Just a reminder to everyone that the Orchard-Hill Farm 2008 season is drawing to a close. Thanks to all of you for your support over the season and for the recipes that you have shared. I will continue to post recipes if you send them to me. The last Tuesday pick-up is October 7 and the last Saturday pick-up is October 11. If you would like to ensure your spot in the 2009 CSA please sign up soon with your $25 deposit. We have brochure/applications in the pick-up room.

Michelle still has room in her Fairmeadow Fall/Early Winter CSA. Check out her blog at http://www.fairmeadowfarm.blogspot.com/

Here are two recipes sent in by CSA member Karen Brennen:

Roasted Vegetable Soup
Serves 6 to 8
From: For the Love of Soup by Jeanelle Mitchell

1 whole head garlic
1 onion, cut into 8 wedges
2 medium carrots, scraped and cut into chunks
1 fennel bulb, trimmed and cut into chunks
1 large baking potato peeled and cut into chunks
2 tbsp. olive or safflower oil
2 tsp chopped fresh rosemary or ½ tsp dried rosemary
2 tsp chopped fresh thyme or ½ tsp dried thyme
4 cups low-sodium chicken or vegetable stock ( home made is preferable)
2 cups water
1 cup low-fat milk (optional)
sea salt and freshly ground pepper to taste

Garnish: chopped fresh Italian parsley or chives

Preheat oven to 400F

Cut ½ inch off the top of garlic. Place garlic and vegetables on a baking sheet that is covered in parchment paper or foil. Drizzle oil over vegetables and sprinkle with rosemary and thyme. Roast in oven for 40 minutes, tossing occasionally. Transfer vegetables to a large saucepan. Squeeze garlic out of peel into the pan.

Stir in stock and water; bring to a boil. Simmer for 15 minutes or until vegetables are very tender, stirring occasionally. Remove from heat and cool slightly.

Puree soup in the saucepan using an immersion blender or transfer soup in batches to a blender or food processor and blend until smooth. Return soup to saucepan, stir in milk ( optional) and simmer until heated. Do not boil. Season with salt and pepper and serve garnished with parsley or chives.

Broccoli and Potato Soup
Serves 4
Adapted from Chef Michael Smith

3 Tbsp. olive oil
3 onions, peeled and chopped
2 cloves garlic, peeled and chopped
6 cups chicken stock, or vegetable stock, or water
2 large potatoes, diced
1 head of broccoli, stems peeled and cut into chunks, florets chopped for later
Salt and pepper
1 large pinch of nutmeg
1 cups grated cheddar cheese

Place a 4 quart pot over medium-high heat and add oil.
When it is hot, add onions and sauté until they have softened
Add garlic and continue to sauté for another minute. Add stock, diced potatoes and broccoli stems
Season with salt and pepper and simmer until they are tender.
Add florets and continue to cook, 2-3 minutes until they are softened
Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.
Add cheddar cheese and reheat gently for about 5 minutes.
Or omit adding cheese into soup and sprinkle on soup as a garnish when serving.

*** This soup works equally well using cauliflower instead of broccoli.