cauliflower, two ways: cauliflower swiss soup + cold curried cauliflower

we are in the midst of sugar beet pre-haul right now!

eggboy and his crew are working on opening up the sugar beet fields and doing little harvest test runs to make sure that all of the equipment is running smoothly before sugar beet harvest officially starts on october first. this is a super important step because sugar beet harvest is the mother of all harvests: it's so intense, it goes for 24 hours a day, and it can be really unpredictable. last year's harvest was a dream because the weather was perfect, but who knows what this harvest is going to bring. luckily, i've still got a month to prepare myself mentally for the long eggboy-less hours. (and you've still got a month to plan your trip to visit me and keep me company!)

of course, even during pre-haul, eggboy needs a lunch! this week, cauliflower is on the menu. sometimes i question cauliflower and need to google it to make sure that it's actually healthy because aren't healthy foods supposed to be really colorful?? whatever, the internet says it's healthy so i'm gonna go with it. i am slowly but surely expanding my arsenal of cauliflower recipes, which until recently has just included dan barber's cauliflower steak and smitten kitchen's cauliflower fritters, but this summer i got some inspiration in california via an alarmingly good curried cauliflower salad at lemonade. so this cold curried cauliflower recipe is totally based on that. it's sweet and nutty and curry-y and great. and then this soup represents my excitement about soup season being around the corner. it's pretty simple to make and packs creaminess and flavor thanks to the addition of swiss cheese and paprika. so go get thee some heads of cauliflower! 

cauliflower swiss soup

makes 4-6 servings


2 tb unsalted butter

1 yellow onion, chopped

2 large carrots, chopped

2 stalks of celery, chopped

kosher salt and black pepper

2 cloves garlic, smashed

1 tb sweet paprika

5 cups chicken broth

1 head cauliflower, chopped

1 c shredded swiss cheese

Hot sauce, to taste


Melt the butter in a large pot over medium high heat. Add the onion, carrots, celery, a good pinch of salt, and a few turns of black pepper, and cook, stirring occasionally, for 7-10 minutes, until soft. Add the garlic and paprika and cook, stirring, for 1-2 more minutes. Add the broth and cauliflower and bring to a simmer. Simmer for 20 minutes, until the cauliflower is tender. Add the swiss and then use an immersion blender or food processor to blend until smooth. Taste and adjust seasonings as desired. Serve with additional swiss and a few shakes of hot sauce.


cold curried cauliflower

makes 4-6 servings


1 head cauliflower, chopped into florets

2 tb olive oil

1 tsp kosher salt

 curry vinaigrette (ingredients below)

1/2 c golden raisins

1/2 c toasted almonds, roughly chopped


curry vinaigrette:

1/2 c canola oil

1 small onion, chopped

1 tb curry powder

1 tb dijon

1 tb honey

1 tb apple cider vinegar

1 tb lemon juice

kosher salt and black pepper


Preheat oven to 400. Toss the cauliflower in the olive oil and sprinkle with salt. Spread out on a sheet pan and roast for 20-30 minutes, until brown and tender.

to make the vinaigrette, first make a curry oil: coat the bottom of a pan with about a tablespoon of the canola oil and then cook the onion over medium high heat for 5-7 minutes, stirring, until soft and translucent. Add the curry powder and cook, stirring, for 1-2 more minutes. Pour in the remaining oil and let it sizzle over medium heat for 1 minute. remove it from heat, let it cool, strain out the onion and allow the curry to sink to the bottom.

Meanwhile, in a large bowl, whisk together the dijon, honey, vinegar, lemon juice, and a good pinch of salt and pepper, and then pour in the oil (carefully as to not disturb the curry at the bottom). Whisk together the vinaigrette. add the roasted cauliflower, raisins, and almonds, and toss to coat. Chill until serving.



i'll be packing up eggboy's cauliflower lunch in genuine thermos brand®'s new dual compartment food jar, which has two separate compartments, one for your soup and one for your curried cauliflower. it is super sturdy, holds enough for a filling meal, and is perfect for the tractor. for more info on this great new thing, check out genuine thermos brand®'s site.

thanks so much for providing compensation and products for this post, genuine thermos brand®!



corn, two ways: maple bacon polenta + mexican corn salad

greetings from my last day in israel! i am about to begin my zillion hour, three-flight journey home, and if my calculations are correct, i will return right in the thick of wheat harvest. 

i love wheat harvest. the golden wheat fields and the green grassy yards and the bright blue skies make the most rockin color blocking vibe, and the whole place smells like pizza. it's like a pizza-scented rothko. a scratch n sniff rothko.

it's great.

and of course another great thing about harvest is the farm lunches!!!!!



most of the days this summer, eggboy has been able to come in for lunch, but during harvest, if there is good weather, work doesn't stop for lunch. which is laaaaame because that means i gotta put on pants and go outside when i wanna see him during daylight hours (#hermit), but awesome because i was made to pack cute lunches. and while i shouldn't take credit for all of the farm lunches, as eggmama is by far the main farm lunch maker, occasionally the inspiration strikes and i go on a lunch-making binge, complete with fresh scones and love notes.

