We love soup in our house and it is a great way to use up the abundance of greeens we have been getting. Check out this recipe from fellow CSA member Meg. We will definitly try this one. Thanks for sharing. K
Portuguese Green Soup (from Gourmet w/ modifications and comments)
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bunch collard greens, center stems cut away, leaves thinly sliced
1 pound fully cooked spicy sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch-thick rounds
5 3/4 cups low-salt chicken broth
1 3/4 pounds russet potatoes, peeled, diced
1/2 teaspoon dried crushed red pepper
Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden , about 5 minutes. Add collard greens and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes. Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper.
Meg's modifications: I used TJs chicken and jalapeno sausages. I used 1/2 the EVOO and next time won't use any, just Fat Free Chicken Broth. I used my braun and pureed in the pot, probably too much. I think next time I will sieve out the potatoes and some broth and puree that. I didn't need any salt and pepper - it was well spiced.
Recipes and ideas to utilize the weekly bounty of vegetables from our local CSA and farmer's markets.
Welcome
2011 starts the seventh year that we have been members of a CSA. Community Supported Agriculture allows people to buy a share in a local farm. We get our share from Potomac Vegetable Farm (PVF) which runs from June through early November. We also support our local Farmers market in Del Ray which now runs year round, with only a handful of vendors braving the winter months, and occasionally visit the Dupont Farmers market. In 2008 we started ordering meat and other local products from Mount Vernon Farm a local farm buyers club located in Rappahannock, VA.
Cooking seasonally has been rewarding and challenging. We have been introduced to all kinds of new vegetables. Part of the challenge is to find ways to cook all the foods that are delivered each week. We have created this blog to share our successes and failures with cooking locally and hope that you will share yours too.
Cooking seasonally has been rewarding and challenging. We have been introduced to all kinds of new vegetables. Part of the challenge is to find ways to cook all the foods that are delivered each week. We have created this blog to share our successes and failures with cooking locally and hope that you will share yours too.
Labels
- arugula (1)
- basil (1)
- beet (2)
- cherry tomatoes (1)
- chick pea (1)
- corn (4)
- cucumber (1)
- escarole (1)
- goat cheese (1)
- greens (3)
- halloumi (1)
- okra (1)
- pasta (3)
- pesto (1)
- potato (3)
- pumpkin (1)
- ragout (1)
- roasted veggies (1)
- salad (2)
- salsa (1)
- sausage (3)
- sorrel (1)
- soup (5)
- squash (1)
- stir fry (2)
- swiss chard (2)
- taco (1)
- thai (1)
- thai basil (2)
- tomato (2)
- zucchini (2)
8 comments:
The potato escarole soup recipe in the "In the Bag" looks really good, too!
I made the soup and loved it! I think it would also be great made with chick peas or lentils instead of potatoes and throw in diced tomatoes.
Any ideas for the cabbage this week other than slaw?
Thanks for the awesome site Karin!
- JennyV
the recipe we use for portuguese kale soup calls for diced tomatoes. It also has turnips and kidney beans but the last two times we made it, we didn't add either (and one time we added celery just because we had some) and it still tasted great.
Chickpeas/lentils sounds like a great way to change it up!
I made this again and used garlic scapes instead of the garlic. And the onion from last week's bag, too! Meg
Jenny - I am making larb, and blanching the cabbage and serving the larb over it. Here is my larb recipe.
1 lb ground turkey breast
3 tablespoons chopped fresh cilantro
2 bunches spring onions, chopped
3 tablespoons chopped mint leaves
1/2 teaspoon cayenne pepper
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon garlic and red chile paste
thinly sliced cabbage or lettuce, for serving
fresh cilantro stems, for garnish
4 servings
I brown the meat first with the cayanne pepper and reserve the sauce (all the liquid ingredients) to the side. After browning the meat, I add the herbs and the onions, then the sauce. Heat through and serve over blanched cabbage ribbons.
Enjoy!
Meg
How about beets? You guys have any ideas? I'm going to try the green soup this weekend!
Meg G.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/beet-and-goat-cheese-arugula-salad-recipe/index.html - this is good recipe for beets. we just made it last night with lettuce instead of arugula and without the avocado. sometimes we substitute regular goat cheese with the honey goat from cheesetique.
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