Like many others in our community, we are taking this very seriously. We are adding extra precautions to our standard SOPs for produce handling and washing, including an extra step of food grade surface sterilization, gloves on for food handling, and extra hand washing. We are practicing strict social distancing, staying on the farm and not allowing visitors. Please be reassured that the health of our community, our customers, and our employees is our first priority.
Please be kind to one another, and stay healthy!
You can get many of the ingredients from our Winter Buying Club.
This recipe is from thepioneeerwoman.com She has plenty of images and interesting commentary on her site.
PERFECT POTATO SOUP
- 6 slices Thin Bacon, Cut Into 1-inch Pieces
- 1 whole Medium Onion, Diced
- 3 whole Carrots, Scrubbed Clean And Diced
- 3 stalks Celery, Diced
- 6 whole Small Russet Potatoes, Peeled And Diced
- 8 cups Low Sodium Chicken Or Vegetable Broth
- 3 Tablespoons All-purpose Flour
- 1 cup Milk
- 1/2 cup Heavy Cream
- 1/2 teaspoon Salt, More To Taste
- Black Pepper To Taste
- 1/2 teaspoon Cajun Spice Mix
- 1 teaspoon Minced Fresh Parsley
- 1 cup Grated Cheese Of Your Choice
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
Sautéed Swiss Chard with Parmesan
1/2 cup dry white wine
3 tablespoons olive oil
1 tablespoon fresh lemon juice, or to taste
1 tablespoon minced garlic
2 tablespoons freshly grated Parmesan cheese
1/2 small red onion, diced
salt to taste (optional)
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
Heat olive oil in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
1 tablespoon soy sauce
1/2 teaspoon sugar
1 pound cabbage, chopped into this strips
4 medium Hakurei turnips, sliced thin
2 scallions, thinly sliced
1/4 cup chopped cilantro
Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes.
In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions
and cilantro and toss. Add the almonds and season with pepper. Toss again and
Caldo Verde Soup
1/4 cup olive oil
1 large onion, diced
2 cloves garlic, thinly sliced
10 ounces chorizo or other spicy sauage, diced
6 medium potatoes, peeled and diced
8 cups cold water
1 bunch kale, cut into very fine strips
Salt and pepper to taste
In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent.
Add the garlic and half the chorizo and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of
Easy-Peasy Hakurei-Kohlrabi Tuna Pasta Salad
1 bulb kohlrabi
2 large hakurei turnips
2 cans chunk light tuna fish,
½ lb spaghetti, cooked
¼ lb salad mix
3 T mayonnaise
1 T rice vinegar (or
balsamic, if you prefer)
Freshly ground black pepper
Peel kohlrabi and wash turnips. Dice finely. Combine vegetables in small mixing bowl with tuna,
mayonnaise, vinegar, and ground black pepper to taste. If you don’t like mayo, try using an Italian salad dressing instead.
Arrange salad mix on two plates. Place pasta over salad, and tuna mixture over pasta. Light and delicious!