Greetings CSA Members,

      Now that it is officially Autumn, Fall’s presence is becoming quite noticeable on the farm. The colors both on the leaves of the various crops along with the leaves on the surrounding trees contrast beautifully to the gray sky and quickly-moving clouds overhead. Brian is tilling up the earth to plant clover, winter rye, and vetch to nourish the soil throughout the winter – our harvest gift to the earth that has fed us all so well this season. The butternut squash has all been harvested and is curing in the lean to and heated greenhouses. This morning Fidelia, Joanna, and Ali were all happily breaking apart the garlic for us to plant very soon for next season’s harvest.
     With regard to next season, within the next few weeks, we will let you know when and how to sign back up. I have emails almost daily from people whom you have referred or who have seen you with your weekly box of vegetables wondering how soon they can sign up. And so, I want to make sure that I reserve a time just for you 2008 members to sign up before opening the CSA up to new members.
     But before summer slips away, I would like to give you one last glimpse from Annie, who is now married and living in Chicago. I can finally state this fact without tears forming, for I miss her so. Annie delivered the weekly boxes, worked at the Saratoga Market on Saturdays,  and kept the crew going with her enthusiasm and sparkly zeal for all that came across her path. We wish her years of happiness ahead.

This week in your share, you will most likely find:
Onions, Garlic, Butternut Squash, Curly Kale, Carrots, Beets, Edamame, Mesclun, Radish, Tomatillos, and Broccoli
  
Take good care and enjoy the peak of the bounty - Justine

Words from a fresh farmer
Hello, all - Annie here. I am one of the newer members on Brian and Justine's crew, having just joined the team at the beginning of May. I hadn't had much farm experience before - a little volunteering on my roommate's smaller-scale organic farm in college - but thought I'd like the work, and decided to give it a  shot.

The past two and a half months have been wonderful for me, very educational for both mind and body. I spent the past year working a desk job in Chicago, and the first week at the Denisons' was quite a shock on the ol' muscles, but I was so relieved to be outside that I hardly minded a bit - and I sleep so much better after a day of planting, weeding, and harvesting! Now, my body has gotten accustomed to the work, and I can pay closer attention to the day-to-day processes that make the farm tick.

This week was quite exciting - I am always happy when a new crop is ready, and this week we picked the first carrots, green beans, and eggplant. I learned that in Jamaica, they call eggplants "Garden eggs," which I think sounds very poetic, particularly with a Jamaican accent. Although I suppose the French (and also British and Canadian) term "aubergine" is also quite poetic. We've already got two kinds showing their fruits in the field - the Fairytale and the standard dark-purple kind. If you've never seen eggplant fruits still on the plant, it is worth a trip to the farm. I think they're the most beautiful crop, particularly very early in the morning when the dew is still on. The fruits hang down like Christmas ornaments, and the leaves have a sort of velvety purple-y look to them that makes them seem far more exotic than the name "eggplant" would imply.

In any case, I'm hoping that another cold front comes through - ninety degrees with high humidity makes it a bit tough to pick vegetables expeditiously, although the zucchinis seem to love it. I'm going to sign off now, with my best wishes to you and your most recent bunch of chard - there are many vegetables that I love, but chard is particularly high on the list. The colors, the flavor, the speed of stir-frying, the nutrition ... so, enjoy!

BUTTERNUT SQUASH CHOWDER WITH PEARS AND GINGER
  Southwestern Vegetarian
 Makes 6 servings.

2 Bartlett or Bosc pears, peeled, cored, and diced
Juice of 2 lemons
2 tablespoons olive oil   
1 cup peeled and diced onion
1 stalk celery, diced
1 small carrot, peeled and diced
1 tablespoon minced garlic
1 teaspoon peeled minced fresh ginger
1/2 cup dry white wine
1 butternut squash, peeled, seeded, and diced (about 3 cups)
1  potato, peeled and diced
5 cups Vegetable Broth
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 cup heavy cream
Salt to taste

Place the pears in a bowl with the lemon juice, cover with water, and set aside.

