Fall CSA week #2

In your share this week     
radishes
purple top turnips
brussel sprouts
lettuce
parsnips
potatoes
red sweet potatoes
parsley
celery
fennel
leeks


Smoky Sweet Potato Soup   
3 tbsp. extra-virgin olive oil
3 garlic cloves, minced
1 small leek, thinly sliced and rinsed well
1 tart green apple, ( such as Granny Smith) cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 tsp. finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
6 cups chicken stock
1 medium canned chipotle chile in adobo sauce
salt and pepper
1/2 cup pepitas (green hulled pumpkin seeds)


1. Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
2. Working in batches, transfer mixture to a blender or food processor and puree until smooth, transferring soup to a large bowl as you work. Season with salt and pepper. Sprinkle with pepitas before serving. 


Five-Spice Roast Pear and Fennel       
Toss pear and fennel wedges with olive oil, brown sugar, chinese five-spice powder, salt and pepper; roast at 500 degrees for about 12 minutes.

Radish Salad        
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
salt and pepper
1/2 cup extra-virgin olive oil
1 bunch radishes thinly sliced
1 cup italian flat leaf parsley, chopped, lightly packed
4 large hard-boiled eggs, chopped


1. Whisk mustard and vinegar with a sprinkling of salt and pepper. Gradually whisk in oil in a slow, steady stream to form a thick dressing.
2. Place radishes, parsley and chopped eggs in a medium bowl.
3. Toss with dressing, season with salt, pepper, and vinegar to taste.


Turnip Souffle 
1 bunch of turnips sliced
salt
1/2 tsp. sugar
1/2 cup butter
2 tbsp. all-purpose flour
2/3 cup milk
4 eggs, separated
3 bacon strips, cooked and crumbled


1. Place turnips, 1/2 tsp. salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash. set aside.
2. In another saucepan, melt butter, stir in the flour and 1 tsp. salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11x7x2 inch glass baking dish. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 30 minutes or until golden brown.
 

                                             Happy Halloween!