Here's what was in my first week's bag:
To make use of my root vegetables I whipped up a large pot of root vegetable soup. The best thing about this soup is that you can throw in whatever happens to be growing at any given time. This week meant turnips, carrots, and rutabaga, and I threw in some fresh rosemary and thyme leaves from my patio to make it extra savory.
Spring Root Vegetable Soup
3 lb root vegetables, chopped and cut into 1 inch chunks
1 onion, green & white parts, chopped
3 celery stalks, chopped
4 garlic cloves, finely chopped
2 Tbsp butter
4 cups vegetable or chicken stock
4 cups water salt and pepper, to taste
Directions1. Heat butter in a large stock pot. Add onion and celery and saute until tender. Add in garlic, thyme, and rosemary and cook for 1-2 minutes more.
2. Add in root vegetables, stock, and water. Bring to a boil, then cover, reduce heat, and simmer for about 30-40 more minutes. When all vegetables are soft, remove from heat and use an immersion blender to puree the mixture. You may work in batches with a traditional blender to puree the soup.
3. Add any additional seasonings you prefer, and enjoy!