Fall CSA–Week Six

Pick-Up 3:30-6:00pm Thursday, October 4

Hard to believe it is already October….

Produce this week…

 

  • Leeks
  • Lettuce
  • Asian Leafy Greens
  • Carrots

 

 

 

Self Select: Potatoes for sure…

The self select options will be a little thin this week.  We are making our annual batch of salsa and adding a new product–marinara sauce. Ian is taking our remaining tomatoes, onions, and peppers to be delivered to KHI Foods, Inc. this Friday to be cooked up so you can enjoy them over the winter months.  To whet your appetite we will be handing out the remaining jars of salsa on a first come first serve basis at the pick up.

Tentative for next week…

  • Delicata squash
  • Carnival squash
  • Green Onions
  • Beets

I have been waiting for this week when there will be a combination of leeks and potatoes to make potato leek soup, my idea of fall comfort food.

Ian Garten has a totally decadent potato leek soup recipe that calls for heavy cream, creme fraiche,  arugula, and crispy shallots… Here is the link if you want to indulge.  Ina Garten Roasted Potato Leek Soup

Potato Leek Soup Recipe

by Pierre Franey, 60 Minute Gourmet

INGREDIENTS

  • 2 large leeks
  • 1 pound medium potatoes, like yellow gold, Washington or Idaho
  • 4 tablespoons butter
  • 1 cup finely chopped onions
  • 3 cups fresh or canned chicken stock
  • 2 cups water
  • 1 bay leaf
  •  Salt and freshly ground pepper to taste

PREPARATION

  1. Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into 1/4-inch pieces.
  2. Peel the potatoes and cut them into 1/4-inch cubes (about 2 cups).
  3. Melt 2 tablespoons of butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown.
  4. Add the potatoes, chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes.
  5. Remove from the heat, remove the bay leaf, add the remaining butter and stir. Adjust the seasonings and serve piping hot with croutons.