THIS WEEK’S SHARE
ARUGULA: You will receive a bag of an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C.
-How to use: add to salads, soups, and sautéed vegetable dishes.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.
NAPA CABBAGE: crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild; good source of vitamin A, folic acid, and potassium.
-How to use: use raw, saute, bake, or braised; common in stir-fries and main ingredient in traditional kimchi; also eaten raw as a wrap for pork or oysters; the outer, tougher leaves are used in soups.
-How to store: refrigerate, tightly wrapped, up to 5 days.
PURPLE CARROTS: You will receive Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade).
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks
EGGPLANT: a plant of the family Solanaceae (also known as the nightshades); fruit is fleshy with a meaty texture that range in color from glossy black to pale lavender.
-How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries
-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.
U-PICK FLOWERS (only available for picking on the farm): We still have flowers, so we invite you again to pick a bouquet of 20 stems, so you can make a bouquet to enjoy this week. Every summer we plant a variety of flowers for drying or fresh bouquets, but this summer unfortunately our flowers got buried in weeds, but surprisingly they are still pretty productive. If you decide to check out what’s left, you can contact us on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful when you make a small donation to pay for seeds and labor when you can. Extra bouquets cost $7/bunch. Please call or text Deb at 734-385-6748, if you can’t find anyone around to help you find where the flowers are. We hope you can come to enjoy this food for the soul!
GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease.
Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, saute, & added to stir-fries, meats, vegetables;try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: can be stored in an open, breathable basket in a cool, dark place for many months.
JACK-O’-LANTERN (ONLY available at the Washtenaw Food Hub, Saturday HoneyBee U-pick, Farm in Chelsea, and Saturday Chelsea Farmers Market): *We apologize to members at Pure Pastures, Argus, Ann Arbor Farmers Market, and Roos Roast, but due to the size of these 10 to 25 lb pumpkins, we will only have these available at the locations mentioned above where we can drop them off in a big truck. You will be invited to pick out 1 pumpkin per household at any of these locations. That means if you split a share, both households may go home with a pumpkin. Please be sure to go to a staff member and write your name on the back of the sign in sheet, so we know you came and picked up your pumpkin. If you would like to purchase extra pumpkins, the cost is $5/jack-o-lanterns. Pie Pumpkins will cost less, because they are smaller. (A Jack-o’-lantern is a carved pumpkin or turnip, typically with a face cut into it and a light inside, that is a popular symbol of Halloween or the fall season. The tradition of carving a face comes from an Irish folktale about a man known as “Stingy Jack,” who was doomed to wander the earth with a single ember in a carved-out turnip to light his way. Initially, jack-o’-lanterns were carved from turnips, but Irish immigrants in America began using pumpkins because they were more readily available and easier to carve.)
KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) OR Red Curly (well ruffled red or green leaves with red stems; gets redder and sweeter after a frost).
-How to use: for salads, soups, smoothies, roasting, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.
LETTUCE MIX: You will receive a bag of Wildfire Lettuce Mix (a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once).
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.
PARSLEY: You will receive either Italian Flatleaf (used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; good for blot clotting and bone health; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) OR Curly (a biennial herb with bright green, curly, and frilly leaves that are native to the Mediterranean; known for its culinary uses, health benefits, and vibrant appearance; used often as a garnish and in tabouli, but can be used exactly the same as Flat-leaf).
-How to store: store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.
SWEET PEPPER MIX (sweet banana, bell, carmen): You will receive any of the following – Goddess Banana Pepper (sweet banana pepper; excellent for pickling or fresh eating; 8-9” long, thick-walled, smooth fruits; fruits are mildly sweet when yellow) OR Knight Bell (medium-sized, block-shaped green, yellow, or red pepper with crisp, earthy, sweet flavor; good source of vitamin A & C) OR Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe).
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omeletes, quiches, stir-fries, etc.; excellent stuffed and roasted.
-How to store: refrigerate unwashed in hydrator drawer and store for 1-2 weeks; can also be dehydrated or dried very easily.
