.

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Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Wednesday, October 28, 2009

News from the SVGM - October 30th

Susquehanna Valley Growers' Market
October 30th, 2009

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
Well, this is it for the 2009 Growers' Market season! We know that next May is a long time off, so make sure to stop by our website for any updates on next year's schedule, as well as where you can find some of our vendors between now and then. Please note that updates will appear on the website, but will not go out via email until the market is ready to start up next spring.

Last recipes for the season: Buttered Turnips and Rutabagas and Toulouse-Lautrec's Pumpkin Gratin. They're all vegetables known for their ability to keep well into the cold months, so enjoy them now, or stock up and enjoy them for the winter holidays!

And we do have a little music to see us out, as Woody Wolfe drops by with his guitar for one last round of songs and good times.

Susquehanna Valley Growers' Market
October 30th, 2009
12pm - 6pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Lettuce and salad greens
  • Broccoli
  • Cauliflower
  • Kale
  • Sweet potatoes
  • Rutabagas
  • Turnips
  • Dried beans
  • Winter squash and pumpkins
  • Apples
  • Cabbage
  • Garlic
  • Carrots
  • Potatoes
  • Beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Freshly baked breads and baked goods
  • Locally-made prepared foods
  • Fresh goat's milk ricotta
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Wild-caught Alaskan salmon
  • Freshly cut flowers
  • Fresh herbs
  • Dried herbs, blends, and teas
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
* * * * *

Seasonal Recipe
Buttered Turnips and Rutabagas

Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4 to 6

Turnips and rutabagas, both hardy root vegetables, are tasty and easy to prepare. They're even interchangeable in most recipes, as long as you give the rutabagas some extra cooking time. Here, the two go together, so you can taste the difference between the two. The white of the turnips also looks sharp contrasted with the yellow flesh of the rutabagas.

Ingredients:
  • 1-½ lbs. turnips and rutabagas, peeled and cut into ½-inch cubes
  • 3 tablespoons butter
  • 1 tablespoon parsley, chopped
  • 2 teaspoons thyme
  • 1 garlic clove, minced
  • ½ cup fresh breadcrumbs
  • Salt and black pepper, to taste
Directions:
  1. Boil the cubed turnips and rutabagas in salted water until tender, then drain. The turnips should take about 12 minutes, and the rutabagas about 20. You can cook them together, if you give the rutabagas a head start, or separately to make sure they both cook evenly.

  2. While the vegetables are cooking, melt 1 tablespoon of butter in a large skillet, and brown the breadcrumbs. Set them aside, and wipe any crumbs out of the skillet. When the vegetables are draining, melt the remaining butter in the skillet over medium-high heat. Add the vegetables and cook, stirring, until they start to turn golden. Add the garlic and herbs, toss, and check the seasoning. Remove to a serving dish and top with the bread crumbs. Serve immediately.
* * * * *

On The Website
Henri de Toulouse-Lautrec is best known as a prolific and brilliant painter and illustrator, though he was also a skilled cook who loved food and friends. One of those friends, Maurice Joyant, made a collection of some of the best of those recipes, of which Toulouse-Lautrec's Pumpkin Gratin is but one.

Bonus Recipe, October 30th: Toulouse-Lautrec's Pumpkin Gratin

Seasonal Recipe
Toulouse-Lautrec's Pumpkin Gratin

Adapted from Jane Grigson's Vegetable Book by Jane Grigson (University of Nebraska Press, 2007)
Serves 4

Not inspired by the famous painter, but actually created by him, this is a wonderful way to prepare pumpkin that's different from the more common versions that accompany its flavors with those of the sweet spices. If you happen to find time to make this when both tomatoes and pumpkins are ripe and good, by all means use them fresh, though canned tomatoes are a fine alternative at this time of year.

