Recipe courtesy of Ina Garten
1 (3-pound) head cauliflower, cut into large florets
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Recipe courtesy of Real Simple
2 tablespoons olive oil
3 tablespoons brown sugar
1/4 teaspoon ground nutmeg
kosher salt and pepper
4 pounds small sweet potatoes, each peeled and cut into 8 wedges
3 1/2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
- Heat oven to 400° F.
- In a large bowl, combine the oil, sugar, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the cumin and cinnamon. Add the sweet potato wedges and toss to coat.
- Transfer to a large rimmed baking sheet and arrange in a single layer. Roast, turning once, until the edges are dark brown and the wedges are crisp, about 1 hour.
HELP WANTED! Do you plan your Saturdays around visiting the market? Do you desire to know your market vendors on a more personal level? Do you like getting hefty discounts? Then become a farmers market volunteer!!
We are looking for someone to work the market and manage the website and social media accounts. The time commitment is minimal – one 3-hour shift every 3-4 weeks, and about 1-2 hours per week of web development. The position is flexible – we’re happy to divide duties between multiple volunteers. No experience necessary!
Please direct message the market Facebook page at www.facebook.com/delrayfarmersmarket or contact us at email@example.com for more information.
Recipe courtesy of Country Living
- ½ gal. apple cider
- 1 qt. white grape juice
- 1 bottle sparkling apple cider
- 8 oz. orange juice
- 8 tsp. star anises
- 3 large Golden Delicious apples
- 16 oz. dark rum (optional)
- In a punch bowl or large pitcher, combine apple cider, grape juice, sparkling cider, and orange juice. Add star anises and slices from 2 apples.
- To serve, fill tumblers with ice. Add 1 ounce rum to each glass, if desired, and top with punch. Garnish each with 1 apple slice.