September 5, 2019 - This Week's Box Contents, Featuring Leeks!

Cooking With This Week's Box

Porcelain Garlic: Herbed Leek Tart (see below); Celeriac & Leek Soup (see below); Wild Rice & Celeriac Gratin; Roasted Tomatillo Salsa

Edamame: Crunchy Asian Ramen Noodle Salad

Sweet Peppers (Orange Ukraine, Red Bell & Red Italian Frying peppers): Herbed Leek Tart (see below); Red Pepper, Lentil & Tomato Salad

Mini Sweet Peppers: Herbed Leek Tart (see below); Red Pepper, Lentil & Tomato Salad

Yellow/Red Grape Tomatoes OR Roma Tomatoes: Red Pepper, Lentil& Tomato Salad

Red Seedless Watermelon: 1-Ingredient Watermelon Slushie

Purple Viking Potatoes: Celeriac & Leek Soup (see below); Leek & Potato Soup

Jalapeno Pepper: Roasted Tomatillo Salsa; Smoky Sweet Corn Tostadas

Mixed Variety of Melon: Chardonnay Cantaloupe Sangria

Celeriac: Celeriac & Leek Soup (see below); Wild Rice & Celeriac Gratin

Green Top Red Beets: Avocado Tomatillo Breakfast Tacos; Beet & Corn Salad

Sweet Corn: Smoky Sweet Corn Tostadas; Beet & Corn Salad

Leeks: Herbed Leek Tart (see below); Celeriac & Leek Soup (see below); Leek & Potato Soup

Tomatillos: Avocado Tomatillo Breakfast Tacos; Roasted Tomatillo Salsa; Smoky Sweet Corn Tostadas

This week we move into late summer as we start the transition into fall.  Peppers are ripening like crazy, zucchini production is tapering off, melons and watermelons are nearly finished, and we’ve started winter squash and root crop harvest.  I enjoy cooking with vegetables coming in this time of year as most of them are very versatile and can play well with summer vegetables and fall vegetables.  A good example of this is this week’s featured vegetable, leeks.  Leeks are a late season allium, the last allium we’ll harvest this year.  There are classical preparations that pair leeks with summer vegetables such as peppers and tomatoes, but they also complement fall vegetables like spaghetti squash and celeriac.  So this week we’re featuring two recipes.  The first is a Herbed Leek Tart (see below) that is very simple and in terms of tarts, it’s on the rustic end.  You don’t need a tart pan to make this one, it’s more of a crostata where the pastry is just laid out on a baking sheet and is folded around the filling.  This filling is a simple leek, herb and sweet pepper filling.  This could serve as dinner along with salad or a bowl of soup.  Leftovers reheat well and are good eaten either hot or at room temperature.

The second recipe this week pairs leeks with celeriac, more of a fall root vegetable.  This is a simple recipe for Celeriac & Leek Soup (see below), courtesy of Farmer Andrea Bemis.  It’s a lean soup based on leeks, celeriac and potato to thicken it.  At the end you stir in a dollop of crème fraiche or yogurt to add some richness to the soup and bring it together.  The combination of leeks and celeriac makes a nice silky, smooth soup.

If you don’t use celeriac to make the featured soup recipe, consider making this Wild Rice & Celeriac Gratin.  You can keep it vegetable based, or it’s also good with chunks of chicken or turkey mixed in.

Crunchy Asian Ramen Noodle Salad
photo from gimmesomeoven.com

This week in our Facebook Group a member shared this recipe for Crunchy Asian Ramen Noodle Salad, a recipe I’m anxious to try.  This salad is built off of a base of cabbage and is topped with toasted almonds and ramen noodles as well as mango and edamame.  The whole thing is dressed with a simple Asian vinaigrette that you make by shaking all the ingredients in a jar.  You can make this salad now, or save this recipe and squirrel away some edamame in the freezer so you can make it later in the fall or winter when cabbage is abundant.  This is a nice refreshing salad to liven up your winter mealscape.  I also think it would be nice to add some thinly sliced sweet peppers or shredded carrots for some extra flavor and crunch.

