Posts Tagged ‘leeks’

CSA Share for 2012 Week Fifteen

As our farmer said in this week’s newsletter, our farm party that’s coming up in a couple of weeks truly is no-stress.  Make whatever dish you are inspired to make, show up anytime, and eat as much as you can!  The variety and amount of food is truly amazing.  Over the years, our favorite activities have been pumpkin carving and the giant bonfire, but we have really been blown away each year by the food that our farmers generously supply and cook up, and the food-creativity shown by our members.  It’s a very good time indeed. 🙂

In our share this week:

  • garlic
  • kale
  • mizuna
  • potatoes
  • green peppers
  • kohlrabi
  • cauliflower
  • onions
  • leeks
  • winter squash
  • apples

The cooler weather this week might motivate you to try a potato and leek soup.  In a previous post from last year, I link to an easy recipe.  The recipe calls for heavy cream, but I find I like it better when I replace the cream with plain milk (either whole or low-fat).

For new members, you might be stumped as to how to use mizuna.  It’s great in a salad, of course, but you could also try it with some of this week’s potatoes and garlic in this recipe over at Nourishing Words.  I’ve never tried mizuna in anything but salads, but I’m definitely going to check out this recipe.

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CSA Share for 2011 Week Sixteen

This week’s pickup might have been the last one of the season, but it certainly wasn’t the least.  Those bags were HEAVY last night!   In our share this week:

  • kale
  • green peppers
  • leeks
  • celeriac
  • winter squash
  • carrots
  • garlic
  • onions
  • pick-your-own basil

The celeriac is back!  Our farmers have grown this in the past, and I took to it right away.  I’ve used it mostly in my standard veggie soup, but this time I’m absolutely going to try it in the Cream of Celeriac Soup recipe from this week’s newsletter.   An old article from the NPR archives, The Vegetable World’s Ugly Duckling, gives some fun info on this unusual veggie, plus some tasty-sounding recipes.  Leave it to our farmers to widen our veggie horizons!

I’ve got a lot of veggies in my fridge and freezer to get through, so keep checking back throughout the fall and winter for recipe ideas.  🙂

See you all at the farm party!

CSA Share for 2011 Week Fifteen

Only a little over a week until the fantabulous Bear Hill Farm Party!  I’m already dreaming of the incredible dishes that are always crowded onto the tables.  One of my favorite things is the ever-changing selections throughout the night; every time I re-visit the food tables, it’s a new adventure.  This party is definitely not to be missed.

In our share this week:

  • kale
  • collards
  • leeks
  • carrots
  • onions
  • garlic
  • pick your own basil
Here’s a recipe to try that uses our garlic and onions:  a quick Dal Makhani.  I always order this dish when my husband and I go to my favorite Indian restaurant.  Even though this quick dal recipe doesn’t hold a candle to my restaurant’s version, it’s tasty and healthy.  Ingredient variations I used were 2 Tbsp tomato paste instead of tomato pulp and whole milk instead of low-fat milk, plus I added some butter which made my version a not-so-lowfat dal.  Also, the recipe calls for ginger-garlic paste, which I made by simply mashing up some ginger pieces and a small garlic clove together.    Of course this dish would be the best served over rice, but all I had pre-made were rotini noodles.  Oh well.
Now I’m off to make mega-batches of pesto with all that basil!

CSA Share for 2011 Week Fourteen

It sounds like our farmers had quite a week last week, yet still the veggies keep coming.  Truly remarkable!  In our share this week:

  • kale
  • leeks
  • beets
  • peppers
  • tomatoes
  • carrots
  • onions
  • garlic

Lotsa leeks this week.  I don’t feel like making soup today due to the hot weather that’s still hanging around, so I plan on chopping up those leeks while they’re still nice and fresh, freezing them, and making Creamy Potato and Leek Soup as soon as it turns cooler outside (see also my previous post, interestingly done during the exact same pickup week from last year!).

