A representative from the University of Delaware Master Food Educators program is under the Green Tent. Master Food Educators are volunteers who are foods or nutrition professionals or individuals without professional training, who have an interest in nutrition, food preparation, health, wellness, and the education of youth and adults. Provided with training, these individuals work in their communities and organizations to help expand the nutrition education efforts of University of Delaware Cooperative Extension.
Entertainment: Butch Feeser is back playing piano.
Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at firstname.lastname@example.org to find out what help is needed.
In a 4-quart pot add 6 cups cold water. Bring to a boil. Add 1/2 teaspoon of salt. Using 2 medium heads of broccoli, place florets face down, cut around stem, leaving an inch of the stem. Add broccoli to boiling water along with an additional 1/2 teaspoon salt. Boil for approximately 3 1/2 to 4 minutes. The broccoli is done when you can pull the stem to the side of the pot, cut through it with a pairing knife, and hear a crisp snapping sound.
Drain broccoli in colander. Make certain to reserve the water. The broccoli water is the key to this soup. Fill a blender jar 3/4 full with hot broccoli. Add broccoli water to fill 1/2 of container. Puree until smooth. Repeat until all the broccoli is pureed. Return to pot. Salt to taste.
To serve, place 4 walnut halves and 2 thin slices rolled soft goat cheese, in each serving bowl. Add soup.