While tomatoes haven’t been as plentiful this summer, the tomatillos have been producing very well!  If you’re tomatillo-ed out for now, I encourage you to make another batch of tomatillo salsa and tuck it away in the freezer.  If you don’t want to make salsa right now, at least clean the tomatillos and freeze them so you can make salsa later!  Tomatillo salsa can be used for more than just dipping chips in it.  Here’s a few ways you can put it to use.  Check out this recipe for Avocado Tomatillo Breakfast Tacos which are topped with Roasted Tomatillo Salsa.  These tacos call for spinach, but you could easily substitute this week’s beet greens in place of spinach.

Smoky Sweet Corn Tostadas
photo from loveandlemons.com

If you’re going to make a batch of tomatillo salsa, you might as well use it for multiple recipes.  Here’s another recipe, courtesy of the same blog (loveandlemons.com), for Smoky Sweet Corn Tostadas.  For this recipe, you make a creamy sweet corn hummus that gets spread on crispy tortillas and topped off with sliced jalapenos, onions and tomatillo salsa.

If you didn’t have a chance to make the Red Pepper, Lentil & Tomato Salad featured in last week’s newsletter, I encourage you to check it out this week.  It’s easy to make and can serve as a main dish or a side salad.  It’s also very colorful with sweet peppers and grape tomatoes in shades of red to orange!

This may be the last week for watermelon.  The easiest thing to do is cut it in half, grab a spoon, position yourself in a comfy chair on the patio and just eat it right out of the rind!  If you want to put forth a little more effort, but not too much, make this 1-Ingredient Watermelon Slushie!  While we’re making drinks, what better way to mark the end of melon season than Sangria!  Here’s a recipe for Chardonnay Cantaloupe Sangria.  While it calls for cantaloupe, I think this would be delicious made with any of the melon varieties in this week’s box.

Beet & Corn Salad
photo from lucismorsels.com

I don’t typically pair beets and corn together, but why not?!  This is a simple, refreshing recipe for a Beet & Corn Salad with cilantro and onions dressed with a light vinaigrette.  It would be a nice accompaniment to grilled fish or chicken or serve it alongside the Herbed Leek Tart for a full vegetarian dinner.

I think that concludes this week’s cooking adventure.  Pretty soon we’ll be picking the Korean chili peppers, which have become one of my favorites for making chili garlic sauce to stash away in the freezer.  I’m also excited to start experimenting with recipes for the new Black Futsu Pumpkin!  Jicama will be coming in, likely before the end of the month.  There are so many delicious things yet to come!  Have a great week!

Vegetable Feature: Leeks

By Andrea Yoder

We’ve been enjoying a variety of vegetables in the onion/allium family since our first box all the way back in May.  From ramps and chives to overwintered spring onions, scallions and most recently sweet onions.  This week we’ll add leeks to the list.  Leeks are a favorite fall allium that, as Chef Deborah Madison says, “add more of a whisper and less of a shout.”  Leeks have a more delicate, mild onion flavor and are cooked using more delicate cooking methods to yield a soft, silky finished product.  They have fewer sugars than onions, so they will not caramelize in the same way as an onion.  It’s best to sweat leeks, meaning you cook them at a lower, more moderate heat to soften them but don’t try to brown them.

Leeks have a long white shank that turns to more of a bluish green color as you reach the top of the leek.  The shank is made of many thin layers and is the portion of the leek most often used.  However, the green portion on top is equally edible and at the very least should be added to stock for flavor.  Throughout the growing process, dirt is hilled up on the leeks to cover the shank and block sunlight which keeps it white.  As a result, dirt may get between the layers.  While you need to take care to carefully clean the entire leek, the upper portion may have a bit more dirt between the layers and may need a little more attention.  I find it easiest to wash the exterior of the leek and then slice them.  Place the chopped leeks in a sink of clean, cold water and swish them around to remove any dirt.  Remove the leeks from the water and place in a colander to drain.  If there isn’t much dirt between the layers, you may also just place the sliced leeks in a colander and rinse them.

