This week we’ve included a lot of the lovely fruits of summer- tomatoes, peppers, and tomatillos. Though tomatillos are most commonly used in a salsa verde, they’re also delicous in soup, like in the recipe below. We also included rutabaga, which is a milder and meatier cousin of turnips and radishes. Rutabaga can be used as a potato substitute, but is also tasty raw, with hints of kohlrabi and cabbage in the flavor. All of the gardens have been soaking up this sunshine and within a few weeks we should have mature winter squash. We’ve been seeding and caring for our fall and winter transplants, so we’re well prepared for a bountiful summer and fall. Enjoy this week’s vegetables!

Tomatillo Soup

Heat 3 tbsp oil over high heat in a large saucepan or Dutch oven. Chop 2 chicken breast halves into 1/4 inch or bite size pieces. Add to saucepan and saute until chicken is cooked through. Drain off excess liquid if necessary, then  add 1 onion chopped and 3 cloves garlic minced to saucepan, and saute for several minutes. Add  1 bell pepper diced and 1 banana pepper diced. Saute until onions are golden, then add 1 lb of tomatillos, quartered, and 4 cups chicken stock. Add 1/2 tsp hot pepper sauce, and 1/2 tsp cayenne pepper, and salt and pepper to taste. Bring to a boil, then reduce heat, cover the pot, and simmer for about 15 minutes.


When ready to serve, stir in minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit, and serve immediately.


Rutabaga, Beet, and Potato Mash

Skin the rutabaga and beets. Cut into 1/2 inch cubes with two medium red skinned potatoes. Boil everything in a pot untill soft. Drial and mash. Mix in 3 tbsp butter and 1/4 cup sour cream. Use beaters for a fluffier texture or leave lumpy.


Collard Greens, Barley, and Lentil Soup

In a large stockpot or dutch oven heat 2 tbsp cooking oil over medium-high heat. Add 1 diced onion, 3-4 peeled and diced carrots, about 1 1/2 cups, about 1/2 cup of celery greens and stalks, and saute until onions are golden brown. Add 3 cloves of minced garlic and 2 1/2 tsp cumin and stir for about 1 minute. Add 5 diced roma tomatoes and stir. Add 10 cups of chicken stock, 1-2 tsp (or more to taste) of salt, and 1/2 tsp pepper, 2/3 cup of barley, and 2/3 cup dried lentils. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour. Cut collard greens into 1/2 in ribbons, then add to soup and cook until tender about 10 minutes. Add 2 tbsp finely chopped dill and thin with water or broth if desired. 


Braised Celery Greens with Tomatoes and Bacon

Add 2 strips of bacon to a large skillet over medium-high heat. Cook the bacon for several minutes on each side, then remove from pan and set aside, and remove all but 2 tbsp of bacon grease. Add 1 very thinly sliced onion and cook for about 5 minutes until fragrant. Add 2/3 bunch celery greens and stalks, finely chopped, 5 diced roma tomatoes, 1/4 cup of water, and salt and pepper to taste. Reduce heat and cover skillet. Cook until tender, and 1 hour, stirring occasionally. Serve with finely chopped bacon over a cooked grain, such as pearled barley, or pasta. 


Fresh Summer Salad

Chop loose leaf lettuce into bite sized pieces, then add a thinly sliced tomato and a vinaigrette dressing. 


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.

Tomatillo Soup Rutabaga, Beet and Potato Mash Collard Greens, Barley, and Lentil Soup Braised Celery Greens with Tomatoes and Bacon Fresh Summer Salad
Roma Tomatoes 5 tomatoes 5 tomatoes
Cocktail Tomatoes 2-3 tomatoes
Tomatillos 1 lb tomatillos
Bell Pepper 1 bell pepper
Sweet Banana Pepper 1 pepper
Collards 1 bunch
Celery 1/3 bunch 2/3 bunch
Lettuce 4 oz leafy greens
Beets 1 bunch
Rutabaga 1 bunch
Dill 2 tbsp
Flowering Cilantro 1 tsp for garnish
Tomatillo Soup Rutabaga, Beet and Potato Mash Collard Greens, Barley, and Lentil Soup Braised Celery Greens with Tomatoes and Bacon Fresh Summer Salad
pearled barley 2/3 cup 1 cup cooked for serving
dried lentils 2/3 cup
chicken stock 4 cups 10 cups
carrots 3-4 carrots
onion 1 onion 1 large onion
cumin 1 tsp 2 1/2 tsp
garlic 3 cloves 3 cloves
cooking oil 2 tbsp
chicken breasts 2 breasts, cubed
sour cream 1/4 cup when serving 1/4 cup
butter 3 tbsp
bacon 2 slices
hot pepper sauce 1/2 tsp
cayenne pepper 1/2 tsp