Southside CSA

This is our 5th year with the delicious and lovely Southside CSA- we are a 2 person (soon to be 3) operation and get the Full Monty Deluxe. Now that I am pregnant, I am more grateful than ever to have access to amazing quality eggs, fruit and produce from a such a reliable source. This week we got a dozen huge, healthy eggs and a big handful of fresh asparagus- we are in to asparagus and have had no problem eating it for weeks- they are so great in scrambled eggs, frittatas, salads and soups.

Here is a recent soup I made- Vegetarian Cream of Asparagus

Ingredients:

• 1-2lb Southside CSA asparagus
• 1 large yellow onion
• 2 leeks
• 4 stalks celery
• 3-4 chopped cloves of garlic
• 1 package frozen spinach
• 1 cup of brown rice
• 2 vegetable bouillon cubes
• butter
• olive oil
• parsley
• thyme
• 1 bay leaf
• cumin
• red pepper flakes
• salt and pepper

Directions:

-Trim thick ends off asparagus and place them in to a large pan with about 8 cups of water. Turn on the heat and bring to a boil so the water gets infused with the asparagus tips.

-Chop the onion, leeks, asparagus, celery, garlic and parsley

-Drop a big pad of butter to a large fry pan and add sautee the onion for 3-5 minutes, then add the celery, leeks, asparagus and garlic. Saute for about 10 more minutes, adding in about 2 tsp of cumin and a pinch of red pepper flakes. Then add everything to to big pot of water.

-Stir in the frozen spinach, brown rice, and bouillon along with a bay leaf, bring to a boil then simmer covered for about 50 minutes or until the rice is fully cooked. Season with salt, pepper and more cumin if desired.

-Puree and serve with some sour cream or greek yogurt, chopped parsley or dill, a drizzle of olive oil and a few sauteed asparagus tips if you still have some lying around.

Favorite Breakfast: Mogodor-inspired Moroccan Eggs

Ingredients:

• 4 large Southside CSA eggs
• 1 1/2 cups of cooked quinoa
• pickled red onions
• bunch of parsley
• butter
• organic plain hummus
• goat cheese
• a few chopped marinated artichokes
• Maya Kaimal spicy ketchup (outrageously good)

Directions:

-Place a pad of butter in a warm skillet then add your four eggs and slowly cook on medium.

-While the eggs are cooking, prepare 2 bowls with quinoa mixed with chopped artichokes, a scoop of hummus, crumbles of goat cheese and sprinkles of pickled red onion and parsley.

-Scramble the eggs lightly until done and add to the bowls with a sprinkle of salt and pepper and some spicy ketchup.

Favorite Lunch: Deluxe chicken salad on a cracker with Beet soup

Deluxe Chicken Salad

Ingredients:

• 1 whole roasted organic chicken
• 1/4 red onion
• 4 stalks celery
• bunch of fresh parsley
• bunch of fresh dill
• 1 heaping tblsp mayonnaise
• 1 tsp dijon mustard
• 1 tsp apricot jam
• salt and pepper
• paprika

Directions:

-Cut all the meat you can get off your chicken and chop/ shred it to desired consistency.

-Finely chop the celery, red onion, parsley and dill

-In a large bowl, add mayo, dijon, jam, a sprinkle of paprika, salt and pepper and mix until combined.

-Add in the chicken, chopped celery, red onion, parsley and dill

-Salt and pepper to taste!

Beet Soup

Ingredients:

• 4-6 medium beets
• 4-6 small potatoes
• 1 large yellow onion
• 2 leeks
• 4 stalks celery
• 4 carrots
• a hunk of cabbage
• 3-4 chopped cloves of garlic
• 2 vegetable bouillon cubes
• butter
• olive oil
• fresh dill
• 1 bay leaf
• salt and pepper
• 1-2 tblsp red wine vinegar
• greek yogurt or sour cream

Directions:

-Cover the beets in tin foil and roast at 350 for about 30-40 minutes until you can pierce through them with a fork.

-Chop the onion, leeks, celery, carrots, potatoes, cabbage, garlic and dill.

-Drop a big pad of butter to a large fry pan and add sautee the onion for 3-5 minutes, then add the celery, leeks, carrots, cabbage and garlic. Sautee for about 10 more minutes, then add everything to to big pot and cover with about 8 cups of water.

-Slide the skin off the roasted beets under cold water, chop coarsely and add them to the pot.

-Stir in the potatoes, bouillon and a bay leaf, bring to a boil then simmer covered for about an hour or until the potatoes are soft. Add in 2 tblsp red wine vinegar.

-Puree, add salt and pepper and more red wine vinegar to taste then serve with some sour cream or greek yogurt and fresh dill.

Mariel Hemingway’s Green Dressing

Ingredients:

• 4 cups fresh organic spinach
• 1/2 cup basil leaves
• pinch of agave or stevia
• 1/2 cup yellow mustard
• 1 tblsp apple cider vinegar
• 1/2 cup olive oil
• 10 kalamata olives, pitted

Directions:

Combine all ingredients in a blender and blend till smooth. Great on salads, veggies, sandwiches, etc. Can also be used as a marinade

Filed under: Feather Ridge Farm Chicken Share, Feather Ridge Farm Egg Share, Greig Farm Berry Share, Member Diary, Recipes | Tagged: asparagus, beet, cabbage, celery, chicken, dressings, Egg, garlic, leek, marinades, onion, potatoes, salad, Savory Ideas, soup, spinach, things to do with a whole chicken, weekly share info |