Leeks pair well with many fall vegetables including potatoes, celeriac, and fennel.  They are often incorporated into cream soups, gratins and egg dishes such as quiche.  A traditional use for leeks is to make Leek & Potato Soup, of which there are many variations.  In our opinion, Purple Viking potatoes are one of the best potatoes to use for Leek & Potato soup, which is why we included them in this week’s box!  It is best to take your time and cook leeks more gently and slowly over medium heat. Sauté them over low heat to just sweat them until softened. When cooked in this manner, leeks become creamy and have a silk-like texture.  They pair well with white wine, lemon, cream, cheese, apples, walnuts, chicken, bacon, fish and fresh herbs to name just a few ingredients.

Store leeks loosely wrapped in plastic in the refrigerator until you are ready to use them.  

Celeriac & Leek Soup

photo from dishingupthedirt.com

Yield:  4 servings

2 Tbsp olive oil

2 leeks, diced 

1 small yellow onion, peeled and finely chopped

2 cloves garlic, minced

2 small or 1 large celeriac, peeled and cut into 1 inch cubes

1 medium to large potato, peeled and cut into 1-inch cubes

4 cups vegetable or chicken stock (plus more to thin as needed)

1 Tbsp fresh lemon juice

Crème Fraiche or plain yogurt, for serving

Minced parsley, for serving

Salt and freshly ground black pepper, to taste

1. Heat the oil in a large heavy bottom pot over medium heat.  Add the leeks and onion and cook, stirring occasionally for about 8 minutes.  Add the garlic, celeriac, potato and a hefty pinch of salt.  Stir well.  Add the stock and bring to a boil.  Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.  
2. Remove from the heat and let the soup cool for a few minutes before transferring the soup (you may need to do this in batches) to a high speed blender and pureeing until completely smooth and creamy.  
3. Return the soup back to the pot, stir in the lemon juice and taste for seasonings.  If the soup seems too thick, add more stock or water.  Keep the soup on low heat until ready to serve.  Serve with a drizzle of crème fraiche or plain yogurt and minced parsley.

Recipe borrowed from DishingUpTheDirt.com, by Andrea Bemis.

Herbed Leek Tart

photo from tasteofhome.com

Yield:  2 tarts (8 servings each)

3 cups thinly sliced leeks (about 4 medium)

½ cup chopped sweet pepper

4 garlic cloves, minced

2 Tbsp olive oil

1 ½ cups shredded Swiss cheese

2 Tbsp Dijon mustard

1 tsp herbes de Provence (or may substitute dried thyme)

1 package (15 ounces) refrigerated pie crust

1 tsp whole milk

2 Tbsp chopped almonds or walnuts, optional

1. In a large skillet, sauté the leeks, red pepper and garlic in oil until tender.  Remove from the heat;  cool for 5 minutes.  Stir in the cheese, mustard and herbs;  set aside.
2. On a lightly floured surface, roll each sheet of pastry into a 12-inch circle.  Transfer to parchment-lined backing sheets.  Spoon leek mixture over pastry to within 2 inches of edges.  Fold edges of pastry over filling, leaving center uncovered.  Brush folded crust with milk;  sprinkle with nuts if desired.
3. Bake at 375°F for 20-25 minutes or until crust is golden and filling is bubbly.  Using parchment, slide tarts onto wire racks.  Cool for 10 minutes before cutting.  Serve warm.  Refrigerate leftovers.

Recipe borrowed from www.tasteofhome.com.

September 14, 2017 - This Week's Box Contents, Featuring Leeks

Cooking With This Week's Box

It is definitely starting to look and feel a bit more like fall.  The leaves are just starting to change and this week we’re harvesting leeks, which for us is part of that transition from summer to fall.  We included russet potatoes in this week’s box, so if you have a tradition of making Leek & Potato Soup with the first leeks of the season, go for it.  If you’re looking to try something new, check out the recipe for Carbonara with Leeks, Lemon & Bacon featured in this week’s newsletter (See below).  I adapted this recipe from the original one posted at AlexandraCooks.com.  I added sweet corn and the orange Ukraine sweet peppers to Alexandra’s recipe because, well I like vegetables and color!  If you’re looking for a more simplified and/or vegetarian version of this recipe, she has another similar recipe on her blog for One-Pan Bucatini with Leeks and Lemon.