In a large saucepan, heat the olive oil over high heat until lightly smoking. Add the onion, celery, and carrot, and sauté for 2 to 3 minutes, or until the onion is translucent. Add the garlic and ginger and sauté for 1 minute longer, stirring constantly. Add the white wine and reduce the liquid until the pan is almost dry, about 3 minutes.

Drain half of the pears, reserving the other half in the lemon water for garnish. Add the drained pears to the pan with the squash, potato, and stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender. Transfer half of the soup in batches to a blender and puree until smooth. Strain through a fine-mesh sieve back into the saucepan with the unpureed mixture. Add the orange juice, lemon juice, cream, salt, and the reserved pears and gently warm the chowder through (do not boil). The chowder can be made 1 day ahead.

BROWN-BUTTER CREAMED WINTER GREENS
    Gourmet – Serves 6

3/4 stick unsalted butter, divided
2 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons minced shallots
1 bay leaf
6 black peppercorns
1 large bunch of Kale or Collard Greens
6 ounces bacon or bacon-substitute, cut into 1/4-inch-thick slices
1 cup finely chopped onion
1/2 cup heavy cream
2 garlic cloves, minced
1 teaspoon dried hot red-pepper flakes
1 tablespoon cider vinegar, or to taste

Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.  Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment or wax paper.

Discard stems and center ribs from greens, then coarsely chop leaves.

Cook bacon in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.

Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.

Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.

Stir in bacon, vinegar, and salt and pepper to taste.

Greetings CSA Members,

As we were setting up tables, cutting flowers, stirring chili, piling bales of straw onto the wagon, the CSA volunteers, Errol and Walter (our 2 wonderful Jamaican crew members, returning for yet another season), and Brian and I were all wiping the sweat from our brow. Then by the time 3:30 rolled around, we all put on fleece jackets and went shivering across the river on the wagon ride. The beet ice cream was a smashing success (for some!) and the cake, beautifully decorated with exquisite marzipan vegetables, leaves, and chickens, tasted delicious – as did all of the potluck dishes brought to our annual gathering. We danced to the music of John and Vonnie Estes while Paul Rosenberg called several circle and contra dances for young and old alike. Thank you to one and all who helped make this year’s event so lovely. Here is another of Mary Oliver’s poems from her collection entitled: New and Selected Poems – Volume 2. Hope you enjoy it.

Take good care – Justine

This week in your share, you will most likely find:
Leeks, Braising Greens, Shallots, Nicola Potatoes (yellow-fleshed, all purpose), Green Beans, and then some mixture of: Chinese Cabbage, Broccoli, Bok Choi, and/or Turnips
     
                  Beans
They’re not like peaches or squash.
plumpness isn’t for them. They like
being lean, as if for the narrow
path. The beans themselves sit quietly
inside their green pods. In-
stinctively one picks with care,
never tearing down the fine vine,
never not noticing their crisp bod-
ies, or feeling their willingness for
the pot, for the fire.

I have thought sometimes that
something ---I can’t name it  ---
watches as I walk the rows, accept-
ing the gift of their lives to assist
mine.

I know what you think: this is fool-
ishness. They’re only vegetables.
Even the blossoms with which they
begin are small and pale, hardly sig-
nificant. Our hands, or minds, our
feet, hold more intelligence. With
this I have no quarrel.

But, what about virtue?

Potato Leek Soup

3 tablespoons butter
2-3 leeks, carefully cleaned and thinly sliced
1 medium or large onion, chopped (shallots would be an excellent substitute)
5-7 potatoes, thinly sliced
3 1/2 cups chicken or vegetable broth (or enough to barely cover potatoes)
1/2  cup cream (I use goat’s milk, cream or nothing at all, depending upon how creamy the potatoes were)
Salt and pepper to taste

1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

**Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks.
**You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing.
** Before adding the cream, you can add braising greens (cleaned and chopped) to the potato mixture to cook.

