Category: Soups

  • CSA 2026 SPRING WEEK 1

    From Our Farm

    Beets, with Tops

    Cilantro

    Kale

    Lettuce, Cherokee

    Onions, Sweet Red

    Peas, English

    Radishes, Purple Daikon

    Spring Mix

    Sweet Potatoes, Okinawa

    Try out these great recipes we found around the web that feature items from your share:

    Vibrant Beet Soup with Sweet Potatoes

    Ingredients:

    • 1 tbsp extra virgin olive oil
    • 1/2 medium yellow or red onion, diced
    • 4 cloves garlic, minced
    • 1 jalapeño pepper, seeded and minced
    • 2 tbsp ginger, minced or grated (about 1 ½-inch knob)
    • 1 cup chopped celery, about 2 stalks
    • 1/2-1 cup chopped beet green stalks, or swiss chard stalks
    • 1 cup diced carrot, about 1 large carrot
    • 2 cups cubed beets, Peeled. about 2 large beets
    • 6 cups vegetable broth, or water plus 2 tablespoon Better than Bouillon Vegetable paste or 2 bouillon cubes
    • 1 tsp black pepper
    • 2 cups cubed sweet potato, about 2 small, sweet potatoes
    • 2 cups chopped beet greens, or swiss chard greens
    • 3-4 tbsp red wine vinegar
    • 1 cup chopped fresh parsley, for garnish

    Instructions:

    1. Warm the oil in a large Dutch oven or soup pot over medium heat. Add the onion, garlic, jalapeño, ginger, and celery, and beet green stalks, and sauté for about 5 minutes until the onions are translucent.
    2. Add the beets and carrots and sauté for another 3 minutes.
    3. Add the vegetable broth (or water and bouillon) and black pepper. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to medium and simmer the soup with the lid ajar for 10 minutes, adding more vegetable broth to thin the soup if preferred.
    4. Add the sweet potatoes and cook with the lid ajar for another 20 minutes or until the beets and sweet potatoes are tender.
    5. Stir in the beet greens and cook another 5 minutes until they are tender.
    6. Remove the soup from the heat and stir in the red wine vinegar. Season with salt to taste and serve hot, garnished with chopped parsley.

    Recipe adapted from: https://sweetpotatosoul.com/hearty-beet-sweet-potato-soup/

  • CSA 2025 SUMMER WEEK 6

    From Our Farm

    Pears, Carnes

    Potatoes, Kennebec

    Cut Seminole Pumpkin

    Tricolor Jalapeño Peppers, WEDS/THURS
    or
    Peppers, Shishitos FSO (pint) FRI/SAT

    From Our Partner Growers

    Red Beets (loose, no tops)

    Sweet Corn

    Dandelion Greens

    Salad Tomatoes

    Mini Seedless Watermelons

    Try out these great recipes we found around the web that feature items from your share:

    Easy Pumpkin Soup – Vegan & Gluten Free!

    Ingredients:

    Seminole Pumpkin

    Water

    Can of Coconut Milk

    Thumb sized piece of fresh turmeric root

    Spices to taste – salt, pepper, garam masala, cumin, pinch of cayenne pepper

    Vegetable bouillon (optional)

    Directions:

    1. Hold your pumpkin and admire it. Consider the thousands of years that humans in Florida have cultivated this crop and saved the seeds, to allow it to feed you today. Take a moment to appreciate that the energy of the sun, gathered through the process of photosynthesis, combined with the labor of multiple people on our farm, have all led up to this moment where you are taking time to nourish yourself.

    2. Scoop out the seeds. Remove the stem and any cut away blemished/scarred skin. You don’t need to peel it fully, the skin will soften enough during cooking. Place large chunks (even 1/4 of a pumpkin is OK) into your instant pot or a large pot on the stove.

    3. Add about 3 inches of water in the pot. Season with ground cumin, chunk of fresh turmeric root (I didn’t peel it), garam masala, cayenne, and some salt. Curry powder can also be used. Or add some ginger. 

    4. Stovetop – cover with a lid and simmer on the stove top until very, very, tender, about 30-45 minutes. Instant Pot – pressure cook for 15-20 minutes.

    5. Add a can of coconut milk and then blend until smooth with an immersion blender. If you don’t have an immersion blender, you can blend in batches in a regular blender, but take care to let it cool a bit first so you don’t get steam burns. Season to taste with salt and pepper. Thin out with more water or coconut milk if needed. You can also add a small spoonful of veggie or chicken bouillon (we like Better than Bouillon) to kick up the salt level and flavor. Serve and enjoy. It’s so good!

    Extra Credit: Save the heirloom seeds and grow your own next year, or give to a friend. Rinse them, remove any orange bits. Lay out to dry in a single layer on parchment or waxed paper in air conditioning, for at least 2 weeks. Touch them and move them around daily for a sensory treat. You can also roast the seeds for a snack!

