Wednesday, October 1, 2014

CSA Pick-Up (10/1/14)



Wow! What a way to end our CSA season with the Colvins this year! It's been a great season all around. Thanks for your hard work, Colvin family!

The "haul" includes:

  • 1 bunch radishes
  • 1 bunch young white turnips
  • 1 butternut squash
  • 1 bag small heads lettuce
  • 1 bag arugula
  • mixed tomatoes
  • several bell peppers
  • several hot peppers
  • 1 bag potatoes
  • 1 jack-o-lantern pumpkin

Monday, September 29, 2014

Potato Soup

Too much month at the end of the money? LOTS of potatoes and turnips lying around from a CSA box or your garden? Or simply lingering because they last so long, you can afford to save them for the end of the grocery week?

I used up lots of my Colvin CSA potatoes and turnips in this simple, delicious soup. It's a basic potato soup that is kid-friendly, makes a lot, and is fairly inexpensive. There is time spent on the front end peeling and chopping and braising, but after that, it's fairly straightforward. It reheats fine, too.




Potato Soup
~based on techniques from Vegetarian Cooking for Everyone, Simply in Season, and Joy of Cooking


  • 2 pounds potatoes
  • 1-1 1/4 pounds young white turnips
  • 2 cups chopped onion
  • 1 quart chicken stock
  • 6 T. butter
  • 3 bay leaves
  • salt and pepper
  • 2 cups milk
  • garnishes: bacon bits, chopped fresh parsley, shredded cheese
  1. Start onions slow cooking over medium heat in 2-3 tablespoons butter.
  2. Peel and roughly chop potatoes and turnips. Blanch turnips in boiling water for 6 minutes. Drain.
  3. Add chopped potatoes and bay leaves to cooking onions and stir/cook for about 10 minutes, until potatoes are starting to brown and soften slightly.
  4. Meanwhile, melt remaining butter in large skillet. Add turnips and 1 cup chicken stock. Bring to a boil, reduce heat, and simmer (covered) until turnips are tender, 10-12 minutes. Note: entire turnips recipe can be made ahead of time and just added in when the puree step comes.
  5. When potatoes have browned slightly, add 1 cup chicken stock to the pot and deglaze, scraping up any browned bits on the bottom. Cook and stir for a few minutes. Add remaining 2 cups chicken stock plus enough water to cover potatoes. Bring to a boil, reduce heat, and simmer, covered, until potatoes are tender.
  6. Combine turnips (and juice) with 1/2-2/3 of the potatoes (and some juice) in a food processor. Pulse until mostly pureed but still slightly chunky. Add back to pot with remaining potatoes and stir in milk. Reheat and season to taste with salt and pepper.
~Serves 8

Wednesday, September 24, 2014

Green Tomatillo Salsa

YUMMY!! This is almost as easy as the Tomatillo-Chipotle Salsa I posted last week. The main difference is that you have to chop up a few more ingredients. My finished version was a little thinner than I was expecting. Next time, I think I'll puree the solid ingredients (using a slotted spoon) and add water as needed. I had all the fresh ingredients I needed from the Colvins! I'm assuming this could be frozen as well.



Green Tomatillo Salsa
~based on this all recipes version


  • 1 box tomatillos (~1 1/4 pounds), husked, rinsed, and chopped
  • 1/2 c. chopped onion
  • 2 cloves garlic, chopped
  • 1 green cayenne, stemmed, seeded, and chopped*
  • 3 T. cilantro leaves
  • heaping 1/2 t. dried oregano
  • 1/2 t. cumin
  • 1 1/2 t. salt
  • 2 c. water
  • juice of one lime
  1. Combine everything but lime in a medium saucepan. Bring to a boil, reduce heat, and simmer until tomatillos are soft (10-15 minutes).
  2. Let cool slightly. Using a slotted spoon, transfer solids to food processor. Add about half the water/liquid. Puree. Add more liquid as needed for desired consistency. Squeeze lime juice into salsa and stir.
~Makes about 2-3 cups