Back to those potatoes, russet potatoes are a starchier potato which means you could turn them into mashed potatoes if you’d like.  There’s a recipe in our archives for Leek & Cheese Mash which uses leftover mashed potatoes.  However, my favorite thing to do with these potatoes is to roast them whole.  In fact I have some in the oven right now!  Just rub the outside with oil and sprinkle them generously with salt and some ground black pepper.  Bake them on a cookie sheet until they are tender, then slice them in half and top with butter and sour cream or whatever baked potato toppings you like!  This can become a meal on its own or eat it alongside meatloaf for a nice homey meal. 

This week’s red Boston lettuce is so tender and delicious, I can’t wait to turn it into a beautiful salad.  I think I’ll cook the beets and dice them into bite-sized pieces for the salad.  Make this simple Balsamic Vinaigrette featured at The Kitchn to dress the lettuce and then finish off the salad with a little bit of fresh grated Parmesan and these Quick Stovetop Candied Pecans! Now that is a salad!  Hold on to the beet greens, they are far too tasty to toss in the compost.  It’s been awhile since I’ve made one of Richard’s favorites, Creamed Beets with Greens.  Whatever beets are remaining after the salad will go in here along with all of the beet greens.  This would be an excellent dish to serve with those baked russet potatoes and a nice grilled T-bone steak!

I came across this recipe for Southwestern Quinoa Salad at Food52.com.  This will make use of the grape tomatoes and an ear or two of this week’s sweet corn.  The recipe calls for scallions and poblanos, but I’m going to substitute thinly sliced red onions and orange Italian frying peppers instead.  For a little heat, I’ll include maybe half of a jalapeno.  This salad also contains black beans and feta, so it has enough body to it to stand on its own as a main dish salad to take for lunch or to have on hand for a quick dinner.  It could also be a nice accompaniment to grilled salmon or fish.

I’ve said it before, but I really enjoy the flavor of Yukina Savoy.  It has remained pretty mild in flavor with the cool days and nights we’ve had.  I’m going to adapt this recipe for Skillet Chicken with Bok Choi to include the yukina savoy.  Served with rice, this will become a quick and easy dinner.  If you have any sweet peppers remaining, add those in with the yukina savoy for a little extra color.

I’ve never made tomato pie, but have wanted to for several years and have heard several people talking about it at market over the past few weeks.  This week I’m going to use the larger tomatoes to try this Tomato Cheddar Pie.  This looks like a good dish to serve for Sunday brunch with a slice of bacon on the side. 

We’ve almost used every item in the box, except for the broccoli or cauliflower.  These two items are interchangeable in this recipe for Broccoli Salad with Sunflower Seeds & Cranberries.  This recipe calls for bacon, but I think I’ll opt to leave that out of this recipe and just enjoy the sweetness of the cranberries and the crunch of the sunflower seeds alongside the raw broccoli or cauliflower lightly dressed with a simple mayonnaise dressing.   This is another easy salad to take along for lunch and eat with a simple sandwich. 

Well, that brings us to the end of another delicious week of cooking.  Looking ahead to next week, it looks like we’ll have another fun fall vegetable coming our way to go along with the leeks and potatoes.  Can you guess what it might be?  See you next week!

—Chef Andrea

Vegetable Feature:  Leeks

We’ve been enjoying a variety of vegetables in the onion/allium family since our first box all the way back in May.  From ramps and chives to overwintered spring onions, scallions and most recently sweet onions.  This week we’ll add leeks to the list.  Leeks are a favorite fall allium that, as Chef Deborah Madison says, “add more of a whisper and less of a shout.”  Leeks have a more delicate, mild onion flavor and are cooked using more delicate cooking methods to yield a soft, silky finished product.  They have fewer sugars than onions, so they will not caramelize in the same way as an onion.

