Tamara Mannelly

This week brought a whole lot of goodness from my CSA share!

As mentioned before, I am part of a CSA program through Sandhill Organics.  Each week, I receive a box of vegetables (and fruit in the summer).  Every two weeks, I receive eggs.  And every month I receive some dairy products and cuts of meat.

This week was the whole haul!

My veggie share:
  • Baby Fennel
  • Lettuce Heads
  • Asparagus
  • Red-Stemmed Spinach
  • Traditional Spinach
  • Green Garlic Bunch
  • Jar of Tomato Puree
  • a dozen eggs
My dairy share:
 
  • Mascarpone from Crave Brothers Farmstead Cheese in Waterloo, WI
  • Dill Havarti from Decatur Dairy in Brodhead, WI
  • Lowfat Vanilla Yogurt from Sugar River Dairy in Albany, WI
My meat share:
 
  • Thick-Cut Porkchops & Breakfast Sausage from Byers Family Farm in Brodhead, WI
  • Ground Beef & either Stew Meat or Fajita Meat from Riemer Family Farm in Brodhead, WI
  • Chorizo-Spiced or Gyro-Spiced Lamb Sausage from Sandhill Family Farms in Brodhead, WI

My husband picked up the share this week because I was out for the evening.  He did not take a picture of the haul but did put it all away.  So there is no picture this week of my goodies, but it was a glorious spread!

What did I do with all of this deliciousness?
  • I made a saute of fennel, spinach and green garlic.  I was hoping that would be the recipe I would share but it wasn't very good.  I was overloaded in spinach so wasn't upset about that but the baby fennel and green garlic is so tasty, I was bummed to have wasted such yummy ingredients!
  • I used the spinach in salads, sandwiches, eggs and lentil soup (recipe to follow)
  • I grilled the asparagus.
  • The tomato puree went into my pantry.  I used it later in the week to make homemade spaghetti sauce.
  • Eggs were mainly used for scrambled eggs.
  • The yogurt was eaten as is or topped with berries and granola.  I wish the yogurt was not low fat. 🙁
  • I used some of the rhubarb from last week and the marsapone cheese and made a delicious dessert (or breakfast!).  I stewed rhubarb and blueberries and served them over honey vanilla marscapone.  OMG, this was so good!
  • I am waiting on the dill havarti….not sure what to do with it.  Any suggestions?
  • We cooked the breakfast sausage for dinner and the rest of the meat went into the freezer!

Now for the soup recipe.  I was staring at a whole bunch of spinach, so was looking for a way to use it.  I flipped through one of my favorite vegetable cookbooks, From Asparagus to Zucchini, and saw a recipe for lentil spinach soup.  Given that it has been pretty cool still in Chicago, a nice lentil soup sounded good.  I decided to make my own version of it.

Lentil Spinach Soup

adapted from Asparagus to Zucchini

Ingredients
  • 2 cups lentils
  • 3 quarts liquid (I used 2 quarts bone broth, 1 quart water)
  • 1 tbsp salt
  • 2 stalks celery, diced
  • 1/2 onion chopped
  • 4 cups chopped spinach
  • 2 tbsp olive oil
  • 4 cloves minced garlic
  • pepper
  • Parmesan cheese, grated
  • additional salt
Method
  1. Rinse lentils.  Soak overnight, if possible.
  2. Drain and rinse.
  3. Saute onions and garlic in olive oil in a large pot.
  4. Add lentils and 3 quarts of liquid, salt and celery in a large pot.
  5. Bring to a boil and reduce to a simmer for 30-45 minutes.
  6. Add spinach.  Simmer for 5-10 minutes.
  7. Add salt and pepper to taste.
  8. Serve with grated parmesan and crusty bread.  Also delicious over pasta.

 

Previous CSA posts:  Week 1, Week 2, Week 3, Week 4 

PAID ENDORSEMENT DISCLOSURE: In order for us to support our blogging activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this blog.

AMAZON DISCLOSURE: We have an affiliation with Amazon.com. If you use Amazon and would like to help us earn a little money to enable us to keep providing you excellent content, click this link for our favorite Garlic Peeler. You do not have to buy the item, but we will receive a very small commission on anything you buy on Amazon within 24 hours. Thank you for your support!

2 Comments on “Recipe: Lentil Spinach Soup and What’s in My CSA Box Week 5”

  1. Pingback: Healthy Recipes: Zucchini Chickpea Veggie Burger -

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge