Farm Fresh Coop :: Veggie Update & Recipe

Just a couple of photos of some of the veggie packs we've been getting recently and a couple recipes for the produce we received. Enjoy!

Week 3 Produce!

Check out the ginormo carrot!

We made lettuce wraps!

Delicious pork, okay turnips and yucky mustard greens!

And here's a recipe from the previous week, sorry, no picture!

Squash & Sweet Potato Soup
Ingredients
1 butternut squash or acorn squash
1 large sweet potato (we used a super large one)
1 head garlic
3 or 4 shallots
3 tbsp butter or olive oil
3 cups chicken broth (this depends on the size of your squash and potato)
1/2 cup heavy cream
2 bay leaves
1 tbsp dried oregano
Salt and Pepper to taste

Instructions
Turn on the oven to 375 degrees before you start prepping your veggies for roasting.

Cut your squash in half lengthwise and scoop out the strings and seeds. Cut your sweet potato in half or more depending on the size. Peel your shallots and add to your baking dish (we used our pampered chef large bar pan for this) and cut the top off of a head of garlic exposing all the cloves. Drizzle the cloves with olive oil, wrap it in a piece of aluminum foil and add it to your baking sheet/dish. Drizzle olive oil and sprinkle salt on your squash and sweet potatoes and put it in the oven to roast for 20 minutes or until the squash and potato are cooked through.

Once cooked, remove from the oven. Get our your stock pot or in our case, our dutch oven and warm it up with the butter or olive oil. The original recipe I based this off of said to wait until your squash and potato cooled before scooping but I skipped that and just scooped them while they were hot. As I scooped I added them to the dutch oven that was set at about a 6 or 7 out of 9 (so medium high-ish). Once I had everything scooped, I threw the shallots into the pot and removed the roasted garlic cloves from the head (they should just squeeze right out) and threw them in too. I threw in the oregano and the bay leaves as well as some salt and pepper, then added the broth and let it simmer for about 15 minutes or so with the lid on.

When everything was cooked down enough to be blended, remove the bay leaves and transfer the soup in batches to the food processor for smoothing. You can also use a blender for this but our blender isn't the best. You can also use a stick blender for this but I feel like it takes longer even though the cleanup is much shorter.

Once the soup is all blended and smooth, add it back to the pot. Stir in the heavy cream until mixed thoroughly. Serve with chives or green onions as a garnish!

Adapted from: Full Fork Ahead

Baked Kale Chips
Ingredients
1 bunch of Kale
Olive Oil
Salt

Instructions
Preheat the oven to 300 degrees.

Rinse and then de-rib the kale and cut into chip sized pieces. Toss lightly with olive oil and arrange on a baking sheet (covered in parchment for less cleanup) and then sprinkle with salt.

Bake for 20 minutes.

You'll never look at Kale the same again!

Recipe Originator: Smitten Kitchen