I've blogged about my love for Community Supported Agriculture ("CSA") programs before, and I'm thrilled that CSA season is here again! This year we're splitting a full produce share with my husband's parents, so we'll have garden-y goodness every week from now through mid-October. We've partnered (a CSA is a type of partnership, really) with a new-to-us farm this year: Equinox Community Farm.
You could make Lettuce Soup!
- 2 Tbls olive oil
- 1 cup sliced onion
- 1 green garlic plant (use all the bulbs & the scape)
- 1 tsp dried parsley
- 1 tsp dried chives
- 2 tsp dried tarragon
- 2 heads of lettuce, washed & torn into pieces (I used a green lettuce & a red lettuce)
- 3 cups light stock (vegetable or chicken)
- 1/2 cup evaporated milk (or heavy cream)
- Any cooked or canned vegetables you wish to add (we used potatoes, carrots & green beans)
- Salt & Pepper to taste
Heat large saucepan and add olive oil. When oil is hot add the onion and cook for a minute or two, then add the garlic. Cook until the onion is translucent. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the stock and simmer, uncovered, for 20 minutes. Using an immersion blender (or transferring the soup in batches to a blender or processor) blend the soup--use care, it's hot! Add other cooked or canned vegetables and warm through. When ready to serve, stir in the milk or cream and season with salt and pepper.
No more excuses for the slimy bags rotting in the fridge, no more complaints about being force-fed rabbit food. Lettuce soup will save you. Repeat after me now: when the CSA gives you lettuce, make soup!