Small Family Farm CSA

We Dig Vegetables


Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

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1 small rutabaga cut into cubes

2 carrots, cut into cubes

1 parsnips, cut into cubes

3 Tbsp. olive oil

4 Tbsp. (1/4 cup) butter 

1 onion, finely chopped

2 celery stalks, finely chopped

1 garlic clove, crushed

1 tsp. chopped fresh thyme

1 quart (4 cups) vegetable stock

1/2 cup cream (or substitute half and half)

Salt and Freshly ground black pepper


Preheat oven to 400 degrees.  Place rutabaga, carrots, and parsnip on baking sheet and drizzle with 2 Tbsp. olive oil.  Season generously and roast for 25-30 minutes until golden brown and tender, shaking baking sheet occasionally to ensure even coo kin.  Meanwhile, heat remaining Tbsp. olive oil and butter in large heavy-based pot and add onion, celery, garlic, and thyme.  Cook for 4 to 5 minutes until softened but not browned stirring occasionally.  Puree with a hand blender until completely smooth.  To serve, stir cream into soup.  Gently heat through and season to taste, then ladle into warmed bowls.  Serves 4 to 6.