One of the charms of belonging to a CSA is that we get produce delivered every other week. This is also a drawback. I tend to think of us as almost vegetarians, but even still, we have a tough time getting through all the fruits and veggies in the box. So it's creating a challenge for us, but in the best very way.
After Thanksgiving, I went a little nutters in the kitchen and made a couple gallons of chicken stock to keep in the freezer. Then with that and our sweet potatoes tried out this soup, with some modifications. The changes we made were pretty minor- one more cup stock, one less cup half and half; cayenne; and only half of the maple syrup. It was rich and velvety and slightly sweet and spicy. (I'm on a bit of a blended soup kick right now, they taste so luxurious without being too fatty. I love that!) I still have sweet potatoes left over from the last box, trying to figure out what to do with them.
Also left over are collard greens, persimmons, red pears, bok choy, and one meyer lemon. It's a challenge to not just quickly saute the greens in olive oil and more on. We are trying to keep them interesting, but my repertoire needs to be expanded. Any ideas for these winter greens/ weeds? And this coming week we are getting so much more stuff! I can't wait to try out this with some kale. I don't think I can imagine a more homey but sophisticated dish. It seems like the perfect thing for a nice late Sunday lunch. Hmmm...
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