If you still have those fingerling potatoes from last week, try roasting them a la this Rachael Ray recipe.  I tried it out last night, and it was quick, easy, and…”yumm-o.”

CSA Share for 2011 Week Eleven

Don’t you love pickup this time of year?  Those bags are heavy, with lots of variety inside.   In our share this week:

  • arugula
  • escarole
  • broccoli
  • cabbage
  • eggplant
  • leeks
  • carrots
  • tomatoes
  • green peppers

Today with that eggplant, I made baba ghanouj for the first time.  I followed this recipe over at littlebluehen.com, but cut it in half.  This version is a lot like hummus, and quite easy to prepare.  Having another eggplant recipe to choose from is always helpful.

I love cooking with leeks, and if it was cooler out I would make a leek and potato soup.  See my previous post for that recipe, and also a slaw recipe using our broccoli.  With the escarole, I think we’re going to make Farmer Mike’s Escarole, Beans, and Sausage recipe (see this week’s newsletter).  I’ve made variations of this, but this time we want to follow the recipe verbatim.

Also, I urge you to try Farmer Anne’s suggestion for using the arugula, of which I’ve been using a slightly-adapted version:  heat some olive oil, saute cherry tomatoes with a big handful of arugula, then add some feta, cooked penne pasta, and a little lemon juice.  I’ve been whipping up this little treat several times a week since reading about it in our newsletter from a few weeks ago (under the What’s New In Your Share This Week section).

Look What I Found in My Freezer!

The summer-like weather here in New England over this past weekend really got me thinking about and looking forward to the beginning of our CSA season in a couple of months.  But then today, with its 43 degrees and rainy weather, got me thinking about soup!  So I assessed the contents of my outdoor freezer, dove to the bottom, and discovered what I’d frozen and forgotten over last year’s busy CSA summer.

It seemed as though I would never get to the end of all my frozen greens, but now I find myself really appreciating my small remaining stash.  I have already used all my frozen kale and bok choi, and what is left are about ten little baggies, including turnip greens, beet greens, and radish greens. I remembered that last year I had found a tasty-sounding Radish Top Soup recipe, so today that is the final destination of my last two baggies of radish greens.  This soup is mild, comforting, and healthful–just what I wanted on this rainy day.  Since I didn’t have any onions on hand that the recipe called for, I substituted some of the last of my frozen chopped leeks. (The rest of the leeks will go atop our pizza this week.)  I served it with a bit of cream cheese.

In addition to the greens and leeks, I found a couple of big bags of diced and pureed zucchini and a bag of Chinese cabbage, which will be great in future dishes of Inside-Out Dumplings.

And that’s it!  Those June pickup days can’t come too soon now for me.

CSA Share for 2010 Week Eighteen

Well, that’s all folks.  😦  No more pickups.  This week is dedicated to cooking and preserving all that is in my veggie drawer, knowing that these farm veggies are even more precious now.  In our share this week:

  • bok choi
  • cauliflower
  • garlic
  • greens (I chose Winterbor kale)
  • leeks
  • onions
  • potatoes
  • winter squash
  • pick your own cherry tomatoes, tomatillos, herbs, and hot peppers.

New this week is cauliflower and winter squash.  I really haven’t done much with cauliflower besides steaming and tossing with grated cheese, salt, and pepper.  Since this is the favored way to eat this in my house, I haven’t had much motivation to try anything else.   The winter squash is great to have since it will last awhile on my counter, giving me time to take care of the other veggies first.

Through a reader comment from my last post, I learned of a great recipe for our bok choi:  Inside-Out Pork Dumplings.  The strength of this recipe lies in drastically cutting dumpling-making time, but still retaining the flavor of those delicious dumplings.  I have not tried making this recipe yet, but certainly plan on it and will let you know how it turns out.

Although pickups are no more, I would still like to keep this blog going lightly over the winter, posting any good recipes that I happen to try (it’s my way of not having to say goodbye… 😉 ).  I would LOVE to hear about any recipes that you try out as well!