Our winter CSA is harvested in four pickups over the months of November and December. Each 1/2 bushel of organic vegetables are harvested fresh from the fields or in the case of sweet potatoes and winter squashes from our stores of fall harvest.
November can’t be official until a hearty soup is simmering in a crock pot all day long on a Sunday. Inspired by quirky fingerling potatoes from Delvin Farms & a multi-lentil “autumn” blend from Whole Foods, I quickly threw together the ingredients and have been enjoying the rest of my day not in the kitchen.
Fingerling potatoes are a great source of vitamins, minerals, and dietary fiber. I left the skin on for taste, texture, and Vitamin-C (a much needed vitamin in gloomy-autumn). Delvin Farms grows organically, so when tossing all of these raw ingredients into my crock pot, I can rest assured I’m not simmering anything but true goodness!
+ 1/2 small yellow onion, diced
+ 2 garlic cloves, minced
+ 2 1/2 cups fingerling potatoes, sliced into coins
+ 1 turnip, cubed
+ 1 fresh rosemary sprig, finely chopped
+ 3-5 fresh thyme sprigs, finely chopped
+ 1-2 celery stalks, diced
+ 1 cup autumn blend lentils (or a variety of lentils: French Green, Petite Crimson, Golden, Black Beluga, Spaish Pardina, and Ivory White).
+ 6 cups vegetable stock
+ Salt, pepper and/or all purpose spice
+ 1 tbs olive oil
Salute the diced onion and minced garlic in a small skillet with olive oil. Place in a crock pot, turned on “High” and add ALL additional ingredients, diced/chopped/cubed! Go enjoy your day and come back to eat in 5-6 hours!
— Amanda Barnhart is an art director, food enthusiast, and cat lover. She curates & photographs new recipes weekly on her vegetarian food blog, PlatedColor.com. You can see more photos and read about this recipe there.