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Welcome to Week 17 of The Farm Share Newsletter!
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It turned into soup and slipper season overnight up here, and as I type I have a bowl of the above-pictured potato-leek soup by my side.
Though it might not be as chilly where you are just yet, I thought it would be a good time to discuss stock, specifically vegetable stock, which requires all of five minutes of hands-on work and will yield two quarts of super-flavorful broth to use in any soup, stew, risotto or other recipe calling for a nicely seasoned liquid.
For years, I made nearly all of my soups with chicken stock, but more and more, I find vegetable stock (or water) works just as well, and it takes a fraction of the time. Here's how you make it:
Gather your stock vegetables — use this recipe as a guide: if you don't have one or more of the vegetables or herbs, don't worry.
Add them to a large pot and cover with 3 quarts of water:
Simmer for 45 minutes; then strain.
Transfer to quart containers. I love these deli containers for storing stock and soup.
7 More Recipes to Make this Week
Lighter, Better Broccoli-Cheddar Soup
Sheet Pan Roast Chicken & Cabbage
Lentils with Salt-Roasted Beets and Spinach
Hetty McKinnon's Udon Noodles with Bok Choy
Simple Potato-Leek Soup (New on the blog today π)
Farm Share Week 17
- Head Lettuce → Salads
- Kale → Kale Recipes
- Broccoli → Broccoli Recipes
- Green Beans → Green Bean Recipes
- Butternut Squash → Winter Squash Recipes
- Beets → Beet Recipes
- Green Tomatoes (or Peppers or Eggplant)
- Tatsoi → Bok Choy Recipes
- Cabbage → Cabbage Recipes
There is some overlap in this week's share with previous weeks, so please see previous newsletters for more recipe ideas. Here's an overview of the previous newsletters:
- Week 1: Basil, Salad Dressings, Radishes, Zucchini, Scallions, Greens
- Week 2: Broccoli, Bok Choy, Reviving Greens, Tomato-Basil Sauce
- Week 3: Garlic Scapes, Fried Green Meatless Balls, Cabbage
- Week 4: Snap Peas, Schug, Eggplant, Swiss Chard, Herby Sauces
- Week 5: Salt-Roasted Beets, Zucchini Bread, Banana Bread, Vegetarian Tortilla Casserole
- Week 6: Zucchini Fritters, Crispy Eggplant, Fennel Salad, Pepperonata
- Week 7: Poblano Peppers, Potatoes, Simple Cherry Tomato Sauce
- Week 8: Blistered Green Beans, Raw Sweet Corn Salad, Twice-Roasted Carrots
- Week 9: How to Quick-Pickle Anything, Eggplant Involtini, Green Enchilada Sauce, Corn Pasta, and More
- Week 10: Roasted Eggplant Lasagna, Swiss Chard Fritters, Samin's Corn Soup, Whole Roasted Garlic
- Week 11: Roasted Ratatouille & Oven-Dried Tomatoes
- Week 12: A Tale of Three Gazpachos
- Week 13: Two No-Peel Pepper-Roasting Methods
- Week 14: Delicata Squash, Collard Greens, Bok Choy
- Week 15: Leek-y Pasta Carbonara, Spicy Chickpeas with Tomatoes & Kale
- Week 16: Silky Smooth Butternut Squash Sauce
Enjoy your vegetables π₯¦π₯¬π₯πΆπ«π½π₯π§π§ See you next week :)
PS: This recipe for stir-fried cabbage was shared in yesterday's Roxbury Farm CSA newsletter, and I think it looks really good.
PPS: Can't resist sharing my favorite slippers. I live in these from September to May.
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