This blog is designed to help you use the produce from your CSA harvest box. I design the meals based on the goodies from the Los Poblanos Organics CSA in Albuquerque, New Mexico. Lots of recipes to choose from, photos from my plate, and comments on each.
The weekly plan including the harvest box contents can be found in the left-most tab named This Week's Menu.
Another greens and sausage soup to try! This one is from Bon Appetit. It calls for a mixture of greens, but I'll use collards. I will also use turkey keilbasa and one chipotle pork sausage.
3/4cupall purpose flour
1 1/2teaspoonsbaking powder
1 1/2tablespoonsbutter, melted
1/2cupchopped green onions
2tablespoonsextra-virgin olive oil
1 1/2cupschopped onion
4large garlic cloves, pressed
4Turkish bay leaves
1tablespoonchopped fresh thyme
1poundandouille sausages, sliced into 1/4-inch-thick rounds
6cupslow-salt chicken broth
214.5-ounce cans diced tomatoes in juice
1teaspoonhot pepper sauce
112-ounce bag mixed turnip, mustard, and collard greens, any thick stems cut away (about 12 cups packed)
Line rimmed baking sheet with plastic wrap. Whisk first 5 ingredients in medium bowl. Stir in milk and butter, then green onions. Let stand at least 1 hour and up to 2 hours. Using wet hands, shape mixture, 1 tablespoon at a time, into 18 dumplings, arranging on sheet.DO AHEADCan be made 1 day ahead. Cover; chill.
Heat oil in large pot over medium heat. Add onion, garlic, bay leaves, and thyme. Sauté until onion is tender, about 5 minutes. Add sausage; sauté until fat renders, 3 to 4 minutes. Add broth, tomatoes with juice, hot sauce, and allspice; bring to simmer, stirring occasionally.DO AHEADCan be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.
Add greens to simmering soup. Cook greens uncovered 10 minutes, stirring occasionally. Drop in dumplings. Cover; reduce heat to low. Simmer until dumplings are tender and cooked through, 20 to 25 minutes. Season soup with salt and pepper. Ladle soup and dumplings into bowls.
**Nice soup. It was thickened by the cornmeal dumplings. I only used a big bundle of collard greens- next time I will chop them up into smaller bits (smaller than 2" squares). I used turkey kielbasa and one chipotle pork sausage instead of the andouille I didn't have fresh thyme. I didn't cook the greens for a full 10 minutes before I started adding the dumplings- probably 3. You will need to use a very big pot for this, or your dumplings will get all stuck together on the top. I ended up separating them and flipping them over in the simmering stew so they would cook on the top. Very filling.