Notes From The Farm
We know you are all sad that it is the last week of Veggie Feast. But we are tired, and need to finish painting our house and pump house and fix the tears in the cooler and a thousand other projects that we just can’t seem to get to during the growing season. We are pleased that nature allowed us to provide a bunch of food for our fellow Bitterrooters; and even though we had some oddball weather there was still an abundance of produce. We strive every summer to provide you with a variety of foods, in appropriate amounts. We would love to hear any feedback you have, what worked for you and what didn’t, what would you like to see in your boxes next year. Thanks for joining us on this ride.
This Week’s Veggie Feast
Sunchokes, Yellow Storage Onions, Apple Variety, Radishes, Salad Mix, Storage Carrots, Brussels Sprouts, Sage Leaves, Plums
New This Week
Once again a variety of fruit provided by good people of the Bitterroot! Thanks once again for sharing the bounty. All fruit is unsprayed.
This is the first year we have grown sunchokes for CSA. We trialed them last year and truth be told they grow like weeds, which I think is rather nice. If you are tempted to grow some yourself take heed; we hear they are very difficult to eradicate once they are established, don’t plant them in the center of your garden. The other rumor about this veggie is they can create some internal combustion in folks, um, so maybe don’t eat them before a job interview, or a date. Leon is calling them the perfect social distancing vegetable 🙂 Here’s an informative article about sunchokes.
- 1 tablespoon coconut oil ( or vegetable oil, olive oil)
- ½ cup chopped shallot ( 2 shallots, or ½ an onion)
- 2 tablespoons chopped, peeled turmeric ( see notes)
- 2 tablespoon chopped, peeled ginger root
- 4 garlic cloves, rough chopped
- 1 pint fresh carrot juice ( 2 cups– ok to use store bought) or use 2 cups veggie or chicken stock.
- 2 cups water
- 1 lb chopped carrots
- ½ teaspoon salt, then more to taste
- ¾ – 1 can of coconut milk, saving some for swirling if you want.
- 1 teaspoon curry powder
- ½ teaspoon apple cider vinegar, or lime juice
- ½ teaspoon soy sauce ( or Braggs liquid amino ) – this is optional, added for depth.
- 1 teaspoon maple syrup
- Pinch or two cayenne, to taste
- garnish with mint, cilantro or edible flowers
- Peel and chop shallots, turmeric, ginger and garlic.
- Chop the carrots into ½ inch rings, no need to peel if scrubbed.
- Heat oil in a large pot, over medium heat.
- Add shallots, turmeric root and ginger and sauté until golden, about 3-4 minutes. (see notes if using ground turmeric)
- Add garlic and continue cooking, stirring about 2 minutes.
- Add carrot juice, water and carrots and salt.
- Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.
- Let it cool a bit, then blend in batches until very smooth and velvety.
- Place the soup back in a pot, over low heat and add coconut milk and curry, vinegar, soy, and maple. Simmer and stir until coconut milk is combined. Taste, adjust salt.
- Add cayenne for a little heat.
- Serve with fresh herbs and coconut milk swirls.
If subbing ground turmeric add it when you add the curry powder. It is much more intense in flavor than the fresh root, so start with one teaspoon, adding more to taste.
Wild Mushroom & Sunchoke Soup with Truffle oil. A cozy vegan soup that is luxurious and decadent, yet simple to make- perfect for fall.
- 1/4 cup olive oil
- 1 large onion- diced
- 3 cloves garlic, rough chopped
- 1 tablespoon fresh thyme (or sage or rosemary)
- 3 cups water
- 3 cups chicken or vegetable stock
- 1/2 pound sunchokes, scrubbed, sliced
- 1/2 pound potatoes (Yukon or white), sliced
- 3/4 cup dried mushrooms (like shiitake or morels) or sub 8 ounces fresh mushrooms
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon soy sauce (or Braggs Liquid Aminos)
- 1/2 teaspoon white vinegar
- Drizzle of truffle oil
- In a large heavy bottom pot, heat oil over medium high heat. Add onion. Saute for 4-5 minutes until golden, stirring often. Add garlic and fresh herbs, saute 1-2 minutes.
- Add stock and water, sunchokes, potatoes & dried mushrooms, salt and pepper.
- Bring to a boil, turn heat down to low, and simmer for 20 minutes, covered.
- Check that potatoes are fork tender.
- Working in batches, blend soup until very smooth. Return to a pot on the stove. Add soy and a splash vinegar. Taste, adding more salt or vinegar if needed.
- Divide among bowls and drizzle with truffle oil. Garnish with a sprig of fresh herb.
- Note: This soup can be made up to 3 days ahead and refrigerated. Gently warm up before serving. For added richness, add a dollop of sour cream.
- If using fresh mushrooms, saute with the onion and garlic.