  • CSA 2025 SPRING WEEK 4

    Week 4 of 13 

    From our Farm

    Tulsi – Holy Basil – use for hot or iced tea

    Green Baby Cabbage

    Red Leaf Lettuce

    Purple Potatoes

    Peaches or Plums

    From Our Partner Growers

    Mushroom Mix – Fungi Jon

    Okra – Passion Organic Farm

    Sweet Pepper Mix – Little Pond Farm

    Heirloom Tomatoes – St. Simons Farm

    Try out these great recipes we found around the web that feature items from your share:

    Pepper & Mushroom Spaghetti  – vegan recipe from https://www.italpasta.com/recipes/mixed-bell-pepper-mushroom-spaghetti/

    Ingredients

    • 1/2 pkg (230 g) Spaghetti or other pasta
    • 1 tbsp (15 ml) extra virgin olive oil
    • 1/4 lb (113 g) mushrooms (cremini or button), cleaned, sliced
    • 1/2 onion (red), finely chopped
    • 3 clove garlic, finely chopped
    • 1 lb (450 g) mixed sweet peppers, stems and seeds removed, finely chopped
    • 1 1/2 cups (375 ml) cherry tomatoes, halved (or dice this week’s larger tomatoes)
    • 1/2 tsp (2 ml) salt, add to taste
    • 1/2 tsp (2 ml) pepper, add to taste
    • 1/2 cup (125 ml) fresh parsley, chopped

      Instructions
    • In a large skillet, heat 1/2 of the olive oil over moderate heat.
    • Add mushrooms and sauté until edges become golden, stirring occasionally.
    • Add onion, garlic, bell peppers and remaining oil to skillet. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes or until peppers are tender.
    • Meanwhile, cook pasta according to package directions.  Drain, reserving 1 cup (250 ml) of pasta water.
    • Add cooked spaghetti, pasta water, tomatoes and parsley to the skillet and toss over moderate heat for 1 minute. Serve with an extra drizzle of oil and more chopped parsley.

  • CSA 2025 WINTER WEEK 8

    From our Farm

    Dill

    Galangal

    Curly Kale

    Cherokee Lettuce

    White Scallions

    Kohlrabi

    Spinach

    From our Partner Growers

    Golden Beets (SSF)

    Slicer Tomatoes (TFG)

    TFG = The Family Garden

    SSF = St. Simon’s Farm

     

    Try out these great recipes we found around the web that feature items from your share

    This week we’re featuring Polish Dill Pickle Soup (Zupa Ogórkowa), Kohlrabi Slaw, and 20min Scallion Noodles.

    Polish Dill Pickle Soup (Zupa Ogórkowa)

    Ingredients

    • 2 large carrots
    • 2 large celery stalks
    • 1 medium yellow onion
    • 1 large leek
    • 4 to 6 whole dill pickles (made with salt and water brine, not vinegar brine)
    • 1 pound Yukon gold potatoes (4 to 6 medium)
    • 4 cloves garlic
    • 3 tablespoons unsalted butter
    • 1 (48-ounce) carton low-sodium chicken or vegetable broth (6 cups)
    • 1 1/4 cups dill pickle brine, divided
    • 2 fresh or dried bay leaves
    • 1/2 teaspoon freshly ground black pepper, plus more as needed
    • 1 medium bunch fresh dill
    • 1/2 cup sour cream, plus more for serving
    • 2 teaspoons distilled white or white wine vinegar
    • Kosher salt
    • Rye bread, for serving (optional)

    Directions

    1. Prepare the following, adding each to the same medium bowl as you complete it: Peel and grate 2 large carrots on the large holes of a box grater (about 2 cups); dice 2 large celery stalks (about 1 1/4 cups); quarter and thinly slice 1 medium yellow onion (about 1 cup); trim the root end and the dark green tops from 1 large leek and remove the outer leaves, then halve the leek lengthwise and rinse the cut sides under running water to remove any sediment, and thinly slice crosswise (about 1 1/2 cups).
    2. Grate 4 to 6 whole dill pickles on the large holes of the box grater into a second medium bowl until you have 1 packed cup. Peel 1 pound Yukon gold potatoes if desired, then cut into 1/2-inch pieces (about 3 cups), and add to the bowl. Finely grate or mince 4 garlic cloves and add to the bowl.
    3. Melt 3 tablespoons unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the carrot mixture and cook, stirring occasionally, until starting to soften, about 4 minutes. Add the potato mixture and cook until onions are lightly browned in spots, 4 to 5 minutes more.
    4. Add 1 (48-ounce) carton low-sodium chicken or vegetable broth, 1 cup of the dill pickle brine, 2 fresh or dried bay leaves, and 1/2 teaspoon black pepper. Bring to a boil. Reduce the heat to maintain a simmer and cook until the potatoes are tender, 15 to 20 minutes. Meanwhile, pick the fronds from 1 medium bunch fresh dill until you have 2 loosely packed cups.
    5. Transfer 1 cup of broth from the soup to a bowl, add 1/2 cup sour cream, and stir until smooth. Return the sour cream mixture to the soup. Remove the pot from the heat. Add the remaining 1/4 cup dill pickle brine and 2 teaspoons distilled white or white wine vinegar, and stir to combine. Taste and season with kosher salt and more black pepper as needed.
    6. Top each serving with a dollop of sour cream, black pepper, and a generous sprinkle of fresh dill. Serve with rye bread if desired.

