We got our Farmhouse Delivery bushel today! Lots and lots of gorgeous produce.
This week’s bushel included: A jar of lemon-zucchini marmalade (I can’t wait to try this tomorrow morning on toast), collard greens, spinach, romaine lettuce, cilantro, turnips, avocados, broccoli, carrots, sweet potatoes, green garlic, key limes, and one random citrus fruit (orange? not sure).
So I stopped at Central Market after work to pick up everything else we needed for the week.
And then I made this:
Caldo Gallego. It is so wonderfully delicious. I wasn’t sure whether we’d enjoy the turnips, but they were perfect in this soup. It’s so bright and full of life! Now I can’t wait to dig into the rest of my produce…
- 1/4 pound thickly cut bacon, cut into 1/4-inch dice
- 1 (14-ounce) can white beans, drained and rinsed
- 1 medium yellow onion, chopped
- 1 large baking potato, peeled and cut into 1/2-inch dice
- 1 large turnip (or 6 – 7 small Farmhouse turnips), cut into 1/2-inch dice
- 1/4 pound Spanish chorizo (NOT Mexican chorizo… Spanish chorizo is already cooked), diced
- 1/2 pound collard greens, stemmed and coarsely chopped
In a large soup pot, cook the bacon over medium heat for about 10 minutes, stirring occasionally, until the fat is rendered.
In the meantime, chop all the vegetables. Add the potato, turnip and onion to the pot along with enough water to cover and a teaspoon or two of salt, and simmer for about 20 minutes or until almost tender but not falling apart.
Add the beans, chorizo and greens and continue simmering until the greens are tender (about 5 – 10 minutes). Season to taste with salt and pepper. Top with grated Parmesan cheese.
Makes 6 – 8 servings.
Adapted from seriouseats.com.