January 8th Whole Farm and Winter CSA

Full share: mustard greens, hon sai tai, micros, purple viking potatoes, garlic, carrots, sun chokes, purple and white daikon radish.

Half share: mustard greens, purple viking potatoes, garlic, carrots, sun chokes, purple and white daikon radish.

Winter has arrived with the new year! On the farm we are loving the snow — the ski trails are groomed and Teddy has found his favorite perch in the market stand. We hope the CSA this week will provide inspiration for soup and warm winter meals.

Full share members will be receiving hon sai tai in their boxes this week. This leafy Asian green is a member of the broccoli and cabbage family and is delicious in stir fries or sautéd as a side dish https://tucsoncsa.org/recipe/hon-tsai-tai-with-soy-sauce-oyster-sauce-2/.

Below is a soup recipe to keep you warm and cozy on cold January evenings.

Potato Radish Soup recipe:

  • 1 tablespoon extra virgin olive oil

  • 1 medium onion, chopped

  • 2 large leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped (can substitute with one large onion)

  • Salt to taste

  • 2 garlic cloves, minced

  • 2 Daikon Radishes, diced

  • 2 large potatoes diced

  • 2 quarts water, chicken stock, or vegetable stock

  • 1 bay leaf and a couple of sprigs each thyme and parsley

  • Freshly ground pepper to taste

  • Chopped fresh cilantro to garnish

    Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, herbs, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the radish, potatoes, water or stock, salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.

    Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or in the pot with an immersion blender. Blend until the desired texture (can be more chunky or smooth). Adjust salt, add freshly ground pepper. Serve and garnish with cilantro. To spice it up grate parmesan cheese and sprinkle micro greens on top.

    Adapted from:https://cooking.nytimes.com/recipes/1015712-turnip-leek-and-potato-soup

Happy eating!

Lily

Jacy Rothschiller