SPRING IN JERSEY - BROCCOLI SOUP ITALIAN STYLE

SPRING IN JERSEY - BROCCOLI SOUP (ITALIAN STYLE)

Do Italians like broccoli? Well, what I can say is, all of the ones I have ever known do. My Italian mother, Anna Papiano, loved broccoli, and broccoli rabe. I remember her always waiting for the block on Main Road in Vineland to open, so that she could go and get their broccoli rabe and sausage sandwich, which she loved! 

The famed broccoli rabe and sausage sandwich

You may be wondering, what is the "block?" The "block" is the Vineland auction block, the proper name being, The Vineland Produce Auction. The Vineland Produce Auction is on Main Road in Vineland, NJ. We always went there, pretty much all summer long, as my mom loved the eggplant parmesan sandwiches too. The food was actually made by Tony's lunch and catering, which has a space at the auction block. The Vineland auction block came into being in April of 1930, when a group of farmers got together and created the produce auction. In fact, the auction is still owned and operated by some original members, and many descendants from the founding members. This is a very busy place during the summer months, with farmers bringing in their crops to be auctioned. 

Very early photo of the Vineland Produce Auction......photo credits: Vineland Produce Auction

Later photo of the auction

Business being conducted at the auction, early days

The Vineland Produce Auction is still in operation today, and actually the agricultural prosperity of the area is owed to the efforts of the auction. The auction is the largest produce cooperative that is still operating in the COUNTRY, and it handles 95% of auction sales in southern New Jersey. Something to be proud of for sure. 

Picture of the auction today, but still in the same place

O.K. back to the broccoli. I mentioned broccoli rabe earlier, but rabe is actually a member of the turnip family. Broccoli on the other hand, is a member of the cabbage family. Broccoli is very rich in calcium, iron, phosphorus, potassium, zinc, thiamin, riboflavin and niacin. So when you make up a bowl of this soup, you are not only getting something that tastes delicious, but packed with nutrition. 

What you will need: fresh broccoli (I use 3 or 4 crowns, to 1/2 lb. of pasta) - chicken broth (I use two 32 oz. containers for 1/2 lb. of pasta) - 3 or 4 garlic cloves, peeled - 2 cups of water - 1/2 lb. orzo or ditalini pasta - good quality parmesan

How to Prepare: Clean and chop broccoli. Peel garlic cloves. Put chicken broth and water into a large pot. Add broccoli and garlic cloves. Bring to a boil. Turn heat down and simmer until broccoli is tender. Mash the broccoli and garlic with a potato masher. Bring back to a boil and add pasta. Cook to your desired tenderness for the pasta. That's it. So simple, but so delicious! I like to top mine when it is finished with a drizzle of extra virgin olive oil, which of course is optional, but very good, and you will want to top this with some good quality parmesan. I like to serve this with a good, cold, crisp white wine, like a semi-sweet because it goes so well with the broccoli and garlic. As always, salute' my friends! 

SPRING IN JERSEY - HOMEMADE STRAWBERRY ICE CREAM

 HOMEMADE STRAWBERRY ICE CREAM

I am so excited because today we are making the first batch of Jersey strawberry ice cream for the season. Nothing is more exciting than making homemade ice cream. Well, mostly. It is pretty exciting, especially for kids. They get so excited watching the ice cream maker do it's thing, and anticipating that ice cold, creamy, sweet taste that they love! And who doesn't love a bowl of ice cold, creamy, sweet ice cream after dinner for dessert. And there is nothing like making your own. Sure, you can run down to the local store and buy a carton, but you will get additives that you don't really want, it certainly doesn't taste as good, and there is something that just makes you feel so good about making your own. 

For this strawberry ice cream, I used Jersey strawberries of course, but you can use any variety that you want. I love using Jersey strawberries because honestly, I think they are the best! And why are Jersey strawberries better? Because they are juicier and sweeter than the sturdier hybrids grown hardy enough to be shipped around the country. In New Jersey we are fortunate enough to have community strawberry festivals, so that if you really don't want to make your own ice cream, you can find it at one of these festivals, and lots of other Jersey strawberry treats. But I just know, after reading this, you are going to want to try a homemade batch for yourself. 

Now I want to tell you, when you make this ice cream, cut up your strawberries in small quarters so that the each piece of fruit is not too large in the cream. Also, it is very important that you mix the sugar into the strawberries, and then let it set until the sugar dissolves, so that when you mix in the other ingredients, it mixes together well, and the strawberries are thoroughly coated with the sugar. They need to set at least 30 to 60 minutes. Also, you will notice that the ice cream is not pink. The pink color is achieved only if you add food coloring. This is optional. I did not add it to this batch, only because I didn't have it on hand, but a little food coloring is still natural, and the kids love the pink color. But you decide. 

What you will need: 2 1/2 cups of sugar - 5 1/4 cups of heavy cream - 3 cups of fresh strawberries, cut up and mashed slightly - 5 1/4 tsps. of vanilla extract - 2 1/2 cups of half and half - 10 drops of red food coloring, which is totally optional

What to do: Combine the sugar and mashed strawberries and mix well. Let set at least 30 minutes. Mix the strawberry mixture with the rest of the ingredients in a mixing bowl. Then, carefully transfer the ingredients into the ice cream maker's canister. Follow your maker's instructions from there.