It’s easy to get really spoiled in the spring and summertime…with things that grow, I mean. After a long winter of tasteless tomatoes that were grown long ago and far away, stockpiled in a supermarket where the bland, waxed apples reign supreme, my taste buds nearly go into shock with the first bold taste of spring. Nothing beats a seasonally ripe strawberry in all its sweet glory, its fragrance still lingering in the air even after the last bite – nothing, except perhaps a freshly picked ripe strawberry.
I admit it. I’ve been particularly spoiled in this way over the past 2 years. Come spring and summer, about half of the produce finding its way to our table has either been grown in our own home garden, or from our CSA. CSA stands for Community Supported Agriculture, a growing trend in America modeled after the successful European farming cooperative initiatives. In a CSA, local farms are supported by “shareholders” who have purchased a share of what will be grown on the farm that week. Most farms offering CSA programs practice organic and/or sustainable farming techniques. Each week, I am delighted (and often surprised!) by the adventure of what I’ll find in my CSA box, some of which is not even available at your average supermarket: crisp, flavorful greens; sweet heirloom varieties of beets and tomatoes; squash in all sizes and shapes. It’s all simply fantastic. Sound fun? You can find a CSA near you at http://www.localharvest.org/csa
Farmers’ markets are another great way of accessing locally grown produce at the height of the season. You’ll be amazed at the variety and the freshness, and you’ll probably learn a lot, too…especially if you snag a chef and follow his lead! You can find a list of farmers’ markets near you at http://www.localharvest.org/farmers-markets.
Between my CSA and our garden, my own cooking has changed quite a bit as well. Instead of letting my menu dictate my shopping list, I now let my ingredients dictate what I’ll be cooking…a refreshing and redemptive change. If you’re brave-hearted enough to let go and make that jump, it’s hard to go back. The following soup was created with a surplus of Toscano Kale. Tuscano Kale is a super-tasty Italian variety of Kale (a type of cabbage), sometimes referred to as Black Kale, Dinosaur Kale, Palm Tree Kale or Lacinato Kale. It’s packed with vitamins (more A, K and C than you’ll find just about anywhere) and flavor. If you can’t find it in anywhere, you can use regular Kale in its place, although not with the same results. With a hunk of crusty bread, I find it to be a perfect lunch or dinner appetizer. I hope you’ll think so, too.
Hearty Kale & White Bean Soup 
Using a turkey leg lends excellent flavor to this soup’s broth. If preparing your own white beans, be sure to soak them for several hours or overnight prior to cooking them.
Serves 6.
2 tbsp. olive oil
1 large turkey leg
1 large onion, chopped (about 2 cups)
1 large carrot, peeled and diced
2 stalks celery, sliced
2 small potatoes, peeled and diced
½ tsp. kosher salt
3 garlic cloves, minced
6 cups vegetable broth or water
2 ½ cups cooked small white beans (a scant 1½ cans)
1 bunch Toscano Kale, center stem removed and leaves cut into 2 inch strips
Kosher salt and freshly ground black pepper
Heat oil in a large soup pot over high heat. Place turkey leg in pot and sear on both sides, until browned, about 2 minutes per side. Remove the turkey leg and reduce heat to medium-high. Add onions, carrot, celery and potatoes, stirring to coat, and scraping up any browned bits. Season with ½ tsp. salt, and sauté until just tender, about 7-8 minutes. Add garlic and sauté another 1-2 minutes. Add broth or water and return to a boil.
Add the white beans, kale and seared turkey leg to the pot. Stir to blend and reduce heat to low. Simmer covered for about 25-30 minutes. Remove turkey leg from the pot, and dice up the meat from the leg. Return diced turkey meat to the pot. Adjust the thickness of soup if necessary with additional broth or water. Season to taste with plenty of kosher salt and freshly ground black pepper. Serve hot and enjoy!
