Here’s how I’m using this week’s share:
- Green curly lettuce – We’ll turn this into salad.
- Napa cabbage – I’ll probably combine this with the carrots, some chicken, cilantro, jalapeños, scallions, and some fresh mint to make a Goi Ga – a Vietnamese chicken salad.
- Swiss Chard – I’ll combine this with some Lacinato kale from our garden and sauté it with some garlic, onions, and bacon to make a dinner side dish.
- Carrots – See above.
- Green beans – We’ll probably blanch these and sauté them in ghee with garlic, salt, and pepper.
- Jalapeños – See above.
- Zucchini – We’ll probably roast these. Half of last week’s ended up on beef kabobs for a picnic and the other half got roasted.
- Cucumbers – These will probably be snacks, though I might make a spicy and vinegary cucumber salad for a dinner side.
- Green peppers – These will end up in salads, most likely.
Now that it is winter, we eat soup every week. This ham and black bean soup is high on the rotation. It takes longer than some other soups to make, but it is delicious and filling. Perfect for the cold, windy weather.
- 1 Cottage ham
- 1 lb of dried beans, pre-soaked or boiled
- 2 medium carrots
- 1 medium onion
- 2 celery stalks
- 1 green bell pepper
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper
- Put the whole cottage ham in your soup pot and put in enough water to cover. Simmer the ham for 45 minutes.
- Remove the ham and set aside. Save the remaining liquid in the pot.
- Dice the onion, celery, green pepper, and carrots. In a separate skillet, add the oil and veggies, then sweat them.
- Add the black beans, spices and the ham liquid in the pot with the sweated veggies.
- Dice the ham you set aside earlier. Add it to the pot.
- Bring everything to a boil, then reduce to a simmer for an hour. Add more water if it gets thicker than you prefer.
- Salt and pepper to taste.
Serve the soup with diced red onions, sour cream, or shredded cheese.
Vegetarian or vegan? – Leave the ham out, add more carrots and celery, and use vegetable stock for the liquid.