If you have not met Bethany at the East Somerville CSA pick-up, chances are that you’ve spoken with her over the phone or over e-mail. Bethany is the CSA Manager at Farmer Dave’s and in addition to talking with CSA members about all things CSA, she is responsible for coordinating the pick-ups and staff, creating the weekly harvest lists and newsletters, and managing the logistics of the CSA. Last Friday night, she took home her CSA share and realized that she had no room in her refrigerator for all the greens. Soup to the rescue!
- 1 large onion, diced
- 1 bunch garlic scapes, finely chopped
- 1-2 tablespoons coconut oil
- 1 can coconut milk
- 4 cups broth (veggie or chicken), plus water if needed
- 1-3 tablespoons mild Jamaican curry powder (or your favorite Indian curry powder or Thai curry paste)
- Up to 5 bunches/heads of greens, washed and chopped. Bethany used spinach and kale (leftover from the week before), plus tatsoi, cilantro, and pea tendrils from the CSA share
- Washed and chopped root vegetables, such as hakurei turnips, radishes, or golden beets
- Salt, pepper, and cayenne pepper to taste.
In a large stockpot, heat the oil over medium heat. Sautee the onions until translucent, then add the garlic scapes and root veggies and sautee for about 5 minutes. Add coconut milk, curry powder, and broth. Add the washed, chopped greens, a little at a time. As the greens in the pot wilt, add more greens, and water to cover as needed. Simmer for 20 minutes. Add salt, pepper, cayenne pepper, and any other seasonings, to taste.