A chilly winter evening calls for a simple, comforting slightly decadent meal of roasted broccoli and cauliflower soup and homemade molasses wheat bread.
Luckily, the freezer provided and Yokna Bottoms broccoli and cauliflower harvested in November became soup in January!
It may be counter-intuitive to start thinking about food preservation in the dead of winter, but it’s never too early for CSA members to start preparing to preserve the coming harvest.
After all, your CSA membership is an investment in the way you eat – why not make the most of your food dollars by preserving part of your foodshare for fresh, year-round eating.
The off-season is a great time to:
– Look for sales on home canning and freezing supplies and stock up when you find good deals.
– New to food preservation? Nervous about canning? Read up! Great books can be found at the library, online information is abundant and you can visit the Lafayette County Extension website for info on canning andfreezing.
– Make notes about which foods you wish you had right now! Consider stocking up and preserving your favorite veggies and fruits the next time they’re in season.
– Create a food preservation calendar so you can plan, gather supplies, budget your time, and know the best preservation methods for what will be in season each month.
– Need more freezer space? Now’s the time to keep an eye out for a good deal on a used chest freezer! Check out Oxford MS Resale for local postings.
In the meantime, if you happened to freeze some broccoli and cauliflower try our recipe – or keep it local by using Brown’s Dairy milk at The Farmers Market Store and Mississippi-made cheese at Living Foods.
Yokna Bottoms Roasted Broccoli and Cauliflower Soup
4 cups, chopped broccoli and cauliflower tossed in a little oil
1 half large sweet onion, chopped
2 large carrots, chopped
2 Tbs. butter
4 cups chicken or veggie stock
1 cup milk
6 oz. shredded extra sharp white cheddar
Roast broccoli and cauliflower on 425 degrees, about 20 minutes until nicely caramelized.
Saute onions and carrots in butter until tender. Add broccoli and cauliflower to onion mixture. Then add chicken or veggie stock. Add salt and pepper to taste and a pinch of smoked paprika.
Simmer for about 15-20 minutes. Remove 1-1/2 cups from pot and puree the remaining mixture with immersion blender. Return reserved veggies to pureed mixture. Simmer for about 5 minutes. Remove from heat and stir in milk and shredded cheese.
Adjust seasonings. Optional toppings: more cheese, parsley, green onions, Greek yogurt, crumbled bacon, homemade croutons.