go to freshfarmmarkets.org Saving the Farms that Feed Us More than a million acres of productive farmland are lost each year due to sprawling development and financial hardship. As a result, many of our nation’s farmers are being driven off their land. In fact, today, there are fewer than a million full-time farmers who steward the land and grow our food. All farmers and producers at FRESHFARM Markets are from the Chesapeake Bay watershed region, which is ranked in the top 10 of most threatened farmland regions in the U.S. Every dollar you spend goes directly to the farmer. This direct selling enables small-scale producers in our region to continue farming and helps to ensure that their operations remain economically viable. Protecting productive farmland and supporting sustainable agriculture maintains wildlife habitat, scenic vistas, open space, protects our watersheds and conserves topsoil, and keeps our local farmers on the land to grow the food we love to eat every day. We encourage you to shop at our markets each week and enjoy the flavors of fresh, locally grown foods. We also hope you will help spread the word by bring your family, friends and coworkers to our markets. And we thank you for your support. Visit us at www.freshfarmmarket.org Caldo Verde (Portuguese Kale Soup) Jo-Ann Vaughn Jo-Anne Vaughn has been in St. Michaels, Maryland since 2002 and is a FRESHFARM Market enthusiast. She lived for many years in Asia, Europe and South America and enjoys marketing, cooking and eating everywhere. She is a participant in the Cook-Offs at the St. Michaels FRESHFARM Market. Makes 8-10 large portions 2 tablespoons olive oil 1 large onion, chopped 1 pound linguica, chorizo or andouille sausage, cut in 1/2 inch slices * 6 cloves of garlic, chopped 1/4 cup parsley, preferably Italian flat-leaf, chopped 3 quarts chicken stock, or vegetable stock 2 bay leaf(ves) 1/2 teaspoon red pepper flakes, or to taste 1/2 teaspoon thyme 1 teaspoon salt 1 1/2 to 2 cups cannellini beans, drained, canned beans can substitute 2 to 3 large potato(es), peeled and cut into 1 inch cubes 1 large bunch, about 1 pound, kale, stemmed and shredded ground black pepper(s), to taste cilantro, or mint, for garnish In a heavy 6 to 8-quart pot, heat the olive oil over high heat. Add the onion and sausage, and sauté for 2 minutes. Add the garlic and parsley and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in bay leaves, thyme, salt and red pepper flakes. Reduce the heat to medium and simmer, uncovered, for about 30 minutes. Add the drained and rinsed canned or cooked beans, potatoes and kale. Continue to simmer for another 30 minutes, or until potatoes are tender. Add more stock and black pepper, if desired. Pour soup into individual soup bowls and garnish with cilantro or mint. Serve with crusty bread, Italian, French or Portuguese (if you can find it!) Soup will keep for several days in the refrigerator and will actually improve in flavor. * Sausage can be omitted or sautéed separately and added as garnish.