I decided to power through my CSA share this week by making a double batch of vegetable soup. If you’ve never made vegetable soup with produce fresh from the farm, you are in for a treat.
I work off a recipe by Alton Brown, because it’s easy to remember: all ingredients are two cups, except for corn (two ears), garlic (two tablespoons), tomatoes (four cups) and the stock (also four cups). I add lots of fresh herbs, too, along with two teaspoons of freshly squeezed lemon juice.
All the veggies in the pot (green beans, corn, potatoes, tomatoes, carrots, and garlic) came from the local farmer’s markets, except for the leeks.
Since cooking this week was all about taking the easy route, I finally learned how to use the slicing blade on my food processor. It knocked me out! Since I was able to uniformly slice new potatoes into perfect little moons, I hunted around for a German potato salad recipe, and found this one on allrecipes.com. Tony said it is the best German potato salad he’s ever had, and it was even better the second day.
Since I was on a roll with the slicing blade, I also peeled and sliced yellow squash, sautéed it in olive oil and garlic until soft, then tossed it was a lot of fresh tarragon and several ripe tomatoes cut into chunks. The fresh tomatoes and tarragon were a nice flavor change for the squash.
But despite my best efforts, Tony’s grilled beef kabobs were the best meal of the week.
He skewered tomatoes, squash, onions, and peppers around marinated kabob meat from Mathis Creek Farms. One pound of kabobs was plenty for two people, so at $3.89 a pound, the kabobs were delicious and affordable.