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Have a favorite recipe you love to make with all your farmers market buys!
If you want to share it, we will be glad to post it. Email the recipe and a photo to adamsriccifarmersmarket@gmail.com. Subject line: 'My Favorite Recipe'
A winter vegetable dish sure to warm you up.
Cold weather gets my tummy wanting some yummy comfort food. One of my favorite type of comfort food is soups (I count stews under that category too). I have made several kinds of soup in my past kitchen history experience of over 40 years. Sometime there is a recipe I follow and sometimes there isn't. That is why soup is so easy and forgiving to make. I've made creamy soups, like tomato (from our homegrown tomatoes), New England chowder and potato to clear broth soups. One of my all time favorite clear soup is chicken corn. Mixed vegetable is ok, however I've come to like Portuguese Chourico Kale soup very much. And since I grow most of the ingredients for it I make it quite often. As for the Chourico I pick that up from a local meat vendor at a local farmers market. Below is the recipe I follow (some times exactly and some times not). I hope you enjoy it.
Portuguese Chourico and Kale Soup
Recipe given by: Brenda Baumgardner, vendor, "Fileys' Pride"
Serves 4; Averages about 45 minutes from prep to finish.
Recipe courtesy of Rachel Ray
This recipe is a quick version of a wonderful soup I had in
Mystic, Conn., a Portuguese community nestled by the sea in
New England. This soup is a winter wonder.
Ingredients:
2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread
Directions:
1. Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
2. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
3. Serve soup with hunks of crusty bread and butter.
Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.
Website Link: You can watch a video on how to make this recipe on the Food Network
