For me, one of the hardest parts of using a CSA is cooking multiple ingredients together. Even though it’s more efficient to do that, I’m way more likely to cook one dish with beets, another with carrots, and a third with potatoes. Is it laziness? Maybe. But it’s the kind that hurts in the long run!
That’s why I was so happy to stumble upon this excellent recipe, which comes from Gourmet magazine (RIP) and its big green cookbook. It has lots of ingredients from the same growing season, so I could use up a bunch of my CSA stuff at once! Luckily, it’s also online, so I can link you to it here
To make “Zucchini and Saffron Vichyssoise,” I got to use potatoes, garlic, zucchini, and sweet onions from my CSA. With some thyme from the yard thrown in, I had the major ingredients covered without ever visiting the store.
It starts with beautiful potatoes. Mine had the most delicate, papery skins I’ve ever seen:
The sweet onion isn’t quite as pretty, but peel back a few of those dirty old layers and it was ready to go:
Soup simmers, scents rise, excitement builds:
A few notes on the recipe:
As written, this one is a little pricey. Scallops, sadly, are budget-killers. But fear not: I’ve made this without the scallops, and while it’s not as special, it’s still really tasty.
This can also be a time-suck, as cutting zucchini into matchsticks and cooking them separately isn’t a quick thing. So…you can leave those off, too! They’re fun to see and to slurp, but they’re definitely not essential.
And finally, don’t be afraid to eat this warm or at room temperature instead of cold. I liked it so much straight out of the pot that I didn’t bother chilling it. “Chilling” should not be confused here with “refrigerating leftovers after you’ve eaten your fill,” which I forgot to do one night. Nothing ruins a day quite like having to throw out a delicious batch of this stuff. A month later, I’m still not over it!