Hope you're all enjoying the gradual shift into autumn. This week you'll be receiving the last basil of the season. We're now planting fall cover crops to feed the soil, as well as erecting more greenhouse space here in Iowa City. More excitement will ensue.
This week in your box you'll find:
Hope you enjoy!
Here's an easy, incredibly flavorful soup that tastes best just barely warm. This recipe makes 4-6 servings and it takes about 45 minutes to make from start to finish.
3 T olive oil
1 medium onion minced
3 cloves of garlic minced
4 medium potatoes, scrubbed and diced
1 pound of zucchini, diced
3 1/2 cups of vegetable stock, or water
|Heat oil, add onion, and sauté for 4 minutes. Add garlic and cook another 2 minutes. Add potatoes, 1½ c liquid, salt, and pepper, bring to a boil, lower heat, cover, and simmer about 25 minutes, until potatoes are cooked. |
Add remaining ingredients and simmer, uncovered, about 20 minutes, until zucchini is tender.
Let the soup cool for at least an hour, then serve warm.
This soup can be served hot or cold, or somewhere in the middle.
Please contact us if you can't identify something in your box, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!
|Notes||The original recipe calls for this soup to be served cold, but I find that it's not nearly as good chilled. It also loses flavor if you refrigerate and then reheat it, so try to serve it the same day you make it.|