CSA: Kale soup with roasted vegetables
28 Oct
Community Supported Agriculture (CSA) is when a farmer offers a certain number of “shares” to the public. Interested consumers then purchase a share to receive a box of seasonal produce each week throughout the farming season. The produce is fairly priced, local grown, and in my case, organic.
Thanks to readers Tom and Christina for pointing out that I had the wrong name of the squash in my last post. It’s good to know that my readers are paying attention!
As I mentioned before, this is the second dish that came out of all those roasted vegetables. I realized that while kale, in all of its goodness, is a wonderful green vegetable, it can get a little bit bitter if you cook it for too long.
I added some of the squash mixture from my last post into this dish, giving the broth a slight orange color and contrasting the kale with a hint of sweetness. Some stewed tomatoes would also help cut the bitterness of the kale. The soup was also perfectly flavorful with a surprising kick of heat at the end, which I absolutely loove! Try making this with whatever vegetables you have on hand. 
