Posted (Steven) in News, Recipes

Fall Greens – 12oz
Raspberries – 6oz
Red Tomatoes – 24oz
Butternut Squash – 16oz
Broccoli Florets – 12oz
Edamame – 12oz
Fresh Pea Shoots

**PS…because we had breakage on some of the eggs last month, I packed 15 extra yellow tomatoes for all the egg share members. We talked with the farmer to make sure they are packed better this month….thanks, Jim

Winter Fiesta Soup – Courtesy Tom Barritt, visit his blog at http://culinarytypes.blogspot.com/
2 tablespoons olive oil
1 onion chopped
1 medium carrot diced
2 cloves minced garlic
1 tablespoon chili powder
1 tablespoon ground cumin
2 bay leaves
4 to 6 cups vegetable stock
24 ounces frozen diced plum tomatoes
12 ounces frozen diced mixed peppers
16 ounces frozen sweet corn
2 cups cooked black beans
Salt and fresh ground pepper

In a large soup pot, heat oil over medium heat. Sautee onions and carrots until tender. Add garlic and continue to sautee until golden. Add the vegetable stock and spices and bring to a boil. Add the frozen tomatoes and frozen peppers and sweet corn. Simmer until the vegetables have defrosted. Add the beans and simmer another ten minutes. Remove the bay leaf before serving. Season to taste.

Basic Edamame

Kosher Salt

Boil edamame 2-3 minutes. Drain and sprinkle with Kosher salt.  Use fingers or  teeth to squeeze edamame out of shell and eat.  Don’t eat shells!
P.S. Eat some before putting down on table or you want get any!