This week we included both Swiss chard and beets, which are nearly the same plant, so you can use the beet greens in the same way you use Swiss chard. We’ll only be including these vegetables once, or maybe twice, more for the season, so be sure to freeze the greens if you don’t use them within a few days so that you can throw them into soups this winter. We included some vibrant sweet peppers which make a great snack. We have some really nice colored peppers for now but with the upcoming cold nights they may not last for long. We’re into the final quarter of our CSA program (week 22 of 28), and we some really tasty fall vegetables growing in the fields we hope to share with you throughout these final weeks. Have a wonderful weekend!
Swiss Chard 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 swiss chard 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. Cook 6-8 minutes. Add roughly chopped swiss chard, 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.
bibb caesar salad
To make Caesar Dressing- combine 2 oz grated Parmesan, 1 tsp garlic minced, 1 tbsp Dijon mustard, 1 1/2 tsp white wine vinegar, 1 1/2 tsp Worcestershire sauce, 6 tbsp olive oil, 1/2 cup mayonnaise, 1 tsp salt, 1/2 tsp pepper.
To make croutons- toast 1 baguette. Cut into 1/2 inch cubes, then toss with olive oil and toast in the oven at 375F for 5 minutes.
Rinse and chop the bibb lettuce top with croutons and dressing.
beet and tomato salad
Preheat oven to 400 degrees. Skin and chop all beets toss with oil and roast for 30 to 40 min. Slice all the tomatoes, then arrange with beets on a platter. Top with ¼ cup crumbled feta, ¼ cup fresh cilantro leaves, and ¼ cup extra-virgin olive oil; season with salt and pepper.
sauteed butternut squash
Skin and shred all of the butternut squash. in a large pan and heat 2 Tbsp of butter. Add the squash and cook until tender. Remove from the heat and add 3 Tbsp of maple syrup 1 Tbsp butter, salt, and pepper.
creamy dressing
To make dressing combine 1 minced clove of garlic, 3 Tbsp greek yogurt, 2 Tbsp sour cream, 2 Tbsp white vinegar, 1 tsp honey, salt pepper.
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.
| Swiss Card and White Bean Soup with Chorizo | bibb caesar salad | beet and tomato salad | sauteed butternut squash | creamy dressing | |
| white beans | 1 cup | ||||
|---|---|---|---|---|---|
| yellow onion | 1 | ||||
| celery | 1/2 cup | ||||
| carrots | 2 | ||||
| chorizo | 16 oz | ||||
| chicken broth | 5 cups | ||||
| Parmesan | 2 oz | ||||
| Dijon mustard | 1 Tbsp | ||||
| white wine vinegar | 1 1/2 tsp | ||||
| Worcestershire sauce | 1 1/2 tsp | ||||
| olive oil | 6 Tbsp | 1/4 cup | |||
| mayonnaise | 1/2 cup | ||||
| baguette | 1 | ||||
| feta | 1/4 cup | ||||
| cilantro | 1/4 cup | ||||
| butter | 3 Tbsp | ||||
| maple syrup | 3 Tbsp | ||||
| greek yogurt | 2 Tbsp | ||||
| sour cream | 2 Tbsp | ||||
| white vinegar | 2 Tbsp | ||||
| honey | 1 tsp |