CSA, Monroe Organic Farms and Recipe to Use Summer Vegetables

I can’t believe I’m writing a blog post about using up vegetables this early in our Colorado growing season. Hot temperatures arrived early this year bringing with it produce we don’t normally see until July. So, vegetable preparation and consumption is officially in full swing in our kitchen.  You see, we joined a CSA this year.

What’s a CSA? It stands for Community Supported Agriculture.

Basically farmers and consumers unite to grow produce. There are many CSA Farm memberships available here in Colorado. I paid Monroe Organic Farms a fee to become a member of the farm. They are located about 75 miles northeast of Denver near the town of Kersey. They have an excellent reputation and deliver to a drop location right here in Highlands Ranch.

Once a week I receive a shipment of exceptional vine ripened, freshly picked produce.  Community Supported Agriculture (CSA) brings the farmer back into the community and I love being  a part of helping to keep small family farms in business.

This last week I made a Summer Vegetable Chowder and I swear I’ve never tasted a better vegetable soup. There’s something to be said for fresh picked fare. Really nothing unique about the recipe, except that I snuck in a jalapeno pepper.  Any ingredient with an asterisk came from Monroe Farms.  Let’s take a look:

Summer Vegetable Chowder
 
Prep time
Cook time
Total time
 
Use whatever vegetables you have on hand to make this summer soup.
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 1 T. olive oil
  • *1 sweet onion, chopped
  • *1 cloves garlic, minced
  • *3 carrots, sliced
  • 8 cups chicken broth
  • *3 medium potatoes, washed and cubed
  • *1 bunch broccoli, trimmed and chopped
  • 1 cup corn kernels
  • ¼ c. parsley, cleaned and chopped
  • 1 jalapeno, seeded and deveined, chopped
  • 2 T. flour
  • 2 T. water
  • 1 C. cream
  • 2 T. butter
  • salt and fresh ground pepper
Instructions
  1. In a soup pot, heat olive oil until shimmering. Add onion and saute until tender. Add garlic and stir until fragrant. Add sliced carrots and saute until tender. Add chicken broth, potatoes, broccoli, corn, parsley and jalapeno and simmer on low until potatoes are tender. About 15 minutes.
  2. Meanwhile, in a small bowl place flour. Add water and mix into a thick roux. Add to the soup and simmer to thicken. Add cream and heat. Stir in butter, season with salt and pepper and serve.

Summer Vegetable Chowder…It’s What’s for Dinner.

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Comments

    • Lea Ann says

      I made it again last night, with different vegetables and threw in some chicken. I need to change the name to hodge-podge chowder. It was even better this week.

    • Lea Ann says

      So far, even though early in, I’m enjoying the membership. Always fun to see what you get each week and very good flavored veggies. Thanks Sam, always good to hear from you and thanks for taking the time to comment.

  1. says

    I’ve been contemplating joining CSA – but I’m so afraid the veggies will go to waste – we are so picky about our veggies…but they are so fresh it’s almost hard to pass it up!
    The chowder looks amazing – even though it’s 112 here, I’d devour a bowl of this in an instant!

    • Lea Ann says

      I was afraid of the same thing. It takes disipline and every once in awhile you have to switch from what you want to make to what you have to make. But always delicious nonetheless.

  2. says

    I’ve always wanted to join a CSA . . . it is a great way to ensure tons of veggies in your diet. That chowder looks so wholesome and sounds delicious! And don’t think I didn’t notice that great soup bowl. :-)

    • Lea Ann says

      That bowl cost $1 and I bought it at an Amish Supply Store in Yoder Kansas and drug it back to Denver.

  3. says

    Hope you are loving being a part of the CSA? Did I tell you I spearheaded a cookbook for the farm 2 years ago? I think you can still order a copy from Jacquie, and it has lots of great ideas for all of those different vegetables they grow. Between my travels, all I’ve had a chance to do with my share is donate it to friends – hoping to cook up something this weekend though!

    • Lea Ann says

      You told me about the cookbook, but I didn’t realize you were the organizer. I’d love to get it and I do think it’s still available. Thanks Michele.

    • Lea Ann says

      Our Farmer’s Market is … well … it kinda sucks. Lots of booths with specialty foods. A few trucks with vegetables. Our REAL farmer’s market is about 40 miles east of town. I go crazy when I manage to get out there.

  4. says

    There is nothing like the taste of freshly picked vegetables. Grocery store produce will never come close. Your soup sounds delicious, Lea Ann. I’m saving the recipe for the soon to come time when I have more vegetables than I know what to do with.

  5. says

    The shot of the soup looks delicious – I’ve never had a non-tomato based veggie soup but will have to try this. I think the CSA concept is great for the reason you mentioned and to reintroduce people to how good fresh veggies can taste. I belong to one myself, except it has a lillte more labor involved :-) – I have potatoes to dig right now and picked our first corn yesterday for buddy Joe..

    • Lea Ann says

      If I would have had tomatoes I would have used them. But for now we’ll just call it a chowder. :) Larry, with that garden of yours, you could start your own CSA.

  6. says

    Sadly we do not have a local CSA, but my sister does and she loves looking forward to each delivery (super jealous!) tasty way to feature your delivery!!

    • Lea Ann says

      Thanks Vianney. So far, I’m looking forward to our deliveries. Hope it doesn’t get too overwhelming.

  7. says

    We enjoyed a clam and corn chowder at a friend’s home last night so I know I would love this. Great way to use veggies from the farmer’s market too.

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