-How to freeze: easily frozen by washing, chopping into chunks, and placing in freezer bags. Very easy to use in soups, stir fries, omelets, etc. throughout the winter.
RED & YELLOW POTATOES: You will receive Red Norland (an early-maturing, waxy potato characterized by a smooth, red skin and bright white flesh; great baked, boiled, or roasted) AND Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying).
-How to store: keep unwashed in cool, dark place in paper bag. These can last for many months if not exposed to light.
ROMA TOMATOES: You will receive Granadero Sauce Tomatoes (bright red, 4-5 oz Roma tomatoes with very good flavor and thick-walled fruit).
-How to use: good for fresh tomato sauces, salsas, and salads, roasting, dehydrating, yummy!
-How to store: keep at room temperature for up to 1 week or less.
WHITE HAKUREI TURNIPS with GREENS: a white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A and C and good source of riboflavin, calcium and iron) are edible!
-How to use: good in salads and soups; can be roasted, steamed, or sauteed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.
WINTER SQUASH (Kabocha): You will receive EITHER Confection Kabocha (gray, flattened, buttercup-size fruits; dry taste directly after harvest, but outstanding sweetness and texture after curing for a few weeks; good for long storage) OR Sunshine Kabocha (red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies).-
-How to use: excellent roasted in oven with olive oil; also good baked by slicing in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 30-40 minutes or until tender; boil or steam for 15-20 minutes, or until tender, skins are edible; mash cooked squash with butter; puree cooked squash for creamy soup
-How to store: keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.
ANNOUNCEMENTS
1. COMMUNI-TEA TABLE AT THE WASHTENAW FOOD HUB with LIZ BARNEY ON WED. OCT. 22 from 5 -6 PM: Iced Tea and mug are provided for a suggested donation of $5 or more. Please feel free to bring your own mug and favorite tea. We’ll gather to sip, share stories, and hear what others in the community are up to. Each week features a special host and theme to spark conversation, but you’re welcome to bring any topic to the table related to food, sustainability, or community life. Join us this Wednesday with Liz as we gather as a community of fermenters, food lovers, and the fermentation-curious, united by a passion for the craft and science of fermentation. Bring your own creations to share and show off! Questions are always welcome. We’re here to support everyone, from curious beginners to seasoned makers of sourdough, kombucha, and beyond. Join us the following Wednesday, Oct. 29 with Farmer John Harnois of Harnois Farm for a behind-the-scenes look at raising turkeys for Thanksgiving. Learn how pasture-based practices, heritage breeds, and local feed create birds with unmatched flavor—and why that matters. You can check out our Food Hub calendar for future events here: https://www.thewashtenawfoodhub.com/events/washtenaw-food-hub-events/
2. THIS WEEK IS THE LAST WEEK OF EXTENDED FALL CSA: This means Oct. 22 (Wed.), Oct. 24 (Fri.), and Oct. 25 (Sat.) are your last distribution days for our Extended Fall Shares, but please feel free to continue with our Thanksgiving CSA (details on website). Please return any forgotten boxes from past weeks. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site, especially next week, which is your final week of Ex. Fall Shares.
3. TANTRE PRODUCE BOXES ENDING THIS WEEK, BUT THE IMMUNE BOOSTER CSA WILL START UP AGAIN AFTER THANKSGIVING on DEC. 6: This is a collaborative CSA with several local farms and food businesses that you can opt in or out of each time it is offered. More details coming sometime after Thanksgiving, so that you may continue receiving local, nutritious food throughout the winter.
4. THANKSGIVING CSA Registration will be opening within the next day or two! A detailed email notice will be sent to you sometime very soon, so you can sign up. This share is a one-time pick-up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $155. It will include 2 jars of Brinery products as a special treat. It’s a perfect share to split with a friend or family member. It will be available for pick up on Nov. 22 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-5 PM, Agricole in Chelsea 9 AM-12 PM, and Pure Pastures in Plymouth 9 AM-5 PM. More specific details and registration will be opening very soon. You can also read more details about the Thanksgiving Share on our website under “CSA Info” https://www.tantrefarm.com/how-does-our-thanksgiving-csa-work/ .
