Kale and Potato Soup

This soup is one of my favorites for fall. So many layers of flavor, filling but not heavy.



1/4 cup extra-virgin olive oil, divided

1/2 pound chorizo or spicy Italian sausage, cut into 1/2-inch pieces

1 medium onion, chopped

3 garlic cloves, minced

1 pound Idaho potatoes, peeled and cut into 1-inch pieces

6 cups water

1 pound kale, stems and center ribs discarded and leaves very thinly sliced



Green Curry Butternut Squash

The butternut squash in this week's share has me really excited. There are so many ways to prepare it. I love roasting it simply with butter and warm, sweet spices like pumpkin pie spice or maple syrup and cinnamon. Sometimes, though, you need something different. When I'm in the mood for a savory butternut squash dish, this is what my kitchen smells like.


1 small butternut squash, about 1-1/2 pounds, cut into 1-inch pieces (about 4 cups)

2 tablespoons coarsely chopped shallots

1 tablespoon coarsely chopped garlic

Farmer Bill's newsletter from Green Thumb Farm 8/19/14

Notes from Green Thumb Farm 8/19


Summer is almost over. Our fall crops have been planted and some are being harvested. We’re still waiting for some rain—only 5 inches since August 13th. It seems to be raining at times all around us but not here. Our winter squashes are being picked and look very good—some new varieties this year including vegetable spaghetti. We’ll start brining all types in shortly. Our sweet potato harvest will start next week so look for those in October after curing for a couple of weeks.


Roasted Tomato Sauce

This recipe is a combination of two recipes I've used for tomato sauce using heirloom tomatoes. I've used all sorts of tomato varieties for this, so use whatever you have.  This sauce freezes well, so you can stock up for the winter.

3 lbs (1.4 kg) very ripe red or yellow meaty heirloom tomatoes

1 cup extra virgin olive oil 

9 large garlic cloves

1 cup chopped yellow onion

1 cup dried white wine

1 small bunch basil (3 oz) (85 g) – leaves removed from stems and torn in 1” pieces

Leaves from 8 sprigs thyme

Share for 9/16/14

<p>The vegetable share will be:</p><p><span style="line-height:1.6em">Large tomatoes - mixed</span></p><p><span style="line-height:1.6em">Cranberry beans (a shelling bean)</span></p><p>Celery</p><p>Lettuce</p><p>Sweet pepper<br /><br />Eggplant<br /><br />Also&nbsp;tomorrow&nbsp;will bring fruit, fish, the tortilla share and a Lewis Waite<br />delivery.</p><p>&nbsp;</p><p>Check later in the week for Randi Sherman&

Edamame Salad with Tomatoes and Parmesan

This is a nice side dish, served warm or cold, or you could mix it with some smaller shaped pastas for something a little more filling.

1 cup shelled and steamed edamame

1/2 cup mini tomatoes, sliced in half

2 tablespoons Parmesan cheese, shredded

2 scallions, roughly chopped

1 tablespoon olive oil

1/2 tablespoon balsamic vinegar (optional)


Combine and toss together. Serve immediately, or chill for 15-30 minutes.


For all those string beans

Here's a simple, quick and delicious way to transform your string beans. This is my go-to recipe when I get tired of eating them raw. It's also great with snap peas.

Sauteed String Bean with Ricotta Salata and Mint


1 tablespoon olive oil

1 lb string beans, cleaned and cut crosswise

3 tablespoons chopped fresh mint

1 1/2 teaspoons grated lemon rind

1/3 cup Ricotta Salata (or feta)

salt and pepper