From left: a very sturdy head of deep green lettuce, potatoes, green peppers, a gargantuan sweet potato, lacinato kale, spaghetti squash, pop corn, cherry tomatoes, and garlic
Week 18 One Straw Farm CSA is looking suitably autumnal. This week’s fēng shōu/la cosecha (see your Word of the Week), was lacinato kale (also known as “dinosaur” and “Tuscan” kale), potatoes, cherry tomatoes, a very sturdy head of lettuce, pop corn, green peppers, sweet potato, garlic, and spaghetti squash. Our featured recipe anticipates some cooler weather (eventually) and once again offers a way to use up some of the potato mountain you must have by now, in addition to onions, garlic, and kale.
Creamy Potato and Kale Soup
Perfect for fall nights!
Ready in 1 1/2 hours (including prep); serves 8 or more
Ingredients
Garnish (optional)
Preparation
- Heat oil until shimmery, then add garlic and cook for 2 minutes. Add onion and cook for about another 7 minutes, or until soft. Set aside.
- Boil potatoes until soft, about 25 minutes.
- Blend the potatoes and their water until mostly creamy. (You can use an immersion blender, or a blender or food processor. If either of the latter two, having two large pots to transfer soup to and from the processor/blender is helpful.)
- Add bay leaf and any other seasonings, including salt and pepper. Also add stock (or bouillon) or water if desired, to reach the consistency you like.
- Reduce heat to a simmer, add chopped kale, and cook for 5 minutes until tender.
- Blend again, and serve!
From WeEatt.com
If you opt to use your CSA purple potatoes and find that you have just created an unappetizingly pink soup, don’t panic—the addition of the kale adjusts the color back to “potato” ;). See above photo.