I’m bringing the freshness today.
Freshness in the form of a vibrant green Rainbow Chard Soup made with ingredients found in my Specialty Produce Farmer’s Market Box (FMB). Several weeks ago, I started picking up a FMB at SP, and I’ve really been loving the variety of fresh goodies found within. Specialty Produce, a local wholesale distributor, stocks many of the restaurants around town with beautiful, high-quality produce. Some of their products are imported, while others come from farms in the area. They also open up their warehouse from 8am – 5pm to individuals. This is where I get almost all of my produce. Here’s a list of the produce found in my most-recent FMB:
White Corn – Black Sheep Produce
Heirloom Mix Eggplant – Weiser Family Farms
Fennel – Rutiz Farms
White Scallions – McGrath Family Farms
Peewee Mix Fingerling Potatoes – Weiser Family Farms
Baby Mix Beets – Black Sheep Produce
Rainbow Chard – Lakeside
Strawberries – Be Wise Ranch
Broccoli – Lakeside
Jalapeno – Coke Farms
When I first saw the contents of the box, I immediately started thinking of soup ideas, and with San Diego LGBT Pride happening in just a few weeks, I decided to focus on the rainbow chard. This soup recipe starts with chopped fennel sauteed with scallions, garlic and jalapeño. Water and coconut milk are added along with chopped rainbow chard leaves. Once the leaves turn tender, everything is blended until silky smooth. I like to add a handful of spinach to the mix just before blending to amp up the green flavor and color. The soup is finished with a a dollop of Greek yogurt, toasted almonds, coconut flakes, sliced scallion greens, and freshly pickled rainbow chard stems. Such a bold variety of toppings may seem over-the-top, but I just love all of the contrasting flavors and textures. Both flavorful AND healthy, this Rainbow Chard Soup is bright, fresh, and incredibly satisfying. Continue reading for the recipe.