This week we’ve included a lot of the lovely fruits of summer- tomatoes, peppers, and tomatillos. Though tomatillos are most commonly used in a salsa verde, they’re also delicous in soup, like in the recipe below. We also included rutabaga, which is a milder and meatier cousin of turnips and radishes. Rutabaga can be used as a potato substitute, but is also tasty raw, with hints of kohlrabi and cabbage in the flavor. All of the gardens have been soaking up this sunshine and within a few weeks we should have mature winter squash. We’ve been seeding and caring for our fall and winter transplants, so we’re well prepared for a bountiful summer and fall. Enjoy this week’s vegetables!
Heat 3 tbsp oil over high heat in a large saucepan or Dutch oven. Chop 2 chicken breast halves into 1/4 inch or bite size pieces. Add to saucepan and saute until chicken is cooked through. Drain off excess liquid if necessary, then add 1 onion chopped and 3 cloves garlic minced to saucepan, and saute for several minutes. Add 1 bell pepper diced and 1 banana pepper diced. Saute until onions are golden, then add 1 lb of tomatillos, quartered, and 4 cups chicken stock. Add 1/2 tsp hot pepper sauce, and 1/2 tsp cayenne pepper, and salt and pepper to taste. Bring to a boil, then reduce heat, cover the pot, and simmer for about 15 minutes.
When ready to serve, stir in minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit, and serve immediately.
Rutabaga, Beet, and Potato Mash
Skin the rutabaga and beets. Cut into 1/2 inch cubes with two medium red skinned potatoes. Boil everything in a pot untill soft. Drial and mash. Mix in 3 tbsp butter and 1/4 cup sour cream. Use beaters for a fluffier texture or leave lumpy.
Collard Greens, Barley, and Lentil Soup
In a large stockpot or dutch oven heat 2 tbsp cooking oil over medium-high heat. Add 1 diced onion, 3-4 peeled and diced carrots, about 1 1/2 cups, about 1/2 cup of celery greens and stalks, and saute until onions are golden brown. Add 3 cloves of minced garlic and 2 1/2 tsp cumin and stir for about 1 minute. Add 5 diced roma tomatoes and stir. Add 10 cups of chicken stock, 1-2 tsp (or more to taste) of salt, and 1/2 tsp pepper, 2/3 cup of barley, and 2/3 cup dried lentils. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour. Cut collard greens into 1/2 in ribbons, then add to soup and cook until tender about 10 minutes. Add 2 tbsp finely chopped dill and thin with water or broth if desired.
Braised Celery Greens with Tomatoes and Bacon
Add 2 strips of bacon to a large skillet over medium-high heat. Cook the bacon for several minutes on each side, then remove from pan and set aside, and remove all but 2 tbsp of bacon grease. Add 1 very thinly sliced onion and cook for about 5 minutes until fragrant. Add 2/3 bunch celery greens and stalks, finely chopped, 5 diced roma tomatoes, 1/4 cup of water, and salt and pepper to taste. Reduce heat and cover skillet. Cook until tender, and 1 hour, stirring occasionally. Serve with finely chopped bacon over a cooked grain, such as pearled barley, or pasta.
Fresh Summer Salad
Chop loose leaf lettuce into bite sized pieces, then add a thinly sliced tomato and a vinaigrette dressing.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Tomatillo Soup||Rutabaga, Beet and Potato Mash||Collard Greens, Barley, and Lentil Soup||Braised Celery Greens with Tomatoes and Bacon||Fresh Summer Salad|
|pearled barley||2/3 cup||1 cup cooked for serving|
|dried lentils||2/3 cup|
|chicken stock||4 cups||10 cups|
|onion||1 onion||1 large onion|
|cumin||1 tsp||2 1/2 tsp|
|garlic||3 cloves||3 cloves|
|cooking oil||2 tbsp|
|chicken breasts||2 breasts, cubed|
|sour cream||1/4 cup when serving||1/4 cup|
|hot pepper sauce||1/2 tsp|
|cayenne pepper||1/2 tsp|