Salad mix, cilantro, and dill.
Well, it’s October already..we can’t hardly believe it! I have missed the last two weeks of updates …what can I say?..we’ll blame it on the pregnancy! Not too much has been happening here. We had a couple of wwoofers from England and then a couple from Philidelphia..great people and great help! Mama gets to work less (this is good) and Sam gets some relief. Just within two weeks our tomatoes are now coming on..just one of those years! The farm is more bountiful than ever right now, we are pushing the space capacity on the table at market…that is always great though! We sent out an email but we will remind you all that the farm party will be on October 17 (saturday) 3:00-6:00. We will have a farm tour, cob pizza party ( *remember..bring your favorite topping) and discuss this years c.s.a. We are aware that not everyone can make it, so if you would like to schedule a time to come visit that works for you, please do so. For your veg this week:
SMALL SHARE
Salad mix
Red onions
Purple potatoes (make some purple mashed potatoes for a fun side dish..the skins are tender)
Dill
Cherry tomatoes
Bulk beets
Sweet pepper
Japanese eggplant
LARGE
Honeydew melon
Head lettuce
carrots
strawberries
Recipe:
Rosemary Red Soup
3 med. carrots
2-3 med-large beets
1 tbsp. olive oil
1 large onion
2 cloves of garlic
1 3 inch sprig of fresh rosemary or 1 tbsp. dried
1 tbsp. oregano
1 c. red lentils ( washed and drained)
1 bay leaves
6 c. of water or veggie (or chicken) stock (you may need more..)
2-3 tbsp. miso ( if you don’t have this…salt to taste)
Heat oil in pot and saute onions and garlic till soft.
Then add carrots and beets (washed and chopped..no need to peel)
Add herbs, lentils, bay leaves and water to sauted vegetables, bring to a boil.
Lower heat and simmer 45 mins.
Remove bay leaves. Let soup cool and puree in small batched (* note..i don’t puree because it is just too much trouble for me..and I think it is just fine)
Then dissolve miso in 1/2 c. of warm water and stir into your soup. Gently reheat soup if needed.
Salt and pepper to taste.
This soup is super easy, nutritious and delicious! Serve with some corn muffins and a nice kale salad for a balanced meal.
(derived from Feeding the Whole Family, Cynthia Lair)
ENJOY!!
