Tuesday, March 27, 2012

Week 3 Spring CSA basket..more mustards!


  • Ha, ha. 
  • Madame Weather has done it again. Last week we sweltered in the unusual heat, last night it froze.
  • I mean really froze. 
  • Surprisingly, there was even frost damage to some tender young growth in the hoop houses. 
  • What can you do?
  • Ha. 
  • Ha.
It changes a few things for sure, but on we go.

In the CSA baskets today, again find a good dose of mustard greens in many forms. 
Want to know a bit more about them?  I wrote a post a while back if you'd like some background info...read here

  • Green Wave mustard, Giant Red mustard, purple mizuna, mispoona, sylvetta arugula, garlic greens,green onions, chard,sorrel,thyme, and a nip of catnip (for cat or tea) rounds out the baskets.
  • I was happy to find this soup recipe, which I've adapted somewhat to fit the contents of your basket. It's yummy.
  • And it's soup weather again!

  • Chard, Mustard Green and Potato Soup

  • 4 tablespoons olive oil
  • 1 cups onions, greens and all
  • 2 pounds potatoes, peeled, cut into 1-inch pieces
  • 8 cups water
  • 1/2 teaspoon dried crushed red pepper

  • 1/2 cup garlic greens
  • 1 bunch mustard greens (about 12 ounces), stems trimmed, leaves coarsely chopped
  • 1 bunch chard

  • Sour cream

Heat 2 tablespoons oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic greens; sauté until fragrant, about 1 minute. Add mustard greens and chard leaves; sauté until wilted, about 3 minutes.
Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl

Adapted by me! from- http://www.epicurious.com:80/recipes/food/views/Spinach-Mustard-Green-and-Potato-Soup-5883#ixzz1qLei75Tw

Darwin navigates to the big city drop off.

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