It seems like this summer is just flying by! For those of you looking for a great place to fill your growler, come on in! $12 for a growler fill!
Here’s a list of everything we have on tap this week!
Fort George Vortex IPA
Oakshire Amber Ale
Hop Valley V.I.P Vanilla Porter
Breakside Brewing IPA
Long Brewing Kolsch
Portland Cider Co. Hop Rageous Hard Cider
I haven’t been very diligent using my zucchini these past few weeks! On the dinner list is Spaghetti with Zucchini Noodles and the recipe for zucchini chips they look like a great recipe for a snack! They sure look delicious!
I was also searching for Zucchini usage tips! I found some!
- Slice, marinate (try balsamic vinegar) and grill a variety of vegetables including zucchini, asparagus, green onions, eggplant, and mushrooms. They’re delicious!
- Cut up veggies like carrots, zucchini and potatoes. Add them to your favorite meatloaf or soup recipes.
- Take your favorite lasagna recipe and try adding different combinations of your favorite vegetables between the layers: mushrooms, spinach, broccoli, carrots, zucchini, onions, or eggplant. Be creative.
Additional tips include:
- Add raw zucchini to lettuce and pasta salads.
- Cut zucchini into sticks and serve with a dip.
- Slice zucchini, saute in oil over medium heat for about 5 minutes until tender crisp; toss into heated pasta sauce for a veggie-packed pasta topping.
For more great tips visit: http://food.unl.edu/fnh/zucchini
1 lb Zucchini
1/4 tsp Pepper
1/4 tsp Salt
1 tsp Apple cider vinegar
1/2 tsp Olive oil
The recipe calls for using a dehydrator, but scroll down to the end and she links a recipe that shows you how to make these in the oven.
For the rest of this great recipe visit the blog at: http://www.frugallivingmom.com/salt-and-pepper-zucchini-chips/
The next recipe I found is for:
Blueberry Chipotle Coleslaw
Juice of 1 lemon
1 tsp. chili powder
1 tsp. ground cumin
1 5.3 oz Blueberry Greek yogurt
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
2 tsp. pureed chipotle in adobo sauce
1/2 tsp. kosher salt
2 tsp. olive oil
8 cups shredded cabbage
1/2 cup blueberries or blackberries
For the rest of this great recipe visit: http://fooddonelight.com/blueberry-chipotle-coleslaw/
And for the last recipe I found some more great uses for my salad greens!
Tasty Taco Salad
1 T Coconut Oil
1 lb ground beef
4 garlic cloves
1.5 T Chili Powder
1 T Cumin
1/2 tsp Paprika
1/4 tsp garlic powder
1/8 tsp cayenne
1 tsp salt
1 tsp black pepper
For the rest of this great recipes and even more to try visit: http://stupideasypaleo.com/2014/02/27/tasty-taco-salad-by-living-loving-paleo/
Have a great rest of July!
Until next week!
We have received a cooling dose of Summer time rain. Hopefully it will be gone before we know it, so that all of our Fruits and Veggies can enjoy the rest of the summer!
This week I have found some great uses for Cherry Preservation!
Here is the section for Freezing Cherries:
Cherries freeze really well, and you can use them throughout the year in smoothies, cobblers, and more (my personal favorite is snacking on them straight from the freezer). For a quick and easy freezing procedure, see How To Choose and Store Cherries. You can also pack them in syrup; instructions are available at the National Center for Home Food Preservation. For the rest of this great blog and some great ideas for things like Boozy Cherries and Pickled Cherries! http://www.thekitchn.com/10-ways-to-preserve-cherries-172442
On to the weekly recipes!
2 pounds baby carrots
1 quart of Chicken Broth
2 tablespoon minced onion
1/2 cup coconut oil
1 tablespoon coconut flour
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup pure maple syrup or honey
For the rest of this great recipe that we made for our Grilling in the Garden dinner visit this great blog with lots of recipe ideas on it at: http://www.primalpalate.com/paleo-blog/carrot-souffle/
The next recipe is for Beets!
