We hope you have all made good use of this unusually warm fall we’ve been having. We’re happy we haven’t had to cover any tender crops so far, though we may need to drag out the row cover by this weekend. We included two soup recipes this week which are both very satisfying and would be delicious if ea ten along with a hearty loaf of bread or grilled cheese. The roasted turnip soup was wonderful even without the cream. We’re excited to have lettuce back in the share this week, and we hope to have another cutting or two before the end of the season. We only have 4 more weeks to go, and we than you all for sticking with us Through spring, summer, and fall. We will miss seeing all of your smiling faces every week!

Roasted Turnip and Bell Pepper Soup

Lightly peel any rough skin from turnips, then dice into 1/2 inch cubes. Toss turnips with 1 Tbsp olive oil, then spread evenly on a baking sheet and roast at 400F for 30 minutes, until fork tender and skin is browned.

Core 2 bell peppers, then dice into 1/2 inch pieces. Dice 1 large green onion or 2 small, including 1/2 cup of green tops. Mince 2 cloves garlic. Dice 1/4 cup carrot and finely chop 1/4 cup celery greens. In a large stockpot add 2 Tbsp olive oil over medium high heat, then add diced pepper, onion, carrot, and celery greens. Saute for 3-5 minutes, then add minced garlic and saute another 3-5 minutes. Add roasted turnips and 1 quart chicken or vegetable stock. Add 1/4 cup finely chopped parsley, 1 tsp salt, and 1/2 tsp pepper. Bring the soup up to a boil, then reduce heat and simmer for 20 minutes.

Remove soup from heat and allow to cool enough to blend either in blender (needs to cool significantly, hot liquids are dangerous to blend), or with an immersion blender. Return to pot and add 1/4 to 1/2 cup of heavy cream (optional). Add salt and pepper to taste, and garnish with finely chopped green onion tops and additional parsley.


Kale and White Bean Soup with Chorizo

Soak overnight, then rinse, then cook 1 cup white, navy, or cannbeans until tender, about 1 hour. Rinse beans then set aside. (Or use 1 15 oz can pre-cooked beans). 

Roughly chop red Russian kale greens, and finely chop stems. 

Dice 1 yellow onion, 1/4 cup celery stalks and greens, 1/4 cup 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 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kale greens and stems, a handful at a time until wilted, tossing occasionally. Add white 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.


Salad with Celery, Carrots, and Creamy Italian Dressing

Rinse, then roughly chop 4 oz lettuce greens. Dice 1/2 cup carrots, and slice 2 large celery stalks on the bias. Toss together in a serving bowl.

To make creamy talian dressing combine 1/4 cup mayonnaise, 3 tsp red wine vinegar, 2 Tbsp each sour cream and olive oil, 1 tsp Italian seasoning, 1 garlic clove, minced, 1 Tbsp finely chopped parsley, and 1/4 tsp kosher salt.


Kale Salad with Creamy Carrot Top Dressing and Toasted Walnuts

Take 1 bunch curly kale, about 1/4 lb, and strip leaves from center stem. Tear leaves into bite-sized pieces, then massage the leaves with your hands and set greens aside to rest. Center stems can be very finely chopped and added to salad, or discarded. 

Toast 1/4 cup of roughly chopped walnuts in a skillet over low heat. 

To make creamy carrot top dressing- combine 1/4 cup finely chopped carrot greens, 1 minced clove garlic, 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp dry tarragon (optional), 1 Tbsp finely chopped parsley, 2 Tbsp lemon juice or apple cider vinegar, 1/2 Tbsp brown sugar or honey, 1/4 tsp Dijon mustard, and salt and pepper to taste.

To prepare salad combine kale, toasted walnuts, and a dollop of carrot top dressing per serving. 


Poblano Chicken Risotto

Roast the poblano peppers in your oven. Rub the pepper with olive oil and then broil your poblano peppers for 10 -15 minutes, turning your peppers occasionally to get that char working all the way around the peppers. Once charred, move your poblano peppers to a bowl and cover it with plastic wrap. Let it sit for 15 minutes and then once the peppers are cool enough to handle, peel the skin off and discard it. Dice the peppers into small pieces. While your pepper is resting, lay out 6 pieces of  bacon on a cookie sheet and bake for 15-20 minutes in a 400 degree oven. Once your bacon is crisp, remove the bacon to a paper towel covered plate to drain away the grease and set aside. Once cool enough to handle, chop into small pieces.

Cut 1 chicken breasts into bite sized pieces and lightly season with lemon pepper seasoning. In a large pot over medium high heat, add 2 tablespoons of olive oil and your chicken pieces. Cook for 5 - 7 minutes or until the chicken is cooked through and no longer pink in the middle. Remove the chicken from the pot and set aside.

Using the same skillet, add 4 tablespoons butter and once melted, add 1/2 cup diced green onions, and 3 cloves of garlic, minced, and cook for 1 minute. Add 1 cup rice and stir to mix, coating the rice in the butter and onions. Add in 1 cup dry white wine and using a whisk or spatula, scrape up the bits of spice and chicken left on the bottom of the pan. Add a ladle of stock and stir. Once all of the liquid has been absorbed, add another ladle of stock and combine. Repeat this back and forth until all of your stock has been used (6 cups). This should take about 15 – 20 minutes. Once the risotto is soft and creamy, add in the diced poblano pepper, 3/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, remaining butter, green onions, bacon and cooked chicken pieces. Add a squeeze of lemon, stir to combine and serve immediately.


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.