one of the first items of produce that i brought home from Deepseeded Farm was cauliflower. i am not the hugest fan of this Brassica as it can be mealy, odd tasting, and dry. but, i was really excited to bring something home from the farm so i grabbed up a huge cauliflower and daydreamed about a tasty recipe. also! leeks! the field still contained a small row of leeks so i grabbed a fork, and well, forked some out.
after a seriously precarious ride home on my bike with produce and camera and water bottle and clothes and hat and a million other things protruding from my backpack, i walked in the house and went straight to the best cookbook i own for helping me determine what to do with a specific produce item (e.g. King Cauliflower)- From Asparagus to Zucchini– a local cookbook of Madison, WI.
From Asparagus to Zucchini is a totally rad cookbook; it is organized by produce! so i flipped to the cauliflower section and immediately saw Cauliflower Soup with leeks, blue cheese and tarragon. perfect. the recipe is as follows:
-1 c chopped leeks
-5 to 6 c chopped cauliflower
-3 to 3.5 cups chicken or vegetable stock
-1/2 c half and half
-2 to 3 tablespoon chopped fresh tarragon
-5 to 6 oz crumbled blue cheese
salt and pepper to taste
slowly cook leeks in butter until tender. add cauliflower and stock; simmer until very tender, 12 to 15 minutes. puree. add half and half, and half the tarragon. simmer 3 to 4 minutes. stir in half the cheese, salt and pepper. serve with more blue cheese and tarragon on top. 6 servings.
yum. but tarragon? not so much. if i make this soup again, i will not use tarragon as it has a very strong flavor that doesn’t appeal to me in any way. anyway- enjoy!!
finally, check out these beautiful salad turnips (and butterhead lettuce). wait, you don’t know what a salad turnip is? it is the BEST thing ever!! looks kinda like a white radish but very mild in flavor and very, very juicy. find some right now. now. and eat them up.
peace out- Sae