2 medium beets
1 tsp extra-virgin olive oil
Check out this recipe at: http://www.marthastewart.com/312807/beet-chips
This next recipe is from the FPG Bakery!!! And was also featured for last week’s Grilling in the Garden Dinner.
Farmer Karren’s Berry Crisp
4.25 lbs Fruit
2 c sugar
1/2 c instant tapioca
1 1/4 c Oats
1 c + 2 T Brown Sugar
3/4 c Flour
1 T Lemon Peel
3/4 c Sweet Butter
Combine the Filling ingredients in a large bowl and toss until sugar and tapioca are well mixed throughout. Let stand for 15 minutes. Transfer fruit mixture to a 9″ x 13″ baking dish.
Prepare topping: Combine all ingredients except butter in a food processor. Gradually add butter and cut in using pulse button.
Then sprinkle topping over fruit. Bake at 375 degrees for 50 minutes. Allow to cool before serving.
And that’s it for this week! Don’t forget we are continuing our Happy Hour on weekends through August! Or just bring your Growler in for a fill!
Check out what’s on Tap this week at FPG!
Until Next Week! Farmer Stacy
We have been feeling the summer heat these past couple weeks on the farm! Enjoy all of the yummy fruits and veggies coming off of the fields!
I have found that I have a lot of lettuce left every week! I haven’t been making very many salads, and have lost the energy to find something new! So I searched and found this awesome post on The Huffington Post Food blog, that features a series called, “WTF? CSA.” Which gave me a chuckle, and thought of all the times people open their bags and say, “WTF am I going to do with another head of lettuce!” They have come to the rescue this week! So click through to this link for some great tips on recipes and lettuce usage that I hadn’t thought of before! http://www.huffingtonpost.com/2013/07/09/red-leaf-lettuce-green-recipes_n_3562574.html#slide=2670252
This usage chart gave me the idea to feature our first recipe!
Coconut Milk Braised Lettuce with Ginger, Garlic and Pepper
2 heads of red lettuce
1 cup coconut milk
2 1/2 T lime juice
1 T fish sauce
1 T canola oil
2 T fresh ginger
2 tsp ghee or clarified butter
1/2 tsp whole black peppercorns
1/2 tsp whole white peppercorns
1 tsp minced garlic
For the rest of the recipe head on over to Food 52′s blog at: http://food52.com/recipes/18991-coconut-milk-braised-lettuce-with-ginger-garlic-and-pepper
The next recipe I wanted to find something for beans this week, that wasn’t the same ordinary saute with butter and garlic that I usually do.
Green Beans With Bacon Vinaigrette
- kosher salt and black pepper
- 2 pounds green beans, trimmed
- 6 slices bacon
- 2 shallots, sliced
- 2 tablespoons cider vinegar
- 2 tablespoons whole-grain mustard
- 2 tablespoons olive oil
For the rest of this recipe check out the blog I found it from at: http://www.realsimple.com/food-recipes/browse-all-recipes/green-beans-bacon-vinaigrette-00000000044569/index.html
They have a whole bunch of other bean recipes! So go crazy!!
Blueberry Zucchini Bread
1 c vegetable oil
3 tsp vanilla extract
2 1/4 c white sugar
2 c shredded zucchini
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 T ground cinnamon
1 pint blueberries
For the rest of this recipe feel free to visit: http://allrecipes.com/Recipe/Blueberry-Zucchini-Bread/Detail.aspx
We hope all of you are staying cool! Have a great rest of you week!
Until next week!
Summer time fruits are here! Yay for Peaches!
This week’s storage tip is for freezing blueberries!
- Refrain from washing the blueberries prior to freezing. While the difference may be imperceptible, washing can result in a slightly tougher skin once the berry thaws.
- Place the berries on a pan in a single layer.
- Place in freezer overnight.
- Place the berries in a vacuum bag or a Ziploc type bag and remove excess air. The more air you can remove the less freezer burn the blueberries will have. For more tips visit: http://www.wikihow.com/Store-Blueberries
I found some great recipes for this week’s produce!
