Tamara Mannelly

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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 

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

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