Leeks have a long white shank that turns to more of a bluish green color as you reach the top of the leek.  The shank is made of many thin layers and is the portion of the leek most often used.  However, the green portion on top is equally edible and at the very least should be added to stock for flavor.  Throughout the growing process, dirt is hilled up on the leeks to cover and blanch the shank.  As a result, dirt may get between the layers.  While you need to take care to carefully clean the entire leek, the upper portion may have a bit more dirt between the layers and may need a little more attention.  I find it easiest to wash the exterior of the leek and then slice them.  Place the chopped leeks in a sink of clean, cold water and swish them around to remove any dirt.  Remove the leeks from the water and place in a colander to drain.  If there isn’t much dirt between the layers, you may also just place the sliced leeks in a colander and rinse them.

Leeks pair well with many fall vegetables including potatoes, celeriac, and fennel.  They are often incorporated into cream soups, gratins and egg dishes such as quiche.  A traditional use for leeks is to make Leek & Potato Soup, of which there are many variations.  It is best to take your time and cook leeks more gently and slowly over medium heat. Saute them over low heat to just sweat them until softened. When cooked in this manner, leeks become creamy and have a silk-like texture.  They pair well with white wine, lemon, cream, cheese, apples, walnuts, chicken, bacon, fish and fresh herbs to name just a few ingredients.

Store leeks loosely wrapped in plastic in the refrigerator until you are ready to use them.  

Carbonara with Leeks, Lemon & Bacon

Yield:  4 servings

Coarse salt and ground pepper, to taste

6 slices bacon, cut crosswise into 1-inch pieces

3 cups thinly sliced leeks, white and light-green parts only, rinsed well

1 cup fresh sweet corn kernels (from 1-2 ears of corn)

1 cup thinly sliced sweet peppers

½  to ¾ pound bucatini or spaghetti

2 large eggs

¼ cup (heaping) grated Parmigiano Reggiano, plus more for serving (optional)

1 Tbsp finely grated lemon zest

1 Tbsp lemon juice, plus more as needed

½ cup fresh parsley leaves, coarsely chopped (optional)

1.       Bring a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain, leaving excess fat in pan—you should have about 2 tablespoons.  If you do not have that much, add a little olive oil to the pan.   Add leeks, sweet corn and sweet peppers to the hot pan.  Season with salt and pepper to taste, and cook, stirring often, over medium heat until the vegetables are tender, about 10 minutes. Remove from heat and set aside.

2.       Add pasta to boiling water and cook according to package instructions. Reserve 1 cup of the pasta cooking liquid before draining the cooked pasta.

3.       In a large bowl, whisk together eggs, Parmesan, lemon zest and juice. Whisk ¼ cup pasta water into egg mixture.

4.       Once the egg mixture has been combined, immediately add the hot, drained pasta to the egg mixture, along with bacon, vegetables, and parsley. Season with salt and pepper to taste and toss to combine. If necessary, add more of the reserved pasta cooking liquid to get the desired sauce consistency and adjust the seasoning to your liking with additional salt, pepper and lemon juice as needed.  If you’d like to put the pasta back in the pan and warm it up before serving, do so over low heat so the eggs don’t curdle.  The sauce on this pasta will be light, but creamy.  Serve immediately with more cheese on top.

This recipe was adapted from an original one posted at Alexandra’s Kitchen.  There is another similar recipe on her website, One Pan Bucatini with Leeks and Lemon that is a simplified, vegetarian version of this recipe.

Vegetable Feature: Leeks

by Andrea Yoder

Freshly harvested leeks in the field

Tomas shows me a healthy leek

While leeks are in the onion/allium family, they “add more of a whisper and less of a shout” in terms of their role in cooking as stated by Chef Deborah Madison. Nigel Slater, in his book Tender: A Cook and His Vegetable Patch describes leeks as “the onion’s refined sister, brought here by the Romans, for the times you want the latter’s silken texture…” Leeks have a long white shank that turns to more of a bluish green color as you reach the top of the leek. The lower white portion is tender and consists of many layers of thin flesh stacked upon each other. The upper dark portion tends to be more coarse and thicker. The upper portion is best used in making vegetable or meat stocks. When the lower white portion is cooked, the leeks become soft and silky. They are more mild in flavor in comparison to onions, with a distinct flavor of their own. They have fewer sugars than onions, so they will not caramelize in the same way as an onion.

