Members Mike and Vivian Skripek (from Scotts Valley) would like to share a recipe they say is similar to a potato-leek soup, but which uses lots of greens (and also potatoes, which we're getting for the first time this week!). They say, "It got the approval of a 4-yr old, a 6-yr old, a 9-yr old and a 64-yr old... and we enjoyed it too!" - Debbie

New Favorite Green Soup
from " The New Laurel's Kitchen"

1 onion or 1 bunch scallions
1 tbsp. oil or butter
2 or 3 potatoes, cut up (we used 3 big russets - M&V) (Since the fingerlings in our share are small, I'd suggest using several - Debbie)
6 to 8 cups chopped fresh greens (we used chard & spinach - M&V)
broth or milk
salt & pepper

Saute onion in oil until very soft. Add potatoes and water/broth to cover. Cook potatoes until tender and peel if you desire. Add greens and simmer until they wilt. Puree all. Add broth or milk to thin and extend as desired. Salt and pepper to taste.