THIS WEEK YOUR BASKET CONTAINS: Cauliflower, baby bok choy, Swiss chard, carrots, Red King daikon radish, leeks, and sweet peppers

NEXT TUESDAY WILL BE YOUR THANKSGIVING BASKET.  We will skip delivery on Dec. 2^nd and resume deliveries on Dec. 9^th.

It is nice when one crop (in this case cauliflower) comes on strong just in time to replace another crop that has finished (broccoli this time).  If you happen to not be a fan of cauliflower, take a look at the recipe below (also good if you love cauliflower!)

SIMPLE CAULIFLOWER SOUP

Sometimes people are not too fond of the mustardy flavor cauliflower can have.  We have learned from Cook’s Illustrated that the compounds that make that flavor are eliminated when the florets are cooked for 30 minutes or more.  What remains are the nutty flavors you get from roasting cauliflower.  We took advantage of this to make a simple creamy soup by simmering cauliflower in broth for thirty minutes then blending that along with sautéed onion with an immersion blender until creamy.  We sautéed a few florets in browned butter and added it to the soup after blending to get the full range of flavors.  You don’t need to add cream (but we did) and it was delicious.

Below is another great way to serve your cauliflower.

CAULIFLOWER CONFIT

1 medium head cauliflower

juice of 1 lemon

½ onion, chopped

1-2 cloves garlic, minced

2 sprigs thyme

salt & pepper

8 oz white wine

1 ½ cup olive oil

Cut cauliflower into equal sized florets.  Blanch florets in salted water for 30 seconds to 1 minute.  Drain cauliflower and refresh in a bowl of ice water until cold.  In a sauce pan bring wine and chopped onion to a slow boil until reduced by 1/3.  Meanwhile, in another pan, gently warm olive oil, garlic and thyme.  Watch the temperature closely, you want infuse the oil with the flavor of garlic and thyme without cooking either one.  When wine has reduced, add the olive oil (straining out garlic & thyme) and remove from heat.  When this mixture has cooled to approx. 100 degrees, combine with refreshed cauliflower, season with salt and pepper, add lemon juice then refrigerate.  Allow to marinate in refrigerator for two to three days before serving.  This will last for two to three weeks in the refrigerator.  It can be served alone as an appetizer or be added to any fresh green salad.

ROASTED RADISH AND CARROT

2 daikon radishes

2 carrots

1 clove elephant garlic

1 to 2Tbs olive oil

1Tbs balsamic vinegar

Salt

Pepper

Preheat oven to 400⁰. Slice the daikons and carrots into1/4-inch-thick rounds.  Toss with olive oil, salt, pepper, and crushed garlic.  Place on a baking sheet and roast for 25 minutes or until tender, stirring once or twice to ensure even browning.  Drizzle with balsamic vinegar and return to oven for 5 minutes.  Can be served warm or cold.

GUANDONG-STYLE BOK CHOY

1/4 pound shiitake mushrooms (or substitute enoki or straw mushrooms)

1 bok choy

5 tsp. oyster or soy sauce

3 tsp. oil

Heat oil and stir-fry mushrooms in a wok for about 2 minutes. Add roughly chopped bok choy and stir fry until limp, about 1-2 minutes. Add oyster sauce (or soy sauce) and simmer for an additional 2-3 minutes. Serve with rice as a typical Chinese meal or substitute quinoa or amaranth, both grains with superior protein profiles.