We hope you all had a great week. We are creeping up to the halfway point of the CSA program. We have a lot of delicious veggies in the share this week. If you don't know what to do with the turnips we recommend the turnip and potato mash recipe on the flyer and website. This dish goes great with grilled pork chops or pretty much anything. We’re hitting peak season, where our crew spends as much time harvesting as they do transplanting, seeding, and weeding. We are making our last round of hay for our sheep this week, which we’ll be happy to have this done for the year. We have been focusing on getting all of the tomatoes pruned and trellised up. They are really starting to roll in. Expect to have some different varieties of tomatoes and green beans in the coming weeks. Have a great week!
drunken tomato Salad
Slice 4 to 5 medium tomatoes. Arrange on a plate. Add salt and pepper. Dress with 2 Tbsp olive oil, and 2 Tbsp balsamic vinegar.
turnip and potato mash
Cut 3 large potatoes into fourths. Remove the leaves from the turnips, wash, then quarter. Boil until fork tender.
Transfer turnips and potatoes to a large bowl and coarsely mash with a potato masher. Add 3/4 cup shredded fontina cheese, 1/2 cup milk, 2 Tbsp butter, 1/2 tsp salt and pepper and continue mashing to desired consistency. Serve immediately.
kale and fennel salad
Roughly chop 1 bunch of kale and massage leaves to tenderize. Thinly slice the base of the fennel across its width, and thinly slice the stalks of the leaves on a bias.
To make lemon vinaigrette combine 1/2 cup olive oil, the juice of 1 lemon (about 1/4 cup), 1 minced clove garlic, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp pepper.
To assemble salad combine kale, fennel, sliced almonds, and 2-4 oz crumbled feta cheese. Dress with lemon vinaigrette.
summer vegetable soup
Heat 2 Tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 medium onion, diced, and cook until softened, about 5 minutes. Stir in 2 cloves garlic, minced, and cook for another minute, until fragrant.
Add 1-2 diced green peppers and 1 diced summer squash to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in one 15oz can of drained and rinsed cannellini beans, and one 15oz can of diced tomatoes (with their juices), 4 cups vegetable broth, and 1/2 tsp dried thyme. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
Use an immersion blender or transfer the soup to batches in a blender and blend until smooth or slightly chunky, depending on your preference.
Taste and adjust seasonings with salt and pepper as needed. Serve hot garnished with chopped fresh basil leaves and a sprinkle of Parmesan cheese (optional).
creamy chive and potato soup
Boil 1.5lbs potatoes, diced into 1/2 inch cubes, until they are tender; set aside.To prepare roux: melt 6 oz unsalted butter in a small saucepan over medium heat. Gradually whisk in 1/4 cup flour until it is well combined. Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
To make the soup: in a large kettle, sauté 1 medium diced onion in oil until it is soft. Add 2 cloves minced garlic and saute another few minutes. Add 3 cups chicken or vegetable broth, 4 cups of water, one bay leaf, and 1/2 cup finely chopped chives. Whisk in 2 cups whole milk and 4 oz of heavy cream, then add the prepared roux; cook, stirring frequently, until thickened. Add 12 oz sour cream and potatoes.
Simmer until soup reaches 160°F. Remove the bay leaf. Remove from the heat and serve with croutons if desired.
Ingredients
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.
| drunken tomato Salad | turnip and potato mash | kale and fennel salad | summer vegetable soup | creamy chive and potato soup | |
| olive oil | 2 Tbsp | 1/2 cup | 2 Tbsp | ||
|---|---|---|---|---|---|
| balsamic vinegar | 2 Tbsp | ||||
| potatoes | 3 | 1.5lbs | |||
| fontina cheese | 3/4 cups | ||||
| milk | 1/2 cup | 2 cups | |||
| butter | 2 Tbsp | 6 oz | |||
| lemon | 1 | ||||
| dried oregano | 1 tsp | ||||
| onion | 1 | 1 | |||
| cannellini beans | 15 oz | ||||
| broth | 4 cups | 3 cups | |||
| dried thyme | 1/2 tsp | ||||
| flour | 1/4 cup | ||||
| bay leaf | 1 | ||||
| heavy cream | 4 oz | ||||
| sour cream | 12 oz |