This past week's rain has been such a relief for our gardens and pastures. We have to be thankful for several days of rain because we're still well below the average for the month, and we're not seeing any rain in the forecast. The rain helped our recent seedings of spinach, onions, radishes, and beets, which we'll harvest from late fall through early spring. We were able to include a good amount of greens this week including lettuce, kale, and cilantro. This will probably be our last cutting of cilantro, so be sure to freeze it if you don't think you'll use it all over the next two weeks.
Kale & White Bean Soup with Chorizo
Precook 1 cup of white or navy beans until tender, about 1 hour. Drain and rinse beans, then set aside. Dice 1 yellow onion, chop 2 celery stalks, 2 chopped carrots, about 1/2 cup and finely chop 1 clove of garlic. Add 2 tbsp olive oil to a large, heavy bottomed pot over medium heat, and add onion, celery, and garlic, as well as 1 lb of chorizo sausage. Cook for 6-8 minutes. Add roughly chopped kale, and add a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer for 15-20 minutes. Serve with lemon wedges for squeezing.
salad with ground cherry dressing
Mix 1 cup mashed ground cherries and 1 Tbsp sugar together in a bowl; set aside for about 10 minutes. Pour berry mixture into a jar with a lid; add 2/3 cup balsamic vinegar,1/4 cup olive oil, 1 Tbsp honey, and salt. Cover the jar with lid and shake until dressing is mixed well. Store in the refrigerator. Serve over a bed of fresh lettuce.
Spaghetti Squash with Italian Sausage
Cut spaghetti squash in half, then scoop out seeds from the cavity. Rub olive oil over the interior surface and sprinkle with 1/4 tsp salt. Add to a baking dish and bake at 400F for 40 minutes until flesh can be easily pierce with a fork.
Cook 1/2 lb Italian sausage in a skillet for for 15 minutes, or until cooked through.
Remove squash from the oven and let it cool enough until the squash can be handled. Shred the interior of the squash with a fork, then transfer to a plate or serving dish.
Heat 2 cups of tomato sauce on stove top until warm, then ladle over shredded squash and top with sliced Italian sausage.
roasted potatoes
Clean and chop potatoes into bite sized pieces. Toss with 3 Tbsp oil or animal fat, 2 Minced garlic cloves, salt and pepper.Spread out on a rimmed baking sheet. Roast in the oven for 30 min or until they brown.
salad with cilantro dressing
Combine ½ cup sour cream. 1 Tbsp white vinegar. 1 Tbsp minced fresh cilantro, 1 tsp honey, ½ tsp salt, and ¼ tsp garlic powder. Stir until combined.
Serve on a salad of red lettuce
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.
| Kale & White Bean Soup with Chorizo | salad with ground cherry dressing | Spaghetti Squash with Italian Sausage | roasted potatoes | salad with cilantro dressing | |
| white or navy beans | 1 cup | ||||
|---|---|---|---|---|---|
| yellow onion | 1 | ||||
| celery stalks | 2 | ||||
| carrots | 2 | ||||
| garlic | 1 clove | 2 cloves | |||
| olive oil | 2 Tbsp | 1/4 cup | 2 Tbsp | ||
| chorizo | 1lb | ||||
| chicken broth | 5 cups | ||||
| sugar | 1 Tbsp | ||||
| balsamic vinegar | 2/3 cup | ||||
| honey | 1 Tbsp | 1 tsp | |||
| Italian sausage | 1/2 lb | ||||
| tomato sauce | 2 cups | ||||
| oil or animal fat | 3 Tbsp | ||||
| sour cream | 1/2 cup | ||||
| white vinegar | 1 Tbsp | ||||
| garlic powder | 1/4 tsp |