It is hard to believe we have reached the halfway point of our CSA program! We are very happy with the amount and variety of produce we’ve been able to include so far, and with the produce we have in the fields for the rest of the season. Your membership in our CSA program greatly helps with our crop planning and financially keeps our farm going. Thank you! We cleared our kohlrabi crop so enjoy these veggies while they’re here. They have delicous flavor, especially when roasted to the point they begin browning. We really like the varieties we settled on because they maintain great flavor and texture despite the summer’s heat. Chinese cabbage is another very tasty member of the brassica family. We included a sauteed recipe below, but it’s also delicious fermented using the same technique as sauerkraut, or with additional spices using a kimchi recipe.
Kale and White Bean Soup with Chorizo
Soak overnight, then rinse, then cook 1 cup white beans until tender, about 1 hour. Rinse beans then set aside. (Or use 1 15 oz can pre-cooked white or navy beans).
Roughly chop kale greens, and finely chop stems.Dice 1 yellow onion, 2 celery stalks, about 1/2 cup, 2 chopped carrots, about 1/2 cup and mince 1 clove of garlic. Add 2 tbsp oil to a large, heavy bottomed pot over medium heat, and add onion, celery, carrots, and garlic, as well as 8 to 16 oz of chorizo sausage, depending on how much meat is desired. Cook 6-8 minutes. Add roughly chopped kale, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 15-20 minutes.
Chive, Potato, and Mushroom Soup
Very finely chop 1 bunch of chives, about 1 cup. Roughly chop 1 pint of mushrooms, any type, about 2 cups.
In a large saucepan, saute mushrooms in 2 Tbsp butter until tender. Stir in 1/4 cup flour, 1 tsp salt and 1/4 tsp ground mustard until blended; gradually stir in 1 quart broth. Add 4-5 medium potatoes, diced. Bring to a boil; cook until potatoes are tender, about 15 minutes. Reduce heat; stir in 1 cup chives. Cook until heated through, about 5 minutes longer. Blend if a smoother texture is desired, and add up to 1/2 cup heavy cream for richer flavor.
Sauteed Chinese Cabbage
Roughly chop 1 head of Chinese cabbage. Finely chop 1 clove garlic and 1 tbsp ginger.
Heat a large skillet or wok over high heat, then add 1 Tbsp cooking oil. Add garlic and ginger, and saute for less than a minute, then add chopped Chinese cabbage. Constantly stir cabbage, then add 1 Tbsp soy sauce and 1 Tbsp rice wine vinegar. Saute until all of cabbage has wilted, about 2 minutes. Garnish with 1 tsp sesame oil.
Roasted Kohlrabi and Carrots
Skin kohlrabi, two carrots, and cut into bite- sized pieces. Mince 1 clove of garlic. Toss veggies with 3 Tbsp olive oil and spread out on a rimmed baking dish. Add salt and pepper, and roast at 450 for 30 to 45 minutes or until the veggies are tender.
Taco Spaghetti Squash
Slice spaghetti squash in half. Scoop out the seeds and place cut side down on a rimmed baking sheet with a 1/4" of water. Bake at 400 degrees for 30 to 40 minutes or until squash is tender. Scoop out squash with a spoon into a large mixing bowl. Add, 2 tsp grated lemon zest plus 3 Tbsp juice, 1/4 tsp ground cumin, 1/4 cup diced tomatoes, 1/2 cup shredded cheddar cheese, 2 Tbsp fresh cilantro, chopped, 1/4 cup thinly sliced red onion, and 1/2 cup cooked black beans, and a few dollops of sour cream. Mix well and enjoy.
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.
| Kale and White Bean Soup with Chorizo | Chive, Potato, and Mushroom Soup | Sauteed Chinese Cabbage | Roasted Kohlrabi and Carrots | Taco Spaghetti Squash | |
| carrots | 1-2 carrots, diced | 1-2 carrots, roughly chopped | |||
|---|---|---|---|---|---|
| celery | 1-2 stalks, diced | ||||
| onion | 1 onion, diced | ||||
| garlic | 1-2 cloves, minced | 1 clove | |||
| white beans, any type | 1 cup dry, or 1 15oz can cooked | ||||
| chicken or vegetable stock | 1 quart | 1 quart | |||
| chorizo, or seasoned ground pork | 1 lb | ||||
| mushrooms, any type, 1 pint | 1 pint, finely chopped | ||||
| potatoes, 4-5 medium | 4-5 finely diced | ||||
| heavy cream | 1/2 cup, optional | ||||
| butter | 2 Tbsp | ||||
| flour | 1/4 cup | ||||
| ginger | 1 Tbsp, finely chopped | ||||
| soy sauce | 1-3 Tbsp | ||||
| rice wine vinegar | 1-3 Tbsp | ||||
| olive oil | 3 Tbsp | ||||
| sesame oil | 1 tsp | ||||
| lemon juice, plus zest | 3 Tbsp | ||||
| cumin | 1/4 tsp | ||||
| cheddar cheese | 1/2 cup | ||||
| black beans | 1/2 cup | ||||
| sour cream | 1 dollop |