Leeks pair well with many fall vegetables including potatoes, celeriac and fennel. They are often incorporated into soups and egg dishes. It is best to take your time and cook leeks more gently and slowly over medium heat. Leeks become creamy and silken when simmered in butter or olive oil. They pair well with white wine, cheese, chicken, bacon, fish and fresh herbs.

The crew puts in a hard days work on the leek harvest

As leeks are growing, we “hill” dirt up around them several times during their growing season. We do this in part for weed control, but it also helps to keep the lower portion of the leek nicely blanched. As a result, you may find some dirt has found its way in between the layers within a leek. You’ll want to make sure you rinse leeks well before using. You can do this by simply cutting the leek in half and holding it under running water while separating the layers with your hands. You can also slice or chop the leeks and then wash them in a sink of water and dry them in a colander. Store leeks loosely wrapped in plastic in the refrigerator until you are ready to use them.

Apple, Leek & Cheddar Quiche

Recipe borrowed from Andrea Chesman’s Recipes from the Root Cellar.

Serves 4-6
Pastry for a 9-inch or 10-inch single-crust pie
3 Tbsp butter
1 large leek, trimmed and thinly sliced
1 large apple, peeled, cored and chopped
2 Tbsp all-purpose flour
½ tsp dried thyme
1 cup firmly packed grated smoked cheddar or sharp cheddar  
   cheese (4 ounces)
3 eggs
Milk or cream
Salt and freshly ground black pepper

1. Preheat the oven to 375°F.

2. Roll out and fit the pastry into a 9 or 10-inch pie pan. Fold the overhang under and flute the edges of the dough.

3. Melt the butter in a large skillet over medium heat. Add the leek and sauté until limp, about 3 minutes. Add the apple and sauté until the leeks are tender, about 3 minutes. Stir in the flour and thyme.

4. Sprinkle ½ cup of the cheese into the pie shell. Layer the leek mixture on top of the cheese. Cover with the remaining cheese.

5. Beat the eggs in a glass measuring cup. Add enough milk to make 1½ cups. Season with salt and pepper. Pour over the pie filling.

6. Bake for 30 to 35 minutes, until puffed and browned. Let stand for at least 10 minutes. Serve warm or at room temperature. Enjoy for brunch, lunch or supper!

Seared Salmon with Braised Leeks & Potatoes

Recipe adapted from a recipe published in Salmon, A Cookbook by Diane Morgan, by Diane Morgan.

Serves 4
3 large or 4-5 small leeks
4 Tbsp unsalted butter
1 medium potato, peeled, small-diced
1 cup white wine
½ tsp salt, plus more to taste
Freshly ground black pepper, to taste
1-2 Tbsp olive oil
4 salmon fillets, 4-6 oz each
1 Tbsp fresh herbs, chopped (parsley, tarragon, thyme, or other)
½ cup freshly grated Parmesan cheese

1. Cut the leeks in half lengthwise and cut into ½-inch pieces. Rinse leeks in a colander to thoroughly clean them. Drain well.

2. In a medium sauté pan, melt the butter over medium heat and swirl to coat the entire bottom of the pan. Add the leeks and sauté for 8-10 minutes or until softened.

3. Add the potatoes, wine, and ½ tsp salt and black pepper. Cover and simmer for 30-35 minutes or until potatoes are tender, leeks are silky and nearly all the liquid has been reduced.

4. Remove from the heat and set aside partially covered to keep it warm until you are ready to serve it.

5. In a separate sauté pan, heat olive oil over medium high heat until it shimmers in the bottom of the pan. Season the salmon fillets with salt & pepper. Place salmon in the pan, skin side up. You should hear a nice sizzle when you put the salmon in the pan. Sear the salmon on that side until it is golden brown and has a nice crust. Turn the salmon over and continue cooking, skin side down, to the desired degree of doneness.

6. Just before serving, add the fresh herbs to the braised leeks and potatoes. Adjust seasoning as needed. To serve, place a portion of the braised leeks and potatoes on each plate and place the seared salmon on top. Top each piece with freshly grated Parmesan and serve.