Week 6

  • Cippolini Onions- Delicate, sweet, Italian-type onions. They are extra sweet, making them perfect for carmelizing. (Yes. Do it!) Can substitute these in for any recipe calling for bulb onions, but if you think the flavor would be stifled, consider using a different onion.  
  • Bunch Carrots- See recipe below for another idea.
  • Curly Kale-Charlie and I discovered OhSheGlows.com a few years ago.  Angela Liddon produces beautiful dishes that are simple, vegan, and delicious.  Tuck this website into your bank of resources!  Here's a kale chip recipe that can help change up the way you use your share of kale!
  • Radicchio- I posted a simple recipe for this red and white head lettuce-looking share item in the newsletter.  In case you missed it:  
    • peel off and discard a few outer leaves
    • slice in half and drizzle with olive oil
    • grill on both sides until tender
    • drizzle again with balsamic glaze (not vinegar) and enjoy as is, with other veggie combo, steak, etc.
  • Parsley- Can use fresh now, dry for later use, or use in recipe for carrot soup listed below.
  • Sunflower Micros- Can't get enough of these crunchy snacks. Eat fresh from the bag or toss onto the carrot soup recipe below.  You'll look way fancy :)
  • Summer Squash + Zucchini- It can finally be summer. Officially! Nothing better than enjoying these raw, diced into salads, or quickly sautéed (with the cippolini onions?) into a breakfast bowl.  Add some quinoa and an egg... enjoy!

Carrot Ginger Soup + Cashew Cream (serves 4-6)

Dishing Up the Dirt

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece of fresh ginger, peeled and minced
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • fine sea salt
  • 1.5 pounds carrots, cut into 1/2 inch chunks
  • 4-5 cups vegetable stock
  • 1 cup raw cashews, stacked in warm water for 30 minutes
  • 2 teaspoons fresh lemon juice
  • freshly ground black pepper
  • chopped parsley for garnish

In large pot, heat the olive oil over medium-high.  Add onion and cook until it is soft and fragrant, about 5 minutes.  Stir in two-thirds of the garlic, along with ginger, cinnamon, cayenne, and 1 teaspoon salt.  Cook, stirring frequently, until the mixture is fragrant, about 30 seconds.  Add the carrots and 4 cups of the stock.  Bring to a boil.  Reduce the heat and simmer for 25 minutes.  Transfer soup to a high-speed blender and blend until it is smooth and creamy.  Return the soup to the pan and simmer on low.  Add more stock or water if soup is too thick.

Drain the soaked cashews and rinse them under cold water.  Add 1/2 cup water, the cashews, the remaining garlic, the lemon juice, and 1/4 teaspoon salt to a high-speed blender.  Blend on highest setting until the mixture is smooth and creamy, stopping to scrape down the sides as necessary.  Add more water to thin until you reach desired consistency.

Pour about 1/3 cup cashew cream into the soup and stir well.  Ladle the soup into the bowls and drizzle it with the additional cashew cream.  Season to taste with salt, pepper, and parsley.

Store any additional cashew cream in an airtight container in fridge for up to 5 days.