September 11th, 2024
What’s in your share?
Tomatoes
Cherry Tomatoes or Shishito Peppers
Leeks*
German Butterball Potatoes*
Red Onions
Sweet Peppers
Bok Choy
Cilantro
We bought a new cart, finally! And it can hold over 400 pounds of potatoes. We still have to drag it by hand, but major improvement from our busted one.
German Butterball Potatoes - are my favorite potatoes to cook with. They are delicious roasted, fried, and hold up well in soups. Along with the Oneida Gold, which you will get eventually, we grow these for storage. They last a long time if stored right. Keep them out of the light in a cool spot.
We want long white stalks on the leeks, so we dibble 8 inch holes and place the leeks into the holes, giving them a nice, deep start.
Leeks - are a creamier version of onions with a less pungent flavor. They’re great blended into soups, roasted with potatoes and other roots, or grilled in rounds. Most people don’t use the greens because they are tougher than the white part. However, because they are such a substantial part of the plant and we put a lot of time into growing them, we do use them with carrot greens to flavor our veggie or chicken stocks, straining them out before we add the actual ingredients. Cutting them in thin slices is the best way to prepare them. Pro-tip: if you cut leeks lengthwise first, you’ll be able to see any remaining dirt on the inside and they will be easy to wash. Added bonus - they won’t roll off your cutting board as you cut them into smaller pieces.
Freaks and leeks
Bok Choy - is a Chinese vegetable that is one of the first crops to mature in spring. Different from the other leafy greens, bok choy has a hearty stem, or rib, that makes it ideal for sautéing, grilling, roasting, steaming, and boiling. We also love eating it raw, using it in slaws or salads. If you want to eat the stems whole (it makes for an impressive presentation) the trick is to soften them enough that you can easily cut them with a knife or a fork. I like to use a combination of steaming and frying with high heat to get softened stems, with a crispy crust and leaves.
recipes to try
Roasted german butterballs with paprika, sautéed kale (coming soon), sautéed leeks, celery, and peppers with butter. Romesco sauce.