Great Easy Recipes for your Farmer's Market Organic Vegetables - Day 1

During this Covid-19 outbreak, all of the Farmer's Markets are closed. For someone like me, that is like closing the grocery store. So, I was really glad to learn that McClendon's Farm was putting together grab and go boxes full of seasonal fruits and vegetables. I picked up my first box last weekend, and made a goal to not waste any of the delicious options inside. I am not a chef so it would be ambitious for me to make up all of the recipes on my own. So, I will share some of the recipes I found and some of my more creative attempts that actually turned out delicious.

Day 1 - Broccoli and Cheese Soup

organic broccoli and cheese soup
Broccoli and Cheese Soup

This is a recipe from Taste of Home. I took this recipe and doubled it. The doubled amounts are shown below along with a few modifications that I made. The original recipe calls for chicken broth. We try to be more plant based than not so I used vegetable broth. I also used whole, grass-fed milk rather than two-percent, and I can't eat anything without garlic, so I added one clove of garlic as well.

1/4 cup chopped onion
1 clove garlic, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups grass fed whole milk
3/4 cup vegetable broth
1 cup cooked chopped fresh or frozen broccoli
1/2 cup shredded cheddar cheese

In a small saucepan, saute onion and garlic in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes.

Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

Note I boiled the broccoli while I was sauteing the onion and garlic. Then after I added the broccoli and cheese, I used a hand blender and pulsed it a few times to incorporate everything a little more while still leaving recognizable broccoli pieces. I probably didn't chop the broccoli small enough to begin with. That is an option if you don't have a hand blender.

I served this sprinkled with organic chives from my garden, and a side of sliced french bread. For the french bread, I melted about 1/4 c of butter with one clove of garlic and chopped chives. Then I brushed it on the small bread slices and put it in the oven directly on the rack for about 5 minutes at 400 degrees. Watch the bread closely or it will burn.


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