Pickup number two of my Still Life Farm winter CSA. This time around, we got 31 ½ lbs of produce!
A head of garlic, a head of broccoli, a stalk of Brussels sprouts, 2 sweet potatoes, a bunch of arugula, 3 onions, a bunch of the biggest leafed kale I’ve ever seen, red and white potatoes, a bunch of beets, 2 sunshine squash, a delicata squash, a bunch of radishes, a bunch of purple turnips, a bunch of carrots, and some enormous Matsu and Cortland apples.
What am I going make with all this? Follow along as I cook my way though this share.
With the weather cooling down, there is nothing like a comforting, hearty soup to warm you up. This broccoli cheddar soup could be served with crusty and salty olive oil toasted croutons for a bit of crunch. It’s a lightened up version of broccoli cheddar soups I have made in the past, while still keeping a creamy, cheesy, decadent taste.
All the vegetables in this recipe come from my Still Life Farm winter farm share.
I love making pizza. In the amount of time it takes to call up a pizza shop and get a one delivered, you can make your own delicious, creatively topped pie. Here, we’re making a delicata squash pizza.