CSA Report:  Blooming Glen Farm

Wednesday, September 23, 2009

(Click photo to read notes at flick’r regarding names/quantities of share.)

I’ve been so happy to find my favorite salad green, arugula, at Blooming Glen Farm over the past two weeks.  We’re still picking herbs and flowers, and radishes made a reappearance this week.

That beautiful Cinderella squash and those tomatillos are going to become soups for a family dinner this Sunday night.

Cinderella Pumpkin Soup with Apples and Sage Oil
(From Whole Food Whole Family)
Ingredients
1 leek, sliced
4 garlic cloves, minced
about 1/3 of a large Cinderella pumpkin (or other variety), peeled and diced
4 apples, preferably Winesap or another sweet-tart variety, diced
enough vegetable broth or water to barely cover
2 T. maple syrup
1 T. cumin
2 t. coriander
1 t. chili powder
1/2 t. crushed red pepper
1/4 c. chives, minced for garnish
Sage oil:
3 T. olive oil
large handful of sage leaves, stripped from the stem

Directions
1. Heat 1 T. oil in a soup pot and add the leek and garlic. Cook for about 5 minutes, until softened, stirring regularly.
2. Add the squash and apples. Add broth to within an inch of the squash and apples. Bring to a boil, then reduce heat and simmer for about 30 minutes, until the squash is very soft.
3. Stir in the spices and maple syrup and turn off the heat under the soup.
4. Heat the oil at a low temperature in a small pan. Add the sage leaves and infuse them for about 1 minute, until the have released their flavor and scent into the oil. Turn off the heat and allow the sage to continue infusing while the rest of the soup is prepared.
5. Transfer the soup in batches to a blender and process until smooth.
6. Return the soup to the pot and season to taste with salt and pepper.
7. Strain out the leaves from the oil.
8. Serve the soup drizzled with sage oil and sprinkled with chives.

Tomatillo Soup
(From Vegan Diva)
Ingredients
2 tablespoons olive oil
3 garlic cloves, crushed
1 large onion, sliced thin
4 jalapeno peppers, sliced in thin rounds (use less for a milder soup)
2 heaping teaspoons ground cumin
1 heaping teaspoon ground coriander
Green Tabasco Sauce to taste
1 pound tomatillos, husked, rinsed, and chopped
1 teaspoon sea salt
1/2 teaspoon sugar
2 cups vegetable broth
2 cans chopped green chiles, drained
1 cup water
2 15-oz. cans Cannelli Beans, rinsed and drained
1 cup loosely packed fresh cilantro, chopped

Directions
1. Heat oil over medium heat in a 10-inch skillet. Add garlic, onion, jalapenos, cumin, and coriander. Cook, stirring often until onions are lightly golden, about 7 – 10 minutes.
2. Meanwhile, in 5- to 6-quart pot, combine tomatillos, sea salt, sugar, vegetable broth, green chilies, Green Tabasco sauce, and water. Heat to boiling over high heat. Reduce heat to low. Stir in the onion mixture and cover and simmer for 15 minutes.
3. Stir in beans and cilantro until beans are heated through.

Served with fresh bread from our local bakery, Bakers on Broad, and a green salad, I think our taste buds and belies will be satisfied!