Ingredients:

  • 2 lbs. pumpkin
  • ½ lb. tomatoes, peeled and cut coarsely
  • 1 lb. onions, sliced thinly
  • ½ cup fresh breadcrumbs
  • 2 tablespoons butter, melted
  • Olive oil, for cooking
  • Salt, sugar, and black pepper, to taste
Directions:
  1. Peel the pumpkin, And cut into wedges. Remove the seeds and pith from the inside, and reserve any extra pumpkin flesh for another recipe. Cut the pumpkin wedges into ¼-inch slices, about an inch and a half square. Toss them in flour to coat, and fry them in oil over medium heat until golden, but not brown. You'll need to cook them in batches to avoid crowding. Set them aside on paper towels to drain.

  2. In a pan over medium-low heat, cook the onions in oil until soft and translucent. Add the tomatoes and raise the heat when they start releasing their juices. Break down the tomatoes with a wooden spoon, until you have a mix of onions bathed in tomato. Season well with salt, pepper, and a little sugar if necessary.

  3. Layer the pumpkin and onion-tomato mixture in a gratin dish, seasoning the pumpkin slices as you go. Finish with pumpkin as the top layer, and cover evenly with the breadcrumbs. Drizzle the melted butter over all, and bake in the oven at 350°F until bubbling at the sides, about 45 minutes. If the top needs to brown further, slide under the broiler for a few moments. Serve immediately.

Wednesday, October 21, 2009

News from the SVGM - October 23rd

Susquehanna Valley Growers' Market
October 23rd, 2009

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
The second to last Growers' Market of the season is this Friday, so make sure to stop in before we disappear for the winter! We'll keep our website updated throughout the off season, so check in to http://growersmarket.blogspot.com/ to see what we're up to for 2010.

Autumn seems to call out for pork and apples, whether together or separate. In that spirit, we have recipes this week for Pork Loin in Milk and Apple Pancakes, to help you make good use of this fall's bounty!

Recently, market vendors White Frost Farm hosted kindergarteners from Ward L. Myers Elementary School in Muncy for the Great Potato Dig. Read all about it!

This weekend is Bucknell's Homecoming celebration, and they're having Games in the Park to coincide with the end of the Growers' Market day. Stop by to join alumni and community members in Hufnagle Park for all sorts of family-friendly games for all ages. The festivities start at 5pm, so be sure to get your shopping done early!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 23rd, 2009
12pm - 6pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Lettuce and salad greens
  • Broccoli
  • Kale
  • Sweet potatoes
  • Rutabagas
  • Turnips
  • Dried beans
  • Winter squash and pumpkins
  • Apples
  • Wheat berries
  • Whole wheat flour
  • Cabbage
  • Garlic
  • Carrots
  • Potatoes
  • Beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Leeks
  • Shallots
  • Freshly baked breads and baked goods
  • Locally-made prepared foods
  • Fresh goat's milk ricotta
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Wild-caught Alaskan salmon
  • Freshly cut flowers
  • Fresh herbs
  • Dried herbs, blends, and teas
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
* * * * *

Seasonal Recipe
Pork Loin in Milk

Adapted from The Regional Italian Kitchen by Nika Hazelton (Castle Books, 1995)
Serves 6

This simple, slow-cooking recipe comes from the Italian city of Florence. After gently simmering the meat for hours in milk, the end result is a rich and flavorful sauce, just perfect for a chilly weekend evening.

Ingredients:
  • 4 lbs. boneless pork loin
  • 3 tablespoons butter
  • 2 cloves garlic, crushed
  • 2 tablespoons rosemary
  • 3 to 4 cups milk
  • ¼ lb. mushrooms, thinly sliced
  • Salt and black pepper, to taste
Directions:
  1. Rub the pork loin all over with salt, pepper, and rosemary. Heat a casserole over medium-high heat, and melt 2 tablespoons of butter in it. Sear the pork all over, making sure it is golden brown all over. Reduce the heat to very low, and add the garlic and milk. Cover tightly and simmer for 2 hours, or until the pork is tender and the gravy thick, creamy, and golden brown. (Add a little extra milk if the gravy is too thick.)

  2. While the pork is cooking, cook the mushrooms over medium heat in the remaining butter. Cook until they release their liquid and begin to take on a bit of brown color, about 3 minutes.

