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About the Recipe: This recipe is a cornucopia of fresh farm flavors and good-for-you nutrition. Golden potatoes make the focaccia bread soft and moist, like a fresh country bread. Kale pesto with a touch of fresh basil adds that olive oil richness. Generous broccoli florets, zucchini slices, and onions melt into the soft cheese, creating a real farm favorite.
Cooking Hints: Cruciferous vegetables are a great addition to stir fries, salads, soups and stews. Their strong flavors stand up against lots of distinctive spices, herbs, and garnishes.
Broccoli is such a giving vegetable. You can use the crown of florets in recipes, the peeled and sliced stem for salads, and the bulk part of the stem for nibbling. At the Chef’s Garden, Chef Jamie dices, pureeing, and blanches them as we did for this recipe.
For More Information See:
https://www.farmerjonesfarm.com/blogs/news/cooking-cruciferous-vegetables
Health Benefits:
The importance of the Brassica family of foods to our diet cannot be overstated. To begin with, cruciferous vegetables contain lots of:
Soluble and insoluble fiber. Vitamin C. Vitamin B9 (folate), Potassium.
Selenium. Phytochemicals and rich sources of compounds known as glucosinolates. Some researchers have suggested that sulforaphane may play a major role in preventing diseases. Sulforaphane are found in high levels in: Broccoli. Broccoli sprouts. Bok choy. Brussels sprouts.
For More Information See:
https://health.clevelandclinic.org/crunchy-and-cruciferous-youll-love-this-special-family-of-veggies/
To Serve: Remove bread from pan; with a sharp knife, cut into serving slices.
Serves: 16 to 20 slices
pdf for Copy of Recipe – Fresh Farm Styled Focaccia
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