a photo blog about everyday life
I did get the much anticipated frisee, so I’ll be looking at warm goat cheese and frisee recipes in the coming week. And MORE turnips! I’ll have to come up with something new for these. Arugula and basil seem to be staples so far – no complaints here. I was happy to take a head of green leaf lettuce home for my simple salads. And new this week: carrots, zucchini, squash and green peppers.
Below are some candid pictures of our walk to our CSA. We always start at my place. I live above Sweet_ness 7 Cafe. There are lots of churches in the area, and the old Lafayette High School is a formidable sight on our path! We pass lots of old houses on the west side, many of which have been fixed up quite nicely. We cross the circle at Lafayette and Richmond and enter the Elmwood Village area where we pick up our share at the Lafayette Presbyterian Church. Check out the mutant squash Erika found!
Soup, salad, and sandwiches for lunch. Pasta with roasted vegetables for dinner. Ok, I think I’ve had enough of turnips and pesto for a while. It’s Thursday! Erika and I will be picking up our share. I’m hoping for frisee because I have memories of a delicious warm goat cheese and frisee salad I had at a wonderful restaurant in Kansas City back in my art school days. Fingers crossed.
The buckets of sour cherries will not be offered this year. Sorry.
The Vegetable Share: Greens–choice of: Dino Kale, Green Curly Kale, Red Curly Kale, Arugula, Collards; Head Lettuces, including Endive and Frisée; Japanese Turnips with their Greens; Baby Carrots; Herbs–choice of: Cilantro, Dill, Basil, Parsley (Flat Leaf and Curly), Sage; Subs–Green Peppers, Celeriac.
The Fruit Share: Sweet Cherries; Sour Cherries.
Recipes: Kale with Herbs; Arugula and Egg Tartine; Collard and (Green) Olive Pesto; Japanese Turnip and Carrot Salad; Blue Cheese Dressing; Raw Cherry Soup.
Turnips, turnips, turnips! Got a lot of ’em from my farm share, which is why I made turnip soup. Another fine example of something that never, NEVER would have happened in this kitchen had I not joined a CSA. As it happens, I really like turnips!! And even Allen had to admit the soup was really good – a concession he refused to make about the mushy peas.
I tried garnishing two different ways. First with a dollop of the Avocado Pesto from the previous post swirled in, and then with just chopped fresh dill. Both were pretty tasty. The original recipe, which I was directed to by The Harmonious Kitchen, suggests Garnishing with carrot strips, turnip strips and chopped fresh dill. And of course cracked black pepper is a must.
Ingredients
Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes. Drain.
Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.
Read More http://www.epicurious.com/recipes/food/views/Creamy-Turnip-Soup-with-Carrot-Julienne-995#ixzz1S0BYGg8g