What Do I Do With _____?

We've finally realized that we're running on fumes as we work towards being ready for the PFI Field Day at the farm tomorrow.  The result is that we haven't had the energy to spare for the creative work that is blogging.  Then, Rob realized that you all might enjoy a few things to help you identify what is in your shares and what to do with them.

First things first - we'd like to remind you that we do have lots of information on vegetable varieties here on our website.
We also have recipes at this location on our website.

Some of the information in this post can be found on our website as well.  But, the great thing is that there is MUCH more on the website than there is here.  Between the two, we have some pretty good resources.

This post is dedicated to giving you some recipe information.

While the following soup is pretty rich, we both like it.  Especially in the Fall when the weather gets a bit cooler.  The trick is trying to prevent yourself from having that second bowl right away.  Save some for the next day, the soup gets even better with a day for the flavors to mix.

Zuppa Tuscano (Kale and Potato Soup) - GFF version

Ingredients

• 3 brats, precooked or grilled, cut into cubes
• 3 potatoes, cut into cubes
• 3/4 cup chopped onion
• 6 slices bacon
• 3 cloves garlic
• 2-3 cups kale - washed, dried, and shredded
• 2 tablespoons chicken bouillon powder
• 1 quart water
• 1/3 cup heavy whipping cream

Directions

1. Cook bacon and onions in large fry pan until bacon is crisp and onions are almost clear.  Remove bacon and crumble. Set aside.
2. Add garlic to the onions and cook an additional 1 minute.
3. Transfer onions and garlic to large saucepan. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
4. Add crumbled bacon, brats and kale.  Simmer 5 minutes.
5. Add cream and stir. Turn off heat, let sit 5 minutes and serve.

Yields approx 6 servings.