Caldo Verde & CSA Week 16

For the “new recipe” this week, I made Caldo Verde – Portuguese Kale, Potato, & Sausage Soup.

Week: 40 of 52

Cookbook: The South American Table, Kijac

To start the soup, I browned the sausage then removed it from the pan.  Then I sautéed the onion and garlic until soft, before adding potatoes & water.

Once the potatoes were tender, they were partially mashed to thicken the soup. Chopped kale was added and cooked for a few minutes, before adding the sausage back.

And then of course, we served it!  With plenty of bread, naturally.

We also picked up week 16 of our CSA.

This week, we received:

  • Salad greens
  • Corn
  • Swiss chard
  • Carrot
  • Eggplant
  • Tomato
  • Acorn squash
  • Macoun apples
  • Bosc pears

I’m using the fruit for snacks and repeated JP’s salad lunches with corn, tomatoes, scallions, and black beans.  Tonight we had pasta with bacon & swiss chard. I also made a pan of eggplant parmesan to be eaten tomorrow. I’m storing the squash for now, with the butternut still left from last week, and am planning a squash-corn chowder for the weekend.


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