Having been inspired by an old Danish recipe, I kicked off a farm dinner recently with a Creamy Cauliflower Soup. The New York Times’ dish is low in fat, high in fiber, and a powerhouse of nutrition.
Chou fleur, as the French call the edible flowerheads, was popular at Versailles, where it was a favorite of both Louie XIV and Louis XV. Serve your family and guests a bowl of this historic soup whenever you want to make them feel royal.
The Americas Corn on the Cob
Ahh. . . I can hardly wait for another farm weekend in which to explore old and new dishes from near and far. When the weather’s good enough to eat outdoors, all the better.