Sweet Potatoes, Apples, and Braising Greens
    Traci Des Jardins  (Jardiniere)
Makes 10 servings

4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
5 tablespoons unsalted butter, plus 3 tablespoons melted
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
3 medium apples, peeled, cored, and cut into quarters
3-5 cups loosely packed braising greens  -  stems removed and chopped
     (Kale, Collard Greens, Swiss Chard, or spinach work as well)
1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Preheat oven to 400°F.
On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.
In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.
In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.
(I found this recipe online and thought that I might try it with either Rose Gold or Nicola Potatoes. Winter Squash might be a good substitute for the sweet potatoes as well.)

Greetings CSA Members,

Though Ike was a powerful force in the South, it sure ushered in magnificent Fall weather here on the Farm. We just waved good-bye to a 9th grade class from Tech Valley High in Troy. 40 students arrived for a tour and to separate into groups to collect soil samples for testing. There were some great questions and comments – my favorite: “Why is a greenhouse called a greenhouse when it is clear?” Usually I can go into Teacher mode and throw the question right back at the group, but there in front of me was a sea of quiet and pensive faces all awaiting the response. Well, luckily Brian was climbing off of the tractor and answered before I even had time to think. I’d love to know how you might have responded – any suggestions?

**Remember the annual CSA potluck is this Sunday September 21st from 3:30 – 5:30. Please bring with you:
blanket or chairs to sit on
eating utensils and plates
potluck dish or drink to share and serving utensils, if needed
Children must be supervised, especially around the animals & equipment.
Please leave your pets at home – Many thanks.

If you cannot come on Sunday or if you prefer a more family or child oriented event, I invite you all to come on the Schaghticoke Farm Tour – Saturday September 27th from 10-3:00. A bus will be leaving from the Troy Farmers’ Market to take you to 5 different farms in Schaghticoke. Denison Farm is on the tour. We will have a chef preparing dishes for you to sample and we will also be providing some children’s activities. To find out all about the Schaghticoke Farm Tour, please go to: www.agstewardship.org

This week in your share you will most likely find:

Tomatoes, Broccoli, Sweet Peppers, Mesclun, Green Beans, Edamame, Tomatillos, and Sweet Dumpling Winter Squash (the best of all squashes!!)

Have a great week and see you on Sunday - Justine

Roasted Tomatillo Salsa
Gourmet Makes about 3 cups.

1 lb fresh tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt

Preheat broiler. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. Broil chiles, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.

Salad Greens and Roasted Red Pepper Salad
Gourmet - Serves 6

3-4 sweet (any color) peppers
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/2 pound lettuce, arugula, mesclun, or fresh spinach

Quick-roast and peel pepper. Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

Brown Rice and Chicken Stir-fry with Edamame and Walnuts
Makes 6 servings.

1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce or low-sodium soy sauce
2 skinless boneless chicken breast halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups short-grain brown rice, cooked according to package directions, cooled
1-2 cups shelled cooked edamame beans
2/3 cup chopped green onions

Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)

Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.

Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.

Greetings CSA Members,

It has been quite a week. Two farm vehicles are not running, the washing machine has a very serious squeal, my pre-school classroom was flooded by a burst pipe across the hall, and yesterday we lost power for most of the afternoon. Of course, we need both electricity and water to wash and pack the vegetables and we had neither. Nonetheless, we made it through and the boxes were packed for our members in Purchase, NY. This crew of ours is amazing. With that in mind I thought that I would share the writing of Rebeca Torres this week – in her honor, for on Saturday, she is to be married. Rebeca oversees both the blog on our website and the Troy Farmers’ Market booth. She is the captain in the barn on Wednesday mornings when we pack up the 275 boxes for the local CSA members. Rebeca has been part of the farm for the past 4 years, starting out as an interested CSA member, committed to local and organic food. I hope that you enjoy what she has to say. Take care - Justine

