Sausage, Potato, Kale Soup – Anyone enjoying this week’s cooler weather?!
- 1 pound bulk Italian sausage
- 4 cups half-and-half
- 3 cups cubed potatoes
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 1 onion, chopped
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes, or more to taste
- ½ teaspoon ground black pepper
- 2 cups torn kale leaves (bite-size pieces)
Heat a large soup pot over medium-high heat. Crumble sausage into the pot. Cook and stir until browned, about 10 minutes. Drain and discard grease.
Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper. Stir kale into the soup. Simmer until kale is tender, 10 to 15 more minutes. (Original Recipe)
Roasted Beans and Tomatoes
- 12 ounces (~2 cups) fresh beans (green or dragon’s tongue)
- 6 ounces cherry tomatoes (about 1 cup)
- 1/3 cup olive oil
- 6 cloves garlic, whole, peeled
- 1 teaspoon salt
Set oven to 425ºF. Break off the stem end and take with it any string that wants to tear off. Cut large beans into 1-2″ pieces, leave small beans whole.
Toss all ingredients together in a medium baking dish (8×11 or so). Roast for 15 minutes, stir. Roast an additional 15-20 minutes until the beans are beginning to brown in spots and the tomatoes are broken down.
Serve hot or room temperature, on its own with bread or pasta as a vegetarian meal, or as a side dish with anything. (Original Recipe)
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