After the weather we've had during the past two days, you might think that we've been transported back to the close of the Paleolithic Period, specifically the last ice age.
|He might produce, but he's definitely frost-damaged. No matter. Occasional losses are expected with an activity like gardening. We are lucky in greater Houston to have an 11+ month growing season most of the time.|
|A few of his younger cousins fared better because I tented them and heated with warming lights.|
|This stuff. Yummy.|
|I'll show my version of the recipe below, but first this handy info graphic which is a partial screengrab from this FriendsEAT blog site which, in turn, credits this commercial site from which the graphic now appears to be missing. That's why we bloggers are constantly screengrabbing content - not because we want to claim it for ourselves, but because the shelf life of any given internet item is often shorter than the shelf life for my hefty broccoflower pictured above.|
|This part I largely agree with, within limits. I eat only whole grains, but not an enormous amount of them, certainly nowhere near the quantity that had been originally recommended on the USDA Food Pyramid. |
So with that in mind, here's how I adapted Paleo Spirit's recipe.
|This is the sausage we use most frequently. Pederson's Natural Farms is located roughly between Austin and Dallas, and their products are available at Whole Foods. Due to the distances and time involved, I only manage to get to Whole Foods once every one to two months, but I stock up on products like this and keep them in our massive freezer.|
|Half of that sausage chopped up, with minced garlic. My husband and child are both garlic freaks. And I have to live with them.|
|Adding to the other fried ingredients, about a cup and a half.|
|Like pretty much every sausage, this one is very high in fat (about 80% per the manufacturer's label). Furthermore, a good fraction of that is saturated fat.|
|After cooking the dish with the broccoflower mixed in for about ten minutes, turn off the heat and add a fistful of chopped parsley. The remaining heat will be enough to cook the parsley slightly, without totally killing it.|
|Here's where I depart from paleo preference and mix in a bit of grain. In this case, it's Forbidden rice, a trademarked term for a Chinese black rice which is higher in certain nutrients than conventional white rice.|
Anyway, we decided that this recipe is definitely a keeper. The sausage balances out the intensely primal taste of the broccoflower really well. I know what you're thinking - I could stir-fry strips of cardboard with a high-quality sausage, and it would still turn out well, because that's what sausage does - it makes stuff taste good. You're probably right, but I don't give it too much thought. This recipe gives me one more means of mainstreaming my voluminous annual cruciferous harvest, and that's good enough for me.
|Avatar aside, last year when I had this cruciferous windfall, I ended up giving a lot of it to several sets of neighbors because I couldn't make productive use of it all at once.|