It’s the Holiday Season
“Kindness is like snow. It beautifies everything it covers.”
I hope everyone stays safe and mostly dry in this rain! We definitely needed it! The weather is looking great for tomorrow, so be sure to come visit the market.
The holiday season is in full swing! I love the feeling of all the holiday cheer in the air! The lights in downtown, the Mayor's Sneaker ball, the Nutcracker, and all the other numerous holiday events happening- it's all wonderful! And overwhelming sometimes. What many people don't talk about is how overwhelming and chaotic the holidays can become, especially if we don't have a plan. We see all these wonderful events and try to cram them into our already full schedules, it can take a toll on our mental health. I personally am a planner when it comes to the holidays, it really helps to have a plan so that I am not overwhelmed by my favorite time of year. Planning and boundaries are really important to have any time of the year, but especially during the holidays. This article is a really good rundown of how to prepare ourselves for a good holiday season!
We have a selection of wonderful produce for you this week! Pecans from Cardinal Ridge Farms are back! And Loy and Mr. Porter have lots of wonderful fruits and veggies available among them are: plums, mangoes, tomatoes, onions, bell peppers, apples, oranges, cucumbers, broccoli, collards, turnips, and cabbage.
This week's recipe is a favorite among my kids, they like to call it alien soup. It's really broccoli cheese soup, but if calling it alien soup helps them eat it, I'm all for that.
4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt, pepper, and garlic powder to taste
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1 block cream cheese
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish
4 cups broth
Chop onion and sauté for 5 minutes on med-high heat. Add stock, broccoli, and seasonings to the pot, bring to a boil and let the broccoli get soft, about 5 minutes. Transfer to a blender (be careful! It’s really hot) with the block of cream cheese, or use a stick blender in the pot. Blend until the cream cheese is smooth. Transfer back to the pot if using a blender and bring back to heat on low, add nutmeg and cheese. Serve with a crusty bread or grilled cheese sandwich or even some chicken nuggets.