Thursday, October 29, 2015

Broccoli at RES! #vted

Yesterday, RES rounded out National Farm to School Month with a taste test featuring Vermont Harvest of the Month: Broccoli. Thanks to Riverberry Farm in Fairfax for the tasty greens! After school in enrichment we made and tasted Parsnip chips with hummus featuring local parsnips. Stay tuned for next month's harvest: Kale and #tryabite


  1. Can you share the recipe? My kid liked it.

  2. Sure's the approximate recipe: 1 bunch broccoli/1.5 pounds broccoli: 2 tablespoons olive oil: 3 cloves garlic & kosher salt to taste roasted in the oven at 350 degrees for 5-10 minutes.