CSA Produce Inspires a New Soup
This was one of those rare days when I had time to be in the studio making Art with a capital A. That’s my other life—I’m an artist and an art graduate student (a rather old student, though) who makes strange work that’s hard to define. Not the kind of things you’d hang over your couch. But that’s another story, and another life. The point here is that 5:00 rolled around and there was very little produce in the house, having been cleaned our by hoardes of company.
Fortunately, Tuesday is my pick-up day at the CSA (Community Supported Agriculture) farm my family belongs to. I had no idea what to make for dinner tonight, a state in which I normally don’t like to find myself, but which is part of the fun on pick-up day, as the meal is dictated by what produce is available. I love the fact that I can get just-harvested organic produce not a mile from my home; that’s the beauty of CSAs.
Here’s what I brought home this evening: Everyone got to take 4 pounds of tomatoes (and there was a variety from the classic beefsteak to several heirloom types; the yellow plum tomatoes were a bit disappointing, though); plus there were all kinds of pretty eggplants (they all taste the same to me, whether they are the purple or white or even these striped purple and white kind), lots of peppers, basil, and potatoes. Zucchini and cukes seem to be on the wane, so we didn’t get as many of those today. I also like to buy some locally made organic bread that’s sold at a table each week. This time I picked up half of an onion focaccia, which is actually made of little sections that pull apart like miniature rolls—very appealing, and delicious, too.
So with what was before me, I decided to make a cold tomato-coconut soup. I’ve been thinking about this combo for some time now—I love making instant soups in the summertime—cool soups that need no cooking at all. This one is not at all like the classic Indian tomato-coconut soup, but an on-the-spot concoction. Let me know what you think. Unfortunately the picture came out lousy so I won’t post it. Use your imagination—it’s kind of a pink bisque, with some colorful garnishes in the center.
Fresh Tomato-Coconut Soup
6 servings
- 2 pounds ripe flavorful tomatoes, coarsely chopped
- 2 scallions, coarsely chopped
- 2 to 3 tablespoons fresh dill or cilantro leaves
- One 14.5-ounce can light coconut milk
- Juice of 1 lime, or more to taste
- 1 teaspoon natural granulated sugar or agave nectar
- 1 teaspoon sweet paprika
- Salt and freshly ground pepper to taste
For topping:
- 1 large yellow tomato, finely diced
- 1/4 cup finely diced red bell pepper
- 1/2 cup finely diced cucumber
- 6 to 8 fresh basil leaves, cut into strips, or more, to taste
Combine the tomatoes, scallions, and dill in the container of a food processor. Process until pureed, then transfer to a serving container.
Whisk in the coconut milk, lime juice, sugar, paprika, salt, and pepper. Cover and let the soup stand, either at room temperature or refrigerated for 30 miinutes or so to allow the flavors to blend.
To serve, ladle the soup into bowls, then place a little of each of the topping ingredients in the center of each. Serve at once.
Teddy said,
August 22, 2006 @ 11:59 pm
hm Not sure about the tomato coconut combo. sounds very sweet. I think I’ll need to give this a whirl, also cilantro seems like a must for me- I have a lot of it right now
Teddy
Milinda said,
August 23, 2006 @ 1:22 am
I think that I like your CSA better than mine. I know that this has been a horrible year for CA crops but I just seem to be getting half ful boxes. Thank goodness it is only me and I don’t have a family. It would make less than one meal for a whole family. Really.
The soup sounds interesting.
Nava said,
August 23, 2006 @ 8:07 am
Milinda, I wonder where your CSA is located and why it has been such a horrible year. I know it has been hot everywhere, but there is such a thing as irrigation! We had a late, cool spring and then a hot, dry summer here in the Hudson Valley, but the CSA crops have been better than ever. Maybe your CSA needs a new grower!
Mark said,
August 24, 2006 @ 9:57 am
Nava: so marvelous that you’ve a blog! Just discovered it and will provide a link at my own later today. Cool to see pix of your recipes and know that you’re still doing great work.
Best, Mark
Geraldine said,
August 24, 2006 @ 10:04 am
This sounds delicious Nava, great combination of ingredients!
Susan G said,
August 24, 2006 @ 8:46 pm
interesting comment about CSA supplies. ours here in NH seem to be having a good year, in spite of weather extremes (similar to NY). I do know that our strawberries molded quickly, after the first good picking. One advantage of organic farming is that enriching soil with organic matter helps keep moisture in the soil more even, so the extremes don’t do as much harm. Maybe Milinda’s CSA is new, soil hasn’t been built up?…looking forward to this soup.
Heather said,
August 28, 2006 @ 11:14 am
Hey Nava!
I was currious to see if we have any CSA’s in southwest virginia so i ran a search and came up with one. It is from may-dec, a full share is $690 for a full season for 8-16 lbs per week. they do ask that you work 2-4 times a season. does this price sound about right?
Nava said,
August 28, 2006 @ 4:00 pm
Heather, this is in the ballpark of what my CSA charges; ours is a little less for a non-working share than the one you quote for a working share (though the work requirement sounds pretty minimal). However, 8-16 lbs a week is more than what we get, and also, the season is 1 to 2 months longer, so in all, it sounds like a pretty good deal for that much produce.
Heather said,
September 1, 2006 @ 8:37 pm
Hey, I checked my CSA’s website because I was so excited about it , when to my suprise that this wonderful organic farm sells rabbit. Fresh feild raised rabbits. You can actually go and pick them out. Oh YUCK! I don’t think I could go support a farm that sells rabbits.
heather
Nava said,
September 1, 2006 @ 9:23 pm
Heather, I don’t blame you. That’s just gross!