Welcome back CSA members! Sadly, all good things must come to an end (unless you’re getting the stock up share!). Like Bob, many of you are probably starting to drown under your root vegetables:
I needed a new soup recipe so I started googling. I knew I wanted to use a lot of sweet potatoes since I had so many but since they were the white sweet potatoes I also thought of using carrot for color. I found this recipe for Autumn Carrot and Sweet Potato Soup and it was great, a real crowd pleaser for my football watching crew. The only modification I made was to add some ginger and garlic to the onions as they were cooking to add some more depth of flavor. I drizzled the soup with maple sour cream (simply sour cream thinned with good maple syrup) and crumbled some crispy bacon on top.
For those of you doing the stock up share, here are some ideas from previous CSA posts for a few of the items you’ll be receiving:
Garlic: Bob has been saving heads of garlic to give this recipe a try. He’s have never made it but loves all things Alton Brown so it will certainly be fantastic. 40 Cloves and a Chicken.
Potatoes: Shana loves this method of cooking potatoes which is perfect for families who have children who like to get involved. Let them smash away!
Onions: One of Bob’s favorite soups to make is french onion so that’s a no-brainer (and really easy if you use your slow cooker). But what if you have more onions than the soup recipe calls for? Cook them all, reserve some before adding the broth, google “caramelized onion fritatta” and go crazy. There are so many recipes out there that you can find inspiration to use up some other CSA veggies.
Cabbage: Did you go apple picking last weekend? Or maybe you have some from your fruit share? Give this a try, it’s beautiful and would make a great side dish to go along with a Wrong Direction pork tenderloin.
Butternut Squash: Shana picked up Bon Apetit’s Thanksgiving issue and it features a ton of mouthwatering squash recipes. If you don’t subscribe to the magazine, you can get them online here.
Parsnips: I typically roast my parsnips like carrots and potatoes (and often combine the three) but I am second guessing that boring choice after finding these two recipes: Spiced Honey Parsnip Bread and Parsnip Gratin with Tumeric and Cumin.
That’s it for 2017, see you all in the Spring!
Serving Suggestions is a recurring article that will be posted weekly during the CSA season featuring photos, tips and recipes. Content is provided by Jessica, Shana and Bob. If you would like to submit your own photos or recipes, please email Bob at email@example.com. To read through previous Serving Suggestions articles, click here for an archive. You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.