Tag Archives: apple cider

CSA Share Week 8

22 Sunday Nov 2009

Posted by in CSA

≈ 1 Comment

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It’s the weekend before Thanksgiving and the second to last share of our autumn CSA. This is what we received in our weekly box of produce:

  • 1 medium bunch of broccoli rabe
  • 1 small bunch of tatsoi (an asian green similar to bok choy, but smaller, more delicate, with a slightly sweet and nutty aroma; usually eaten raw, but can be cooked like spinach to soften its flavor)
  • 1 small bunch of baby kale
  • 1 head of romaine lettuce
  • 1 large stalk of brussel sprouts (bulbs still on the vine)
  • 1/2 gallon of apple cider
  • 6 apples (different varieties)
  • 2 Bosc pears
  • 3 white potatoes

I think I’ll use the apples to make either an apple-cranberry pie with streusel topping or an apple crisp; and the brussel sprouts, kale, and potatoes for a roasted vegetable dish for Thanksgiving dinner. I’ll probably use the broccoli rabe and tat soi in a winter pasta dish for dinner tonight.

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Carrot Ginger Soup

10 Saturday Oct 2009

Posted by in Dinner, Lunch, Recipe, Side, Soup, Vegetarian

≈ 2 Comments

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John inspired me to try a carrot ginger soup recipe. I ended up finding one on epicurious.com. After reading the reviews, I modified it quite a bit. I served a cup of it along side the Roasted Autumn Vegetables and Grilled Pork Chops with Chimichurri Sauce. Here’s my version of the recipe:

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 2 tbsp minced peeled fresh ginger (way too much, only add about 2 tbsp)
  • 3-4 cups chicken stock or vegetable stock
  • 4 cups sliced peeled carrots (about 1 1/2 pounds)
  • 3/4 cups orange juice
  • 1/4 cup half and half (1/4 cup)
  • 1-1.5 cups apple cider
  • ½ tsp kosher salt
  • freshly grated pepper

Directions

1.     Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes. Add chicken or vegetable stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

2.     Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half and cider. Cook over low heat 5 minutes.  Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls.