Hello to all our members,
It’s always fun to see the first appearance each season of a favorite item, and this week we welcome cauliflower. You’ll notice that several recipes in this week’s newsletter feature cauliflower. I’ve had these delicious recipes in my file for quite awhile, and I’ve been waiting for a good time to use them. The Cauliflower Leek Soup is a simple basic soup, filling and warming on a cold rainy day. Since we received bacon in our shares this week, I cooked up a few pieces, crumbled it, and added it at the end. We liked the texture and flavor it offered. This soup has a nice mild flavor, quite the opposite of the next recipe I’m going to mention, the Cauliflower Buffalo “Wings”. This recipe is rather hot and spicy, due to the Frank’s Red Hot Sauce. If you have family members who enjoy hot spicy foods, this one is for them. It’s a great appetizer, accompanied by ranch dressing dip.
Another cauliflower recipe offered this week, Roasted Cauliflower with Almonds and Golden Raisins, is a perfect side dish to pork roast or a roasted bone-in chicken breast. The sweetness of the golden raisins and aroma of the nutmeg complement the meat beautifully. The meat can be cooked in the oven at the same time, and you’ll have a few minutes to assemble a mixed green salad with the cucumbers in this week’s share.
Our last recipe in This Week’s Recipes, titled Celery, Corn and Bacon Chowder, is a hearty one. After a full day of yard work, this is one of those satisfying comfort dishes we all need. And I like the flexibility of the ingredients and directions–rather foolproof!
Take care in the week ahead and enjoy your share!