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/