Monadnock Farm and Community Coalition
HARVEST OF THE MONTH
November
Alliums & Winter Squash
Spinach Soufflé with Leeks, Dill, & Cheddar
from Sarah Heffron, Mayfair Farm, Harrisville
Ingredients
Serves 6
1 tablespoon, plus 1 teaspoon butter, plus melted butter for pan
3 tablespoons flour, plus extra for dusting pan
8 ounces fresh spinach
1 small leek
1 tablespoon chopped dill
1 ½ cup milk
½ teaspoon salt
¼ teaspoon white pepper
2 ounces cheddar
2 eggs, separated (use both yolks and whites) plus 2 additional whites
Pinch cream of tartar
In-season local ingredients: butter, leeks, spinach, eggs, cheddar cheese
Preheat oven to 400 degrees F. Use melted butter to grease six large ramekins, a seven-inch soufflé dish or cake pan with high sides. Dust with flour, dumping out excess.
Put a few tablespoons of water with spinach in the pan and cook covered over medium heat until wilted, refresh under cold water, wring out and chop fine. Sauté leeks in one teaspoon butter until tender. Mix spinach, leeks and dill. Make béchamel by melting one tablespoon of butter in small saucepan. Add flour, mix thoroughly and slowly add milk, whisking continuously. Keep whisking and keep at a gentle boil for about two minutes until thickened. Remove from heat. Add salt and white pepper to taste.
In a medium size bowl, whisk egg yolks. While whisking, add about ½ cup of béchamel to temper yolks. Then whisk in remainder of béchamel, spinach mix and cheddar.
In a small stand mixer, whip all four egg whites and cream of tartar until stiff. Working in thirds, gently fold into the spinach mix. Turn into prepared pan(s) and bake, turning oven down to 375 degrees F. immediately. Soufflé will be puffed and golden when ready, after about thirty minutes for the larger pans, fifteen minutes for individual dishes. Take immediately to table and serve.
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Member organizations
1780 Farm
Antioch Univ. New England
Archway Farm
Bascom Farm
BCM Environmental & Land Law
BioNutrient Food Association
Brookfield Farm
CC&D's Kitchen Market
Cheshire Co. Conservation District
Cheshire Fair
Cheshire Garden
Cheshire Medical Center
Community Garden Connections
Contoocook Valley Food Assoc.
Cook Hill Farm
Cornucopia Project
County of Cheshire
Crescendo Acres Farm
Crooked Creek Hollow Farm
Dog Days Farm
Earth Haven Farm
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Edgefield Farm
Elm City Brewing Company
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Farmers Market of Keene
Farm Service Agency
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Farm to Institution New England
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Honey Hill Heritage Devons
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Inn at Valley Farms
Keene Ag Commission
Keller Williams Realty - Hvizda
Kingsbury Hill Farm
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Mon Economic Development Co.
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Monadnock Table Magazine
Monadnock Understands Childhood Hunger
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New England Farmers Union
NH Comm Loan Fund
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North Star Farm
Nye Hill Farm
Old Bridge Farm
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Sawyers' Artisanal Cheese
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Stuart & Johns Sugar House
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