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Broccoli Salad is good way to celebrate local ingredients

Sherrel Jones shares a seasonal broccoli salad recipe.
BY SHERREL JONES Published: April 10, 2013

Spring is a beautiful time to shop seasonally and to shop for fresh Oklahoma Food. April is Made in Oklahoma month and it is a great time to chow down on some seasonal favorites. Thanks to hoop houses spring arrived a little early in spite of some winter chill not minding the calendar. If you've lived in Oklahoma for a while, you know this is a common occurrence.

It is a great time to get acquainted with local growers at both year round markets and those opening up in April and May. As the fields of grain and grass green up with the season fresh greens are also popping up in the markets, community supported agriculture and grocers. Be sure to check for a list of farmer's markets in your area.

Cooking seasonally to highlight those fruits and vegetables at the peak of ripeness is a great way to enjoy these foods at their best. This helps ensure their nutrient value isn't lost during weeks of transport and storage before you bring them to your table.

Collard greens and Swiss Chard gathered from a farm 50 miles away and brought to you through a coop or farmer's market was probably harvested within the last 24 hours. Those same leaves that traveled 1,500 miles before being cooked and served on your table could have been harvested a week or more earlier. Refrigeration is great, but time from the field to the table takes its toll in the nutrient value left.

You'll find plenty of other greens at the markets in addition to the collards and chards: Several varieties of both spinach and kale as well as a variety of lettuces and small baby greens for braising and for salads are destined to be healthy happenings on Oklahoma tables throughout the spring.

I found some wonderful fresh picked broccoli from Sunrise Acres where Robert and Barbara Stelle grow amazing things at their farm. If you want to know about growing greens, cruciferous vegetables and other garden gems visit with Robert at the OSU-OKC Farmer's market. They have beautiful organic plants for sale with free advice on how to get the best performance from them. I made a yummy easy salad with some of their beautiful broccoli this week.

Another great find were the mushrooms from the Oklahoma Mushroom Company in Edmond. Wow ... talk about fresh grown and picked — these are wonderful. You have to know how to best cook them for maximum flavor and texture. A sliced mushroom can become a sponge for soaking up oil or butter in a saute, so there are several tips to remember when you prepare them.

If at all possible, try to avoid washing mushrooms. Look for the cleanest ones you can find in the market. J and M Mushrooms grown in Miami deliver up some beautiful mushrooms to groceries all over the state. These folks know how to deliver fresh so opt for the Oklahoma-grown ones if possible. Use a dishtowel to wipe away any dirt or debris. When cleaning shiitake mushrooms, remove the stems and save them for adding to stock. The stems of these flat little jewels are just too tough and chewy, but they are worth coaxing out their flavor for a soup or sauce.

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