Tag: 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!

  • Beet Soup

    Beet soup is known for assisting the balancing of Vata, the Chinese dosha that supports the structure and function of the body.

    Ingredients

    2 medium beets

    2 tbs fresh ginger

    1 tsp coriander

    1/4 tsp cinnamon

    1/4 tsp ground turmeric

    2 cup water

    1 tsp fresh cilantro

    Directions

    1. Wash and chop beets into cubes.
    2. In a medium saucepan, heat the ginger, coriander, cinnamon, and turmeric for about 5 minutes.
    3. Add chopped beets.
    4. Reduce to low heat, add water, and simmer for about 20 minutes.
    5. Remove from heat and let cool. Garnish with cilantro.

    Find more recipes here!

  • Red Lentil and Vegetable Soup

    This recipe is a great example of food as medicine, believed by Chinese medicine to improve thinning hair, improving digestion, and supporting the nervous system.

    Medicine aside, this soup is an excellent source of fiber, protein, vitamins, and minerals!

    Ingredients

    1/2 cup red lentils

    1 teaspoon ghee

    1 shallot, chopped

    1 carrot, chopped

    1 celery stalk, chopped

    1 red potato, washed and diced

    1/2 cup vegetable stock

    1 small tomato, diced

    1/4 teaspoon turmeric

    1 tablespoon fresh cilantro leaves

    Salt and pepper taste

    1 teaspoon shredded coconut

    Directions

    1. Wash lentils in cold running water with a strainer. Transfer to a medium-large bowl of water and let soak for 3 hours. Drain
    2. In a large pot, heat the shallot, carrot, and celery for 10-15 minutes with ghee.
    3. Add lentils, potato, and tomato and cook on medium heat for 20 minutes.
    4. Scoop contents of pot into a blender and blend until desired consistency.
    5. Pour mixture back into pot with vegetable stock, seasonings, and turmeric. Simmer on low heat for 15 minutes.
    6. Remove from heat and garnish

  • CSA 2023 – Winter Week 2

    Our members will enjoy the following produce in their shares this week:

    • Green Baby Cabbage
    • Dill
    • Baby Lettuce
    • Snow Peas
    • Murasaki Sweet Potatoes
    • Carrots – LPF or Meacham Urban Farm
    • Celery – WF
    • Kale – NSOF

    Scrunched Cabbage Salad with Fried Almonds – NY Times Cooking

    Ingredients

    • ½head green cabbage, tough outer leaves discarded (about 1 pound)
    • Salt and black pepper
    • 2scallions, thinly sliced
    • ¼cup picked dill
    • 3tablespoons lemon juice (from 1 small lemon), or more to taste
    • 1small garlic clove, finely grated
    • ½teaspoon granulated sugar, or more to taste
    • 3tablespoons olive oil
    • ¼cup chopped raw almonds
    • 1tablespoon sesame seeds

    Instructions

    1. Cut cabbage half in half again through the core, then cut out and discard the core and any very tough ribs. Separate the leaves and tear or cut them into 2- or 3-inch pieces. In a large bowl, toss cabbage and 1 teaspoon salt with your hands until salt dissolves and cabbage begins to feel wet, about 2 minutes. Scrunch the leaves, firmly squeezing and massaging until they’re very tender and juicy, another 1 to 2 minutes. The leaves will appear glossy and slightly translucent. Pour out any liquid.
    2. Add scallions, dill, lemon juice, garlic, sugar, 2 tablespoons olive oil and freshly ground black pepper to taste; toss thoroughly to combine. Taste and adjust salt, pepper, lemon juice and sugar if you’d like, then transfer to a serving dish and set aside.
    3. Heat remaining 1 tablespoon olive oil in a medium skillet over medium. Add almonds and stir until light gold, about 2 minutes. Add sesame seeds and continue to stir until toasted, about 30 seconds. Season with a generous pinch of salt, spoon the mixture over the salad and serve.

    Japanese Sweet Potato Oven Fries with Wasabi Aioli – The Bojon Gourmet

    White sweet potatoes seasoned with sesame, nori, togarashi, and scallions make an addictive and easy-peasy snack. 

