Farm share soup

Squirrel Queen at The Road to Here has posted a challenge to encourage people to buy produce locally from a farmer's market or a local farm stand. The farmer's market down the street from us is regrettably small, last week they only had six stands and only two of them were selling produce. And what they had for sale was mostly what I had already picked up the previous Tuesday at Green Meadows Farm for our weekly CSA farm share, my love of which I shared with you all last month. So for SQ's Farmer's Market Challenge I'm going to focus on what I did with my farm share, and what I do with it almost every week: I make soup.


I LOVE soup. I could eat it every day, even in the summer when it's hot. The first summer my husband and I did a farm share was in 2006 and I was sadly too sick to eat all the produce. I've lived with Crohn's Disease since I was 14 ( lived, I will not say suffered, because if you suffer it's only because you let it get to you) So it's been about 19 years that I haven't been able to indulge in a bowl of popcorn, or smear crunchy peanut butter on a lap full of celery. A salad is often something I gaze at in wonder as other people with "healthy" guts shovel it in their mouths.

Generally I've been healthy for the past 19 years, I've never had surgery, I currently don't treat my illness with anything except acupuncture (the side effects of Crohn's meds are often worse than the disease). But I'm still left with the problem of getting my veggies. So I blend them.

The first time we came home with two full shopping bags of local organic produce from Green Meadows in 2006 I thought, "How on earth am I going to help Brian eat this?" I was having a relapse and had already lost 10 pounds. After experimenting we came up with this recipe for what we call Farm Share Soup. Or sometimes just Green Soup, since it usually comes out some shade of green.Basically the recipe is put in whatever you can or want. My rule is to have a variety of colors, different colors generally mean different vitamins and minerals. This week here's what I did:

-one kohlrabi
-one turnip
-one shallot
-one garlic scape (the curly thing in the photo)
-one sweet potato (not actually part of this week's share, it was purchased)
-a bunch of radishes
-two frozen blocks of spinach from previous weeks.
-a summer squash
-a box of Trader Joe's chicken broth (you can also use veggie, but I like the extra protein)
-about a half cup plain yogurt
-I usually like to add a whole fennel bulb and carrots but I didn't have any on hand.
-pinch of salt
-pinch of pepper
-pinch of coriander

Chop up all veggies and add to pot with broth and spices, boil into submission (to aid in my digestion). Then blend in a blender. Add more broth to thin if you'd desire. Add the yogurt, stir and eat! Yummy! This batch came out a pale shade of green, sometimes it's more orange, sometimes not.

The recipe changes according to the season. In the fall I add more potatoes, turnips and pumpkin. Late in the summer more squash. Sometimes I put in coconut milk since there's evidence it's beneficial for Crohn's disease (and tastes yummy!) There are no rules except trying to add lots of color and coming up with flavors you like. And the best part is I'm getting an insane amount of veggie goodness without the Crohn's-related issues and I freeze a jar from every batch so we can have farm share soup all winter too!

Bon apetite!