The first is a great Blueberry Recipe!
Blueberry Maple Chicken
2 lbs chicken
3 T bbq rub
3 T garlic powder
1 tsp salt
1 tsp black pepper
For the BBQ sauce:
2-3 T fat
1 large yellow onion
2 cloves garlic
2-3 c fresh blueberries
2 c tomato sauce
2 T apple cider vinegar
½ c maple syrup
¼ c soy sauce
1 T bbq rub
1 tsp red pepper flakes
salt and pepper
For the rest of this great recipe visit the recipe maker’s blog: http://paleomg.com/blueberry-maple-bbq-chicken/
The next recipe is a quick and easy one to grill your zucchini!
Balsamic Grilled Zucchini
2 teaspoons olive oil
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar
For the rest of this recipe visit: http://allrecipes.com/recipe/balsamic-grilled-zucchini/
Easy Blackberry Cobbler
- 4 cups fresh blackberries
- 1 tablespoon lemon juice
- 1 large egg
- 1 cup Sugar
- 1 cup all-purpose flour
- 6 tablespoons butter, melted
- Whipped cream (optional)
- Garnish: fresh mint sprig
For the rest of this great easy recipe visit: http://www.myrecipes.com/recipe/easy-blackberry-cobbler-10000001816143/
Don’t forget about our Happy Hour Going on until the end of August on Saturday & Sunday from 12pm-4pm!
Until next week!
Yay! The 4th of July is almost here! Join us for the kick off of our Happy Hour on Thursday July 4th! Our July 4th hours are 12pm-6pm!
This week’s new pickings brought ripe Blueberries, Carrots & Zucchini! Today’s Storage Tip of the Week is for Lettuce!
How to Wash, Dry, and Store Lettuce
So this is how I wash, dry and store my lettuce so that it is fresh and ready for salad whenever I need it! I use this method for all types of lettuce (except iceberg, see the end of this post for information about cleaning and storing iceberg lettuce) and it also works for other types of greens and hearty herbs such as parsley.
1. Fill a sink with cold water, separate all the leaves of lettuce, place them in the water and swirl them around. If the lettuce is a bit limp, let it soak in the water for 30 minutes and it will miraculously come back to life.
2. Drain the water, turn on the faucet, and briefly rinse each piece of lettuce as you remove it from sink and place in the basket of your salad spinner. If you use organic lettuce, just give each piece a quick once-over to check for clinging bugs and dirt. As you put the lettuce in the spinner, you can tear the leaves in half if they are large (such as full-size romaine).
3. When the spinner is full but not tightly packed, spin the lettuce until dry.
4. Spread two paper towels (still connected) on the counter and pile the dry lettuce in the middle. Wrap the paper towels around the lettuce and slide into a gallon-size zippered plastic bag. Squeeze the air out and close the bag.
5. The lettuce can now be stored in the fridge and should stay fresh for at least a couple of weeks. You can take out what you need whenever you want to make a salad or sandwich and then just reseal the bag. The plastic bags can also be reused!
For more information on Lettuce recipe ideas or the blog that I got this great info from visit: http://pinchmysalt.com/a-recipe-for-keeping-lettuce-fresh-and-crisp/.
I found three great recipes that you won’t even need to use your oven for this week!
- 4 oz Chavrie goat cheese log
- 8 cups mixed baby greens
- 4 small red beets, cooked and cut*
- 2 oz glazed pecans (I used Emerald Pecan Pie)
For the honey balsamic vinaigrette:
- 2 tbsp balsamic
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
For the rest of the recipe visit: http://www.skinnytaste.com/2010/07/baby-greens-with-goat-cheese-beets-and.html
2 zucchini 1 cup cherry tomatoes 1 T extra-virgin olive oil ¼ cup basil 1/3 cup feta cheese sea salt and pepper to taste For the rest of this recipe check out her great blog at: http://www.insonnetskitchen.com/zucchini-caprese-salad/ And lastly a great use of all of those Shell Peas!