5. SAVE THE DATE! THE WASHTENAW FOOD HUB’S HOLIDAY MARKET on Dec. 13 from 10 AM to 2 PM: Tantre Farm is excited to be part of The Hub Holiday Market at The Washtenaw Food Hub, 4175 Whitmore Lake Rd, Ann Arbor, MI. This seasonal event showcases local makers, artisans, and small businesses offering one-of-a-kind gifts, tasty treats, agrarian-inspired goods, and holiday cheer with Mindo Chocolate, Michigan Flower Growers Collective, Smiling Jim’s Seasonings, Beeswax BARRN, Missy’s Clay Creations, N Kids Farm, Whitney Farmstead, Tantre Farm, and Stewards Provisions. Come support local, explore unique finds, and enjoy a festive experience filled with warmth and community. Hope to see you there.
6. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is OPEN on Wednesdays and Fridays from 4 to 7 PM and on Saturdays and Sundays with expanded hours from 9 AM-5 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).
7. LAST DAY FOR HONEYBEE U-PICK WILL BE OCTOBER 25: We are open this week from 8 AM until 12 PM at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will have a wide variety of TANTRE PRODUCE at our farm stand for purchase as well as local HONEY and lots of PIE PUMPKINS & JACK-O-LANTERNS for sale! Check our website for updates. Sign up to be on our mailing list, so you know opening dates next year, times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee .
8. PLASTIC OR PAPER “GROCERY BAGS ONLY” ARE NEEDED, if you can donate them at the markets or the farm or the Food Hub. Please do NOT include any bread bags or clothing bags or any of your other plastic recycling, so make sure that you are providing only grocery bags. Thanks!
9. PICK UP TIMES & LOCATIONS REMINDER: *Distribution Coordinator will be at most sites during designated times.
*Ann Arbor Farmers’ Market (Wed)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*Farm (Wed) — 10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed)- 4 PM to 7 PM (Come inside the new Sunflower Farm Market to pick up your share! STAFF there the whole time)
*Pure Pastures (Wed) — 9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri) — 2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat) — 7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat) — 9 AM to 5 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat) — 8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)
REFLECTIONS ON THE FARM
by Richard and Deb
Well, after many weeks of unseasonably warm “summer” weather this fall with no rain, the rain finally came Saturday and Sunday nights gently soaking the ground. This brought cool temperatures and gave us a little extra time to enjoy the leaves and the colors of the trees. It seems that everything has just a little more energy and freshness after the long awaited, gentle, soaking rain. Migrating leopard frogs jump through the grass and across the road. The geese high in the clouds call over the forest with their ancient songs–perhaps saying good night to the sun. All the turnip greens have grown knee high in the fields. The turnip roots have been swelling to baseball size. The carrots with their fine, feathery leaves straight and tall during the drought are beginning to sprawl horizontally after the rain. Many of the daikon radish are finally big enough for harvest. The budding broccoli still blooms yellow for the honeybees to have a last taste of summer sweetness. The pears and persimmons drop fruit following in the steps of the paw paws and the grapes a few weeks earlier. We see wasps and ants drunk with sweet delight after consuming so many fallen persimmons and pears.
Our pumpkins and winter squash escaped the deer pressure this summer, so we are bursting with more pumpkins this year than we expected! It is that bounty that we would like to share with you this week. It was an amazing growing year for pumpkins and squash. Unfortunately as you will read above, we are not able to deliver to every location because the pumpkins take up too much space, so we hope that you will make some effort to pick up a jack-o-lantern from any of these locations this week even if it’s not your normal pick up site. Please send us an email for any questions and be sure to tell the staff your name when you pick up, so they can write it down.
