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This week’s share will include:

• Veggies: lettuce, radishes, rainbow carrots, fingerling potatoes, garlic, choice of arugula, broccoli raab or other mustard greens, cauliflower, bok choi, broccoli, spaghetti squash, choice of cilantro or parsley and Napa cabbage. (“A” group for half shares)
• Add-on shares:
  • Fruit: pink lady apples and bosc pears (last fruit share for the season)
  • Flowers: finished for the season
  • Mushrooms: no mention in John’s email

Serving suggestions:

• What to do with a smaller bundle of broccoli that may not be enough for a dinner side dish? I would make a pot of soup. I don’t love adding a lot of cream to my broccoli soup so instead I add some thickness and richness with a roux. Sweat out some roughly chopped onion in a generous amount of olive oil, add a clove or two of garlic and cook until fragrant, dump in your chopped broccoli bits and all, then sprinkle generously with flour and stir so all the flour meets the fat. Raise the heat and cook the mixture until it gets sticky and coats the veggie pieces and some browning starts on the bottom of the dutch oven. Add a half cup of broth and vigorously scrape the fond while the roux quickly thickens the liquid. Add the rest of your broth a cup at a time, stirring thoroughly while it thickens, about 4-6 cups worth depending on how many you’re serving and how thin or thick you like your soup. Cook, bubbling over low heat, until the broccoli softens. If you have a stick blender, buzz up the soup with a few pulses just to break up any big chunks (or take it all the way for a cream of broccoli style). Just before serving you can stir in a splash of cream and some freshly grated cheese.