Not so long ago we started getting regular “harvest boxes” from a CSA style organization in Bend. Agriculture Connection has, for nearly a decade, been offering boxes with locally sourced produce. Unlike the typical CSA, the produce comes from many different area growers. This means offerings are a bit more diverse than a single farm could offer.
The seasonal nature of the produce has meant we are putting veggies in the fridge that normally wouldn’t be there. In the midst of a supply chain crisis this works in our favor. The grocery stores we normally shop have a smaller selection and poorer quality. The AG connection boxes are quality vegetables. There are the usual winter crops and there have been a few twists. The unique veggies force us to plan meals a bit differently.
For example, a recent box had a white cabbage that weighed in at 7 lbs. Life throws you cabbage … you make soup (recipe below). We have also gotten a lot of cold weather greens and more beets than we typically pick up. The greens, kale and collards, are something we buy, but haven’t found good selection in the produce section. As for the beets? Well JQ pickled a bunch and we’re enjoying them on salads and sandwiches.
The service is year-a-round, so we are looking forward to what Central Oregon farmers have growing during the winter months. I’m sure there will be interesting treats to fill our plates.
Hearty Cabbage Soup
Ingredients
- 4 oz bacon cut into ¼ inch pieces
- 1 med onion, minced
- 1 Tbsp butter
- 4 cloves garlic
- 1 tsp minced fresh thyme
- 1/4 cup white wine
- 4 cups chicken broth
- 4 cups beef or vegetable broth
- 2 lbs cabbage, cored and cut into ¾ inch pieces
- 2-3 med potatoes cut into ¾ inch pieces
- 3 med carrots chopped
- 1 bay leaf
Instructions
- Cook the bacon in a large dutch oven over medium heat until crisp and rendered, 5-7 minutes.
- Stir in the onion and butter and cook until the onion is softened, 5-7 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer.
- Stir in the wine, scraping up any browned bits, and simmer until nearly evaporated, about 1 minute. Stir in the chicken and vegie broth, cabbage, potatoes, carrots, and bay leaf and bring to a boil. Cover, reduce to a gentle simmer and cook until tender, about 25-30 minutes.
- adjust seasoning ... add pepper
The soup looks delish – but there are carrots listed in the directions but not the ingredients?? Do you have this in Recipe Keeper? if so send me the link. (assuming all ingredients are listed) 🙂