CSA 2026 WEEK 43

From Our Farm

Persimmons, Fuyu

Potatoes, Purple

Roselle

Spinach, Malabar

From Our Partners

Kale, Lacinato – Little Pond Farm

Jack-O-Lantern Pumpkin, Tendwell Farm

Mint – Little Pond Farm

Squash, Zucchini – Santa Fe Organics

Try out this great recipe we found around the web that feature items from your CSA share:

Kale, Zucchini and Potato Soup

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped red onion
• 1 cup chopped peeled potato
• 3 to 4 sprigs fresh thyme
• 1 medium clove garlic, minced
• 1 sprig fresh rosemary
• Kosher salt and freshly ground black pepper
• 3 1/2 cups chicken broth
• 1 1/2 cups chopped zucchini
• 1 1/2 cups firmly packed chopped kale, plus more, thinly sliced, for serving
• 1/4 to 1/2 cup heavy cream
• Cayenne or paprika, for serving

Instructions:

1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, rosemary, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
2. Add the zucchini and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and cook 5 minutes more. Remove from the heat, discard the thyme and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
3. Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
4. Serve hot sprinkled with cayenne or paprika and topped with sliced kale.

Recipe adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/kale-zucchini-and-potato-soup-5478362