Say CHEESE! (It just goes so well with Broccoli) With two weeks of Summer harvest to go, there’s plenty to smile about, even on a drizzly Monday morning. With several tons of Winter Squash cut, collected and curing up for Fall and Winter, the crew has a whole lot to be proud of. I wish I could say that our work was done, but alas—the last crops of Summer are still trickling in and bed after bed of greens, roots, and aromatic vegetables of all kinds are awaiting their moment in the spotlight (and the root cellar). Summer is playing us a pretty juicy outro this year—we’re going to finish out the season with tomatoes, by goodness, not to mention corn and beans and likely peppers. As you’ve probably gathered from the photos of your wonderful farmers, we’ve got another beautiful round of broccoli for this week, and wouldn’t you know, the number of heads has nearly doubled over the course of seven days! So, I made sure to share an equally bountiful list of recipes for you to draw inspiration from below—soups, casseroles, breakfasts, lunches and dinners. Broc-ON!
Thank You,
Katie
PS: Fall CSA Registration information and invoices have been sent, so be sure to check your inboxes. Please, let me know if you have any questions about registration. I’m happy to help!
IN THIS WEEK’S FARMSHARES:
Tomatoes
Romano Beans
Sweet Corn
Broccoli
Flavor King Pluots
MISO SWEET POTATO BROCCOLI BOWL
Smitten Kitchen
1 cup dried rice or another cooking grain of your choice
1 to 2 sweet potatoes (about 1.5 pounds)
1 large bundle broccoli (about 1 pound)
1 to 2 tablespoons olive oil
Coarse or kosher salt
Freshly ground black pepper
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
For the miso-sesame dressing
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons tahini (other nut butters can work in a pinch)
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil
BREAKFAST BROCCOLI BAKE
Cooktoria
4 cups of cooked bite-sized, broccoli florets (steamed or boiled)
4 large eggs
1 cup of grated Provolone cheese
½ cup of whole milk
½ cup of feta cheese crumbles
2 tbsp. of finely chopped parsley
salt and pepper to taste
SEARED BROCCOLI & POTATO SOUP
Melissa Clark
½ cup olive oil, plus more as needed
2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
2½ teaspoons kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
½ teaspoons black pepper, more for finishing
¼ teaspoon red pepper flakes
½ pound potatoes, peeled and thinly sliced
¼ teaspoon finely grated lemon zest
1½ tablespoons fresh lemon juice, more to taste
Grated Parmesan, to finish
Flaky sea salt, to finish
CONTINUE TO RECIPE
CREAM OF BROCCOLI SOUP
Once Upon a Chef
3 tablespoons unsalted butter
1 large yellow onion, chopped
3 cloves garlic, smashed and peeled (see note)
1¾ pounds broccoli, stems cut into ½-inch pieces/florets cut into 1-inch pieces, separated
4 cups chicken broth
1 cup water
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup heavy cream
¼ teaspoon ground nutmeg
2 cups shredded good-quality medium or sharp Cheddar cheese
BROCCOLI CHEDDAR CHICKEN & RICE CASSEROLE
Half-Baked Harvest
1 tablespoon extra virgin olive oil
kosher salt and black pepper
1 yellow onion, chopped
3 carrots, chopped
1 pound boneless chicken breasts, cut into cubes
2 tablespoons salted butter
1 1/2 cups basmati or jasmine rice
1/2 cup dry orzo pasta (use gluten free, if needed)
2 tablespoon fresh thyme leaves, plus more for topping
3 1/2 cups low sodium chicken broth
3 cups broccoli florets, roughly chopped
2 bay leaves
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper, more or less to taste
zest of 1/2 a lemon
1/2 cup whole milk or canned coconut milk
1 1/2 cups shredded sharp cheddar cheese