Last few weeks of the CSA

I wasn't going to write another post about my CSA, at least not for awhile, but I picked up my share today and it was just so beautiful I had to share it.

Tomatillos, tomatoes, peppers, and cilantro

The colors of the peppers and tomatoes were so vibrant and I loved the contrast with the tomatillos. And even if the weather is cooler and the days shorter, it just reminded me of the summer.

On the other counter I had veggies that reminded me of autumn. The sweet potatoes didn't come with my farm share this week. I just need to boost my potassium levels so I bought some at the market to make sweet potato fries. There are tons of recipes out there for fries. I used this one I found for Low-Fat Baked Sweet Potato Fries. Easy and tasty.

Sweet potatoes (not from the CSA), kale, and bok choy

I took the kale from today's share and combined them with potatoes and onions from last week to make a Sausage, Potato, and Kale soup. I loosely followed this recipe I found in a magazine. But I really used it for general measurements more than anything. See below for my version.

We also got more hot and sweet peppers - I really need to figure out what to do with them - red cabbage, bok choy, and carrots. This weekend I want to do a slow-roasted cider braised pork. I'm currently trolling the Internet for ideas.

I think there are only three more weeks of our CSA. I'll be sad to see it end. Some weeks the challenge of using up all my vegetables is more stressful than others but mostly I'm glad that it forces me to try new recipes and incorporate different veggies into my diet.

And for those who are interested and live in the Boston area, I get my farm share from Red Fire Farm. It's convenient to pick up and I love the folks who work at our local pickup in Brighton.

Sausage, Potato, and Kale Soup

1 pound spicy Italian chicken sausage
2 tablespoons
.5 pound spicy Italian pork sausage
1.5 cups chopped onion
4 cloves garlic, minced
1 quart low-sodium chicken broth
1 quart water
8-10 cups of kale, thinly chopped
4 medium russet potatoes, diced (I leave the skin on but you can peel it)

In a large pot heat the oil. Remove casings from the sausage and add to the pot, breaking into small chunks. Brown the sausage on all sides then move to one side of the pot. Add the onions and saute until tender but not browned, about 5 minutes. Add garlic and saute for 30 seconds.

Add potatoes, chicken broth, and water. Bring to a boil then reduce heat. Cover pot and simmer for 15 minutes or until potatoes are tender but not falling apart.

Add kale and cook for 5 minutes longer. Add salt and pepper to taste.