2 ANN ARBOR pick up options are:
*Washtenaw Food Hub–4175 Whitmore Lake Rd., AA (Wed. & Fri. 4 to 7 PM, Sat. & Sun. 9 AM to 5 PM)
*HoneyBee U-pick–5700 Scio Church Rd., AA (Sat. only 8 AM to 12 PM)
2 CHELSEA pick up options are:
*Tantre Farm–2510 Hayes Rd. Chelsea (You can pick up any day of the week, as long as you text or call Deb at 734-385-6748, and no need to contact Deb on regular pick up days on Wed. 10 AM to 7 PM and Friday 2 PM to 7 PM)
*Chelsea Farmers Market–304 South Main St., Chelsea (Sat. only 8 AM to 1 PM)
As the Extended Fall CSA draws to an end, and we are heading into the home stretch of fall harvest, we are looking forward to filling our root cellar with potatoes, carrots, daikon radishes, garlic and winter squash, etc. Next season’s garlic will be planted soon to sprout and grow all winter for the harvest in July next year. We will continue to harvest kale and spinach throughout the next few months, and the “sorting and culling months” will begin as we sort through our winter storage for rot or animal damage. We are grateful for all this year’s hands that have pulled so many thousands of pounds of vegetables and fruit from the fields to be distributed throughout this community. This labor has afforded us a great deal of tranquility and peace along with many hours of grit and strength. A special thank you to all our past farm crew already back to school and other adventures, but especially we would like to thank those of our current farm crew who have stuck with us through the thick and the thin: Jo, Chizo, Yves, Chloe, Jordan, Gavin, Amelia, Adam, Aaron, and Carrin. We couldn’t have done it without their hard work and dedication. When you see them at markets or at the farm, please thank our farm crew for all their hard, determined efforts at bringing you such flavor and sustenance.
Thank you also to you, our members, for being part of our Ex Fall CSA, and we look forward to seeing you in the spring, if not for the Thanksgiving CSA in November. Please feel free to contact us throughout the rest of fall and winter for any storage produce or come visit us at the Ann Arbor Farmers Market on Wednesdays and Saturdays through December, the Chelsea Farmers Market until this coming Saturday, Argus Farm Stop, Agricole Farm Stop, People’s Food Coop, and the Sunflower Farm Market at the Washtenaw Food Hub open year-round on Wed. & Fri. evenings and all day Saturdays and Sundays throughout the winter. We are looking forward to deepening and continuing our journey and commitment to local food. Thank you for being a member of Tantre Farm!!
–Deb, Richard, and the Tantre Farm Crew
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RECIPES
THE VERY FRESHEST GREEN DRESSING (from The Rolling Prairie Cookbook by Nancy O’Connor) Makes 1 1/2 cups
1 1/2 cups packed parsley
2 garlic cloves, chopped
1 small shallot (or onion), chopped
Juice of 1 lemon
6 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
Freshly ground black pepper, to taste
Lettuce or other salad greens
Combine all ingredients in a food processor and blend to create a smooth sauce. Allow to sit several hours before serving, so that flavors have time to blend. Adjust seasonings if necessary, and add to your favorite salad greens.
Note: Although best used when fresh, this dressing will keep for 5 to 6 days covered in the refrigerator.
NAPA CABBAGE AND SALAD TURNIP SLAW WITH HONEY LIME DRESSING
*This recipe combines the crispness of napa cabbage with the mild sweetness of salad turnips (like Hakurei) for a refreshing and flavorful slaw.
Salad:
1 ½ lbs Napa cabbage, cored and thinly sliced
1 bunch Hakurei turnips, tops removed and grated
3 spring onions (or 1 regular onion), trimmed and sliced
¼ cup minced cilantro
Honey Lime Dressing:
1 tablespoon rice wine vinegar
Juice and zest of 1 lime
1 tablespoon honey
1 clove garlic, minced
½ teaspoon salt
½ teaspoon black pepper
¼ cup extra virgin olive oil
Prepare the Vegetables: Prepare the cabbage by coring and thinly slicing it. Grate the turnips after removing their greens. Slice the spring onions or scallions and mince the cilantro. Combine the vegetables, rinse in a salad spinner, and spin dry. Make the Dressing: In a large bowl, whisk together the vinegar, lime juice and zest, honey, garlic, salt, and pepper. Slowly whisk in the olive oil to emulsify the dressing. Toss the Slaw: Add the prepared vegetables to the dressing and toss to coat. For best results, toss just before serving if making ahead.
