QES students eat seasonably; Brassica foods tasting event

On Tuesday, Nov. 23, Chef Steve and the district’s Nutrition Intern KellyAnn Anderson hosted a tasting event for students to highlight the Farm to School Food of the Month, Brassica foods. 

Brassica foods (cruciferous vegetables, like broccoli, cauliflower, bok choy, cabbage) are abundant in our region this time of year.  The tasting event was a fun and tasty opportunity for the Food Services team to highlight and introduce the local vegetables to our students. 

The elementary students sampled “Broccacaulimole,” a salsa made primarily of steamed broccoli and cauliflower.  “Rockin’ Brocc” and his friends were there, adding to the excitement. (Recipe below)

The students and staff could not believe the great taste of this unique recipe. One second-grader was hesitant to try the sample. He tasted it, made a face, thought about it, and concluded it was delicious! Mission accomplished!


Want to make this at home? Here’s how:


  • 1 cup broccoli steamed/cooked
  • 1 cup cauliflower steamed/cooked
  • 1.5 cups favorite jar of salsa


For maximum nutrition and flavor, steam the broccoli and cauliflower on the stovetop and cook until tender and easy to cut with the side of a fork.
Mash the cooked broccoli and cauliflower with a fork to the desired chunkiness or place in a blender for a smoother consistency.

Combine with your favorite salsa. Enjoy with pita or tortilla chips.