  3. When the meat is ready, transfer it to a serving platter. Whisk the gravy until smooth, add the mushrooms, and pour it over the pork. Serve immediately.
* * * * *

On The Website
Pancakes are so easy, so delicious, and at their very best when homemade. They're quick, too; not so quick that you can make them while the coffee brews, but not far off. Blueberries may be classic, and wonderful in season, but now's the perfect time for some Saturday morning Apple Pancakes.

Bonus Recipe, October 23rd: Apple Pancakes

Seasonal Recipe
Apple Pancakes

Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Makes 12 to 14

Fruit suits pancakes just as well as maple syrup... and there's nothing stopping your from topping these with either. If you don't have buttermilk handy, you can make these with milk; just omit the baking soda.

Ingredients:

  • 1-½ cups whole wheat flour
  • 1-½ cups buttermilk
  • 1 or 2 apples, peeled and very thinly sliced
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 eggs
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla
  • A pinch salt
Directions:
  1. Combine the dry ingredients in a large bowl. In another bowl, whisk together the butter, buttermilk, and vanilla. Pour the wet over the dry, and stir just enough to combine.

  2. Fold the sliced apples into the batter. Alternately, you can arrange the apple slices on top of the pancakes while the first side cooks.

  3. For each pancake, drop ¼ cup of batter onto a griddle over medium to medium-high heat. When bubbles start appearing on the surface, and the underside is golden brown, flip them over. Continue cooking until the second side is browned and the interior is set.

  4. If you can't serve the pancakes right away - perhaps because there are more to cook - you can keep the cooked ones warm in a low oven.

Wednesday, October 14, 2009

News from the SVGM - October 16th

Susquehanna Valley Growers' Market
October 16th, 2009

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
The arrival of first frost in the region spells the ends of high summer crops at the Growers' Market this year, but that just paves the way for the best crops of fall. Lettuces and other salad greens are back, and each successive frost means that hardy crops like broccoli and kale will only grow sweeter and more delicious.

That frost-sweetened kale is ideal for a Kale Salad with Cranberries and Walnuts, or as a side dish to accompany Steamed Salmon in White Wine. Check below and on our website for recipes!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 16th, 2009
12pm - 6pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Lettuce and salad greens
  • Broccoli
  • Cauliflower
  • Sweet potatoes
  • Rutabagas
  • Turnips
  • Celery
  • Dried beans
  • Winter squash and pumpkins
  • Apples
  • Wheat berries
  • Cabbage
  • Garlic
  • Carrots
  • Potatoes
  • Beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Leeks
  • Shallots
  • Freshly baked breads and baked goods
  • Locally-made prepared foods
  • Fresh goat's milk ricotta
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Wild-caught Alaskan salmon
  • Freshly cut flowers
  • Fresh herbs
  • Dried herbs, blends, and teas
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
* * * * *

Seasonal Recipe
Kale Salad with Cranberries and Walnuts

Adapted from Love Soup by Anna Thomas (W. W. Norton, 2009)
Serves 4 to 6

This salad is best made with young, tender kale, though it's best with lacinato kale, which is delicious raw even when mature, when other kales are better suited to slow, moist cooking. Lacinato is also sometimes called Tuscan, black, or even dinosaur kale, given its dark, crinkly appearance.

Ingredients:
  • 1 large bunch tender kale, sliced into thin shreds
  • 1 bunch spicy greens, such as arugula or mizuna, chopped
  • 1 small red bell pepper, seeded and julienned
  • ½ cup chopped walnuts
  • 1/3 cup kalamata or other olives, pitted if necessary
  • ¼ lb. cheddar cheese, grated
  • 2 tablespoons olive oil, walnut oil, or a combination
  • 2 tablespoons balsamic vinegar
  • ½ cup dried cranberries
  • Salt and black pepper, to taste
Directions:
  1. Pour boiling water over the cranberries, and allow them to sit at least 15 minutes while you prepare the rest of the salad.

