Friday, August 19, 2011

CSA Newsletter 08.19.11

Walking around the farm this time of year is always a treat, there are so many delicious veggies to munch on. The apple and pear trees are also very heavy this year and the crew had their first taste of harvesting them this week, yummy crab apples. Hopefully the fruit looks good enough to include in your boxes, since we don’t spray the apples are usually very wormy, but the pears are excellent!

In your box this week:

Full Shares:
Irish Cobbler Potatoes
Mustard Braising Greens
Pickling Cucumbers
Ailsa Craig Onions
Green Filet Beans
Cherry Tomato Mix

Half Shares:
Irish Cobbler Potatoes
Mustard Braising Greens
Boothby Blonde Cucumbers
Heirloom Tomatoes
Ailsa Craig Onions
Green Filet Beans

Creamy Braising Greens Soup

1 slice thick-cut bacon, diced
1 large onion, peeled and diced
1 large carrot, peeled and diced
2 cloves garlic, minced
1/2 pound sausage, dried chorizo or smoked sausage, diced
6 medium potatoes, peeled and diced
7 1/2 cups reduced-sodium chicken broth
2 1/2 cups mixed braising greens, such as kale, Swiss chard, mustard greens and dandelion greens, thoroughly washed, stems removed, and cut into very fine strips
1/2 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce (optional)
Coarsely ground black pepper

Sauté bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in pan. Crumble bacon when cool. Add onion and carrot to pan; cook over medium heat until soft and translucent, stirring occasionally. Add garlic and sausage; cook, stirring frequently, until sausage is lightly browned, 5 to 8 minutes. Add potatoes and broth; stir to combine. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes. Add greens, cream and salt and continue to simmer until soup is thoroughly heated, about 5 minutes. Add hot sauce, if using, and black pepper to taste.

This is one of our favorite recipes and if you’re a vegetarian it’s just as good without the meats. Enjoy!

Matt and Heather and the Sparrow Arc Crew

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