Share #5 2023

This week: 1 head of cauliflower, 2 pounds of broccoli, 1 bunch of kale, 1/2 pound of mizuna, 1 bunch of garlic scapes, 1 bunch of baby carrots, 2 pounds of new potatoes.

The mizuna greens are a mild mustard and are good as a fresh salad green, lightly braised, or made into a pesto with the garlic scapes and served over boiled or roasted new potatoes.

The continued cool/ cold nights we’re having this spring are making for a beautiful crop of cauliflower and broccoli!

Cream of Cauliflower Soup

1 head of cauliflower (about 2 pounds), 1 onion, 2 tablespoons butter or olive oil, 4 tablespoons sour cream or plain yogurt, salt, white pepper, nutmeg.

cut off the stem and any leaves of the cauliflower, break into flowerets, wash in cold water

peel and slice the onion thin, then in a soup pot stew the onion and cauliflower pieces in the butter with a little water for 15 minutes, stiring occasionally, for 15 minutes; add water to cover and cook covered for 25 minutes more over medium heat

puree in a blender and reheat gently to just under boiling; add the sour ceam and season with salt and a pinch of nutmeg and white pepper

serve as a soup or as a gravy over steamed broccoli or new potatoes.