  2. Toss the kale, arugula, bell pepper, walnuts, and olives together in a large bowl. Mix together the oil and vinegar, and mix with the salad ingredients. Taste for seasoning; the olives may contribute enough salt that you don't need more.

  3. Drain the cranberries, and add them to the salad, along with the cheese, just before serving. The kale and greens will soften over time, but are hearty enough to stand up for a quite a while longer than a lettuce-based salad.
* * * * *

On The Website
Wild salmon has a good, strong flavor, which can be used to advantage as a counterpoint to other strong ingredients, or allowed to stand out against a more subtle background, such as in the recipe for Steamed Salmon in White Wine.

Bonus Recipe, October 16th: Steamed Salmon in White Wine

Seasonal Recipe
Steamed Salmon in White Wine

Adapted from Seasons of Central Pennsylvania by Anne Quinn Corr (Pennsylvania State university Press, 2000)
Serves 4

Salmon can be quite versatile, taking to just about any cooking method that works for fish. This recipe uses a closed container in the oven to gently steam the fillets, which helps keep them moist. It also prevents the flavors from escaping into the oven, so that all of the salmon, herb, and wine aromas are there to greet you when you open the package.

For a more elegant presentation, you can wrap each portion individually in parchment paper, so that everyone at the table can open their own when dinner is served.

Ingredients:

  • 4 salmon fillet portions, about 6 oz. each
  • 1 cup dry white wine
  • ¼ cup water
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped
  • 1 lemon, thinly sliced
  • Salt and black pepper, to taste
Directions:
  1. Preheat the oven to 375°F. In a large baking dish, place a rack to elevate the salmon above the bottom of the dish. Pour in the water and wine. Arrange the fillets on the rack. Season with salt and pepper, and scatter evenly with the herbs and lemon slices.

  2. Cover the dish tightly with aluminum foil, and slide into the oven. Bake for 20 to 25 minutes. Serve immediately, but be cautious to avoid hot steam when opening the foil.

Thursday, October 8, 2009

News from the SVGM - October 9th

Susquehanna Valley Growers' Market
October 9th, 2009

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
Apples have been appearing at the Growers' Market for some time now, but each week seems to bring more, with newer varieties showing up, too. In case you've missed them so far, the especially delicious Honeycrisps are ripe and ready for enjoying!

In that spirit, we have a recipe for Beans with Apples and Red Wine this week, a savory dish with an edge of sweetness that's especially good with some good, hearty breads from the market. Or have your bread with some Greens and Ginger Soup, which is a delicious way to turn those bunches of leafy green goodness into a warming meal for a cold October evening.

We have music again this week: Woody Wolfe, of Heart to Hand Ministries, will return with his guitar and good spirits. Stop on by to listen while you shop!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 9th, 2009
12pm - 6pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Broccoli
  • Sweet potatoes
  • Rutabagas
  • Turnips
  • Celery
  • Dried beans
  • Winter squash and pumpkins
  • Apples
  • Pears
  • Wheat berries
  • Bell peppers
  • Banana peppers
  • Jalapeno peppers
  • Cabbage
  • Garlic
  • Carrots
  • Potatoes
  • Beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Leeks
  • Shallots
  • Freshly baked sprouted-grain breads
  • Locally-made prepared foods
  • Fresh goat's milk ricotta
  • Jams and jellies
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Wild-caught Alaskan salmon
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
* * * * *

Seasonal Recipe
Beans with Apples and Red Wine

Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4

Aside from the combination of apples and beans, one of the things that makes this recipe distinctive is that the beans are sauteed, rather than simply stewed, which gives it a different sort of final texture. Any firm, good-flavored bean will work well here. If you're really in a rush, you can used canned beans, too, though the flavor of heirloom beans available at market really make this dish stand out.

Ingredients:
  • 3 cups cooked beans
  • 1 small onion, chopped
  • 1-½ cups chopped or sliced apples
  • ¼ cup dry red wine
  • 2 teaspoons fresh thyme
  • 2 tablespoons olive oil or butter
  • Salt and black pepper, to taste
Directions:
  1. Warm the oil or butter in a large skillet over medium heat. Add the onion and apple and cook, stirring, until soft and golden, about 5 minutes.

