Soups On!
This month brings many members of the cabbage family to the Orinda Farmers’ Market, including Brussel sprouts, turnips, kale and collards. Two more of my favorites are broccoli and cauliflower, since I use them extensively in many holiday dishes. Raw, roasted, baked in cheese sauce or used in soups, appetizers and breakfast quiche – they are always on the menu.
Broccoli is the Italian member of the cabbage family and was introduced to the United States in 1920 by the D’Arrigo brothers, vegetable farmers from the San Jose area. Nutritionally-rich broccoli is usually green, but some varieties have purple or white buds – all tasting much the same.
Delicate-flavored Romanesco is related to broccoli and cauliflower, but is a distinct plant. It sports one large central head of chartreuse-colored flowerets that grow in a conical shape. You can’t miss it.
Romanesco is believed to have originated in the Lazio region of Italy. Rome, from which the plant gets its name, is the capital of Lazio. The mild, nutty flavor is outstanding when roasted with olive oil and sprinkled with Parmesan cheese.
Broccoli raab (a.k.a. rapini, broccoli de raab, cime di rapa or rabe) is similar to broccoli in appearance but is actually the flower of a type of turnip. Giving it a quick blanch before sauteing helps to soften the slightly tough stems and bitter flavor.
Cauliflower consists of a compact head or “curd” made up of numerous flower buds attached to a short central stalk. Attached to the stalk are several layers of green leaves which can be important in keeping the buds white. In self-blanching varieties, these leaves naturally grow up and over the developing “curd” to protect it from the sun to produce the white, tender head. In other varieties, the outer leaves must be hand-tied over the curd in a rather labor intensive process.
Quality is not affected by size, so choose cauliflower that’s heavy, white and compact with crisp, green leaves. To prepare, remove any outer leaves. Turn stem side up and cut out the center core at an angle, so that it comes out in a cone shape. Wash under running water and cook whole or break in flowerets for roasting, or dry thoroughly and place pieces in a food processor to pulse until the texture of rice. Heat 1 tablespoon olive oil in a large skillet, add the cauliflower rice and ½ cup chopped scallions and sauté 4 to 5 minutes. Season with salt and pepper.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org, facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.
Broccoli and Cauliflower Soup
1 onion, finely chopped
2 tablespoons olive oil
1 stalk of celery, chopped
1 large russet potato, peeled and cut into small cubes
2 cups each broccoli and cauliflower florets
4 cups low sodium vegetable stock
1 teaspoon dried thyme
Salt and pepper to taste
Fresh grated cheddar cheese
Crusty bread
Heat oil in a large skillet, add onion and celery and sauté for 4 to 5 minutes, then add remaining ingredients. Bring to a boil and reduce heat and simmer with a lid on for 20 minutes. Blend together with a handheld blender until smooth. Serve with cheese and slices of bread.
Two stars of the season are broccoli and cauliflower and a recent shopper takes the job seriously as she looks for fresh bunches. The Orinda Farmers’ Market is open year round, so plenty to pick for your weekly supply.