Fresh Pea Hummus
1 Tbsp olive oil 1/2 cup onion 2 cups shelled peas 3/4 cup water 2 T tahini 3 T fresh mint 2 T sour cream 1/2 tsp black pepper Salt to taste For the rest of this recipe and many other amazing uses for Shell Peas visit http://www.simplyrecipes.com/recipes/spring_pea_hummus/! It’s crazy to think another week has already come and gone! Stay cool this week! Farmer Stacy
We have just started picking our Sylvan Blackberries and our English Shell Peas! Summer is officially here!
I found some great recipes for those of you getting tired of Strawberry Season!
I love spinach, but was having a hard time storing it! So I looked up some great tips on Storage for Spinach and Culinary uses! Thanks to Roxbury Farm!
Spinach is a nutritious green, although the nutrients are hard to absorb due to the oxalic acid found in the green. It is high in vitamins A and C. Vitamins are best retained with little or no cooking.
Dunk spinach in a cold water bath and then spin dry
Store in a damp towel in a plastic bag for up to 1 week.
Steam spinach for 5-8 minutes
2-3 lbs of spinach cooks down to 2 cups
Toss with olive oil, lemon juice, diced garlic, fresh basil leaves, and feta cheese for a salad
Toss tender raw leaves into pasta
Add spinach to quiche, lasagna, or other baked dishes
Substitute spinach for chard in other recipes
Strawberry balsamic vinaigrette recipe
- 1 cup strawberries;
- 1/4 cup balsamic vinegar;
- 1/4 cup extra-virgin olive oil;
- 1 tbsp Dijon or homemade mustard;
- 1 clove garlic, minced;
- 1/4 tsp salt;
- 1/4 tsp pepper;
For the rest of the Recipe visit their blog at: http://paleoleap.com/strawberry-balsamic-vinaigrette/
Kale, Strawberry, Spinach & Banana Smoothie
1 bunch of kale, stems removed
2 handfuls of spinach
1/2 cup of strawberries
2 T of Coconut Cream/Milk
1 T of Apple Juice
Place everything in blender and blend! Want more protein? Add a scoop of protein powder to this delicious smoothie!
Thanks to http://theblog.jessikerbakes.com/ for the photo!
Snow Pea Arugula Salad
1/2 lb snow peas, stemmed and sliced into diagonal strips
4 oz package of baby arugula
2 green onions, chopped
Avocado or other toppings
1 batch of the Strawberry Vinaigrette
Mix all ingredients together and stir to combine! Top with Vinaigrette! Mix up a big batch of this salad and enjoy it all week! Just wait to toss with dressing!
Have a great day!
Until next week!
It’s crazy to think that Strawberry Season is almost over! Summer has officially just started, and one of our favorite summer time fruits time has almost come to an end!
This week’s Storage tip is on Preparing Beets!
My Favorite way is to roast them:
Roasting beets: Roasted beets are delicious, but here’s where you need to make a bit of a mess, since you need to peel and slice them while raw. To minimize the mess, peel over the trash or compost container, and slice them on a cutting board covered with wax paper. Place the sliced raw beets (allow 1 medium beet per serving) in a foil-lined baking dish and drizzle with a bit of olive oil. Bake at 400 or 425 degrees F. for 20 to 30 minute or so, until tender to your liking. Stir once or twice during that time. Beets are nice roasted with other root vegetables, including carrots and sweet potatoes. See this recipe for a roasted root vegetable medley.
But you can also enjoy them raw and even microwave them! For all the different ways check out the link below from Veg Kitchen!
I found three great recipes for this week!
One of which is an old favorite that I make at home all the time. Jamie Oliver’s Chicken Chow Mein Recipe!
