It’s our second-to-last week of our Fresh Fork Market Summer Share. Here’s how we’re making the most of the last couple weeks.
What We Got:
1 head savoy green cabbage
1 bunch kale
1 rutabaga with top
3 lb bag red norland potatoes
1 lb onion
1 head cauliflower
1 8 oz piece goat gouda
1 lb spelt flour and rosemary linguine
1 container Feta *
1 lb Andouille sausage links *
1 container whole milk yogurt *
* purchased with credits from a skipped week’s delivery
What We Made:
Mushroom Asparagus Risotto with Gouda Goat Cheese (click here for the recipe)
Yes, I found an entire recipe centered around the tasty cheese we got this week. I love cheese that much. Mushrooms and asparagus are two of my favorite vegetables and this combination was incredibly tasty. I used regular risotto, rather than the barley called for in the recipe. The cheese has a very strong, almost smoky flavor so the amount called for was enough to give you the taste without overpowering the dish.
Roasted Cauliflower Broccoli Soup (click here for the recipe)
With the way the weather has been, I’ve been craving soups. This used the broccoli from last week and the cauliflower and onion from this week. I really like the flavor from the paprika in the soup and the long caramelizing of the onions and garlic adds to the smoky taste. I would recommend adding additional stock from what the recipe calls for to thin this soup.
Rutabaga Puree with Brown Butter and Marscapone (click here for the recipe)
So, we got this odd-shaped vegetable and I had no idea what to do with it. This puree was creamy, rich, and so tasty. We made chicken and seasoned the chicken with thyme as well, so it blended with the seasoning used in the puree. I recommend using an immersion blender to get the puree really smooth.
Pumpkin Cookies with Cream Cheese Frosting (click here for the recipe)
I did use Fresh Fork eggs in this recipe, but beyond that, these are an easy and tasty seasonal cookie, so I wanted to share the recipe. I made these for our friends’ Halloween party on Saturday and they were a hit! I omit the milk called for in the frosting to make it thicker: it sticks to the cookies better that way.
How did you use your Fresh Fork this week?