November 30, 2018

Winter CSA Week 1

It is the first week of our first ever winter CSA! We are thrilled to be providing fresh organic veggies all through December. The share and weather tomorrow is perfect for a warm soup!

Kale Salad with quick pickle radishes


  • 3 tablespoons butter , divided
  • 1 cup chopped onion
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground nutmeg
  • 4 3⁄4 cups cubed peeled sweet potatoes
  • 3 1⁄2 cups water
  • 3 cups reduced-sodium fat-free chicken broth
  • 3 cups chopped carrots
  • 1⁄4 cup half and half
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon fresh ground black pepper
  • 1⁄3 cup reduced fat sour cream
  • 2 tablespoons chopped fresh flat leaf parsley


  1. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally.
  2. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown.
  3. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
  4. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
  5. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl.
  6. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper.
  7. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.