september 14th, 2022
What’s in your Share?
Leeks*
Salad Mix
Heirloom Tomatoes
German Butterball Potatoes
Yellow Storage Onions
Beans
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 onion skins, carrot greens, and other “waste” parts 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 rinse out. Added bonus - they won’t roll off your cutting board as you cut them into smaller pieces.
STORAGE: Store in a closed container or in a plastic bag in the fridge. Leeks should last for 2-3 weeks.
Leek and Potato Soup
1.5 pound potatoes (we gave you this amount of potatoes-cut into small pieces)
2 leeks (cut into 1/4 half moons)
3-6 cloves garlic (minced)
2-4 ribs celery (cut in 1/4 in pieces)
6 c broth (any kind-we used chicken from last year’s laying hens)
1/4 c butter or olive oil
dried thyme, oregano, whatever ya got
chili flakes as garnish (optional we like to balance the creaminess with a little heat)
1/2 c milk or cream
salt and pepper to taste
Heat a large or medium sized pot to medium heat. Add butter or oil and then leeks. Salt and cover, stirring often. After about 5 minutes, once the leeks begin to sweat, add celery, potatoes, and garlic. Saute for a few minutes with a cover on. Add broth and bring to a simmer. Add herbs and whatever spices you’re feeling. Simmer with a lid slightly vented for about 20-30 minutes. When the potatoes and celery are soft, blend the soup with an immersion blender. Taste and add salt. This is when you would add the cream.
Greens are back! We’re excited to be harvesting in the cool mornings again. The first succession of the tomatoes in the background have been cut out of the bed to make way for fall crops! Tomatoes are great, but we’re excited to only have half of them to maintain for the remainder or the season.