Finger Pickin' Farms' CSA contents this week:
Top row: Sun gold cherry tomatoes, wax beans, onions, carrots
Bottom row: Beets, red peppers, potatoes
(Not pictured: Candy-colored zinnias. They're beautiful, but my camera blurred all of the pictures. I repeat, it was the camera's fault.)
These tomatoes are seriously oozing sunlight.
Bread from the oven in my hot hot hot kitchen. Worth the heat.
Yes, I'm still baking. I just can't help myself. I've been making bread all week long from this easy recipe. I made the dough at the beginning of the week, stuck it in the fridge, and whenever I need bread I cut off a hunk of dough and bake it. Plus, the bread tastes amazing! Chewy, light, and really flavorful. We've used it for sandwiches, dipping in soup, and alongside pasta. It's definitely a recipe worth keeping around.
* * * * *
Homemade pasta with tomatoes, squash, walnuts and garlic. Garlic bread.
Grilled teriyaki vegetable sandwiches
Quinoa pilaf with zucchini, mint, cucumbers, and feta (didn't get around to making it last week)
Summer vegetable soup with white beans and black olives
* * * * *
So, I know it's hot. Yes, this summer has seen some record temperature days. But I'm still going to try to talk you into trying this soup recipe (unless you're reading this in the Southern Hemisphere, in which case this recipe might sound pretty enticing just about now).
This soup is perfect to make in the summer, while you're getting lots of great produce from your local farmers. Heck, I got to use five different vegetables from my CSA box (including some leftover from last week).
I think you'll like it. The flavors run the gamut--the carrots lend sweetness, the tomatoes and lemon give it some tartness, and the olives add a delicious brininess--but all come together to create a really balanced taste. If you just can't bring yourself to make this now, tuck the recipe away until colder weather. It's one worth trying.
Feel free to substitute with the vegetables you have on hand. Fresh herbs would also be wonderful in this. I wish I'd had some basil to throw into the pot. Next time...
Summer Vegetable Soup with White Beans and Black Olives
(adapted from The New Moosewood Cookbook's White Bean and Black Olive Soup)
1 large onion, diced
2 medium carrots, diced
1 tsp salt (or more to taste)
2 small sweet peppers, diced
1 small squash or zucchini, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup tomato sauce
2 cups cooked white Northern beans
1/2 cup sliced black olives
1 TBSP lemon juice
Chopped tomatoes for topping.
Heat a good dollop of oil in a soup pot. Add the onions, carrots, and salt and cook over medium heat until tender (about 8-10 minutes). Add the peppers, squash/zucchini and garlic and cook about 5 minutes more, until peppers are softened. Add the rest of the ingredients, except the toppings, and cook for about 15 minutes. Top with tomatoes (you could also add herbs, sour cream, or whatever makes you happy). Tastes great served with crusty bread slathered with herbed cream cheese.