August 29, 2024 - This Week's Box Contents Featuring Leeks

 

What's In The Box

Leeks: Leeks are the more sophisticated, subtle cousin in the allium family. They are best cooked at lower temperatures and using methods such as braising, sautéing, or poaching. They are not high in natural sugars, so they do not caramelize like an onion. When cooked with one of the above methods, leeks will become fragrant and smooth.

Italian Garlic: When roasting potatoes or other root vegetables, toss in a few whole cloves of garlic. As the vegetables cook the garlic will infuse flavor into the other vegetables.

Red Onions: Finely minced red onions add color and flavor to fresh tomato salsas and salads. Red onions are also a great onion to use for caramelizing!

Green and/or Italian Zucchini: Incorporate zucchini into lasagna. One option is to use larger zucchini to make “lasagna” noodles by cutting lengthwise into thin sheets. Alternatively, add shredded zucchini to the cheese portion of traditional lasagna.

Orange Carrots: Carrots are considered to be an “aromatic” vegetable and often provide the background flavor and sweetness in recipes. Carrots function in this manner when added to tomato sauce, while also adding some sweetness to balance the acidity.

Sweet Peppers: This week your box will include one or more of the following peppers: Green Bells, Orange Ukraine, Orange Italian Frying Peppers, and/or Red Italian Frying Peppers. Orange Ukraine peppers are similar to bell peppers, but with a more pointed tip. They have a thick wall, making them great for stuffing. Orange & Red Italian Frying peppers are long, slender peppers. They are a great pepper to eat raw or roasted.

Sunorange Tomatoes: Sunorange tomatoes differ from other varieties in flavor, sweetness, and texture. They tend to be more sweet and flavorful while also maintaining some acidity that helps to heighten the flavor.  Enjoy them raw, roasted or added to sauces.

Variety of Large Tomatoes: Tomatoes are a more delicate, perishable crop, so give them some attention once you get them home. Remove them from the bag we packed them in and spread them out on a plate or platter and store them at room temperature. Check on them daily and prioritize eating any that are ripe and ready to go as well as any that may start forming a spot or an area that may deteriorate more quickly. If you can’t eat all the ripe tomatoes when they are ready, toss them in a bag and freeze them. 

Green and/or Silver Cucumbers or Sugar Cube or French Orange Melons:   This week your box will contain either cucumbers or one of our smaller varieties of cantaloupe. Use either to make a refreshing salad or turn them into agua fresca!

Green Beans: We thought last week might be our final picking of green beans, but we were able to go back for one more time and pick some nice beans again this week! Sadly, this is our final crop and most likely our final delivery of green beans for the season.

Sweet Corn: This week there are only a few ears of corn in your box, but they are a variety (Montauk) that produces sizeable ears! While we can’t explain the “why,” the kernels on the tip of the ears did not fill out fully. However, if you peel away the entire husk you’ll see that most of kernels on the remainder of the year did fill out. So the moral of this story is to not make any quick assessments just by feeling or looking at the end of the corn. Open the package fully so you don’t miss out on some delicious corn!

Red Seedless Watermelon or Sweet Sarah Melons:  Watermelons are ripe when picked, so we suggest you store it in the refrigerator and eat it within a few days of receiving it. Sweet Sarah is a variety of cantaloupe that we find to be sweet and delicious. While all the melons are ripe when picked, some may benefit from a few days on the counter to fully ripen. If you notice your cantaloupe has a bit of a greenish background on the skin, especially around the stem end, give it a few more days to ripen before indulging.

Baby Arugula: Baby greens are back! After a mid-summer hiatus, our first crop of baby arugula is ready and it is spicy! Eaten on its own, arugula can be sharp and pungent. When it shines brightest is when it is paired with other ingredients that are sweet, fatty, or acidic. This is why it’s a great base for salads topped with fruit, cheese, nuts and/or any combination thereof!

Gold Potatoes: This is a new variety for us this year, called Satina. It has gold skin with gold, waxy flesh. It’s an excellent choice for roasting, adding to soups, stews and chowders, or for use in potato salad. Store the potatoes in the paper bag we delivered them in to protect them from exposure to the sun which will cause them to turn green.

