***Last week's blog

 With the possibility of frost comes the possibility of losing the summer vegetables. We have covered the tomatoes and squash but are leaving it up to nature for the rest.  The broccoli and cauliflower are growing beautifully and the cabbages are heading, we will start harvesting those next week. The beets are growing more slowly than we had anticipated, so we are going to start harvesting some baby beets next week.  We hope that you are enjoying all of the wonderful greens that we have been sending your way.    There are lots of ways to prepare greens and most are really easy.  Last week at the Sandy Springs Market the chef demonstration (By Hal’s Kitchen in Sandy Springs) was on Swiss Chard.  I wasn’t able to get the exact recipe so I tried to mimic hers by sauteing the chard greens in some sesame oil, I added a little stock and simmered for a few minutes and served it with  a spicy chile sauce on the side…yummy!

This week’s CSA:

Okra

Lettuce (Butter Crunch, Grand Rapids, Devil’s Ear Deer Tongue)

Patty Pan Squash

Bell Peppers

Sweet Potatoes

Kale

Mustard greens

Swiss Chard

Tomatoes

Recipes:

Kale and Sausage Soup:

Ingredients

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

1/4 teaspoon crushed red-pepper flakes

5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks

3 cans (14 1/2 ounces each) reduced-sodium chicken broth

1 bunch kale (12 ounces), stemmed and shredded

12 ounces smoked chicken sausage, cut into 1/2-inch half moons

Directions

1.In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.

2.In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

Sweet Potato Fritters:

Ingredients

Corn oil, for frying

1 cup mashed, roasted and peeled sweet potato

1 cup whole milk fresh ricotta

1/4 cup confectioners' sugar, plus more for dusting

Kosher salt and freshly cracked pepper

1/2 cup self-rising flour

Directions

Heat about 3 inches of oil in a deep heavy pot, fitted with a deep-frying thermometer, to 365 degrees F.

In a large bowl combine the potato, ricotta, sugar, salt and pepper, to taste, with a hand mixer until smooth. Fold in the flour, a little at a time, until just combined.

Working in batches to avoid crowing the pot, drop heaping teaspoons of the batter into the hot oil. Fry until golden brown, turning as needed to brown evenly, about 1 to 2 minutes. Drain on paper towels and dust with confectioners' sugar and a pinch of salt. Arrange them on a serving dish and enjoy!

Cook's Note: Be sure to let the oil return to 365 degrees F between batches.

agribon on tomatoes to protect from frost