before i left, inspiration hit in the form of corn. and bacon. and eggboy's love of mexican food. and the cutest little fold-up spork i ever did see*. this maple bacon polenta is exactly what it sounds like: creamy, buttery cornmeal polenta with a swirl of sweet maple syrup, topped with a handful of crispy bacon. it's super quick and easy to make and the combination of corn, maple, and bacon is delicious. and the other dish here, the mexican corn salad, is a sporkable version of elotes, mexican street corn on the cob that's been covered in cream, cotija cheese, cilantro, and lime. this version is a little extra spicy and a fresh contrast to the polenta.

maple bacon polenta

makes 4 servings


4 slices bacon

2 c water

1/2 tsp kosher salt

1/2 c corn meal

1/4 c whole milk

3 tb unsalted butter

1/4 tsp paprika

Black pepper, to taste

3 tb maple syrup


crisp up the bacon in a skillet. while it's cooking, make the polenta.

Place the water and salt in a saucepan and bring it to a boil over high heat. Reduce the heat to medium, whisk in the corn meal very gradually, and continue to whisk until the mixture has thickened. Reduce the heat to low and stir in the milk, butter, paprika, black pepper, and maple syrup. Taste and adjust seasonings as desired.

When the bacon is done cooking, pat off excess fat and give it a rough chop. Sprinkle the bacon over the polenta and serve.



mexican corn salad

makes 8 servings


2 tb flavorless oil, like canola

8 ears of corn

kosher salt and black pepper

1/4 c mayo

1/4 c sour cream, crema, or plain greek yogurt

2 tsp paprika

1 tsp cayenne

2 tsp lime juice

8 oz feta or cotija

2 tb chopped cilantro



Heat the oil in a large skillet over medium high heat. Chop the corn kernels off of the cobs and add the corn to the skillet with a good pinch of salt and a few turns of pepper. Cook, stirring occasionally, for 10-15 minutes, until browned. 

In a large bowl, mix together the mayo, sour cream, paprika, cayenne, and lime juice. Add the corn and stir to coat. Stir in the feta and cilantro. Serve immediately or chill and serve it cold.



*the cutest little foldable spork i ever did see has come c/o the newest member of our sturdy farm lunch container family, genuine thermos brand®'s new dual compartment food jar. it has a section that'll keep your polenta hot for five hours and a separate section for your mexican corn. it's sturdy enough to get the eggboy seal of approval (i.e. it can get tossed around a tractor on a regular basis), and yes, that spork, i squealed when i saw it.

thank you so much to genuine thermos brand® for providing compensation and product for this post! all opinions are mine.



today is going to be a productive day! after yesterday's kvetchvest about the difficulties of being nocturnal, i slept for 18 hours (with one break to make really good turkey chili). so i've been up since 5 am doing laundry, eating chili leftovers, looking at social media, and making eggboy a respectable farm lunch. i am really proud of it because everything is homemade and a few of the veggies are from eggboymama's garden.

in a perfect world, the eggs would have come from our own chickens and the bacon would have been home cured... but we don't have chickens yet and i don't know how to cure things yet. so there's that to aim for. 

also i made the font in the photo! i bought a stylus and the ifont app and i have been having so much fun with it.

here are links to the recipes that went into today's farm lunch (and remember, everything's gotta be gluten free, dairy free, and mostly sugar free for mr. egg!) : 

pistachio and almond cake


leek + walnut pesto (sub almonds for walnuts)

turkey chili  (i omitted the sugar, it totally doesn't need it)

happy friday, erryone! 







today is a very special day! i get to make eggboy's farm lunch for the first time.

i can barely grasp how excited i am to have the responsibility of making eggboy's farm lunches. there is a serious culture around here with farm lunches and my inner seven-year-old who is obsessed with tupperware, bento boxes, individually wrapped things, and travel sized things is just ecstatic

based on my little knowledge so far, i have learned that a good farm lunch has a few requirements: 

1. it must be packed in durable containers so that it can be safely tossed around the tractor. meaning, we get to splurge on the good tupperware and stanley thermoses!!!

2. often it must consist of foods that can be eaten with just one hand to allow for those days when you don't get a break and you have to eat while driving a tractor. 

3. it must be very big! eggboy worked for 15 hours yesterday, which i hear is normal during harvest, so he and his farmer friends need trillions of calories.

eggboy's dietary restrictions add to the challenge: no gluten, dairy, fried foods... and not really any processed foods. so i can't really just pack up 12 pb & j sandwiches like some of my guy friends in college did.

for the inaugural farm lunch, eggboy will have use of both of his hands, so i packed a bunch of fork dishes: 

israeli salad, hummus with bacon, a cucumber from the garden, kale from the garden, miso dressing, raw almonds, a cute packet of guacamole, a fuji apple, bean soup c/o eggboymama, kidney beans with smoked maldon salt, and slow-cooked shakshuka.*

...and a handwritten note with a norwegian vocabulary word (because regular love notes are so 20th century).  

*i discovered by accident that if you slow cook shakshuka (at a simmer level for about 30-40 minutes once you crack the eggs in), it is even better than the original.

i'm so excited. it feels like first day of school!