  2. Add the thyme and red wine, and bring up to a boil. When most of the liquid has cooked off, about 2 minutes, add the beans and salt and pepper. When the beans warm through, it's ready to serve. If you like, add a little extra butter or oil to the top just before serving.
* * * * *

On The Website
Not sure what to do with those big bunches of chard, kale, or other greens at the market? An easy experiment to try is Greens and Ginger Soup, which balances the earthiness of good greens against the sweetness of onions and the subtle spiciness of fresh ginger.

Bonus Recipe, October 9th: Greens and Ginger Soup

Seasonal Recipe
Greens and Ginger Soup

Adapted from Love Soup by Anna Thomas (W. W. Norton, 2009)
Serves 4 to 6

Use any good cooking greens that you can get your hands on for this soup, from chard to spinach to kale. Although each will lend its own character to the final dish, they're all delicious, even mixed and matched. Be sure to enjoy this soup with some good bread, either something hearty and crusty, or full of rich, whole-grain flavor. Both complement the flavor of cooked greens quite well.

Ingredients:

  • 1 large yellow onion, chopped
  • 2 tablespoons olive oil
  • 1 large sweet potato, peeled and diced
  • 1 large leek, chopped
  • 2 bunches spinach, chard, or other cooking greens, coarsely chopped
  • 3 tablespoons chopped fresh ginger
  • 2 cups chicken or vegetable stock
  • 2-4 teaspoons fresh lemon juice
  • 4 cups water
  • Salt and black pepper, to taste
Directions:
  1. Heat the olive oil in a pot over medium-low heat. Add the onion and cook, stirring occasionally, until it becomes soft and golden. The lower the heat and longer it takes to cook, the richer and sweeter the flavor will be, so don't rush it.

  2. Add the water to the pot, along with the sweet potato, leek, greens, and ginger. Bring it all to a boil, the reduce the heat and simmer, covered, until everything is tender, about 30 minutes or so. Remove from the heat, and puree the soup, either with an immersion blender or in batches in a countertop blender.

  3. Return the soup to the pot, and add the lemon juice to taste, along with any other seasonings you like. Serve hot.

Thursday, October 1, 2009

News from the SVGM - October 2nd

Susquehanna Valley Growers' Market
October 2nd, 2009

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
October has arrived, and that means we're winding down the 2009 season for the Growers' Market, with just a few Fridays remaining. If you're looking to stock up on fresh, locally-produced food to tide you over until the market returns next spring, now's the time to start thinking about it!

As for putting some fresh vegetables to good use right away, here are two recipes that would be excellent alongside a roast chicken. A Broccoli Gratin with Cheddar Cheese is an excellent casserole that can cook in the oven in the time it takes a chicken or roast to rest before carving, and a Winter Squash and Apple Soup has a rich, sweet flavor that's so appealing when the weather starts turning cold.

We'll have a guest vendor joining the market this week. Rolf Helbig of EarthBird will be bringing a variety of handmade birdhouses and bird habitats that you can use to entice some of our native wildlife into your backyard or garden.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 2nd, 2009
12pm - 6pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Broccoli
  • Sweet potatoes
  • Rutabagas
  • Turnips
  • Celery
  • Dried beans
  • Winter squash and pumpkins
  • Apples
  • Pears
  • Wheat berries
  • Bell peppers
  • Banana peppers
  • Jalapeno peppers
  • Cabbage
  • Garlic
  • Carrots
  • Potatoes
  • Beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Leeks
  • Shallots
  • Freshly baked sprouted-grain breads
  • Locally-made prepared foods
  • Fresh goat's milk ricotta
  • Jams and jellies
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Wild-caught Alaskan salmon
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
* * * * *

Seasonal Recipe
Broccoli Gratin with Cheddar Cheese

Adapted from The Joy of Cooking by Irma S. Rombauer (Scribner, 1997)
Serves 4 to 6

Cheddar and broccoli: it's a fine combination. This recipe adds cheddar to a Bechamel sauce, and includes fresh breadcrumbs to give the final dish a bit of oven-browned crunch. The trick here is to use fresh breadcrumbs, by either finely dicing up some day-old bread slices or simply sending them for a whirl in the food processor. The bread you use is up to you, whether it's a simple and airy white loaf, one filled with fresh herbs, or something rich and heavenly like challah. There are plenty to choose from at the market.

