How do you turn an entire crate of leftover farmer's market veggies into a meal? That's what I was wondering as I peered into our 120 quart ice chest in the back of our truck after market. We had already donated tons of food to Veggie Rescue, but I was determined to put some to use for a healthy, 100% farm sourced meal. Loads of greens would make for an easy salad. But what to do with all the leftover chard and turnips? I wouldn't say I'm experienced by any means in cooking with turnips. And chard stalks are not the farm favorite around here, despite the tubs of chard stalk hummus that we go through. But chard stalks can be cooked down and mended with flavor of onions and garlic; and turnips are a healthy and flavorful substitute for potatoes. It's simple, but even my veggie-growing, soup-sneering husband was a fan. Boom! Not to mention, its a one-pot soup!
1 tablespoon butter
1/2 white onion, chopped
1 tablespoon chopped garlic
1/2 tablespoon pink Himalayan or other natural salts
1 teaspoon fresh ground black pepper
6 large chard stalks, chopped (greens removed)