Cool weather is coming, and fall crops are coming into their own. This week we have freshly-dug sweet potatoes, one of the most nutritious vegetables you can eat. The kale (another nutrition powerhouse) is producing well, and salad mix and romaine are growing (finally!), but aren’t yet ready to harvest. See below for one of our favorite soup recipes featuring sweet potatoes and kale.
The raspberries are winding down now, sadly, but we have a few pints for sale this week. We have lots of green beans on the farm stand, plus tomatoes, peppers, arugula, garlic, green onions, flowers, tea mix and herbs. Also on the list are fresh farm eggs, grass-fed beef, local honey, and strawberry and raspberry jam.
Sweet Potato, Sausage & Kale Soup
1–2 tbsp. olive oil
1 large onion, chopped
1 tsp. salt
¼ tsp. fresh ground pepper
¼ tsp. crushed red pepper (opt.)
3 garlic cloves, minced
1 lb. kielbasa sausage, chopped
5 cups sweet potato, peeled and chopped
2 cups water
1 quart chicken stock
1 bunch kale, washed and torn
1 can cannellini beans or white beans, drained and rinsed
Heat oil in large soup pot over medium-high heat. Add onion and sauté until tender and almost translucent. Add salt, pepper, red pepper, and garlic. Add sausage to pan and cook until lightly browned. Add sweet potato, water, and broth; bring to a boil. Reduce heat and simmer 8 minutes. Gradually add kale and cook until tender. Stir in beans and cook until thoroughly heated.
