We have been so busy around the farm it feels like the weeks are flying by! There is a great mix of vegetables in the share this week. We included a leek in the share this week, and there will be more in the future. Leeks are great as the base for soup. We used the leek, carrots and peppers in a soup recipe that is delicous. It is a nice fall soup that goes great with grilled cheese or just a nice slice of bread. We also included ground cherries for the first time this week. Ground cherries are in the tomato family but they are very sweet and almost have a pineapple taste to them. Make sure to remove the husk before you eat them. Most of you will probably eat them as a snack but they are great on salads, salsas, or spread on toast with cream cheese. Have a great week!
Carrot, Leek, & Sweet Potato Soup
Melt 2 Tbsp butter in a stock pot over medium-high heat. Cook and stir chopped leek, sweet peppers in butter, 3 to 5 minutes. Pour 4 cups chicken broth and 4 cups vegetable broth into the pot; add 3 large sweet potatoes diced, all the carrots diced, salt, and bay leaf.
Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
Blend soup with an immersion blender until smooth. Stir 1 cup cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
Cilantro Lime Chicken Spinach Salad
Combine all the cilantro chopped with 2 cloves garlic, 1/4 chunk cube ginger, pepper,1/2 tsp salt, 1 cube chicken bouillon and chop in a blender. Add in juice from lime and 1 Tbsp olive oil. Mix well and set aside.
Wash 2 chicken breast and pat dry with a paper or kitchen towel. Transfer to a bowl and scoop marinade over chicken. Thoroughly mix ensuring chicken is completely coated. Cover with saran wrap and refrigerate for about an hour, rotating half way through.
Wash peel and slice 1 avocado. Set aside. When ready, remove chicken from the refrigerator. Using a skillet large enough to prevent crowding your pan, heat about 1/2 a tablespoon olive oil Carefully add chicken (do not overcrowd). Cook for about 5-7 minutes until brown on each side. Center should not be pink!. remove from pan and rest on a clean chopping board.
Add coconut balsamic and a squeeze of lemon juice into the pan. Season to taste if necessary. Use a sieve to remove bigger bits of chicken or chunks from marinade.
Build your salad. Slice chicken and place over spinach. avocado. Drizzle vinaigrette and enjoy.
Eggplant Bacon Rolls with Honey Soy Glaze
Slice eggplant with a vegetable peeler. Roll 1 Slice of eggplant with 1 slice of bacon. Make sure bacon is on the outside, pin with a toothpick and set aside. cook in a pan until bacon is crispy, set in a rimmed serving dish. drain bacon grease, add back 1 Tbsp along with 3 Tbsp soy sauce, and 2 Tbsp honey. Simmer until thick about 5 minutes. pour over bacon eggplant rolls garnish with cilantro.
Pickled Green Beans
In a saucepan combine 1 cup water with 1 cup apple cider vinegar, 1 Tbsp honey, 1 tsp salt, and 1 clove of garlic minced. Warm until everything is dissolved. Let cool and pure over green beans packed in a jar. Make sure to trim the ends of the green beans before you place them in the jar. Store in the fridge.
Salad with Ground Cherries and Honey Mustard Dressing
Cut ground cherries in half and top the salad greens. To make the dressing combine 1/3 cup Dijon mustard, 1/4 cup honey, 2 Tbsp mayonnaise, 1 Tbsp white vinegar.
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.
|Carrot, Leek & Sweet Potato Soup||Cilantro Lime Chicken Spinach Salad||Eggplant Bacon Rolls with Honey Soy Glaze||Pickled Green Beans||Salad with Ground Cherries and Honey Mustard Dressing|
|chicken broth||4 cups|
|vegetable broth||4 cups|
|sweet potatoeses||3 large|
|garlic||2 cloves||1 clove|
|ginger||1/4 inch chunk|
|chicken bouillon||1 cube|
|olive oil||1 1/2 Tbsp|
|soy sauce||3 Tbsp|
|honey||2 Tbsp||1 Tbsp||1/4 cup|
|apple cider vinegar||1 cup|
|Dijon mustard||1/3 cup|
|white vinegar||1 Tbsp|