Landisdale Farm CSA, week 17
Sunday, October 05, 2008
While I was competing at yesterday’s Philadelphia Dragon Boat Festival (my team took the women’s club championship - we’re the fastest chicks on the river!), my husband picked up our Landisdale Farm CSA share yesterday at Clark Park. Here is what we received this week:
- 2 bunches of kale
- 2 small broccoli heads
- 5 white sweet potatoes
- 5 apples
- 8 baby turnips
- 5 tomatoes
- 2 Kuri winter squash
I am not the biggest fan there ever was when it comes to kale. There was kale in our share two weeks ago, too, and I haven’t used that yet (and no, it hasn’t gone bad - kale seems to last forever). There are very few ways that I really like kale, but I’ll be trying to use it.
One way I do like kale is in soup. My plan is to pick a few soup recipes, make up giant batches of it, and either freeze or can it.
- White bean, kale, and sausage soup
Lentil Kale soup
Carrot and kale soup
North African Chickpea and Kale soup
Roasted Pumpkin and Kale soup
Cream of Kale soup
Chestnut Kale soup
Potato Kale soup with Seitan
Island Kale and Sweet Potato soup
Sweet Potato, Corn, and Kale Chowder
Yellow Split Pea Soup with Sweet Potatoes and Kale
Sweet Potato Kale soup
Now, dairy doesn’t freeze or can well...which does leave out a few of the recipes above. But you can definitely can meat, and any of these soup recipes that are mostly vegetarian would can or freeze perfectly. There’s something to be said for coming home from a busy day at work on a super cold, blustery Winter day and being able to have a warm bowl of hearty soup without toiling in the kitchen!
On a related note, I thought it would be interesting to compare what was in my Landisdale Farm share this week to what was in my Lancaster Farm Fresh share last year at this time. Fascinating!
Posted by Nicole on 10/05 at 01:19 PM
I was just going to say the same thing. Make teh cream soup recipes right up to the addition of the dairy, then freeze. Write on the freezer container how much dairy to add after reheating, if you split the soup batch.
Thanks for that Cream of Kale recipe with the bleu cheese - I have some bleu to use up and was looking for a new idea.
I like that the measurements are in weight, too. It’s hard to judge how much “4 cups” of kale is - depends how much to smash it down.
Next entry: radish greens
Previous entry: Apple heaven
1. Kale smoothies are really good. I’ve had them (and made them) with bananas, and they taste mostly of banana (and the strawberries I put in), but they’re bright green. I also recently heard about people making kale/pumpkin smoothies.
2. If you want a veggie/dairy soup, but you want to freeze it, you can make the veggie part, freeze some of that, and then add the dairy component either after thawing or to the remaining (never-frozen) portion.