Newsletter for October 7 (German Purple Potato Salad, Cream of Broccoli Soup with Potatoes)

As I mentioned in the Sunday night e-mail, this would be a great week to make a soup or stew. It’s also a good week to make a quick stir-fry, since we’re giving out peppers and broccoli (both great stir-fry vegetables). Everyone gets peppers and carrots this week, but if you want to skip either one and take an extra option instead, that is fine!

Bread and Cheese

The bread this week is Mad River Grain. As always, CSA members also get $1 off VT Cheese.

PYO

We still have pick-your-own apples in Essex, and PYO raspberries in both locations. The berry picking is slowing down a bit, but there are definitely still plenty of berries out there. If you pick up in Colchester and still have a PYO apple voucher you can bring it to Essex and use it, or you can bring it in on pick-up day and I will give you some sort of produce in exchange.

Soups

Here are some links to a few great fall soup recipes:

Carrot Ginger Soup from The Splendid Table (This soup has citrus and coconut milk — yum! It’s also vegan.)

Belgian Beef and Beer Stew from Cooking Light (This is an easy stew to make, and the beer and parsnips make it extra delicious! You could add potatoes too, or extra parsnips.)

Roasted Butternut Squash Soup with Sage from Chow (I like this recipe because you don’t have to chop up the squash — you just roast it. You can also use any type of apple, although tart apples are best.)

Cream of Broccoli Soup with Potatoes

I was never a fan of “cream of” anything soups until I learned how to make them myself. It came as such a surprise to find out that it’s possible to make a creamy, flavorful soup with very little actual cream. Cream of broccoli soup is easy, too: Just saute a lot of chopped yellow onion over medium heat for 10 minutes or so (until soft). Then add 1 large potato (peeled and diced), a pound or so broccoli cut into pieces (stems included), and some stock or water (enough to cover everything). Bring to a boil then let simmer, covered, until everything is soft. Then puree with a hand-held or standing blender until smooth. After the soup has been pureed you can add cream (or milk), and salt and pepper to taste. Some people also like to add shredded cheddar cheese.

Purple Potatoes

The purple potatoes that we are giving out this week look odd, but they taste delicious. Due to their color (they are purple inside, too) they contain more antioxidants than other potatoes. Kids, especially, often get a kick out of their uncommon color. I like them roasted (they have a bit of a nutty flavor that comes out when roasted), but they also make a fun potato salad.

German Purple Potato Salad

(Adapted from Anne Burrell’s recipe from The Food Network)

2 pounds purple potatoes, washed and cut into 1 inch pieces

Kosher salt

Extra-virgin olive oil

8 bacon slices, cut into lardons

1 onion, cut into 1/4-inch dice

1/2 cup chicken stock

1/4 cup apple cider vinegar (plus more to taste)

3 scallions, finely chopped

Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.

Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the scallions and serve warm or at room temperature.

This Week’s Produce

Single Share:

1 lb carrots

1 lb peppers (probably red bell)

1 cucumber

Fresh sage or 1 extra cucumber

Choose 3 options

1.3 lbs broccoli

1 butternut squash

3 lbs purple potatoes

1.3 lbs parsnips

1 bunch chard

1 lb tomatoes (might be roma or grape)

1 $2 PYO raspberry voucher

Possible: arugula, spring mix, poblano peppers, sweet potatoes

Small Share:

1.3 lbs carrots

1 lb peppers (probably red)

2 cucumbers

Fresh sage or 1 extra cucumber

Choose 4 options

1.3 lbs broccoli

1 butternut squash

3 lbs purple potatoes

1.3 lbs parsnips

1 bunch chard

1 lb tomatoes (might be roma or grape)

1 $3 PYO raspberry voucher

Possible: arugula, spring mix, poblano peppers, sweet potatoes

Large Share:

2 lbs carrots

1.5 lbs peppers

2 cucumbers

Fresh sage or 1 extra cucumber

1 pint grape tomatoes

Choose 5 options

1.3 lbs broccoli

1 butternut squash

3 lbs purple potatoes

1.3 lbs parsnips

1 bunch chard

1 lb tomatoes (might be roma or grape)

1 $3 PYO voucher

Possible: arugula, spring mix, poblano peppers, sweet potatoes

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