Green Bean Casserole

Just a Thanksgiving reminder about the Green Bean Casserole Recipe I wrote about a few months back. I am making it right now and it is seriously AMAZING!!

Happy Thanksgiving all!

Last pick up of the year!

Today is the last delivery for the CSA season. I have enjoyed greeting
everyone this year. I am out of town on vacation so please be patient
with the volunteers and teens today.

There are still paper bags but no plastic bags so please bring your own
today. A few extra bags would be fine but I do not have storage space
over the winter for lots.

Below is the list of vegetables from the farm.

Pick up will be from 2-7 pm in the Morrow Church parking lot.

Thank you for all of your support this year and have a Happy
Thanksgiving.
Kerry Tilden

Don't forget to keep those potatoes, squashes & onions separated and out of the sun in a cool, dry place for longer storage life. They can keep for many weeks if you are careful with them.

Of course cooking up big batches of soups and stews for freezing is a great way to enjoy your produce for several months to come. Be sure to check out the blog for great recipes ...http://blackdirtrecipes.wordpress.com/

2 each Sweet Potato
2 each Acorn Squash
10 pound bag onions
1 bunch Turnips - greens are great for stews
1 bunch Kale
2 heads Bok Choi
1 bunch Arugala

2 pounds each Fingerling Potato

Black Bean Soup

I was excited to get black beans in our share today and thought of this recipe immediately! Exciting that it is a crockpot recipe too - makes for a very easy dinnertime!!

Black Bean Soup (Crockpot)

Cooking Light March 2009

1 lb dried black beans

4 c chicken broth

2 c chopped onion

1 c water

1 T ground cumin

3 bay leaves

1 jalapeno, finely chopped

2 T fresh lime juice

1 t kosher salt

¼ c chopped cilantro

3 T sour cream

Soak beans overnight or pre-boil for 2 minutes. Combine beans, broth and next 5 ingredients (through jalapeno) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Serve with sour cream and cilantro

Kale and Potato Soup

Lisa's Mom's Kale & Potato Soup

3-4 Medium Potatoes cut in chunks
5-6 Cups Kale washed and cut
11-12 Cups Chicken Stock
1 Large Onion, chopped
2 Cloves Garlic, minced
2 Bay Leaves
4 Andouille, Chorizo or Hot Italian Sausage. I prefer Andouille, quartered and Cut
1 tsp salt
2 Tbs Olive Oil

Sauté onion in olive oil, then add garlic.
When onion turns transparent, add sausage. Stir together.
Add Kale, stir, cooking 2 or 3 minutes.
Add Chicken Broth.
Scrape bottom of pot to loosen bits.
Add Potatoes, bay leaves, salt and stir.
Cover & bring to a boil.
Simmer 1 hour.

This week's share and Roasted Squash Soup

3 lbs each - yellow Onions
3 lbs each - red potatoes
2 lbs each - Jerusalem artichokes
1 bunch - scallions
2 each - carnival squash
1 bunch - collard greens
1 bunch - turnips (tops are edible)
1 bunch - celery
1 bunch - Swiss chard

Jerusalem Artichokes are a versatile root vegetable. They can be eaten raw in a salad, especially good in very thin slices topping an arugula salad. They can also be used like a potato ... scrubbed and roasted with olive oil, salt & pepper is a favorite. Finally they can also be combined in a 1/3 choke to 2/3 potato ratio for use in traditional potato dishes for a new flavor.

Roasted Squash Soup

3 lbs. squash approximately, wiped clean

2 T olive oil

2 medium-large onions, diced

1 t ground cumin

1/2 t salt

dash cayenne pepper

4-6 cups low-sodium vegetable stock

1. Preheat oven to 425F.

2. Place squash on cookie or baking sheet. Use the tip of a knife to prick each squash 2-3 times. Roast 40-50 minutes, or until you easily insert a knife into the squash. Remove from oven and cool.

3. Cut the squash in half lengthwise. Scoop out the seed and fibers.

4. Heat the olive oil in a large, heavy-bottomed soup pot. Add the onions and saute until translucent, about 5 minutes. Add the spices and salt and saute for 1 minute.

5. Add the squash to the pot, and saute for 1-2 minutes.

6. Add the stock, stir to combine. Bring to a boil, then reduce heat ans simmer for 20-30 minutes. Remove from heat.

7. Puree the soup in a blender, food processor, or use an immersion blender to blend in the pot. If using an upright blender, cover top with a towel instead of a tight fitting lid , allowing in air to prevent it from exploding.

8. Adjust seasonings, and re-warm before serving.

9. Garnish with a sprinkle of toasted squash seeds if desired.

To toast squash seeds: Rinse seeds, and pat dry. Combine with 1 teaspoon olive oil and a pinch of salt. Place in a skillet, and toast over medium heat for 3-5 minutes, or until crispy and browned.

Try these veggie pancakes as a tasty side dish:
http://blackdirtrecipes.wordpress.com/2010/11/02/potato-and-jerusalem-artichoke-pancakes/