsp freshly ground pepper; 1/2 cup chopped walnuts; 1 tbsp butter; 1/8 tsp ground cinnamon
Preheat oven to 400°F.  If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil.  Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add the butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.

CREAM OF WINTER RUTABAGA SOUP WITH CINNAMON
2 T butter; 1 onion, peeled and chopped; 1/2 cinnamon stick; 1 1/4 pounds rutabaga; 4 T light cream; salt and freshly ground black pepper; caramelized onion rings to garnish (optional)
Melt the butter in a large saucepan, put in the onion, cover and cook with the cinnamon stick for 10 minutes. Peel the rutabaga and cut it into small dice, then add these to the pan. Stir, cover and cook gently for a further 5 minutes. Add 6 cups of water and bring to a boil. Simmer for about 20 minutes, or until the rutabaga is very tender. Remove the cinnamon stick, whizz the soup to a smooth puree in a food processor, then pour it through a strainer back into the saucepan. Stir in the cream and season with salt and freshly ground black pepper. Garnish with caramelized onion rings which are made by frying onion rings in a little olive oil or olive oil and butter for 10-15 minutes, 4ntil they are brown and crisp. Drain them on paper towels and float a few on top of each bowlful of soup.
Serves 4; Recipe from Vegetarian Four Seasons

RUTABAGA “POTATO” SALAD
2 medium to large rutabaga, 1/4 -1/3 cup mayonnaise, 1 teaspoon mustard, 1/4 to 1/2 an onion, diced, 1-2 T sweet relish, garlic powder, salt, pepper
Other fun ingredients to try: salad greens, celeriac, celery salt, hard-boiled eggs, dill, dill seed, chopped dill pickle, raw bok choy, diced carrots, even some cooked potatoes mixed in! Clean, peel, and chop the rutabaga into cubes. Put into a pot, just cover with water, and boil until soft and edible, when a fork goes through easily. Drain water out. Rinse the rutabaga in cold water if you want to get it to be a cold salad. Mix in all other ingredients. You can soak the diced onions in warm water (or the rutabaga boiling water) to mellow them if you want. Adjust flavorings to taste. Chill in the fridge, or eat warm. Recipe from Red Fire farm

KOHLRABI SLAW
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings

CREAMY KOHLRABI SOUP
2T butter, 1 onion; chopped, 1# kohlrabi; peeled and cut into 1/2-inch dice, 2.5 C. vegetable broth, 2.5 C. milk, 1 bay leaf, 1 pinch of salt, grated black pepper to taste, ¼ C uncooked orzo pasta
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes. Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes. Allrecipe.com

KOHLRABI AND APPLE SALAD WITH CARAWAY
1 t. caraway seeds, T olive oil, 2T white wine vinegar, 1Tdijon mustard, kosher salt, freshly ground pepper, 2 medium kohlrabi or 1 medium celeriac, peeled, thinly sliced on a mandolin, 2 small heads Friese, torn into bite sized pieces (about 6 c.), 1 crisp red apple, thinly sliced, 4T chopped fresh chives, divided Toast caraway seeds in a small dry skillet over medium heat, tossing often until fragrant, about 3 minutes. Let cool, then coarsely chop. Whisk caraway, oil, vinegar and mustard in a large bowl; season with salt and pepper. Add kohlrabi, Friese, apple, and 2 T chives to bowl with dressing and toss to coat; season with salt and pepper. Top salad with remaining 2T chives just before serving.
Serves 4; Recipe from Bonappetit

ROASTED KOHLRABI
4 kohlrabi bulbs, peeled; 1T olive oil, 1 clove garlic, minced, salt and pepper to taste, 1/3C grated Parmesan cheese
Preheat an oven to 450 degrees F (230 degrees C).
Cut the kohlrabi into 1/4-inch-thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately. Recipe from AllRecipes.com

KOHLRABI FRIES
2 kohlrabi, 1 teaspoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder
Preheat oven to 425°F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel. Cut them into thin strips. In a medium bowl, toss the kohlrabi fries with olive oil, chili powder and ground cumin, coating them evenly.
Spread the kohlrabi in a single layer on a baking sheet and bake for 25 minutes, flipping once, until they are soft and getting blistered and dark on the outside. Remove and eat warm. Recipe form RachelRayShow.com

