Freshly picked just outside our front door, this week we have delicious sprouted broccoli! A farm favorite, sprouted broccoli is so tender; it is delicious raw or lightly sautéed with garlic and olive oil. Also right out of the field, we have a new mix of braising greens, our winter salad mix, lacinato kale, and hakurei turnips. Carrots and beets continue and, from neighboring farms, we have brought in parsnips, watermelon radishes, onions, cabbage, leeks and potatoes. Our cellar is still full of our butternut and delicata squash as well as our shallots, so remember to grab some the next time you are in!
For a quick and easy Winter Vegetable Soup with Tails & Trotters Spicy Sausage...
Olive oil
2 Shallots , diced
Garlic, sliced
4 Carrots, chopped
2 or 3 Hakurei Turnips, chopped
1 Parsnip, chopped
1 Leek, sliced in half lengthwise and then sliced thin
2 Potatoes, chopped
Delicata Squash, chopped
2 bunches of Kale or Sprouting Broccoli, torn apart
1 lb. Tails & Trotters Spicy Italian Sausage (found in our freezer), cooked and sliced
Vegetable Broth (32oz. or more, if desired)
Salt & Pepper to taste
Mise en place all of your vegetables.
In a large cast iron pot or preferred stock pot, sauté olive oil and leeks until softened. About two minutes. Add shallots and garlic until softened. About two minutes. Add carrots, turnips, parsnips, potatoes, and delicata squash. Sauté for additional four or five minutes, until softened. Add vegetable broth and cooked sausage along with torn sprouted broccoli/ kale (or both!). Salt and pepper to taste. Bring to a boil and then reduce heat to a medium simmer for about 45 minutes.
Enjoy with crusty bread from Newberg Bakery and a glass of our Pinot Noir on tap this month from Boedecker Cellars!
For a quick and easy Winter Vegetable Soup with Tails & Trotters Spicy Sausage...
Olive oil
2 Shallots , diced
Garlic, sliced
4 Carrots, chopped
2 or 3 Hakurei Turnips, chopped
1 Parsnip, chopped
1 Leek, sliced in half lengthwise and then sliced thin
2 Potatoes, chopped
Delicata Squash, chopped
2 bunches of Kale or Sprouting Broccoli, torn apart
1 lb. Tails & Trotters Spicy Italian Sausage (found in our freezer), cooked and sliced
Vegetable Broth (32oz. or more, if desired)
Salt & Pepper to taste
Mise en place all of your vegetables.
In a large cast iron pot or preferred stock pot, sauté olive oil and leeks until softened. About two minutes. Add shallots and garlic until softened. About two minutes. Add carrots, turnips, parsnips, potatoes, and delicata squash. Sauté for additional four or five minutes, until softened. Add vegetable broth and cooked sausage along with torn sprouted broccoli/ kale (or both!). Salt and pepper to taste. Bring to a boil and then reduce heat to a medium simmer for about 45 minutes.
Enjoy with crusty bread from Newberg Bakery and a glass of our Pinot Noir on tap this month from Boedecker Cellars!
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