This is a vegetarian variation of stracciatella highlights the soft flavor and texture of zucchini and is enriched by the addition of eggs, butter, and a bit of cheese.
Courtesy of Emily Nickerson
Adapted from the Cucina di Magro cookbook by G. Franco Romagnoli
This is a vegetarian variation of stracciatella, an Italian soup traditionally made by stirring beaten eggs into a meat-based broth. This version highlights the soft flavor and texture of zucchini and is enriched by the addition of eggs, butter, and a bit of cheese. Bonus: From start to finish this soup took about 30 minutes to prepare, a perfect option on a night when you’re craving a hot meal and don’t have much time or energy to cook.
Check out our Recipe Tab for more recipes recommended by the Food Education Team and visit the CSA Forum to sneak a peak at members’ recipes or add your own
Thank you to all who came and learned how to make Shredded Veggie Pancakes from Emily, our Community Chef! For those who missed the exhibition or simply would like to learn more, we will be having another cooking demonstration at next Wednesday’s ( 4Aug 2010) share distribution.
Check out our Recipe Tab for more recipes recommended by the Food Education Team and visit the CSA Forum to sneak a peak at members’ recipes or add your own.
This week’s share included mint, cilantro, lemongrass, basil, red lettuce, 4 ears of sweet corn, celrey, green onions, and 2 lbs each of red and white potatoes. Yum! The fruit share included a pound each of sugar plums, vampire plums, and peaches.
Member Lorin sent over a great recipe to use for your kale!
(adapted from The Country Cooking of Ireland by Colman Andrews)
5 or 6 russet potatoes
2 tbsp butter, plus additional pats for serving
3 cups chopped kale (leaves only)
1 1/3 cups whole milk
4 green onions, chopped
salt and pepper
Put the potatoes in a large pan and cover about halfway with water.
Bring to a boil, then lower the heat and simmer for about 40 minutes,
or until potatoes are tender. Pour out the water but keep the potatoes
in the pan and let stand, covered, for about 5 minutes.
Melt the butter in a wide skillet and add the kale. Cook until wilted,
about 5 minutes.
Bring the milk and green onions to a simmer in a saucepan and add a
few pinches of salt and pepper. Stir in the kale, turn off the heat,
and keep covered.
Peel the potatoes and put them in a large bowl. Add the milk and kale,
and mash until nearly smooth, seasoning with additional salt and
pepper to taste.
Divide among bowls and top each serving with a pat of butter.
(I used two cups of milk and skipped adding butter to each serving,
and I chopped up two scapes and simmered them with the milk and green