Recipe and Radio

Tune in to Morning Break,. it plays on KAPE Radio 100.3 at 8:05a.m. An interview with Cape Locally Grown will be airing twice this week, again on Sunday morning at 10.

Our customer Andrea Hughey and producer from Hughey Homestead shared this RECIPE with us.(slightly adapted) Enjoy! If you want to order the ingredients just click on the gift basket link Zuppa Toscana and we’ll complile them all for you.all-* ingredients are available at Cape Locally Grown. Here’s what she has too say…

Thanks for letting me share one of our families’ most favorite dish during the cool season.
Our family tries to cook within the season by using locally grown harvests. The way saves on food waste and utilizes the freshest most nutritious foods from our region’s farm network. Since we have made this change in our consumer habits, we have never eaten so well!! Plus our food costs are cut in half.
I wanted to share a recipe that used mostly local grown items and/or produced from a local vendor. In a climate of constant change and inappropriate supermarket choices, having a central site to bring like-minded individuals together is priceless for our homestead! To healthy eating and supporting our neighbors, we appreciate all of you so much.

The Hughey Homestead

_Zuppa Toscana
_(Makes 6-8 servings)

*2 Root + Holler Berkshire Andouille bratwursts, sliced after resting 5 mins
*3 Laughingstalk Farmstead leeks organic chopped
*4 Green’s Garden garlic cloves, chopped
2 organic sweet potatos, chopped
1/4 tsp organic red pepper flakes
8 cups homemade chicken broth
*1 (1/4 lb) bag of kale Laughing Stalk or Grateful Greens.
1 8oz organic cream cheese, bring to room temp
Freshly cracked black pepper to taste
*sourdough bread toasted
Heat a large pot over medium heat. Add bratwurst and cook until brown on the bottom. Flip all links over to crisp up each side. Remove bratwurst and plate, slice. Add onions and garlic, cook covered for 3-4 minutes. When brown on bottom, deglaze pot with broth. Add the potatoes, red pepper flakes, bratwursts and bring to a boil.
Reduce the heat and simmer uncovered for 20 minutes until potatoes are just soft. Add kale and continue to cook for 5 minutes. Add cream cheese. Gently break some potatoes to give the broth thickness. Stir until well combined and heated throughly. Serve with fresh pepper and a slice of Green’s Garden sourdough bread. Sea salt to taste. Enjoy!!!!

Love,
The Hugheys

make Zuppa Toscana get ingredients here
cape.locallygrown.net