CSA Newsletter Week 10B

Happy Thanksgiving!
Bring your guests to the farm — farm stand’s open Friday and Saturday, 10-2. See what’s cooking in our sun oven, tickle the bunnies or enjoy a farm tour.
Make a difference in your community this holiday season by giving gifts of health and happiness.

We can help!
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512-484-2746

Read the entire newsletter here!

Carrot & Kale Soup

INGREDIENTS

  • 2 cloves garlic
  • Half of an onion
  • 3 c carrots
  • 5 c liquid (I used 3 c vegetable broth, 2 c water)
  • 1 c (packed) kale
  • 2 oz orange juice
  • 1/4 tsp ground ginger
  • 1/2 tsp finely chopped thyme
  • Salt and pepper to taste
  • Grated parmesan reggiano for topping

DIRECTIONS

  1. Sauté your chopped garlic cloves with half of a diced onion in a soup pot until the onions are soft and translucent. Turning the heat to a simmer, add your chopped carrot, vegetable broth, water, ginger and thyme. Cover the pot and cook for 30 minutes until your carrots are soft.
  2. Wash and finely chop your kale into small pieces. Once the carrots are soft, use an immersion blender to puree majority of the carrots. Add the kale and orange juice. Taste and add salt and pepper, and let everything simmer together for another 5 minutes so that the kale softens. Serve with lots of parmesan on top!

Thanks a million to Marisa at Uproot Kitchen for this delicious recipe.

Cornbread with Mustard Greens and Cheddar

INGREDIENTS

  • 1 Poblano pepper, seeded and chopped
  • 1 small onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 large bunch mustard greens, large stems removed
  • 3 tablespoons vegetable oil
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 1 3/4 cups coarse-ground cornmeal
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 2 ears of corn, shucked with silks removed (or one small can creamed corn)
  • 8 ounces sharp cheddar cheese, shredded

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Wash and cut greens into bite size pieces. Heat 1 tablespoon oil in cast iron pan or large skillet. When it shimmers add onion, pepper, garlic and 1/2 teaspoon of salt. Saute until soft and translucent, about 10 minutes. Add greens and saute until wilted and water has released. Remove from heat and spread onto a plate to allow to cool. Wipe out pan and add two tablespoons oil. Place the pan in the hot oven for five minutes while you mix the batter.
  3. In a large bowl combine corn meal, remaining 1 teaspoon salt, baking powder and baking soda. Set the dry ingredients aside. Use a cheese grater to grate the corn off the cob. Two large ears of corn should give you a scant cup of grated corn. Mix corn, buttermilk and egg together and add to the dry ingredients. Add the onions and greens and the grated cheese and fold to just combine. Remove the hot pan from the oven and pour the batter into the pan. Bake for 40 minutes or until a toothpick inserted into the middle of the cornbread comes out clean. Allow to cool slightly before serving.

Many thanks to  Rebecca Wiggins-Richmond at It’s Not Easy Eating Green for this awesome recipe!