This weeks CSA included: beet tops,arugula,mizuna eatable flowers,green onions,green garlic and oregano.
Today was the first time since last September that we were able to take our mud boots off while working on the farm. The windy weather has been drying out the fields! All Central Texas farmers are about 30 days behind schedule due to below normal temperatures and extremely wet weather...some still are unable to get into there Fields to till. Our raised beds, double dug system has got us a head. All the veggies are looking healthy and happy!
BEET TOP SOUP
2 bunches organic beet leaves 1/2 bunch organic parsley 1/4 cup fresh gingerroot 1/2 avocado 3 mushrooms 2 medium organic tomatoes 1/4 cup olive oil 1 teaspoon salt 2 pinches pepper 1 bunch chopped green garlic tops 1 cup water 1/2 avocado, chunked 2 mushrooms, sliced 1 stalk of celery, sliced 1/2 carrot, sliced 1 small fresh tomato, chopped. Begin roughly chopping beet tops and parsley. Place beet tops in a blender with garlic tops, parsley, water, oil, and spices. Blend until well chopped and smooth. It may need a little extra water and oil to get it to blend well. Once it has blended a little though, the rest should blend pretty well also. Cut the first group of ginger, avocado, tomatoes and mushrooms into chunks. Also add these to the blender. This will enhance the flavor and smooth it out a lot. Now let it blend for about a minute or two to let everything get smooth. This is the base for this raw soup. At this point you may want to add extra seasonings to give it just the taste you want. Finally, place in small bowls and add the extra chopped vegetables, avocado, mushrooms, celery, carrot, tomato.
Sam and Ray's first visit to farm for their bag of CSA goodies!