BAKED EGGPLANT SERVED WITH GARLIC CAPER SAUCE Serves 8 as an appetizer
4 large eggplants for the sauce
4 cloves of garlic, pureed
Juice of 1/2 lemon
Pinch of salt
1 Tbsp of anchovy paste
1 Tbsp of chopped capers
2 Tbsp of chopped parsley
4 Tbsp of olive oil
Poke the eggplant with a fork and bake, as you would a potato in the oven at 400 degrees for 45-60 minutes until browned and a bit shriveled. While the eggplant cooks, prepare the sauce. Puree the garlic cloves in the lemon juice and salt. In a small bowl, blend together all the ingredients for the sauce, the garlic, the anchovy paste, the capers and the parsley.
ARUGULA AND APPLE SOUP WITH TOASTED WALNUTS (from Country Living)
Peppery arugula and tart-sweet apples come together to make a fall soup of surprising delicacy. Arugula loses its sharp bite when it’s cooked, but mature arugula will have a more assertive “bitter greens” flavor. It’s delicious; don’t be afraid of it. Baby arugula will make a delectable but subtler soup. A few toasted walnuts add a slight crunch and another amazing taste of fall. Try to get walnuts from the new season’s crop, and enjoy their fresh sweetness.
1 large yellow onion, chopped
1 1/2 Tbsp olive oil
1 1/2 tsp sea salt, plus additional to taste
12 oz yellow potatoes
2 medium Fuji, Gala, Braeburn, or other apples
1 1/8 lbs arugula
2 cups sliced green onions
1/2 cup coarsely chopped fresh flat-leaf parsley
2 cups basic light vegetable broth or canned vegetable broth
2 Tbsp fresh lemon juice
Freshly ground pepper, to taste
Cayenne pepper, to taste
Ground nutmeg, to taste
2 tsp agave nectar or honey, if needed
1/2 cup chopped walnuts
Fruity green olive oil, for garnish
Saute the chopped onion in the olive oil with a pinch of salt, stirring often over a medium flame for 25-30 minutes, or until the onion is soft and golden brown. Scrub the potatoes, peel and core the apples, and coarsely chop both. Wash the arugula, and if the branches are large and mature, remove any tough-looking stems. Coarsely chop the leaves. Combine the potatoes and apples in an ample soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Bring the water to a boil, then cover the pot and lower the heat to a simmer. After 10 minutes, add the sliced green onions. After 5 more minutes, add the arugula and the parsley. Simmer for another 6-8 minutes. By now your caramelized onions might be ready. If so, add them to the soup, along with 2 cups vegetable broth and a couple tablespoons lemon juice. Grind in plenty of black pepper and add a modest pinch of cayenne and the same amount of nutmeg. Puree the soup in a blender, in batches, or with an immersion blender, but be sure to stop as soon as you have the feel you like in a soup; cooked potatoes can become viscous if over-processed. I like to leave this soup at a slightly textured puree, not rough, but not completely smooth either. If the soup feels too thick to you, add a touch more broth. Taste the soup and correct the seasoning with a bit more lemon juice if needed, or a pinch of salt. If the soup tastes overly tart (this depends on the variety of apples) add a modest spoonful of agave nectar or honey and taste it again. Toast your chopped walnuts: spread them on a baking sheet and put them in a 300 degree oven for no more than 10 minutes. As soon as you smell them, they are ready. They will crisp up as they cool. Drizzle a thread of olive oil on top of each bowl of steaming soup, and sprinkle with a few toasted walnuts.
KALE AND ROASTED VEGETABLE SOUP (from www.simplyrecipes.com ) Serves 6
3 medium carrots, peeled and quartered lengthwise
2-4 Roma tomatoes, quartered
1-2 red sweet pepper, chopped or sliced thinly
1 large onion, cut into 8 wedges or 4-5 slices
1/2 small kabocha squash, peeled, seeded, cut lengthwise into 1/2-inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 (15 oz) can of Great Northern white beans, drained
Salt and pepper, to taste
Preheat oven to 400 degrees (reduce heat by 25 degrees if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, peppers, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes. Cut squash and carrots into 1/2-inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes. Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.