By Erica Johnson
While many of us grew up on steamed brussels sprouts, there are many tastier ways of preparing these delicious greens. Brussels sprouts look like a miniature head of cabbage, which is fitting, since they are a member of the Brassicaceae family like cabbage and broccoli.
From Katrina Hall, She’s In the Kitchen Blog
I’ve been missing broccoli lately. The farmer’s markets are loaded with so many glories of the season, especially berries and fruits, that greens have taken a back seat. Lots of swiss chard and my own homegrown kale, but broccoli has gone missing. So today I made a chunky broccoli soup, loaded with garlic, rosemary, and dill flowers – just what I was wanting for a light lunch. I also drifted through the garden, picking herbs and flowers for bouquets and garnishes. The bouquet above has a little of everything – I didn’t even notice that the pea shoots had mature peapods until I made the bouquet! Good enough – I popped one in the first cup of soup and nibbled it as I dawdled over lunch.
This soup cooks up quickly and is meant to be served at room temperature, leaving you lots of time for naps and the Sunday paper.
To make enough for 3-4:
2 T. olive oil ( or half butter, half oil)
2 cloves garlic, minced
about 3-4 cups broccoli, chopped, stems separate
1 onion, chopped
2 cups chicken or veggie stock
2 T. fresh rosemary, picked off stem
1 T. fresh dill and dill flowers
salt
freshly cracked pepper
In pot, heat olive oil until hot. Add the garlic and onions and turn down heat to medium. Stir gently, then add the broccoli stems and cook 15 minutes.
Add the stock, broccoli florets, rosemary and dill. Cook covered until the broccoli is just tender. Using an immersion blender, blend soup a bit at a time, stopping when the soup has a thick, chunky texture. Taste and add salt and pepper. Serve with a smile and a daylily!
By Erica Johnson
Blueberries are one of the few fruits that are native to the US, playing a large role in the diets of Native Americans and soldiers in the Civil War. These versatile berries can be incorporated into any meal of the day, working well with other sweet flavors, and also in savory dishes (such as sauces for meats). July was National Blueberry Month, but why not celebrate them in August as well? See flyer for recipe and more.
From Katrina Hall, She’s In the Kitchen Blog
This is one of those powerhouse soups – loaded with gorgeous greens and mint fresh from the garden. Sometimes I make it with English peas, but today I opted for some sweet potato instead.
I began by filling a bowl with all the freshest greens I had, which included a box of mixed salad greens with baby spinach, arugula, and radicchio; then some new scallions ( green onions), baby kale, and mint. Something like that, you have to breathe in a heady whiff of garden greens – oh, it is intoxicating! It cooked up in no time, and, served with crusty sourdough bread and melting mozzarella, was perfect for this rainy day.
To make:
3 cups water
3/4 cup diced, peeled sweet potato
4 trimmed scallions, sliced
2 cups torn kale, no stems
2 handfuls salad greens ( mostly spinach)
1 T. olive oil
salt and freshly cracked pepper to taste
1/3 cup chopped mint
1 minced garlic clove
a pinch of nutmeg
Simmer potato in the water until just tender. Add the greens, scallions, olive oil, garlic, and salt and pepper and simmer for ten minutes. Take off heat, add the nutmeg and mint, and blend, using an immersion blender, or a regular blender. Taste carefully, adding more pepper or salt as needed. Serve with warm, crusty bread and cheese.
Yarden of Eatin' 