Welcome to the Rainshadow Organics CSA program! We are so happy to have you as part of our farm family. We’ve been planting since February and though our first boxes are mostly green, you will see a full gamut of veggies over the next 5 months. Many things that you find in your box will be a surprise to you and I am excited for your adventure. I will include weekly recipes in the newsletter and you can find more recipes from last year on our blog. I want to encourage your active participation at the farm. Whether that is visiting throughout the summer, requesting varieties, or sharing recipes. You are now a part of a food community that cares about good food, clean food, food that does not come from another continent, but is in fact picked the day it is delivered to your town. As your farmer, I am happy to answer any questions you may have about our varieties, methods, etc.
Savory Kale, Cannellini Bean and Potato Soup
Cook one diced onion in 2 T of olive oil until softened. Stir in 3/4 cup diced carrots and 4 cloves minced garlic and cook 5 minutes. Pour in 3 cups chicken broth, 2 cups water, 1 cup white wine, 3 potatoes (halved and sliced), 1/2 tsp rosemary, 1 tsp chopped fresh sage, 1/2 tsp thyme. Bring to boil over high heat then reduce heat to medium-low, cover and simmer until the potatoes are tender, about 20 minutes. Add one 16 ounce can of cannellini (or your favorite) beans, 2 cups chopped kale leaves, 1/4 tsp red pepper flakes and salt to taste. Simmer, covered for 30 minutes.
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Kale is also great layered into your favorite scalloped potato recipe. If you have given up dairy, substitute lite coconut milk for the best scalloped potatoes ever!
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