Chicken Chow Mein
1 thumb sized fresh root ginger
2 cloves of garlic
½-1 fresh red chilli
1 large skinless chicken breast
freshly ground black pepper
2 spring onions
1 small bunch fresh cilantro
1 bunch of kale or spinach
4 shiitake mushrooms, optional
1 lb of snow peas
100 g medium egg noodles
1 heaped teaspoon corn starch
220 g tinned water chestnuts
2-3 tablespoons low-salt soy sauce
1 small lime
Within the last few years my home went gluten free so I use zucchini noodles instead of the noodles. And I also use items that frequent the CSA box, instead of Bok Choy (which is listed in his recipe) and added snow peas! Use this recipe as a template and put in whatever you may have in your fridge! Here’s the link to the recipe: http://www.jamieoliver.com/recipes/chicken-recipes/chicken-chow-mein
I have been really lazy using my kale but this is my absolute favorite recipe for kale or spinach! Every once in awhile I’ll even throw in chopped bacon! And don’t worry if your spinach or kale is wilted, mine was all wrinkled last night and it turned out great!
Braised Kale Recipe
1/3 cup extra-virgin olive oil
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper
For the rest of the recipe visit http://www.foodandwine.com/recipes/braised-kale.
And lastly I had to include a strawberry recipe!!
- 1/2 cup red pepper jelly
- 1/3 cup chopped fresh chives
- 1/3 cup chopped fresh cilantro
- 1 tablespoon lime zest
- 1/4 cup fresh lime juice
- 1/4 teaspoon dried crushed red pepper
- 2 cups chopped fresh strawberries
- 1/3 cup sweetened dried cranberries
- 1 small avocado, diced
For the rest of this great recipe visit: http://www.myrecipes.com/recipe/strawberry-salsa-50400000120513/
Until Next week!
As our second week of CSA’s are being put together here’s a reminder of a great event we have going on at the farm this weekend!
We have a great tip this week of Cooking Greens Storage from Jen Cereghino. Check out her blog at: http://jensgonepaleo.blogspot.com/
If you don’t plan to cook it all at once or don’t plan to eat it for a few days, this is a good way to store cooking greens.
1. Rinse, shake, and pat dry.
2. Grab the bunch of leaves with your fist, pack tightly, and thinly slice the leaves (when it’s fresh like this, I use the stems almost to the end; remove the kale stems).
3. Lay a flour sack towel (or paper towels) into a large Tupperware container (or Ziploc bag) and lightly pack the sliced greens. Wrap and seal.
My greens stay fresh like this for a week or so. And, if they wilt a little, just sauté them in bacon fat (or other favorite fat) and you’re good to go!
I found 3 great recipes for this week.
Strawberry BBQ Sauce
- 4 cups strawberries, hulled (if they are large cut them in half)
- 1/2 cup ketchup
- 2 tablespoons maple syrup
- 2 tablespoons strawberry preserves/jam
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 chipotle chili in adobo, chopped
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 2 tablespoons cilantro, chopped
For the rest of the recipe visit her blog at: http://www.closetcooking.com/2013/05/roasted-strawberry-bbq-sauce.html
Sauteed Radishes with Spinach
2 bunches of radishes
1 red onion
1 bunch of Spinach
2 tsp. olive oil
Juice of 1/2 Lemon
Salt & Pepper
For the rest of the recipe visit: http://www.foodnetwork.com/recipes/food-network-kitchens/sauteed-radishes-with-spinach.html
Strawberry Snap Pea Salad
For the recipe please visit: http://allrecipes.com/recipe/strawberry-and-snap-pea-salad/
Enjoy all of your wonderful fruits & veggies!
Until Next week!
Yay for Sunshine! Our first week of CSA’s are bringing lots of fresh Strawberries!!
Storage Tip of the Week: Strawberries
Whole Strawberries: Bags of whole, frozen strawberries are handy to have around for adding to smoothies or baking. This method of freezing on a tray or sheet ensures the berries freeze individually, rather than in an inconvenient brick.
They can be frozen without adding sugar, at a higher risk of getting freezer burn, so it is best to use them up within six months if they are indeed sugar free. Otherwise, a light dusting of sugar before freezing will help preserve their color and prevent freezer burn.
