Week of September 13, 2020

Produce from the farm this week includes Toscano Kale, Swiss chard, Assorted tomatoes, Daikon radishes, Peppers, Tomatillos, Cilantro, Sweet corn

Radish Top Soup

2 Tbsp butter

1 onion, diced

2 medium potatoes, sliced

1 bunch radish greens

4 cuos chicken broth

1/3 cup heavy cream

1 bunch radishes, sliced

Melt butter in a large saucepan. Stir in onion and saute until tender. Mix in potatoes, greens, salt and pepper. Stir. Pour in broth. Bring to a boil then lower heat and simmer 30 minutes. Allow to cool slightly and transfee to blender. Blend until smooth. Return to pan. Mix in cream. Cook and stir 2 minutes. Serve with radish slices.

Salsa Verde

This recipe is for the classic Salsa Verde, or green salsa, where all ingredients are green. You can add red peppers and tomatoes if you like, for a bit of a twist. This salsa is great on chips, served with eggs, chicken or fish.

1 pint tomatillos, husks removed and rinsed (they will still feel sticky after rinsing)

1 hot pepper, seeded

1 half bunch cilantro

1 -2 Tbsp minced onion

1 clove garlic

Salt to taste

Put all ingredients in a food processor or blender and pulse until the contents are smooth. Alternatively, mince all ingredients by hand and mix. Place in a bowl and refrigerate for at least 1 hour or overnight before eating.

Kale Salad

1 bunch kale, chopped into small pieces

2 ears corn, husks removed

1 hot pepper, minced

Tomatoes, sliced

Olive oil

Apple cider vinegar

Sea salt to taste

Place chopped kale in a bowl and massage with clean hands for several minutes until kale is soft. Cut corn kernels from cobs and add to bowl. Add pepper and tomatoes. Drizzle with olive oil and vinegar. Season with sea salt. Mix.

Next week….broccoli raab