Each week, we’ll provide you with delicious, farm-fresh recipes to go along with the week’s CSA harvest, courtesy of our partners at Blue Hill at Stone Barns. Even if you’re not a CSA member, keep checking back for more great seasonal cooking ideas each week!
6 cups tightly packed salad greens such as mache, arugula, romaine leaves
2 cups picked herbs such as tarragon, parsley, chives, chervil
½ head fennel, chopped
½ onion, chopped,
1 leek, white part only, chopped
2 garlic cloves, chopped
4 shallots, chopped
3 Tbsp vegetable oil
1 yukon gold potato, peeled and diced
2 qts water
salt and pepper to taste
Heat 2 Tbsp oil in a medium pot over medium flame; add onion, fennel, leek, shallot and garlic and sweat for 10 minutes until soft and transparent. Season well with salt and pepper.
Add potato and water and bring to a simmer. Cook until potatoes are very soft, about 10 minutes.
In another large pot, heat 1 Tbsp oil over high heat.
Add greens and herbs and sauté rapidly until just wilted. Add hot vegetable base and cook for 1 minute.
Transfer to a blender and puree while still hot. Strain through a fine mesh sieve and chill immediately. Adjust seasoning as necessary.
BONUS! Here’s a tip from the kitchen to help you keep your salad greens fresh throughout the week: