Tuesday, August 23, 2011


Here we are at week ten, one week until the end of the summer share, and the start of the fall share... tomatoes are starting to swing in - just in time to cooler weather!

I don't think I have to tell you what to do with these delicious beauties... eat them, eat them, eat them!

Things are a bit too hectic to always have my camera on me, but the camera in the phone works - kind of! Monday's harvest brought in tomatoes, tomatillos, husk cherries, and more!

For this week's recipe, one of my CSA members recommended this use of arugula (a veggie she vowed she hated until discovering this recipe!) I am excited to try it myself:

From: The Gracious Bowl
Cream of Arugula Soup
Serves 2-4

2 Tbsp salted butter
2 medium red onions (or 1 large), finely chopped
3 celery stalks, finely chopped
2 whole garlic cloves
4 c vegetable stock
1 lb arugula, rinsed well with stems removed
1/2 c cream
salt and pepper to taste

1. Melt butter in a stockpot over medium heat. Add red onions, celery, and garlic. Simmer until vegetables are soft, about 15 minutes
2. Add vegetable stock and arugula leaves. Bring pot to a boil, partially cover, and heat until arugula is wilted, about 10 minutes. 
3. Add cream. Puree soup to desired consistency using an immersion blender or do so in batches with a food processor and then pour it back into the stockpot. Season to taste with salt and fresh ground pepper.

Optional: Serve garnished with a little arugula leaf, a sprinkle of goat cheese, or some pancetta.

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