Full Sun Farm Week 14!

What's in our Box:

Lettuce Mix
Arugula
Swiss Chard
Green Beans or Romano (Italian Flat) Beans
Carrots
Potatoes
Basil
Parsley
Blueberries (Back again?! Hooray!)


Notes Inspired from the Farm:

I love that I can offer a potato soup that highlights the pungent flavor of fresh parsley. (Using it only as a garnish seems like a waste to me.) Make the soup in the morning and then chill in the fridge and it is a delightful, cooling summer supper. This recipe is adapted from the Deborah Madison's wonderful Vegetarian Cooking For Everyone. (The original recipe calls for parsley root - a kind of parsley that forms a white, carrot-shaped root below ground - in addition to fresh parsley, but it's not available at this time of year, so I use carrots instead.)


1 1/2 lbs potatoes
2 carrots
1 1/2 tbsp butter or olive oil
6 shallots or 1 onion, finely chopped
2 bay leaves
1/2 cup dry white wine
2 cups chopped parsley
salt and freshly milled pepper
6 cups water or vegetable stock
1/3 cup cream (or additional water)


Quarter the potatoes lengthwise and thinly slice. Grate the carrots. Melt the butter in a soup pot and add the potatoes, carrots, onion, and bay leaves. Cook over medium heat 5 to 7 minutes, stirring occasionally. Raise the heat, add the wine, and let it reduce until syrupy. Add 1 1/2 cups of the parsley, 1 1/2 tsp salt, and the water, bring to a boil. Lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes. Stir in the cream and remaining parsley and heat through. Taste for salt and season with pepper. Remove the bay leaves and serve.

Enjoy!