The annual VNSA book sale is the spot to pick up vintage cookbooks, especially if you're looking for a bargain. It's a treasure trove of community cookbooks that attracts collectors from around the country. Over the years we've picked up everything from What's Cookin' in Phoenix, Arizona, from 1961 to the Seeds to Table cookbook compiled by the Scottsdale Community Gardeners in 1985. The following recipe is from the latter book.
Photography By Heather Gill | December 15, 2011


Cook broccoli in small amount of boiling salted water about 15 minutes or just until tender; drain. In a small saucepan, combine remaining ingredients; heat to boiling. Pour sauce over hot broccoli, turning spears to coat. Serve immediately.


  • 1 pound fresh broccoli
  • 1 tablespoon vinegar
  • 4 teaspoons sugar
  • 1 tablespoon salad oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds, toasted
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