I spent a sunny afternoon in Carnation this week with Chefs Brian McCracken and Dana Tough of Spur Gastropub in Seattle. The Chefs were touring Oxbow Farm with farmer Luke Woodward, in preparation for a July dinner there with the incomparable, touring Outstanding in the Field group. Delighted to be included, wonderful Luke sent me home with overwintered parsley and sprouted broccoli. We sautéed the broccoli, stems and leaves and all, in a bit of EVOO and garlic. Finished with a bit of crushed red pepper, it was almost nutty and so delish.
Thanks for introducing us to something new Oxbow!
Photo by Kat of Oxbow Farm’s sprouted broccoli.