2021 CSA Week 18 Recipes

It is soup season and we have a wonderful roasted tomato soup recipe this week. Ours was gone soon after we made it, and Annabelle loved it the most so we will have to make it again and  freeze some for winter. Our ground cherry plants are really starting to produce, so we included them this week, with manymore weeks to come. To eat them you pinch off the husk and eat the berry inside. We included highly nutritious sprouting broccoli greens, which can be used similar to collard greens, and are great sauteed with pasta (check out this week’s blog recipe), slow cooked with onions, or in a savory soup. We hope you have a great week and thank you for supporting our farm!
 

2020-csa-week-20-share

 
 Ground Cherry Pico de GalloRoasted Tomato Soup with Savory HerbsCantaloupe agua fresca and cantaloupe saladSalad with balsamic dressingBroccoli Pasta with Garbanzo Beans

sprouting broccoli

    all

tomatoes

1/2 lb1.25lbs   

ground cherries

1/4 lb    

pepper, banana pepper

 all   

pepper, jalapeno

1    

cantaloupe

  all  

onions, green

1/2 bunch    

lettuce mix

   all 

savory herbs

     

parsley or cilantro

1/4 cup    

lime juice

1 Tbsp 1 tsp  

garlic

 2 cloves 2 cloves2 cloves

onion

 1   

olive oil

 1/4 cup 1/2 cup 

chicken stock

 up to a quart   

bay leaves

 2   

butter

 2 Tbsp   

heavy cream

 1/4 cup   

raw honey

  2 Tbsp  

raisins

  1/4 cup  

feta

  4 oz  

balsamic vinegar

   1/4 cup 

dijon mustard

   1 tsp 

pasta

    1/2 lb

garbanzo beans

    1/2 cup

Parmesan cheese

    1/4 cup

 

 

Recipes

 

Ground Cherry Pico de Gallo

Combine 1-2 tomatoes (about 1/2 lb), finely chopped, 1/4lb of ground cherries, removed from their husk and roughly chopped, half of the green onions, 1/4 cup finely chopped parsley (or cilantro if preferred), 1 jalapeno pepper, finely chopped (for less heat remove ribs and seeds), 1 tsp salt, and 1 tbsp fresh lime juice. Stir to combine, refrigerate, and allow flavors to meld for several hours before serving. Serve with chips, over eggs, or as a fresh salad.

 

 

 

 

 

 

 

 

Roasted Tomato Soup with Savory Herbs

Wash, core and cut the tomatoes (about 1.25lbs) into halves. Spread the tomatoes, 2 garlic cloves diced and  one onion and all the peppers chopped onto a baking tray. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.


Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add  1 pint of chicken stock, 2 bay leaves, and 2 Tbsp butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.


Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.

 

 

 


Cantaloupe agua fresca and cantaloupe salad

There are two cantaloupe recipes because Cassie thinks that using cantaloupe in a drink is a waste of a good cantaloupe. You be the judge.
 
To make the agua fresca combine 1 cup chopped cantaloupe with 2 to 3 cup water. Blend until smooth. At this point you can strain it if you would like. We recommend you don't because the pulp has good fiber. Add 2 Tbsp raw honey (more if you like) and 1 to 2 tsp lime juice. You can add any clear liquor to make this drink really fun.
 
To make the cantaloupe salad skin and chop the cantaloupe into bit sized pieces. Top with raisins, feta, and a drizzle of raw honey. 

 

 

 

 

 

 

 

 

Salad with balsamic dressing

To make dressing, in a blender combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 Tbsp dijon mustard, 2 cloves of garlic minced, 1/2 tsp salt, 1/4 tsp pepper.blend until creamy.

 

 

 

 

 

 

 

 

Broccoli Pasta with Garbanzo Beans

Cook 1/2lb pasta according to package instructions. When pasta is cooked al dente, drain, reserving 1 cup pasta water.

Chop broccoli greens and florets into 1/4 inch segments, then chop greens into 1/2 inch ribbons.

Add 2 Tbsp olive oil to a large skillet. Add 2 cloves minced garlic, and 1 finely chopped green onion. Saute until fragrant, about 1 minute. Add broccoli greens then add 2 sardines and squash them in the pan. Cook another few minutes, then toss in pasta, pasta water, and 1/2 cup cooked garbanzo beans.