Dairy-free Cream of Broccoli Soup

dairy-free cream of broccoli soup

dairy-free cream of broccoli soup

This is a delicious, rich soup that doesn’t contain the usual cream and cheese that  you will find in most cream of broccoli or broccoli and cheese soups. It is adapted from this recipe and is also delicious as a vegan or non-vegan soup. Cream of broccoli soup is a great way to use up the broccoli stems and leaves if you have already used the majority of the florets. One of the ingredients is nutritional yeast, which can be found in the bulk bins of most natural foods stores and is a tasty alternative to cheese in recipes (not on its own!). Serve with croutons and garnish with chopped celery leaves.


2 tbs olive oil or butter, divided

1 onion, chopped

2-3 cloves garlic, chopped

1 cup celery, chopped

4-41/2 cup broccoli, chopped (you can use the stems and leaves  as well as the florets. )

1 cup potatoes, peeled and chopped

1/2 to a whole hot pepper, chopped–to taste

salt, pepper

4 cups vegetable* or chicken stock

1 1/2 cup unsweetened, unflavored almond milk or another dairy-free alternative like rice, cashew, or coconut milk

2 tbs flour

3/4 cups nutritional yeast

smoked paprika

2 tbs Dijon mustard


Heat 1 tbs. butter or olive oil at medium heat in a large soup pot. Add onion, garlic, and celery, salt and pepper, and saute until onion is soft and translucent. Add broccoli, hot pepper, and potato and saute for 5 minutes longer. Add broth, cover, and cook for about fifteen minutes or until the potatoes are soft.

Meanwhile, heat 1 tbs. butter or olive oil in a skillet over medium heat. In a small bowl, whisk together flour and 1/4 cup almond milk until there are no lumps. Add to skillet, along with remaining almond milk. Whisk until smooth. Add nutritional yeast, whisk. Add mustard, salt, pepper, and smoked paprika, and whisk. Cook for 3-5 minutes or until slightly thickened, stirring frequently.

Add nutritional yeast sauce to soup, stir. Serve with homemade croutons* and chopped celery leaves.

*To make vegetable stock: Throughout the week, gather vegetable scraps in a large pot–onion peels, potato peels, etc. When you have a full pot, add a whole chopped onion and water, and simmer slowly, for about 4-5 hours.

*To make croutons: Gather ends of bread, buns, and any other bits of bread you have. Slice in crouton-size pieces and place on a large baking sheet. Toss with olive oil, herbs of your choice (I use a Greek seasoning blend), and bake at 425 degrees for 5-10 minutes, turning occasionally.

This soup also freezes well.


Members, we love recipes! To share recipes on our food blog, email your recipe and a photo to megan@fairridgefarms.com.




FULLSHARE                           HALFSHARE                    MINISHARE
Lettuce X2                                           X1                                            X1
Tomatoes X4                                      X3                                             X2
Broccoli  X1                                         X1                                             X1
Pop Corn X2                                       X1                                             X1
Turnip   X4                                          X3                                            X2
Kale       X1                                           X1
Potatoes X1                                          X1/2
Spaghetti Squash                                X1
Yellow Squash

Your box may vary slightly

Fullshare 10/1/15


FULLSHARE                          HALFSHARE        MINISHARE
Tomatoes X5                                       X3                                X1
Lettuce X2                                            X1                                X1
Butternut large                                 med                              small
Sweet Potato  X3                                 X2                               X1
Bell Peppers    X3                                X2                               X1
Hot Peppers    X4                                 X2                               X1
Yellow Squash  X3                              X1
Yellow Wax Beans  X1                       X1/2
Radish X1                                              X1

Boxes can vary slightly

Easy Eggplant Parmesan

eggSummer is over and we are seeing the last of the summer vegetables, like eggplant and tomatoes. I love eggplant parmesan, but I don’t love how long it takes to make it. This recipe, which is based on a recipe for eggplant pizza found here, does not call for the step of breading and frying the eggplant before baking it with cheese and marinara sauce. It is also healthier as well. In making the marinara sauce, I used a couple of tomatoes from the Fair Ridge Farms CSA share as well as some bottled marinara sauce.

To make this dish, begin with one eggplant (or two if you have them). Slice the eggplant to about a quarter inch thickness. Salt both sides of the eggplant slices and let them sit for about a half an hour. Then brush each slice with olive oil and roast in the oven at 400 degrees, turning halfway through, until both sides are browned.

Meanwhile, while the eggplant is roasting, slice garlic and seeded, peeled, and chopped tomatoes, and saute over medium heat in a little olive oil. (To peel the tomatoes, place whole tomatoes in boiling water for 2-3 minutes. Let cool and the skin should come right off. Then chop and seed.)

Prepare pasta.

Add additional bottled or homemade marinara sauce to the tomatoes along with any seasoning you would like.

When eggplant slices are sufficiently roasted, remove from oven and increase the oven temperature to 450 degrees. Spread marinara sauce on the eggplant slices and add fresh mozzarella cheese and parmesan cheese. Place in the oven for 5-10 minutes or until the cheese is melted.

