Apple Celery Tomato Soup!

Hello there lovely, loyal TSC fanatics.

I am currently on tour right now, and I am writing the bulk of this blog from our van driving across Ohio.I made this soup before I left, and I really wish I hada bowl of it right now (but most of it is in my freezer waiting for me to get home).


This Apple Celery Tomato soup has a light, refreshing taste that makes it a killer side dish or first course. Its notsubstantial enough to satisfy on its own, if you're hungry like a Lumberjack. Like most of my soups, it's pureed which automatically makes it soup-erior.


Ingredients

4 Tbs butter

4 ribs chopped celery

2 chopped granny smith apples with skins

2 large plum tomatoes

1 medium white onion

4 c water

1/2 tsp nutmeg

1 large piece of parchment paper, cut to fit just inside the pot

Heat butter over medium heat, and sweat out the onion. Then add chopped celery, apple and tomato and nutmeg. Allow these to cook for a few minutes and get a nice coat of butter. Add water, and turn heat down. Place parchment over simmering soup and leave on low heat for about an hour.

Blend soup in small batches. Now comes time to strain out all the bullshit: those celery stringsand apple seeds really can ruin your day.

Note: You want a sieve with the smallest holes imaginable, a regular wire sieve didn't do the trick for me on the first pass through. I used my yogurt strainer and it worked perfectly. I suppose lining your wire sieve with some cheese cloth or somethingwould be cool too.


I hope you enjoy this one, I love the light flavor, and I seemingly always have these three ingredients in my house...

-T, T.S.Q

Here is our Share! Week 12

Starting at the top from left to right: arugula, mizuna, celery, corn, potatoes, cherry tomatoes.

The Salted Cod gets excited when Steve opens his truck door and corn is pilled high, practically bursting from the seams. We can only imagine what it must be like growing up in the Corn Belt where these ears are everyone's source of income. The scent was sweet with a hint of the farm, something Midwesterners must be all too familar with during those hot summer months. It also reminded us of our favorite regional scent when we traveled to Hatch New Mexico. In Hatch, chilies are drying and roasting everywhere you turn (including rooftops). The scent was so thick in the air you could smell it on your clothes and hair the next day; a delicious combination of smokey, sweet and spicy. We are trying to think of what a true New England scent would be to represent summer. Maybe low tide or rotting cod from the fisherman’s catch...

Anyway, back to week 12:

Week 12 is all about corn chowder! We made LOTS of corn chowder…

In our wonderful Le Creuset dutch oven we cooked 6 slices of bacon (we like our chowda smokey here). Once cooked, we removed the bacon and left about 2 tbs of the grease to sauté our onions, celery, and a few celery leaves. That right, we said celery leaves. Once softened and translucent we added 6 ears worth of corn kernels, 4 cups of whole milk and 2 cups of chicken stock. We also added halved cherry tomatoes and precooked and chopped potatoes. A little salt & pepper and you are good to go.


We had enough for dinner and to freeze for the colder months.

Here is our Share!Week 11

Starting at the top from left to right: purple basil, arugula, celery, green peppers, cherry tomatoes, onions, red potatoes

Tomatoes, tomatoes, finally week 11 brings tomatoes. We received a nice pint of plump cherry tomatoes. The Salted Cod was popping these babies like candy on the way home from the drop.

Week 11 also brings us a great harvest salad. Maybe we were a bit overexcited this week; it feels like most of the produce went into this salad. (We aren’t complaining)

We made mustard vinaigrette with a good grainy French Dijon. The vinaigrette dressed our arugula greens as seen in the middle. On top we have some quick pickled onions which were a nice zesty addition to this. Notice our new sea salt on the cherry tomatoes! Green peppers, purple basil and fresh mozzarella are also coming to this party.

This is a caprese omelette! Fresh mozzarella, tomato and purple basil fill this big guy.

Another very quick caprese, only this time we are out of basil, both from the share and home grown.









Finally, we made celery soup with our red taters and onions.