Susquehanna Valley Growers' Market
October 7th, 2011
In this week's email:
- News From The Market
- Seasonal Recipe
- On The Website
News From The Market
It's coming down to the end of the Growers' Market season, with just a few more Fridays to see us through the end of October! But, hey, at least the sun seems to have returned, and it may or may not be enough to keep the first frosts at bay a little longer. This is the time of year to enjoy warm soups, with freshly made chicken stock; to serve up hearty braises and stews with fresh pork and beef; to season up cooking greens and other vegetables with sweet onions and garlic; and to sop it all up with crusty bread gently warmed in the oven.
Now's the time to indulge in cool-weather vegetables, especially that autumn treat, cauliflower. More delicate in flavor than its close cousin, broccoli, it's particularly sweet after harvest, so be sure to make use of it right away. Since one head is often enough to feed several, we're offering up a trio of recipes this week: Creamy Cauliflower Soup, both easy and warming on a cool evening; Cauliflower & Apple Salad, for a bright, raw crunch (and especially good with crispy bits of bacon); and Cauliflower with Bread Crumbs, which turns a plain, steamed vegetable into something much more interesting. All of these are excellent with broccoli, as well, or with a mix of green and white florets.
We've got music again this week! Woody Wolfe, of Heart to Hand Ministries, will be at the market with his guitar and good spirits. Come 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 7th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook
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Seasonal Recipe
Creamy Cauliflower Soup
Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4
Cauliflower soup is dead simple, and adapts easily to make a fine broccoli cream soup as well. Making a double-size batch is hardly any extra work, and it reheats well. It also takes well to a variety of flavor variations, especially leaning in the direction of India. Try toasting whole cumin seeds in the butter just before adding the vegetables, and spiking the soup with some garam masala or an Indian curry mix.
Ingredients:
- 1 head cauliflower, florets separated and stems chopped
- 1 large onion, thinly sliced
- 2 cloves garlic, chopped
- ½ cup white wine
- 3 cups vegetable stock
- 2 tbsp. butter
- 1 cup cream
- Salt and white pepper, to taste
- Melt the butter in a large, deep saucepan over medium heat. When hot, add the onion, garlic, cauliflower, salt and pepper. Cook, stirring, until the onion is softened, 8 to 10 minutes. Add the white wine, and cook for a minute before adding the stock. Bring to a boil, then simmer until the cauliflower is very tender, another 10 to 15 minutes.
- Puree the soup with an immersion blender, or allow to cool to a reasonable temperature and send through a food mill or blender. This might take several batches; be very careful with hot liquids in a blender. Add the cream, adjust the seasoning, and reheat gently. Serve warm.
On The Website
Cauliflower and broccoli aren't 100% interchangeable, but for most purposes, they're pretty close. Both are fine raw, able to stand up to assertive flavors, but also come into their own when cooked, even with a simple dip in hot water or steam. For the former, try a mostly-raw Cauliflower & Apple Salad, as a crunchy side dish or simple lunch. Or, spend just a minute or two to dress up plain old steamed cauliflower with Cauliflower with Bread Crumbs, an improvement that's so much more than the effort required.
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