CSA Share for 2013 Week Fourteen

SAMSUNG CAMERA PICTURESI know it’s hot hot hot right now (at least here in the U.S. Northeast), but soon it will be cooler and you will feel like making soup, so check out the recipe below.  But first, in our share this week:

  • tomatoes
  • kale
  • lettuce
  • green beans
  • eggplant
  • green peppers
  • Tropea onions
  • potatoes
  • apples
  • lots of pick-your-own cherry tomatoes and hot peppers

I made this simple and inexpensive soup last week because I had a bunch of turnips to use up.  It’s tasty AND beautiful!

Turnip-Carrot-Onion Soup

  • 1 pound turnips, diced
  • 3/4 pound carrots, diced
  • 1-1/2 large onions, diced
  • olive oil
  • 6 to 7 cups water
  • 1/2 cup shredded cheddar cheese
  • salt and pepper
  • chives and parsley, chopped (optional)

Heat oil over medium heat.  Add vegetables and salt/pepper and saute for 5 minutes.  Add the water, bring to a boil, then cover and simmer for 20 minutes or till veggies are soft.  Remove from heat and puree with stick blender (or in batches in a blender).  Stir in cheese.  Top with fresh chives or parsley.


2 responses to this post.

  1. Posted by Lorri Wurtzler on September 12, 2013 at 10:45 pm

    Roasted Green Beans and Fresh Tomatoes ( This was sooooooo fabulous)

    3 spray(s) Cooking spray, olive oil
    4 cup(s) Beans, snap, green, raw, trimmed
    2 cup(s) Grape tomatoes, or cherry tomatoes, cut in half (or quartered, if large)
    ¼ cup(s) Basil, fresh, fresh, cut into ribbons, divided
    2 tsp Minced garlic, or less to taste
    ½ tsp Salt, table, or more to taste
    ¼ tsp Pepper, black, freshly ground, or more to taste

    1. Preheat oven to 450ºF. Coat a large roasting pan with cooking spray.
    2. Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes.
    3. Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt and pepper; set aside.
    4. When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled, topped with remaining 2 tablespoons of basil. Yields about 1 cup per serving.


  2. This sounds so good…I’m going to make it tonight!


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