    Ingredients

    Fries:

    • 2 medium Japanese sweet potatoes (around 700 g), scrubbed and cut into 1/2-inch thick matchsticks
    • 3 tablespoons (45 g) sunflower oil (or other neutral vegetable oil)
    • 1 teaspoon brown sesame seeds
    • 1 teaspoon black sesame seeds
    • 3/8 teaspoon fine sea salt
    • a few pinches togarashi or cayenne powder (optional – for spiciness)
    • 3 nori crisps (such as Gimme brand, 2×3″ each), slivered
    • dark green part of 1-2 scallions, slivered

    Aioli:

    • 2 tablespoons (30 ml) good mayonnaise (such as Spectrum Olive Oil)
    • ½ teaspoon wasabi paste (more to taste)
    • squeeze lemon juice

    Instructions

    1. Position a rack in the upper third of the oven and preheat to 425ºF.
    2. Place the sweet potato matchsticks on a large, rimmed baking sheet and sprinkle with the oil, sesame seeds, and salt, tossing well to coat. Spread in a single layer and bake 10-15 minutes until golden on the bottom; they should release from the pan fairly easily using a thin metal spatula once they’ve developed some color. Flip the slices over and cook until golden all over, 5-10 more minutes. Sprinkle with a bit of togarashi if using (a little goes a long way!), and the slivered nori and scallion.
    3. Meanwhile, make the aioli by stirring together the mayonnaise, wasabi, and lemon juice, adding more wasabi to taste if you like.
    4. Serve the fries hot with the aioli for dipping.

    Sausage Potato Soup with Kale – The Recipe Rebel

    This Sausage Potato Soup with Kale is comforting and made with incredibly flavorful smoked sausage. Make it on the stove or in the slow cooker!

    Ingredients

    • 1 tablespoon canola oil
    • 1 medium onion finely diced
    • 2 large carrots peeled and finely diced
    • 1 rib celery sliced
    • 2 smoked sausages halved lengthwise and sliced
    • 1 teaspoon minced garlic
    • 1 teaspoon salt
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon black pepper
    • 4 cups low sodium chicken broth
    • 1½ lbs potatoes about 6 medium, peeled and diced
    • 2 cups finely chopped kale
    • ¼-½ cup cream (optional)
    • freshly grated Parmesan cheese

    Instructions

    1. Heat a medum skillet over medium-high heat. Add oil, onion, carrots. celery and sausages and cook until onions are softened and translucent.
    2. Add garlic, salt, thyme and pepper and cook for 1 minute.
    3. Add chicken broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium heat and cover. Simmer for 15-20 minutes, stirring often, until potatoes and carrots are tender.
    4. Stir in kale and cream and serve with Parmesan if desired.

    Roast cabbage wedges recipe – Good to Know

    Ingredients

    • 1 small winter green cabbage, cut into 8 wedges, core trimmed
    • 4-5 tbsp olive oil
    • 1 tbsp caraway, or cumin, seeds
    • Salt and freshly ground black pepper
    • 1 large lemon, cut into 4 wedges

    Instructions

    1. Set the oven to 220°C/425°F/Gas Mark 7. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
    2. Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.

  • Winter CSA – Week 3

    This week, we plan to include the following items in the farm share:

    Kohlrabi Slaw with Sesame Vinaigrette
    I love making slaw with kohlrabi and carrots – it’s so crisp and fresh. Peel the outer purple skin with a potato peeler or paring knife to prepare this Kohlrabi Slaw with Sesame Vinaigrette. Don’t forget about the greens! The kohlrabi leaves can also be sautéed with other greens (treat it like kale) for a boost of anti-oxidants.

    Eight ways to use Pandan
    The use of pandan in Southeast Asian cooking flavors both sweet and savory dishes. The leaves themselves are not edible because they are very fibrous, but when it is cooked, the naturally sweet taste and grassy aroma transforms a dish. The flavor has hints of rose, almond, and vanilla, it pairs very well with coconut milk. The most common use for pandan leaves is to add them to rice before cooking : take a leaf or two, tie them into a knot and drop it into the pot of rice. The rice will absorb the aroma and flavor of the pandan leaves during cooking. Discard the pandan leaves before serving the rice. Similarly, the aroma infuses into meat when wrapped in leaves and cooked. It is also common to extract the pandan juice : chop leaves, then pulse in food processor. Add hot water, let cool and strain. The extract is then used in many desert dishes. To help manage blood pressure and blood sugar, the leaves are steeped in boiling water, and the tea is consumed twice per day.

    This quick recipe for hearty Sweet Potato and Ham Soup is perfect for a chilly night’s dinner and a great way to use leftover ham and veggies!

    Feeling like salad? Mix your arugula and mizuna for a zesty salad base and top with sliced radishes.

    You can roast or steam Bonita White Sweet Potatoes just like other sweet potatoes.