This week in your share, you will most likely find:
Tomatoes, Parsley, Swiss Chard, Lettuce, Eggplant or Broccoli, Onion, Carrots, Beets, and Bok Choi
Fruit Share: Plums and Peaches

I have shared before that I started out as a working CSA member. Back then I picked out my share at the Troy Waterfront Farmers' Market, and we didn't even pack individual boxes for the drop-off sites, we counted out items into totes for members to pick out themselves. Since joining the crew, I have helped seed, transplant, weed, harvest, pack and sell the wonderful produce we grow. Since returning to the farm after my hiatus, I have helped Justine with CSA office work, written up CSA site boards, counted out shares, managed the share box assembly line and helped pack the boxes into the truck. Until this week, however, I had never seen what happens once the yellow truck (which the crew affectionately calls the Sunshine Van) rolls out the driveway with Ann at the wheel.

When Ann announced that she was taking a week or so off for vacation, I quickly offered myself up for the job of driving the van so I could finally see that missing piece of the Denison CSA puzzle I have been participating in for the past five years. Brian was a bit hesitant to have me do the job, because I'm usually still coordinating barn activities and ready for the Saratoga market when Ann leaves, and I had never done the run before. Still, he gave me the go ahead and the week before Ann left I rode along with her to become familiar with the route and all that is entailed in making the share drop-off go smoothly. Ann was detailed in her instruction and I dutifully took notes and helped out, already having fun seeing this new-to-me side of the CSA operation. Places that had just been names and numbers to me, now had an image to go along with them in my head. The reasons Ann frets when we switch box sizes or change the contents of the boxes from location to location -- reasons that seemed reasonable but remained somewhat abstract to me -- became crystal clear as we made our drop-offs. And Ann, who I enjoy working with on my mini-crew on harvest days even when she pokes fun at my "mom voice," when I want things done just so, was impressively on top of things. I felt a new appreciation for the site hosts who extend their porches and garages for us all to use. I was excited to do my run the following week.

Of course, nothing went as smoothly when it was my turn. We started out the day having to replace the intended green beans for the share due to the continuous rain we've been "enjoying." You see, you can't pick green beans when the plants are wet or they develop rust. So instead we picked and bunched flowers and kale on Wednesday morning when we would have normally been packing boxes. Then we rushed to set up the assembly line and pack the boxes, only to have to re-pack several of them when the heavy melons threatened to fall through some of the older boxes and the small cukes kept falling out the opening on the bottom. Then a lettuce miscount resulted in my having to unpack the entire cooler to get to the corner where the market lettuce had been stacked and pull from there to complete the boxes -- all while keeping the assembly line going. Meanwhile, Maggie, was recruited to write up the site boards as we packed. Finally the boxes were done, part of the crew left to finish picking for market and we began to pack the shares, fruit and eggs into the truck. The directions I'd scribbled the week before mostly made sense and deliveries, while later than usual, went relatively smoothly. Some members arrived before the scheduled pick up time, so it was great to see the faces of the people we help feed and we even had some help unloading boxes.. As more members kept arriving, they also joined the unpacking line and we were set up in no time. Talk about putting the "C" in CSA (that's "C" for community). It was truly heart-warming and I want to thank those members who selflessly helped us out. The puzzle was now complete. Well, almost. You see, I don't know what happens when you get your boxes and open them, whether you read the newsletter, what you think of it, what you do with the veggies, how the CSA fits into the rest of your lives. And I am curious. So I second Justine's request that you share your CSA stories and recipes with us to put in the newsletter and/or the blog and continue to build the community that we have all chosen to be a part of and I am so proud to belong to.

