CSA: Last Week Ever
01 Nov 2013

CSA: Last Week Ever

Well, we have come to the end

01 Nov 2013

10468224_10154852398440121_6166764907351385746_oWell, we have come to the end of a very abundant season.  I hope everybody ate well, and learned a lot; I know I did both.

I want to take this chance to thank everybody who helped out over the course of the season: staff, apprentices, volunteers, interns, and all of our wonderful CSA members.  It is truly a meaningful experience to grow—literally and figuratively—in such a supportive community.

We will be sending a survey out soon, please take some time to give us your feedback; we take everything into consideration when planning for next year.  If surveys aren’t your thing, feel free to send me an email or give me a call (Naomi@pearlstonecenter.org or (410) 429-4400 ext. 238).

We hope to see you next year!

 

The last share ever (until next year) included:

  • Kale
  • Chard
  • Radishes
  • Turnips
  • Beets
  • Sweet Potatoes/sunchokes
  • Kohlrabi
  • Mushrooms
  • Garlic (2)
  • Peppers
  • Parsley
  • Herb Bundle

 

Puree of Winter Vegetable Soup

From nytimes.com

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1/2 pound leeks (1 large or 2 small), white and light green parts only, cleaned well and sliced
  • 1/2 pound carrots (2 large), peeled and sliced
  • 1/2 pound kohlrabi, trimmed, peeled and diced
  • 1/2 pound turnips, peeled and diced
  • 6 ounces potatoes (2 medium), peeled and diced
  • 1 1/2 quarts water, chicken stock or vegetable stock (see note)
  • 2 fat slices ginger, peeled
  • 1 bay leaf
  • A couple of sprigs each thyme and parsley
  • 12 peppercorns
  • Salt and freshly ground pepper to taste

1. Heat the olive oil over medium heat in a large, heavy soup pot. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the leeks and a generous pinch of salt. Cook, stirring often, until tender but not browned, about five more minutes. Add the carrots, kohlrabi, turnips, potatoes and water or stock. Bring to a boil.

2. Meanwhile, wrap the ginger, bay leaf, thyme, parsley and peppercorns in cheesecloth. Tie them up to make a bouquet garni, and add to the pot. Add salt to taste, reduce the heat, cover and simmer one hour. Remove the cheesecloth bag, and discard.

3. Blend the soup until smooth with an immersion blender or in batches in a regular blender. (Do not put the top on tight; cover the top with a towel to prevent hot splashes.) Pour the soup through a strainer into a bowl; press the soup through the strainer with the back of a ladle or with a pestle. Return to the pot and heat through. Add lots of freshly ground pepper, taste and adjust salt, and serve.

Note: To make a quick vegetable stock, cut away the dark green outer leaves of the leeks, wash thoroughly, and simmer in a pot of water with the peelings from the carrots while you prepare your other vegetables. Strain, and use for the soup.

Yield: Serves six.

Advance preparation:  The finished soup will keep for three or four days in the refrigerator. Whisk before reheating.

 

 

 

 

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