Thank you Harmony Valley Farm!
Check it out. This is the bounty from my CSA box this week.
If you aren’t familiar with CSA’s (Community Supported Agriculture), they are programs wherein you can buy a share in a local farm and receive regular deliveries of produce throughout the growing season. Harmony Valley Farm in Viroqua, WI, sends us weekly deliveries of vegetables, as well as biweekly boxes of fruit and cheese.
It’s terrific.
I used the carrots with last week’s celeriac to make soup. You can substitute turnips or parsnips instead of celeriac, or just make up the difference with more carrots.
Carrot and Tarragon Soup
1 small bunch of carrots, scrubbed and sliced into 1″ pieces
1 small onion, diced
2 small celeriacs, peeled and cut into 1″ pieces
1 16 oz can of low-sodium chicken broth
1 handful tarragon (leave sprigs whole)
1/2 c. buttermilk
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In a medium saucepan, saute onion in olive oil with salt and pepper over medium heat until translucent.
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Add carrots and celeriac and whole sprigs of tarragon, and saute for 5 minutes.
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Reduce heat to lowest setting and cover vegetables with foil. Push foil down to cover vegetables. Cover pot and cook for 10-15 minutes. Check occasionally to be sure vegetables aren’t browning.
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Uncover and remove foil. Add chicken stock AND enough additional water to cover vegetables. Simmer 20 minutes until veggies are soft.
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Remove tarragon and discard.
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Use a stick blender to puree soup until smooth. Add water or stock if needed.
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Add buttermilk and blend. Check seasoning. Add salt or pepper if desired.
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Serve hot.