Swiss Chard with Beets, Goat Cheese, and Raisins
Bon Appétit

1 1/2 pounds red beets (about 3 large)
1 large bunch of Swiss chard
1/4 cup olive oil
1 large red or yellow onion, halved lengthwise, cut thinly crosswise
3/4 cup sliced green onions (about 3)
5 garlic cloves, chopped
2 jalapeño chiles, thinly sliced crosswise with seeds
3 -5 diced tomatoes
1 cup plus 2 tablespoons golden raisins
1/4 cup fresh lime juice
1 51/2-ounce log soft fresh goat cheese, crumbled
2 tablespoons pine nuts

Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead) Or just roast in oven on an oiled pan until tender – peeling optional.

Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water or steam until just tender. Drain and reserve.

Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes. Add onion and next 3 ingredients; sauté 3 minutes. Add tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.

Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.

Greetings CSA Members,

******* Fall CSA Pot-Luck at Denison Farm September 21st from 3:30-5:30 *******

Each year we host a pot-luck Autumn celebration at the farm where we pile families onto our field trailer and Brian tours the farm, we all enjoy delicious food, and we are fortunate to set up in our driveway for a contra dance, called by a wonderful musician and former director of the Saratoga Dance Flurry, Paul Rosenberg. The live music is played by John and Vonnie Estes, fabulous local hammer dulcimer and keyboard players. I invite you all to come if you can.
The farm has been at peak production during the past few weeks, the weeds are growing furiously, and the copious amount of rain we received earlier in the season has finally revealed its damaging effect. As a result, we are forced to harvest the winter squash earlier than anticipated, for it has been heavily impacted by downy mildew. This disease appears as a white dust on the leaves, almost as if the grey ash from a volcano had been sprinkled on them. The cucumbers, tomatoes, and summer squash were also impacted, but because the fruit had already developed before the disease struck, the plants were able to produce. As soon as the squash and cucumbers were harvested, however, Brian plowed them all under so that the spread of disease throughout the farm could be arrested. In other fields on the farm, we continue transplanting the lettuces into the ground and this week we will transplant the strawberry seedlings that we started, cut from the runners of the strawberry plants you ate from earlier in the season. Brian is also preparing beds (raised soil beds in which we put seeds directly into the ground along with the transplants) for rest during the winter, beds for garlic planting within the next two months, and beds for cover crops which will replenish the soil after all the bounty has been harvested.
Once Labor Day arrives, many customers at the Farmers’ Market ask what we do now that summer is over. With a tired grin, I inform them that we are only just beginning!! The final share of the 2008 season is still 9 weeks away. I hope that you enjoy this week’s summer offering and that this transition into Autumn is a smooth and graceful ride.

This week in your share, you will most likely receive all or most of the following:
Tomato, Potato, Turnips, Sweet Peppers, Lettuce, Garlic, Broccoli,
and a Spicy Salad Greens Mix

Take good care – Justine

Quick Turnip Pickles

2 med. turnips
1/2 tsp salt
1 Tbs lime juice
1/8 tsp cumin
1/8 tsp cayenne pepper

Peel turnips. Slice into thin rounds, then cut in half.
Toss turnips in bowl with salt and lime juice.
Cover and let marinate for 2-4 hours at room temp.
Shortly before serving, combine cumin and cayenne, then add to the pickles.

Broccoli Potato Soup with Parmesan Croutons
Gourmet
Makes about 8 cups. Serves 4

1 3/4 pounds potatoes
2 garlic cloves, minced
7 cups water
2 cups 1/2-inch cubes Italian bread, toasted lightly
4 teaspoons extra-virgin olive oil
1/4 cup freshly grated Parmesan
1 pound broccoli, coarse stems discarded, cut into 1-inch floweret and remaining stems peeled and sliced thin

Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.

Set broiler rack about 1 inch from heat and preheat broiler.

While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.

Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste. Serve soup with croutons.

Mashed Potatoes and Turnips with Roasted Pear Puree
Makes 16 servings

1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter, melted
8 Bosc pears, peeled, quartered, cored

5 pounds potatoes, cut into 2-inch pieces
2 pounds white turnips, cut into 2-inch pieces
1 1/2 cups (3 sticks) butter, room temperature

Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)
Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm before continuing.) Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.