Ingredients:
  • 2 tablespoons of toasted fresh breadcrumbs
  • ¼ cup fresh breadcrumbs (untoasted)
  • 2 lbs. broccoli, stems and florets cut into pieces
  • 1-¼ cup milk
  • 4 tablespoons unsalted butter, plus more as needed
  • 2 tablespoons all-purpose flour
  • ¼ cup grated cheddar cheese
  • A few drops white wine or lemon juice, as needed
  • Salt and white pepper, to taste
Directions:
  1. Preheat the oven to 425°F. Blanch the broccoli in salted, boiling water until just tender, about 4 minutes. Drain and rinse under cold water.

  2. In a saucepan over medium heat, melt 2 tablespoons of the butter. When it stops foaming, add the flour, stirring occasionally until the roux becomes fragrant, but not darkened, about 3 minutes. Remove from the heat and whisk in the milk, and place the sauce over medium heat to bring to a simmer. Reduce the heat and cook, without boiling, until it thickens up like a thick cream soup. Add in the cheese and stir. If it becomes stringy, add a little white wine or lemon juice, and remove from the heat. Season with salt and pepper.

  3. Butter a 2-quart casserole or gratin dish, and sprinkle the bottom with the toasted breadcrumbs. Fold the cooked broccoli into the saucepan with the cheese sauce, and pour in the dish. Top with the remaining butter, cut into small pieces, and the untoasted breadcrumbs. Bake until the sauce is bubbly and it's beginning to brown up nicely, about 20 minutes. Serve immediately.
* * * * *

On The Website
With chilly weather here to stay, it seems, it certainly feels like soup season once more. A Winter Squash and Apple Soup would be a fine accompaniment to a dinner of roast chicken and broccoli gratin, but would also be delicious made with any extra chicken. Turn the bones into a rich stock, and add some of the leftover chicken to everyone's soup bowl, and it's an easy meal that's nothing like simply reheated leftovers.

Bonus Recipe, October 2nd: Winter Squash and Apple Soup

Seasonal Recipe
Winter Squash and Apple Soup

Serves 4 to 6

Squash soups are a real winter treat, with a richness and substance that can turn a bowlful of vegetables into a filling meal. This soup is excellent on its own, with some fresh bread, or topped with a dollop of yogurt or sour cream. For a more substantial version, try adding some leftover chicken or duck meat, torn into shreds, and added just before serving at the table.

This recipe calls for acorn squash, though any winter squash or eating pumpkin will do nicely. Larger squash, like butternuts, however, will leave you with more flesh than the recipe needs, so be sure to save it for another dish!

Ingredients:

  • 1 onion, diced
  • 1 acorn squash, peeled, seeded, and coarsely chopped
  • 1 carrot, diced
  • 1 apple, peeled, cored, and diced
  • 2 tablespoons butter or olive oil
  • ½ cup apple cider (or stock)
  • 3 cups chicken or vegetable stock
  • ½ cup cream
  • ¼ teaspoon grated nutmeg, or to taste
  • Salt and black pepper, to taste
Directions:
  1. In a good-sized pot over medium heat, sweat the onion and carrot in the butter or oil until the onions are translucent, but not taking on color. Add the stock, apple cider, squash, apple, and nutmeg, and bring to a boil. Reduce the heat and simmer until all of the vegetables are tender.

  2. Remove from the heat and allow to cool. In batches, puree the soup in a blender until smooth, and return to the pot. Add the cream, and return to the stove to warm through.

  3. Serve the soup warm, with a little yogurt or sour cream, or a grating of fresh nutmeg, or even a dash of hot sauce for those so inclined.