We’re loving that school’s out for summer because for the past two weeks 3/4 of our farm crew have been working full time over their summer break. We’ve transplanted a TON of crops including beans, okra, winter squash, field tomatoes, peppers, and eggplant, so all of these veggies will be in abundance over the next few months. This week we harvested the first of our summer squash and zucchini. Tomatoes, peppers and eggplant from our high tunnels will be just around the corner. We’re still loving all the spring greens which have great flavor this time of year. Enjoy the spring veggies while they last and have a great week!
Chicken and Dill Soup with Frisse Endive and Fennel Fronds
Dice 1 yellow onion, chop 1/2 cup of celery, 2 chopped carrots, about 1/2 cup, and finely chop 1 clove of garlic. Add 2 tbsp olive oil to a large, heavy bottomed pot over medium heat, and add onion, celery, and garlic. Saute vegetables for about 5 minutes until fragrant, then add 2 quart of chicken stock and 2 cups of shredded or diced chicken breast. Bring soup to a boil, then reduce to a simmer and add 2 cups of diced potatoes, about 3-4 potatoes. Season soup with salt (2-4 tsp) and pepper to taste, and cook for 15-20 minutes, or until vegetables are tender. Finely chop 1/2 bunch of dill, about 1/2 cup, and 1/4-1/2 cup of fennel fronds, and roughly chop 1/2 bunch of frisee greens, about 3-4 cups. Add dill, fennel, and frisee to soup and cook for several minutes until greens are wilted. Serve with 1 dollop of mayonnaise or sour cream per serving, and hot sauce if desired.
Radicchio, Frisee, and Fennel Salad with Creamy Mustard Vinaigrette
Chop radicchio head, including most wrapper leaves, in very thin ribbons. Roughly chop 1/2 bunch of frisee greens, and thinly slice baby fennel, including fronds. Combine two parts radicchio and frisee with one part fennel, and toss with 1/4 cup pine nuts. Dress salad with creamy mustard vinaigrette and Parmesan cheese.
To prepare creamy mustard vinaigrette- combine 1 cup mayonnaise, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp salt, and 1/2 tsp pepper.
Fresh Greens Salad with Creamy Dill Dressing
Tear lettuce mix into bite sized pieces and place in serving dish. Toss with walnuts and creamy dill dressing.
To prepare creamy dill dressing- finely chop 1/4 cup dill and 1 minced clove of garlic. Combine dill and garlic with 1 cup mayonnaise, 1/2 cup plain Greek yogurt, 2-3 tbsp fresh lemon juice or white vinegar, 1 tsp salt, 1 tsp Worcestershire sauce, and ground black pepper to taste.
Sauteed Golden Zucchini and Broccoli with Parlsey and Lemon
Dice 1/2 yellow onion. Chop golden zucchini into 1/2 inch cubes, and chop broccoli florets and stems into 1/2 inch pieces, and cut broccoli greens into 1/2 inch ribbons. In a large skillet bring 2 tbsp cooking oil to medium high heat. Add onion and broccoli stems and cook for 2-3 minutes, then add chopped zucchini and broccoli florets and cook for an additional 2-3, then add broccoli greens and saute until tender. Season with 1-2 tsp and pepper, then add the juice of 1 lemon, and 2 tbsp finely chopped parsley. Dress with Parmesan cheese before serving. Dish pairs well with fish.
Kohlrabi Greens in White Bean Soup with Chorizo
Precook 1 cup of white or navy beans until tender, about 1 hour. Drain and rinse beans, then set aside. Dice 1 yellow onion, chop 1/2 cup of celery, 2 chopped carrots, about 1/2 cup and finely chop 1 clove of garlic. Add 2 tbsp olive oil to a large, heavy bottomed pot over medium heat, and add onion, celery, and garlic, as well as 8 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kohlrabi greens, a handful at a time until wilted, tossing occasionally. Add beans and 4-8 cups of chicken broth and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer for 15-20 minutes. Serve with lemon wedges for squeezing.
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.
|Chicken and Dill Soup with Frisse Endive and Fennel Fronds||Radicchio, Frisee, and Fennel Salad with Creamy Mustard Vinaigrette||Fresh Greens Salad with Creamy Dill Dressing||Sauteed Golden Zucchini and Broccoli with Parlsey and Lemon||Kohlrabi Greens in White Bean Soup with Chorizo|
|Cooked chicken, shredded or diced||2 cups|
|Chicken or vegetable stock||2 quarts||2 quarts|
|Carrots||2 carrots||2 carrots|
|Yellow onion||1 onion||1/2 onion|
|Garlic||1 clove||1 clove||1 clove|
|Cooking oil, olive oil||2 tbsp||2 tbsp|
|Red potatoes||3-4 potatoes|
|Mayonnaise, or sour cream||1 dollop per serving||1 cup||1 cup|
|Dijon mustard||1 tbsp|
|Red wine vinegar||2 tbsp|
|Pine nuts||1/4 cup|
|Lemon||1 lemon||used for garnish|
|Parmesan cheese||for dressing||for dressing|
|Navy or white beans||1 cup dry, or 1 15 oz can cooked|
|Chorizo sausage||8 oz|