“The Broad Fork: Recipes for the Wide World of Vegetables and Fruits”
Like this cookbook, the title is as full as a summer CSA box: the broadfork farming or gardening tool for breaking up the soil, the wide world’s vast array of fruits and vegetables, the wide world of techniques and tastes ranging across the continents.
Award-winning author, chef and restaurateur Hugh Acheson serves up some 50 fruits and vegetables, alphabetically arranged by season, in simple preparations, put-ups, side dishes and supper opportunities.
Dig in now for a bountiful harvest of raspberry cobbler with drop biscuit topping, corn spoonbread, gratin of field peas and roasted tomatoes, steel-cut oats with peaches and sorghum cream, the cantaloupe and crab soup below, just to name a few. Clarkson Potter/Publishers. $35.
1 tablespoon curry powder
1/4 cup olive oil
1/2 cup plain yogurt
2 tablespoons champagne vinegar
2 teaspoons fresh mint leaves
1 pound jumbo lump crabmeat, picked over for cartilage and shells
Remove the peel and seeds from the cantaloupe and cut it into 1-inch chunks.
In a small saucepan, warm the curry powder with the olive oil over medium heat for 5 minutes, whisking to thoroughly combine. Remove the pan from the heat and allow the mixture to cool to room temperature.
In a blender, combine the cantaloupe, yogurt, champagne vinegar, half the mint leaves, and 1/2 cup of water. Puree until the soup is smooth. (Work in batches if it all doesn’t fit in the blender comfortably.) Add sea salt to taste and adjust the consistency with more water if needed.
Pour the soup into 6 bowls and divide the crab among the bowls, placing it in the middle of each. Garnish with the remaining mint leaves and a drizzle of the curry oil.
Adapted from “The Broad Fork”