Vendor Rebuild Grant awarded to BFM vendors | Broccoli Caesar Salad recipe
#BeavertonFarmersMarket
Many people don’t realize that one of the most essential functions of a farmers’ market is to serve as a small business incubator in our community. Every year dozens of cottage businesses get their start on the road to success by participating in the market.
This year, the BFM was proud to offer our vendors the opportunity to apply for our Vendor Rebuild Grant. Made possible by a generous donation from the Tualatin Soil and Water Conservation District, this program assists awardees with rebuilding their business to face the challenges of the post-pandemic world.
The grant funds are awarded to vendors who best articulated and demonstrated their plans for developing new and creative practices to help them emerge from the pandemic stronger and with a plan for the future. These creative ideas may take the form of new product delivery methods, such as setting up pre-ordering systems, developing or growing new products, or different marketing strategies.
This year’s recipients:
- aMYLK
- Bastion Roasting Co.
- Brothy
- Cartwheel Community Farm
- Cultured Kindness
- Don Felipe
- Eleni’s Kitchen
- Fender’s Blue Hemp
- The Fermentista
- Hapa Pizza
- Hibisbloom
- Howl at the Spoon
- Milk Money
- Puppernickel
- Sinful Confections
What’s in Season this Month – October
- Winter squash
- Grapes
- Onions
- Apples
- Asian Pears
- Pears
- Beets
- Carrots
- Fall raspberries
- Romano beans
- Chestnuts
- Hazelnuts
- Fingerling potatoes
- Brussels Sprouts
- Eggplant
- Celery
- Corn
- Green beans
- Potatoes
- Chanterelles
- Cabbage
- Bok choy
- Kohlrabi
Broccoli Caesar Salad
A recent recipe for Broccoli Caesar Salad on Bon Appetit’s Healthyish website caught our attention because the reviews were so effusive with people saying that they “crave it” and that it was “really, really, really good”, “stays crunchy forever” and “will absolutely make it again”. Naturally, we had to give it a try and it turns out that they were right. Why is it that we did not know about this salad before?
It is all about how you prepare your broccoli.
Choose nice large heads, not crowns, because you want to use the stems in this recipe. Trim any dried ends from the stem and peel any thick parts with a vegetable peeler to expose the tender inner core. Cut off the florets as close to the dark green flowers as possible and break them into bite-size pieces. These should be about ½ – ¾ inch in size. Then, using a mandolin, slice the entire stem portion into very thin slices. It is possible to do this without a mandolin if you are patient and have good knife skills. If the bottom stem is really wide, cut those slices in half, even quarters. This salad is all about texture and every piece should be small enough to make for a comfortable bite.
Combine in Mason jar or bowl:
- kosher salt (or to taste)
- black pepper
- lemon juice
- olive oil
- 1 small egg or 1T. veganaise
- 1/2t. dry mustard
- Dijon mustard
- 1/4c. white wine vinegar
- 2 cloves garlic, minced
Mix together by shaking in a jar, whisking in a bowl, or using a hand blender.
Use as much dressing as needed to coat the amount of salad you have cut. Even when dressed, this salad keeps really well for several days and retains its crunchy texture. It is perfect for lunches, potlucks, and any occasion where you want to make your dish in advance.
Once you have mastered the technique for cutting the broccoli, the variations are endless. Experiment! Have fun! You are going to love this!!