STUFFED CABBAGE ROLLS
12 cabbage leaves*; 1-pound hamburger; 1/2 cup uncooked instant rice; 1 medium onion, chopped (about 1/2 cup); 1 can (4 ounces) mushroom stems and pieces; 1 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon garlic salt; 1 can (15 ounces) tomato sauce; 1 teaspoon sugar; 1/2 teaspoon lemon juice; 1 tablespoon cornstarch; 1 tablespoon water
Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain.  Sauté hamburger, rice, onion, mushrooms (with liquid), salt, pepper, garlic salt and 1/2 cup of the tomato sauce. Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides. Place cabbage rolls seam sides down in ungreased square baking dish, 8x8x2 inches. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and cook in 350⁰ oven until hamburger is done, about 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls. Garnish with parsley if desired. Serves 4-5

INDONESIAN CURRIED CABBAGE
1 large cabbage; 1 large bay leaf; 3 whole cloves; 1 clove garlic; 2 cups beef broth; 3 tbs. grated onion; 4 tbs. butter; 1 tbs. curry powder; 6 tbs. flour; salt and cayenne pepper; 2 cups milk; 1/2 cup grated Gouda cheese
Shred cabbage. Rinse in a colander with lukewarm water. Make a bouquet garni of bay leaf, whole cloves and garlic. Place cabbage, broth and bouquet garni (in a spice bag if available) in a large kettle. Bring to boil. Cook gently 10 minutes, or until cabbage is tender. Melt butter in another saucepan. Add curry powder and cook gently 1 minute. Remove pan from heat. Stir in flour and season to taste with salt and cayenne. Carefully blend in milk. Return to heat and stir constantly until sauce boils. Drain cabbage well and discard spices. Combine cabbage and sauce. Pour into buttered casserole. Sprinkle with cheese. Bake in 475°F oven 15 minutes or until top bubbles and is nicely browned. Makes 6 to 8 servings.

WHITE BEANS WITH BLACK KALE AND SAVOY CABBAGE
1 cup dried cannellini, soaked overnight; sea salt and freshly ground pepper; 1 large onion, finely diced; 2 leeks, white parts only, diced; 1 bunch cavolo nero (black kale), the leaves stripped from the stems and slivered; 1 small Savoy cabbage, quartered, cored, and chopped; 2 garlic cloves, minced; 1/4 cup chopped parsley; 2 tbsp olive oil
Drain the soaked beans, then put them in a pot and cover with cold water. Bring to a boil, add 1/4 teaspoon salt, then lower the heat and simmer, partially covered, until the beans are tender, about 11/2 hours. While the beans are cooking, chop all the vegetables. Rinse the leeks, kale, and cabbage, but don’t dry them. Warm 2 tablespoons of the oil in a heavy wide skillet. Add the onion and leeks and cook over medium-low heat until the onion is soft but not browned, about 12 minutes. Add the kale, cabbage, garlic, parsley, and 2 teaspoons salt. Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes. When the beans are done, add them, along with a cup or two of their cooking liquid, to the pot. Simmer until the greens are completely tender. Taste for salt and season with pepper. Serve with, or over, garlic-rubbed toast, drizzled with olive oil. SERVES 6 TO 8

CABBAGE-WRAPPED HALIBUT
 Add the cabbage leaves to a pot of boiling salted water and cook 2 minutes. With a slotted skimmer or large slotted spoon, transfer the leaves to a bowl of ice water to cool. Drain the leaves and gently pat dry. Make the caper butter as directed in the recipe. Place 1 cabbage leaf, vein side up, on the work surface. Using a small sharp knife, trim off some of the thickest part of the large center vein so that the leaf will lie flat. Turn over the cabbage leaf, vein side down. Place 1 fish fillet 1’/2 inches from the bottom of the cabbage leaf, over the trimmed area of the vein. Sprinkle the fish with coarse salt and freshly ground black pepper. Spread 1 tablespoon caper butter over the fish. Fold the bottom of the leaf over the fish. Fold the sides over the fish. Fold the tip of the leaf over the fish, enclosing completely. Place the packet, seam side down, on a rimmed baking sheet. Repeat with the rest of the cabbage, fish, salt, pepper, and caper butter. Continue with the recipe as directed, browning and baking the fish and making the sauce.

BROCCOLI SALAD
1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 2T sugar; 1 T vinegar
Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.

ROASTED BROCCOLI
1 head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings. Recipe from MACSAC