Serve with pasta and marinara sauce. Enjoy!

We love recipes! To share your recipe, send it along with a photo to megan@fairridgefarms.com. We are also on Pinterest. If you would like to add recipes to our CSA recipe board, please email me.

HALFSHARE September 24th 2015


FULLSHARE                                  HALFSHARE                MINISHARE

Cilantro X1                                                            X1                          X1
Turnip or Beet bunch X1                                    X1                          X1
Asian Long Beans bunch X1                              X3/4                      X1/2
Eggplant   Xlrg                                                      Xmed                     Xsml
Lettuce Head   X2                                                 X1                            X1sml
Tomatoes  X6                                                         X4                           X2
Red Potatoes bag X1                                              X1/2
Yellow Squash or Zuchini X2                              X1
Ground Cherries


Veggie Skillet Hash

Veggie Skillet hash

Veggie Skillet hash

This recipe is a play off of the more traditional version of a skillet hash that contains meat and potatoes. This dish has fried potatoes as its base and then you can add just about anything else you like; in this version that anything else is an abundance of CSA veggies. You can add to this dish by adding protein such as eggs, chopped ham, cheese, and/or beans. The possibilities are endless.

To begin, dice a number of potatoes (as much as you want), along with onions, and fry in olive oil and butter over medium heat, covered, until potatoes begin to soften. Then add other veggies of your choice. I used chopped fennel, bell peppers, garlic, mustard greens, and kale. You can add spices as well, such as smoked paprika, salt and pepper, tried rosemary–the choice is yours.  Continue to fry, uncovered, until veggies are soft and begin to brown. Add a handful of fresh herbs, such as the Thai basil and the green fennel fronds from this week’s box. Enjoy for breakfast, brunch, lunch or dinner.

 Fair Ridge Farms is now on Pinterest. Our goal is to share timely, seasonal recipes found on the web and we will also share recipes that we post on our food blog. If you are avid Pinterest users and would like to join us as a collaborator to post recipes on our CSA recipe board, please email megan@fairridgefarms.com, and we will be grateful to add  you. Also, follow us on Pinterest!

Members, we love recipes. Submit your recipe and photo to megan@fairridgefarms.com to be featured on our food blog.



FULLSHARE  28+lbs                                HALFSHARE        MINISHARE
Lettuce X2                                                            X1                             X1
Tomatoes  X6                                                       X4                             X2
Turnips bunch   X1                                                        X1                            X1/2
Fennel        X1                                                         X1                              X1
Peppers      X3                                                        X2                                X1
Mustard      X1                                                       X1
APPLES bag  X1                                                        X1
Baking Pumpkin  X1   lrge                                    X1 med
Radish  X1                                                               X1
Thai Basil
Potatoes bag
Asian Long Beans

Preserving the Harvest, Part 2

IMG_2317[1]Here is an idea from one of our members about preserving peppers. Enjoy!

When I have too many CSA peppers  to use before my next delivery, I will grill them for that authentic roasted pepper flavor.  Then let them cool before placing them in a freezer bag.  As the summer passes my roasted pepper freezer bag really fills up. The roasted peppers can be used to bring back the taste of summer during the winter months in stir fries, pizza and more.
Thanks to you and your team at Fair Ridge Farms I love eating locally and seasonally!

Members, we love to hear from you. Please email your recipes and ideas to megan@fairridgefarms.com.


Fullshare September 10th


FULLSHARE                            HALFSHARE          MINISHARE
Tomatoes X3                                      X2                                   X1
Lettuce  X2                                         X1                                    X1
Kale  X1                                               X1                                     X1
Peppers X3                                         X2                                    X1
Zuchini X2                                          X1                                    X1
Mustard  X1                                        X1
Onion  X1                                             X1
Ground Cherries X1                          X1
Asian Long Beans


Chiles Rellenos

These stuffed poblano peppers are delicious and can be stuffed with just about anything. They are somewhat like traditional chile rellenos in that they are stuffed poblano peppers smothered in cheese, but rather than being deep fried, these are first grilled then baked. You can also use bell peppers instead of poblano peppers.

Chiles Rellenos

There are no hard and fast amounts of ingredients nor particular ingredients you have to have for this recipe (well, except maybe the peppers, and, of course, cheese).

First, grill or broil the poblano peppers until charred. Then let cool and peel the peppers. Cut a slit in one side of the pepper and gently remove the seeds, stem, and any liquid on the inside. Lightly oil a casserole dish and place the peppers in the dish.

Preheat oven to 350 degrees.

Chiles  Rellenos

Chiles Rellenos

To prepare filling: Saute chopped onion, peppers, and garlic in olive oil until onions are soft. Add other finely chopped vegetables to your liking, such as yellow squash and green beans. Add spices such as chile powder, cumin, smoked paprika, and salt and pepper. Then, add a protein, such as ground beef, or cooked lentils or black beans. Add a little cooked rice if you’d like, or another grain like cous cous or quinoa.

Fill the peppers with the filling, then cover with grated cheese. Bake for 15 minutes or so, until cheese is melted.

Enjoy!! These are great leftover as well.

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