Today was our last CSA pick up for this year. The share includes potatoes, onions, garlic, cabbage, leeks, butternut squash, salad turnips, carrots, kale, and a pie pumpkin. My son was particularly excited about the pie pumpkin - he loves pumpkin bread and pumpkin muffins, and then today we came across a recipe for a pumpkin penne pasta dish that he's eager to try. Now we'll have plenty more pumpkin for the new recipe (which I'll of course share if it comes out well!). It's been a great year for CSA - I'm sorry to see it end, but I'm already looking forward to next year!
Today for dinner, we're going to use the remainder of the bok choy that we picked up at the Portsmouth market this weekend, potatoes, leeks, carrot, and garlic from today's share, plus some of the chicken stock that we made yesterday, to make Bok Choy Soup. The recipe is from Green Earth Institute. We made it last Fall too - it's perfect for a chilly Fall day!
Bok Choy Soup
1 teaspoon butter
1/2 cup minced leek or onion
4 garlic cloves, minced
4 baby bok choy, thinly sliced
8 cups chicken broth or vegetable broth
2 large potatoes, peeled and diced
2 teaspoons dried chervil (optional)
2 teaspoons dried marjoram
1 carrot, peeled and grated
3 ounces dry vermicelli
Salt and pepper
1. Place butter and 1/4 cup water in soup pot; add leeks and garlic and cook slowly until beginning to brown.
2. Add bok choy, chicken broth and 2 cups water; bring to boil.
3. Add potatoes, optional chervil, marjoram, and carrot.
4. Simmer 25 minutes.
5. Add vermicelli; cook 10 minutes.
6. Add salt and pepper to taste.
7. Serve, and enjoy! Makes 8 servings.