Week 2 Farm share June 11-14
I hope you all enjoyed the yummy produce that you got last week in your boxes-I know we have! We enjoyed steaks from the farm (Howards Farm in Newmarket is where we get our meat/fish)with baked potatoes and grilled asparagus-it was a wonderful way to welcome in the warm weather that we had last weekend.
As promised-this weeks recipe is a bit more adventurous than last weeks. Last night I made pitas and soup (sauteed onions-mushrooms-jerusalem artichokes in a pan and then added chopped cooked bacon and smoked chicken breast-and lastly throwing in chopped bok choy and spinach) we had it with sour cream and another sauce that we get at costco and a little cheese.
The receipe I am sharing is a parsnip and carrot soup. I found it on a lovely blog. http://www.eatingbirdfood.com/2012/11/amazing-carrot-and-parsnip-soup/
Now I will I couldn’t find miso paste so I had to omit that-I also forgot the shallots and didn’t do the garnish. Overall it came out pretty well but for me-it had too much cumin-so next go I’ll reduce it by half.
It uses a ton of stuff that you’ll be getting in your box-including fresh sage.
Here is what you can expect to see in your boxes this week-enjoy!
-baby bok choy
- 1 Tablespoon coconut oil
- 1 onion, chopped
- 1 shallot, chopped finely
- 1 teaspoon minced garlic
- 1 lb. carrots, peeled and chopped
- ½ lb. parsnips, peeled and chopped
- 5 cups of vegetable broth or water
- ⅓ cup uncooked quinoa, rinsed and drained
- 1 teaspoon fresh thyme
- 3 fresh sage leaves, finely chopped
- 1 teaspoon cumin
- ¼ teaspoon turmeric
- sprinkle of cayenne pepper
- ground black pepper, to taste
- 1 Tablespoon miso paste, dissolved in 1 Tablespoon warm water
- sea salt, to taste
- scallions, as garnish
- 1 ounce gruyere cheese (optional)
- In a large stock pot, heat coconut oil on medium heat. Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent.
- Add herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir.
- Add chopped carrots, parsnip and quinoa to the pot. Pour in vegetable broth or water. Bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
- Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you don’t have an immersion blender, you can blend the soup in your blender in small batches.
- Dissolve miso in warm water and stir into the soup. Miso gives the soup a wonderful flavor but if you don’t have miso, simply season the soup with a little sea salt.
- Serve immediately garnished with scallions and shredded gruyere cheese. Enjoy!