Friday, October 17, 2008

Cream of Broccoli (or any Vegetable) Soup

To make the recipe below, I opted for broccoli, potato, vegetable stock, and nonfat yogurt. Garnish is pea shoots from a previous pickup.

Cream of Broccoli (or any Vegetable) Soup

  • 1 pound broccoli (or cauliflower, carrots, turnips, celery, or other vegetable), trimmed and cut to yield 4 cups
  • 1/2 cup rice or 1 medium potato peeled and cut into quarters
  • 4 cups chicken, beef, or vegetable stock, or water
  • salt and fresh ground pepper to taste
  • 1/4 to 1 cup heavy or light cream, half-and-half, or yogurt
  • minced fresh parsley leaves or chives for garnish

Combine broccoli, rice or potato, and stock or water into large saucepan and turn heat to medium-high. Bring to boil, lower heat to medium and cook until vegetables are tender, appox. 15 minutes.

Cool slightly, then puree in a food mill or blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)

Return to pot and reheat over medium-low. Season with salt and pepper, then add cream or yogurt; heat throughly, garnish, and serve.

From How to Cook Everything by Mark Bittman

Friday, October 3, 2008

Farming the Future: Farm Life on Long Island

From the farm email list:

Chris Kaplan-Walbrecht of Garden of Eve organic farm is in a documentary film called Farming the Future: Farm Life on Long Island which was produced by Ron Rudaitis in 2004 and is being shown as part of the Film Society of Lincoln Center's Green Screens series.

Farming the Future will be the first of two one-hour films shown on November 3rd at 6:00 PM. The screening will take place at the Walter Reade Theater at Lincoln Center (65th & Broadway). Following the films there will be a panel discussion which will include both Chris and producer Ron Rudaitis, among others. More information on the Film Society of Lincoln Center.