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November 12, 2007
Session 2 Week 4
I am still taking orders for session 3 and 4 if anyone hasn't signed up yet. I am also offering prorated amounts in case you will be gone for some of the time. Please feel free to call or email me with any questions.
I hope you enjoy everything in the box this week.
Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 lb Potatoes, 1/2 lb Brussel Sprouts, 1 Delicata Squash, 1/2 lb Spinach, 1/2 lb Happy Rich Broccoli
Medium: 3/4 lb Salad mix, 2 bn Carrots,, 2 lb Potatoes, 1 Celeriac, 1 lb Brussel Sprouts, 2 Delicata Squash, 1 bn Fennel, 1/2 lb Happy Rich Broccoli, 1 bn Parsnips
Large: 3/4 lb Salad Mix, 2 bn Carrots, 3 lb Potatoes, 2 Celeriac, 1 lb Brussel Sprouts, 1 bn Thyme, 2 Delicata Squash, 1 bn Fennel, 1/2 lb Spinach, 2/3 lb Happy Rich Broccoli, 2/3 lb Panther, 1 bn Lancinato
I am including one of my favorite broccoli cheese soup recipes. The first time I prepared it the kids didn't want to eat it because it looked "gross" but I made everyone try it and they love it. They now ask to take the leftovers for lunch.
The brussel Sprout recipe I am including is from Devra one of our csa customers. Enjoy
Broccoli Cheese Soup
INGREDIENTS:
About 2 to 1/2 pounds broccoli
1 cup chopped green onion
3 tablespoons butter
4 tablespoons flour
4 cups chicken broth
1 cup light cream or half-and-half
1 cup shredded American or mild Cheddar cheese
1/8 teaspoon ground nutmeg, freshly ground if possible
salt and white or black pepper to taste
PREPARATION:
Cut enough broccoli florets to measure about 2 cups. Cut remaining broccoli into 1-inch pieces, discarding thicker tough stems. In separate pans, cook florets and broccoli pieces in lightly salted boiling water for a few minutes, or until just tender.
Florets will not take long to cook. Immediately rinse with cold water to stop cooking; drain. Refrigerate florets until serving time.
In a large saucepan sauté green onions in butter until tender; about 1 to 2 minutes. Sprinkle in flour and cook one minute longer, stirring constantly. Remove from heat and stir in chicken broth. Return to heat and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to the broth then puree mixture in an electric blender in batches until smooth; return to pan. Just before serving, blend in cream and cheese. Cook gently, stirring, until cheese melts. Add nutmeg, salt, and pepper. Add reserved florets and heat through.
Broccoli cheese soup serves 6.
Roasted Brussels Sprouts with Lemon-Garlic Sauce (makes 4 servings)
1 lb. Brussels sprouts, trimmed and quartered lengthwise
1/4 cup olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
6 cloves garlic
1 teaspoon lemon juice
1. Preheat the oven to 400 degrees. Toss the Brussels sprouts with two Tablespoons olive oil, half a teaspoon of salt, and the black pepper. Arrange them on a baking sheet.
2. Toss the garlic cloves with enough olive oil to coat them, wrap them in foil, and place them in a separate corner of the same baking sheet.
3. Roast the Brussels sprouts and the garlic for about half an hour, until the Brussels sprouts start to brown, and you can smell the garlic.
4. When the garlic is cool enough to handle, squeeze the pulp out of the skins and mash it with a fork. Mix it with the remaining olive oil and salt, as well as the lemon juice. Serve the sauce on the side, for dipping, or toss the roasted Brussels sprouts with it before serving.
Posted by Christine at November 12, 2007 03:23 PM
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