Last week was our first Oakhill Organics Full Diet CSA pick up. Dominic, our girls and I went together, as a family, to pick up our share. It was really exciting for us, and I had butterflies in my stomach on the way there. Georgia fell asleep about five minutes into the drive. When we thought we were almost there, we took a wrong turn thinking that we knew the way, and we got really lost. We  ended up in the middle of a field, almost stuck in the mud. My instincts took over and I started rocking our car, like I learned to do on the East Coast when you got  stuck in the snow(go forward, and then go backwards, and forward, and backwards…). It worked, and our car finally got unstuck, got some traction, and delivering us out of the mud. We were so relieved, and did not even want to fathom the alternative. The alternative would have been, staying stuck in the middle of a pitch dark field, hungry girls waking up, Dominic and I getting short tempered, and snippy with each other, all the while waiting for an hour or so for a tow truck that has no idea where we are, and missing our first CSA pick up. Of course none of this would have been the end of the world, but it sure would have been disappointing,  and inconvenient. After we drove out of the field, we called a friend who thankfully helped us get on the right track, and let us know where the pick up was located. We are so grateful to,  and for our friend.

This is only a partial picture of our share last week . We took home corn flour, course corn meal, oat flour, rolled oats, kohlrabi, carrots, apples, potatoes, Brussels sprouts, butternut squash, onions, dried beans, walnuts, eggs, raw milk, and lamb. Needless to say we were in heaven.  The food we made and consumed last week was amazing! Rosemary polenta with roasted lamb leg, and roasted Brussels sprouts, fresh rustic bread made with oat flour, with homemade butter. Gluten free cornmeal and oat flour bread and chili, bean dip, with carrot sticks, kohlrabi slaw, oatmeal, Swiss Muesli with homemade yogurt, cocoa meringue cookies, sauteed apples slices with cinnamon, and brown sugar…

These carrots are so sweet, crunchy, and delicious. On the way back from the pick up, my girls happily munched on two carrots each.

We have eaten kohlrabi many different ways, over the past week. We have thinly sliced it, and cut it into sticks, and eaten it raw as a snack, and shredded it and made a  kohlrabi slaw, with carrots, kale, and onions, in a light vinaigrette.  We have also roasted kohlrabi sticks, and sauteed it, and pulsed it into this carrot soup. When you are peeling a kohlrabi,  peel it with a sharp knife,  making sure you take away all of the thick, woody skin. The inside flesh of kohlrabi reminds me of the crunchy sweetness of a sunchoke, or a jicama root, so it pares well with other crunchy vegetables and dips.   I made a huge pot of this lovely carrot soup, in the beginning of the week, and as the days went by, the flavors in the soup melded, and became more delicious. It is absolutely perfect for the cold weather we have been having. My family’s favorite way to eat this carrot soup is with a healthy spoonful of homemade fromage blanc cheese, and a toasted slice of homemade bread.  I hope you make, and enjoy this extremely easy, comforting carrot soup with a dollop of your favorite cheese, creme fraiche, or yogurt.

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