     

    Kohlrabi Slaw

    Ingredients

    • 1/4 cup extra-virgin olive oil or hazelnut oil
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons honey
    • 1 teaspoon whole grain mustard
    • 1/2 teaspoon fine sea salt
    • 1 large apple, cored and cut into matchsticks
    • 1 medium kohlrabi, peeled and cut into matchsticks
    • 1/4 cup thinly sliced red onion
    • 1/4 cup toasted chopped hazelnuts
    • 1/4 cup finely chopped parsley, more for garnish
    • Freshly ground black pepper

    Directions

    1. In the bottom of a large bowl, whisk together the oil, vinegar, honey, mustard, and salt.
    2. Add the apple, kohlrabi, onion, hazelnuts, and parsley, and toss to coat.
    3. Season to taste with salt and pepper, garnish with additional parsley, and serve.

     

    20min Scallion Noodles

    Ingredients

    • 6 oz. dry ramen noodles (or Pad Thai rice noodles)
    • 2 Tbsp. neutral cooking oil, divided
    • 3 to 4 cups small broccoli florets (sub 8 oz. shiitake mushrooms)
    • 3 Tbsp. unsalted butter
    • 1 whole bunch green onions (scallions), trimmed and thinly sliced, divided
    • 4 garlic cloves, minced or thinly sliced
    • 2 tsp. freshly grated ginger
    • 1/4 to 3/4 tsp. chili flakes (depending on desired level of spice) sub chili oil
    • 1/4 cup lower-sodium soy sauce or tamari (must be lower sodium or the noodles will be overly salty)
    • 1/2 cup shelled edamame (optional for added protein)
    • 2 Tbsp. toasted sesame seeds (or 1 to 2 tsp. toasted sesame oil)
    • Fried or soft-boiled eggs for serving (optional)
    • Chili oil for garnish (optional)

    Directions

    1. Bring a pot of salted water to a boil, and prepare noodles according to package instructions. (Most need about 3 to 4 minutes.) Drain water, and set noodles aside.
    2. Meanwhile, heat 1 Tbsp. oil in a large skillet over medium-high. Once hot, add broccoli and sauté until crisp-tender, about 5 to 6 minutes. Transfer broccoli to a bowl, and reduce heat to medium.
    3. Add butter and remaining 1 Tbsp. oil, along with two-thirds of the chopped scallions (reserve remaining for garnish), garlic, ginger, and chili flakes. Cook until softened and aromatic, about 3 minutes. Stir in soy sauce.
    4. Add cooked noodles to skillet, along with sautéed broccoli, edamame, and toasted sesame seeds. Use a set of tongs to toss noodles to coat in sauce.
    5. Divide noodles into bowls, and garnish with a fried or soft-boiled egg (or toppings of choice), along with remaining chopped scallions. Drizzle chili oil overtop for an extra kick of spice, if desired.

  • Tomato Bisque with Cheesy Toast Topper

    Here’s a tomato bisque recipe that brings comfort with its warm hearty flavors – an update to the classic tomato soup.

    Ingredients

    • 1 baguette, sliced into ¾-inch pieces
    • 1 Tsp Olive oil
    • ½ tsp garlic powder
    • 1-1½ cups shredded Italian cheese blend
    • Chopped fresh parsley and basil for garnish
    • Freshly ground black pepper
    • 1 cup heavy whipping cream
    • 5 large tomatoes

    Instructions

    1. Slice the 5 large tomatoes into cubes and blend in blender or food processor with 1 cup of heavy whipping cream. Pour into a medium size pan and heat on medium-low. Add black pepper to taste.
    2. Turn oven on broil and lay out sliced baguette on a cooking pan. Drizzle olive oil and garlic powder on baguette and place in oven for 1-2 minutes, or until bread is golden brown.
    3. Pour the tomato mix from the medium size pan into an oven bake friendly dish. Place toasted baguette on tomato mix. Top with cheese, parsley, and basil and put back into oven until cheese has toasted.

    Find more recipes here!