Every week our CSA puts together a one-page newsletter for members to peruse while, or after, they pick up their vegetables. On the front, there’s generally an article about a vegetable that we’re getting that week, or some information about changes going on at the farm, or, as in the past week’s newsletter, one of the volunteers described how she used the previous week’s produce. As we read through it, we noticed that the author, Lorraine, stated that she knew immediately the potatoes were going to be used for Polish Potatoes in Buttermilk.
Presidential Mushroom Soup
Yes, really. This is the recipe they’ve used at the White House for state dinners. Now, you can use it at your house for any dinner you choose. Are you thinking that it’ll be a difficult dish? It’ll involve techniques learned in the best cooking schools in France and ingredients flown in fresh from around the globe? After all, they have a staff of chefs standing by 24/7 at the White House. How in the world can we compete with that?
French Onion Soup
Sometimes the key to a recipe can be summed up in a single word. With Mac and Cheese, it’s cheese; with bread, it’s baking. In the case of French Onion Soup, it’s patience. Yep, simple patience, instead of technique, or even ingredients. If you don’t have patience, don’t even attempt making this at home; you’ll be disappointed with the results. For those who love French Onion Soup, however, it’s worth the time involved.
Potato Soup
If you follow the produce we get in our weekly share (and if not, you should), you’ll have noticed that potatoes show up on a regular basis. And onions. A lot. Fortunately, they both keep well, and, of course, they’re both really versatile, appearing in many dishes. But, we’d had trouble keeping up with the ‘taters & onions, and knew we had to start making a dent in our overflowing shelf (potatoes were dropping off the shelf every time we took take out the tin of granola for breakfast). It was time to start using them.
Fresh Tomato Vegetable Soup
We’re still working on finishing off our second flat (15 pounds) of fresh tomatoes that we picked up through our CSA. Yeah, we know, that’s a problem everyone would like to have. And, just the other day, we made up a quick and easy soup from some of those tomatoes. At the time, we thought that, while it would be okay, it wouldn’t really knock our socks off, so we didn’t bother doing the legwork for a post. We were wrong. So, we had to make it again to share with you.