Monday, September 22, 2014

Parsnip Soup

Plenty of Parsnips? Not a Problem! Try our delicious Parsnip Soup recipe using some of the wonderful treasures in this week's basket!

Serves about 4 people

1 cup finely chopped onion
2 cloves garlic, minced
2 tsp minced gingerroot
1 cup thinly sliced carrot
1 cup thinly sliced celery (optional)
1/4 tsp dried thyme (or double this if fresh)
3-4 Tbsp unsalted butter
2-3 cups of thinly sliced parsnip
4 cups chicken broth
nutmeg, salt, pepper to taste

In a medium saucepan cook the onion, garlic, ginger, carrot, celery, and thyme in butter over moderately low heat. Stir occasionally. Let cook until onion is softened. Add parsnips and the broth and bring to a boil. Cover and let simmer for 15 mins or until vegetables are tender. Puree everything in a blender and stir in nutmeg, salt, and pepper to taste.


Friday, September 12, 2014

Tomato Soup x2

Here are two wonderful tomato soup recipes that we've used this week due to the major influx of this beautiful red (and yellow) fruit in the garden!

Hot Tomato Soup

Time: 50 mins      Serves: about 4

2 lbs of tomatoes cut in quarters
3/4 cup of olive oil
salt and ground pepper
1 stalk celery, diced
1 small carrot, diced
1 yello onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 Tbsp butter
1/4 cup chopped basil
1/2 cup heavy cream (optional)

Preheat oven to 450 degrees F.
Spread cut tomatoes onto a baking sheet. Season with salt and pepper to taste and drizzle with 1/4 cup of olive oil. Roast until caramelized (about 15 mins).

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add celery, carrot, onion, and garlic. Cook until softened (about 10 mins).

Add the roasted tomatoes, chicken broth, bay leaf, and butter. Simmer until vegetables are very tender (about 15-20 mins). Add basil and cream. Puree with a help immersion blender or a food processor until smooth.


Cold Tomato Soup (from Food & Wine magazine)

Time: 40 mins      Serves: 4

6 Tbsp olive oil
1 small red onion, thinly sliced
3/4 cup pitted Nicoise olives
2 Tbsp oregano leaves
3 Tbsp red wine
1 Tbsp sherry vinegar
Freshly ground pepper
1 small cucumber
1 Tbsp honey
1.5-2 lbs tomatoes, chopped and seeds removed
4 cherry tomatoes, halved
1/2 cup feta cheese
Baby greens

In a medium saucepan, heat olive oil, Add onion, olives, and oregano. COok over moderately low heat, stirring until the onion is softened (about 7 mins). Remove from heat and stir in both vinegars. Season with salt and cool to room temperature.

In a bowl toss the thinnly sliced cucumber with 1/2 Tbsp of honey and season with salt.

In a blender or food processor, puree the tomatoes with the remaining 1/2 Tbsp of honey and season generously with salt and pepper.

Pour soup into shallow bowls. Top with onion/olive mixture, cherry tomatoes, cucumber, feta, and baby greens.


Saturday, September 6, 2014

Midseason Photo Update!

Take a look at all the exciting things happening at our farm!

mini bowling balls (more commonly known as Eggplant)
Sweet Corn!

Tomatoes galore!

Pretty Peppers

This has been the year of basil
Sun Jewel Melons are so, so close!
Our massive (supposed to be purple) carrots
I can't help but eat one of these straight off the bush every time I walk by...
new planting of lettuce!
Hope you are all enjoying your vegetables as much as we enjoy growing them!