Participating in a CSA for the last three years has been a great experience for me. I have always made visits to the local farmer’s market during the summer to enjoy the wonderful heirloom tomatoes or some fresh butter peas. I have also frozen my share of fresh corn and white acre peas to savor in the winter. But traveling to the farmer’s market now entails an hour or more depending on traffic just to get there.
I read a most informative article about the CSA in the AJC and was sold! Since joining I have enjoyed the best fresh vegetables . Some of them I have never heard of before have turned into a family favorite. Each week starting in March a box of fresh vegetables is delivered to a pick up site in our area. I usually know what vegetables I will receive by Saturday to make meal planning easier. More vegetables can easily be added to your order for example in the summer I like to add more fresh tomatoes! I have had to dig out the cookbooks or look on-line for recipes for vegetables that I have never prepared. Broccoli Raab or rappini is one that I have learned to love. This recipe appeared in the Fall 2007 CSA Week # 12 newsletter. The recipe came from the chef turned farmer Cory Mosser. There is something about this soup that makes me want to eat it for breakfast, lunch and dinner. I have on occasion done that very thing. I have never tasted anything quite like it and not difficult to make at all. The broccoli raab can have a bitter flavor if not prepared correctly. Saute on a medium high heat with olive oil and garlic to give a great flavor without the bitterness and with the other flavors combined in the soup it is heaven in a bowl.
This spring help to support your local CSA and give back to the farmers in your area. Everyone will reap the benefits!
Remove the sausage and drain on paper towel.
I threw in chopped fennel. I love the flavor! You could used dried crushed fennel.
Add the sausage then 2 medium potatoes diced.
Wash the Broccoli Raab and cut into ribbons.
Saute raab in a separate pan with 1/8 cup of olive oil and 2 cloves of minced garlic until wilted and add to soup. Serve immediately with grated parmesan cheese.
Broccoli Raab Soup
Adapted from Cory Mosser
2 large shallots, 1 large carrot, 1 celery stalk, 1/2 small fennel ; all chopped roughly
3 cloves garlic minced divided
1/4 cup olive oil divided
1 1/2 tablespoons butter
2 medium potatoes diced
1 package Italian sausage, casings removed ( I used Johnsonville hot Italian sausage)
2 regular cans cannellini beans, one mashed ( I drain and rinse first)
1 large can of diced tomatoes
1 large bunch broccoli raab, cut into ribbons
8-10 cups of chicken broth
Salt, pepper, crushed red chiles, crushed fennel( I prefer to use fresh chopped fennel) chopped fresh rosemary ( I used dried)
Over medium heat, saute 1 clove garlic with the sausage in 1/8 cup of olive oil, stirring frequently untl lightly browned. Remove sausage on paper towel. Melt butter and saute carrots, celery, and shallots ( I throw in fresh chopped fennel) for 5-10 minutes or until soft. Coat with dry seasonings. Add stock, potatoes, beans, sausage and tomatoes. Bring to a boil and continue cooking on medium for 20 minutes, or until potatoes ar soft. In a separate pan, saute raab in remaining olive oil and garlic, until wilted. Add to soup and serve immediately with grated parmesan cheese.
Yields 10 great servings!
The Teacher Cooks