CSA Week 2

May 22, 2019

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Huge, beautiful Tat soi
Head lettuce
French sorrel
Our very first cucumbers
Pink Beauty radishes
First pick strawberries from John Goode
Non-GMO brown eggs from Mast Farm

French Sorrel Soup

4 TBS butter 4 to 6 c. chopped sorrel

1/2 c. chopped green onion 1 crushed garlic clove

1 qt veggie broth 3 TBS flour

2 egg yokes 1/2 c. heavy cream

salt & pepper

Saute 3 TBS butter in stock pot with green onions and garlic for one minute then added chopped sorrel. Sorrel turns olive green immediately when it touches the heat. Once sorrel is wilted add flower and stir until the flour absorbs the butter then add the broth. Heat on medium heat. Use a blender to mix cream and egg yokes together and pour into a separate pot. Once other soup pot is boiling ladle the hot soup mixture into the cream egg mixture while whisking the whole time to prevent separation. After you have combined the two mixtures, heat until your soup is just hot then turn off the heat so the cream doesn’t break. Serve in soup bowls.

Peanut Tat soi

1 large head of tat soi, chopped

2 TBS coconut oil

2 garlic cloves, chopped

1 TBS tamari or soy sauce

2 TBS peanuts, crushed

Heat oil in large saute pan and add chopped tat soi. Cover for one minute then stir and add the tamari. Continue to stir until tat soi is covered in tamari and is soft. Turn off heat and cover for one minute. Serve with rice.

Enjoy!