HOW TO FREEZE WHOLE STRAWBERRIES
Wash and gently dry the strawberries. Don’t soak them long in water as this will result in a loss of flavor and nutrients! Hull the berries. Place the strawberries on a baking sheet, not touching one another, and freeze until solid. Transfer the strawberries to plastic resealable bags or airtight containers and store in the freezer for up to six months.
Information courtesy of: http://www.simplebites.net/
For our recipes this week:
Sarello’s Flourless Chocolate Torte
1 lb. unsalted butter (4 sticks)
1 cup coffee (already brewed)
1 cup sugar
1 lb. quality semisweet or bittersweet
chocolate, chopped in pieces
8 whole eggs
Strawberries to garnish
For the rest of the recipe please visit: http://thelostitalian.areavoices.com/sarellos-flourless-chocolate-torte/
Chicken Stuffed with Kale, Chard & Cheese
4 oz. chicken breast
1/2 cup kale/chard
2 tsp. olive oil
2T. freshly grated cheese
For the rest of the recipe please visit: http://www.lifespan.org/chicken-breasts-stuffed-with-spinach-kale-and-cheese.html
Strawberry Spinach Salad
6 cups fresh spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola or blue cheese
1/4 cup sliced almonds, toasted
small red onion/green onions, thinly sliced
For the rest of the recipe please visit: http://www.gimmesomeoven.com/avocado-strawberry-spinach-salad-with-poppyseed-dressing/
Join us for our Berries, Brews & BBQ’s starting THIS weekend!
Until next week!
This last weekend we received some crazy weather!! Our Pumpkin Patch is now open for the season!
This week’s Storage Tip is for Broccoli.
Keep unwashed, trimming only the large leaves. Store in a perforated, plastic bag in the refrigerator. It will keep fresh for several days.
Culinary Tips: First rinse the broccoli. If necessary, soak upside down in cold, salted water. Broccoli will take 8-15 minutes to steam, 4-8 to blanch. Test for doneness by piercing the stalks with a knife point. The knife will pierce easily, but the broccoli should remain crunchy. If you plan to use it later cool by plunging immediately in cold water. Drain and pat dry. Steam or blanch broccoli before sautéing or stir-frying The stalks and stems of the broccoli are edible, too. They cook in the same amount of time if you peel the outer skin. Insert a paring knife blade under the skin at the base and pull up. The skin pulls off easily, breaking off at the buds. Cut stalks into think julienne strips or diagonal slices for soups or sautés. Combine cooked broccoli with garlic and olive oil, sprinkle with cheese
Add to pizza, quiche, and pasta dishes.
I also found some fun Fall type recipes!
- 1 small apple
- 1 spoonful of sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon cornstarch
- 1 tablespoon water
- Small handful of raisins, optional
- Peel or don’t peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients.
- Reopen bag just a touch to vent. Microwave on High for 2 minutes– longer if you use a big apple.
- Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.
For the Blog and entire recipe visit: http://www.salad-in-a-jar.com/family-recipes/apples-in-a-bag
- 1 (4 – 5 pound) corned beef, rinsed
- 1 medium head of cabbage, cut into 2-inch wedges
- 6 red potatoes, halved
- 4 carrots, cut into ½-inch chunks
- 1 medium onion, cut into ½-inch chunks
- 2 cups low sodium chicken stock or water
- 8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
- 3 large bay leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper corns
How to make it
- Place onions, carrots, and potatoes in the bottom of a large slow cooker pot.
- Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.
- Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.
- Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
- Plate beef and veggies.
- Slice beef against the grain and serve with extra mustard.Caramelized Broccoli with Garlic
CONTRIBUTED BY DAVID GINGRASS
- ACTIVE: 15 MIN
- TOTAL TIME: 35 MIN
- SERVINGS: 4
Chef David Gingrass swears broccoli haters will love the polarizing green vegetable when it’s prepared this way, because it is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon and a pinch of crushed red pepper.
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper