Braising Mix
Napa Cabbage -or- Green Cabbage
Rainbow Carrots with Tops
Dill
Purple Kohlrabi
Mustard Greens
Leeks – LPF
Fingerling Sweet Potatoes
Tokyo Turnips
This week’s recipes include a vegan lentil soup with lots of veg from your share going on. Tokyo turnips, dill, carrots, onion and braising mix all make an appearance. Make a big batch and freeze some for a healthy meal in a pinch!
Chef Vaughn is whipping up more sweet potato blondies for the Spring Festival this weekend and Shani was kind enough to put together a step-by-step guide for everyone wanting to make them at home, too. It’s an uncomplicated but unexpected dessert to make, and the cane syrup glaze is really what makes it special.
The last recipe this week is a super simple side dish of roasted kohlrabi.
We’re busy this week prepping for the Spring Festival and hope you can make it. These events are a lot of work, but we consider them vital to our mission of connecting people in our community to the food they eat and we grow. Admission is free and we have some great community partners, vendors and musicians involved. Take a farm tour and feel free to ask questions about how your food is grown and what it means to be certified organic. Check out how our pigs rotate around the farm grubbing up and grazing end of season crops while soaking up the sun. We hope to see you Saturday!
Please click here for event details
French Lentil Soup with Tokyo Turnips & Dill
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 carrots, diced
- 4 ounces mushrooms, roughly chopped
- 4 cloves garlic, minced
- 1 pound Tokyo turnips, quartered
- 1.5 cups French green lentils, soaked, drained, and rinsed
- 8 cups low sodium vegetable stock
- 1 bay leaf
- 6 sprigs thyme
- 1/3 cup chopped fresh dill, plus more for serving
- 2 cups braising mix, roughly chopped
- 1/4 cup fresh lemon juice
- sea salt & black pepper to taste
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium high heat.
- Add the onion and carrot to the pot along with a small pinch of salt. Cook until the onion is tender and translucent, about 6-7 minutes.
- Add the mushrooms and garlic and cook until the mushrooms release their liquid, about 3-4 minutes.
- Add the lentils and turnips, then pour in the vegetable stock. Add the bay leaf, thyme springs, dill, and sea salt and black pepper to taste. Bring to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer until the lentils and turnips are tender, about 25-30 minutes.
- Remove the bay leaf and thyme stems and stir in the braising mix and lemon juice.
- Carefully transfer about 2 cups of the soup to a blender. Pureé it, and return it to the pot. Stir and cook for a few minutes until heated through. (Alternatively, use an immersion blender)
- Season the soup with more sea salt and pepper to taste. Garnish with fresh dill when serving.
Recipe adapted from: https://www.thesophisticatedcaveman.com/lentil-soup-with-turnips-and-dill/
Sweet Potato Blondies
Roasted Kohlrabi
Ingredients
3 or 4 kohlrabi bulbs peeled
1 tbsp olive oil
1 clove garlic, minced
salt & pepper
1/3 cup grated parmesan cheese
Instructions
Preheat oven to 450 degrees F
Cut kohlrabi into 1/4 inch thick slices, then cut each slice in half
Combine olive oil, garlic, salt & pepper in a large bowl. Toss kohlrabi slices in this mixture to coat.
Bake until evenly browned, appx. 15 to 20 minutes. Stir occasionally for even browning.
Remove pan from oven and sprinkle kohlrabi with parmesan cheese. Return the pan to oven to brown the cheese, appx. 5 minutes. Serve right away.