Week 3 2014 CSA

Produce this Second Week of July 2014

Mesclun, Red Leaf Lettuce, Kale, Escarole, Radishes, and Dill

 

Escarole and Potato Soup

4 quarts chicken or vegetable stock

1 head escarole

1 large yellow onion, chopped

3 cloves garlic, minced

5 large potatoes, cubed

2 Tbsp olive oil

salt and pepper to taste

Sautee’ onions and potatoes over medium heat in olive oil until onions are soft about 10 minutes.  Add stock and simmer about 30 minutes or until potatoes are al dente’. Add escarole, salt and pepper and simmer 10 more minutes.  Serve with a pinch of minced dill sprinkled over the top of the soup.

Lemon Dill Salad Dressing

2 cups mayonnaise

1/2 cup fresh squeezed lemon juice

1 bunch fresh dill, chopped fine

1/2 cup buttermilk

3 cloves garlic, minced

1/4-1/3 tsp sea salt to taste

fresh ground pepper

Whisk all ingredients together.  Chill at least 30 minutes before serving.

Next week…………beets, cilantro, green leaf lettuce