As 2020 winds down, I think it is safe to say we are all ready to see it end. The losses have been painful for so many of us, and our friends and family. Longing to return to health, jobs, and the ability to socialize again. Here are some comfort food recipes, but healthy, to boost your spirits.
Your Co-op has participated in delivering food to the most vulnerable population in Riverside. Our refrigerated van was pressed into service to deliver meal boxes along with the food rescue work Zach and Daniel continue to do. I am proud of them, and proud the Riverside Food Co-op could help feed people in need.
Gleaning will be starting again in January. We will need volunteers. Wearing masks, and socially distancing will be a part, and our local pantries will appreciate the fresh citrus. Please message RFC if you are interested in helping. 951 290-7327
Fox Farm
Texas Ruby Red Grapefruit
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Black Sheep Farm
Beets
Celery
Cherry Tomatoes
Green onions
Green Leaf Lettuce
Radishes
Old Grove - Bob Knight
Potatoes - 3lb bag
Onions 3lb bag
RUSD Food Hub
Persimmons - Fuyu
D'anjou Pears - 2lb bag
Strawberries - 1lb
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Soup weather is here! Molly Becker recommends this vegan split pea. Hearty, warming, and healthy.
Everyday Split Soup
From Moosewoodcooks.com Serves 8. Prep time, about 1 ½ hours.
Ingredients
½ ounce dried mushrooms, softened in 1 cup boiling water
2 cups dried split peas, about 1 pound
8 cups water
3 bay leaves
1 teaspoon dried marjoram
2 cups chopped onion
1 ½ cups peeled and diced carrots
1 ½ cups chopped celery, include some leafy tops
2 cups diced potatoes
1/4 to 1/3 cup light miso
1 teaspoon salt
1/8 teaspoon ground black pepper
Directions
In a large covered pot combine the split peas, water, bay leaves, marjoram, onion, carrots, celery and potatoes.
Bring to a boil, then reduce to a simmer, cover and continue to cook.
Meanwhile remove the mushrooms from the soaking water. Remove any hard stems and slice. Add to the soup.
Strain the soaking liquid to remove any dirt or sediment. Add the strained liquid to the soup.
After about 30 minutes, stir the soup well.
Maintain low heat stirring frequently for about 20 minutes until the soup is thick and creamy.
Discard the bay leaves.
Stir in ¼ cup miso, salt and pepper.
Taste, and add more miso if needed.
Roasted Golden Beet Soup
Based on Love Soup by Anna Thomas. Serves 6-8.
Ingredients
1 ¾ lbs beets (you can use any color, or a mix of colors)
1 lb. beet greens
2 yellow onions
½ of small head of green cabbage
About 5 ounces of carrots
4 Tablespoons olive oil
1 teaspoon sea salt, plus more to taste
6 ounces Yukon gold potatoes
About 4 cups vegetable broth
3 Tablespoons Meyer lemon juice (or other lemon juice)
Hot paprika
Directions
Preheat the oven to 375.
Trim the greens from the beets and reserve.
Scrub the beets, wrap in foil to make a packet. Roast the beets at least an hour, or until completely tender.
Rinse the beet greens to completely remove any dirt, remove the stems and cut the leaves into very thin strips. Reserve the greens. You should have about 8 cups.
Chop the onions and shred or chop the cabbage. Peel the carrots and finely dice. You should have about 1 cup. Heat 2 Tablespoons olive oil in a large nonstick pan and saute the chopped onion with a generous pinch of salt over medium heat, until limp and beginning to color. Add the cabbage and the diced carrots and continue cooking, stirring often, until the vegetables are tender and flecked with golden brown.
When the beets are done, slip off their skins, dice them and set aside. Scrub and dice the potatoes and combine them in a large soup pot with the vegetable broth, 2 cups water, and 1 teaspoon salt.
Bring the liquid to a simmer and cook the potatoes until they are tender, about 10 minutes.
Add the sautéed vegetables, the shredded beet greens, and the diced, roasted beets to the soup pot. Cover and cook another 20 minutes.
Taste and correct the seasoning with more salt if needed. Add the Meyer lemon juice, and a pinch of hot paprika. If using other lemons add the juice a bit at a time. It will be more acidic, and you might not need as much.
The soup can be thinned if needed with more vegetable broth or water. Shortly before serving, stir in the remaining 2 tablespoons olive oil.
Serve with a spoonful of Greek yogurt or some crumbled white cheese.
This soup begins with roasted cabbage that develops a sweet, rich flavor rising it above other cabbage soups.
Caramelized Cabbage Soup
Based on Love Soup by Anna Thomas. Serves 6.
Ingredients
1 small green cabbage, about 1 lb.
2 Tablespoons olive oil
1 teaspoon sea salt, plus more to taste
1 yellow onion
1 Tablespoon unsalted butter
1 ½ cups sliced leeks, white part
2 medium carrots
2 medium stalks celery, about 4 ounces
1 medium russet potato
5 cups vegetable broth
1 cup water
1 cup whole milk
2-3 Tablespoons chopped fresh dill
Freshly ground black pepper
Directions
Preheat oven to 375.
Cut the cabbage in wedges, remove the core, and slice the wedges thinly crosswise. Toss the sliced cabbage with a tablespoon of olive oil and half teaspoon sea salt and spread it on a baking sheet. Roast the cabbage for 30 to 40 minutes. After the first 10 minutes, check it frequently using a spatula to turn it and move it around. It will turn a lovely, toasty brown all over and shrink to a quarter of its former self.
Chop the onion medium fine. While the cabbage roasts, heat the remaining tablespoon oil with the butter in a nonstick pan, add the leeks and the pnion with a sprinkle of sale, and cook slowly on low heat, stirring now and then, until they are golden brown. This may take as long as 30 to 40 minutes, but it develops a beautiful, sweet flavor in the onions and leeks.
Meanwhile clean and finely dice the carrots, celery, and potato. Peeling the potato is optional, to your taste. Combine the vegetables in a soup pot with the vegetable broth and simmer, covered, for 20 minutes, Add the roasted cabbage and the caramelized leek and onion mixture and simmer, covered, for another 20 minutes. Stir in the milk and the fresh dill, then taste and add salt and pepper if needed. Let the soup simmer until it heats through again.
Serve hot with a dollop of sour cream or a sprinkle of shredded cheese.
Your box has lots of great salad makings to serve with the soups: lettuce, tomatoes, cucumbers, red bell pepper, radishes, roasted beets, grapefruit slices.