Recipe Suggestions & Inspiration For This Week’s Box Contents
Carbonara with Leeks, Lemon & Bacon
Parmesan & Leek Quiche
Leek Tarte with Gruyere & Onions
Cheesy Leeks on Toast
Summer Zoodles (Zucchini Noodles) with Raw Sungold (Sunorange) Tomato Sauce
Middle Eastern Shaved Zucchini & Carrot Salad
Fresh Pineapple Cucumber Salsa
Cucumber Agua Fresca
Agua de Melon
Fresh Peach & Arugula Salad with Vinaigrette
Tomato & Feta Salad with Red Onions
Classic Panzanella Salad (Tuscan-Style Tomato & Bread Salad)
Sheet Pan Chili Lime Salmon with Potatoes & Peppers
Roasted Pepper Salsa
Watermelon & Cucumber Salad with Feta
Margarita Watermelon
Green Beans with Tomato & Bacon
Garlic Braised Green Beans
Melon, Mozzarella & Prosciutto Salad with Arugula 
Cornbread with Fresh Corn Kernels
White Corn Pizza

Vegetable Feature: Leeks

Leeks after the dirt was hilled up.

We continue our journey through the season with yet another selection from the allium family. This week leeks are the selection we’ll be enjoying from the allium family! We plant them from seed in the greenhouse in late February. We then transplant them in the field early in the season, just after we transplant all of our storage onions. They need more time to grow than onions, which we harvested about 6 weeks ago. We typically wait until later in the fall to harvest them. In fact, leeks can take some frost, but once the temperatures start to get into the twenty’s we risk damaging them. This year however, we decided shake it up a bit and move up the harvest so we can enjoy them with some of the late summer vegetables!

It’s important to understand how leeks are grown as it directly affects how you prep them for use in your own kitchen.  Leeks have a long white shank that turns to more of a bluish green color as you reach the top of the leek.  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 of this process, dirt may get between the many thin layers of the shank, which is the portion of the leek most often used.

Preparation & Usage

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.

If you’ve never cooked with leeks, it’s important to note that leeks are not “just another onion.”  While the flavor profiles are similar for all alliums, each one has its own distinct characteristics and qualities that set them apart.  Leeks are much different than the chives and ramps we delivered early in the season or the Sierra Blanca white Spanish onions we delivered in early summer.   Leeks are more mild and subtle in flavor.  They are best cooked using more gentle methods such as braising, lightly sautéing or cooking them into soups, sauces and broths.  When cooked using these more gentle methods, the texture of leeks becomes silky and tender.  Leeks have fewer sugars than onions, so they do not caramelize in the same way as an onion.  When you are sautéing leeks, do so at a low to medium temperature just until they are soft.  Do not try to brown them.

Leeks pair well with many late summer and fall vegetables including tomatoes, peppers, potatoes, celeriac, and other root vegetables such as parsnips and carrots.  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.  Many recipes utilizing leeks also include complementary ingredients such as white wine, lemon, cream, cheese, apples, walnuts, chicken, bacon, fish and fresh herbs to name just a few ingredients.

Storage Tips

Leeks will keep for several weeks if stored in the refrigerator, loosely wrapped in plastic. We hope you enjoy this delicate allium and appreciate the subtle way it adds flavor to your meals this week!

Potato, Corn, and Leek Chowder

Yield: 6 servings

Photo from www.myrecipes.com

2 Tbsp butter 1 Tbsp olive oil 1 ½ cups coarsely chopped leeks ½ cup finely chopped celery (see note) ½ cup finely chopped sweet pepper 2 cups whole milk 3 Tbsp all-purpose flour 3 cups chicken or vegetable broth 2 cups fresh corn kernels 2 pounds gold potatoes, cubed 1 tsp salt, plus more to taste ½ tsp freshly ground black pepper, plus more to taste ¼- ½ cup finely chopped fresh parsley

1. Heat butter and oil in a large Dutch oven or stock pot over medium heat. Add leek, celery, and sweet pepper; sauté for 4 minutes or until vegetables are tender, stirring frequently.
2. Combine milk and flour in a small bowl, stirring with a whisk to make a smooth slurry. Slowly add milk mixture to pan, stirring constantly. Whisk in the broth, then add corn, potatoes, salt and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are tender. Taste and adjust seasoning to your liking by adding additional salt and /or black pepper as needed.
3. Just before serving, stir in fresh parsley.

Notes from Chef Andrea:

• The purpose of celery in this recipe is to function as an aromatic and provide a nice background flavor. I seldom have celery in my refrigerator, so in place of celery I usually just use carrots or celery root.
• If you want to enhance the corn-y flavor of this chowder, keep the corn cobs after you have cut the kernels off and add them to the pot along with the broth. While the chowder is simmering, the corn flavor from the cobs will infuse into the liquid and enhance the overall flavor. Just before serving, extract the corn cobs and discard them.

Recipe sourced from www.myrecipes.com

September 21, 2023 - This Week's Box Contents Featuring Leeks

 

Cooking With This Week's Box

Easy Chicken Fajitas
Photo from www.downshiftology.com

Sedona Yellow Onions:  

French Onion & Apple Grilled Cheese

Caramelized Onion, Pear & Bacon Pizza 

Porcelain Garlic:  

Garlic-Scented Tomato Salad 

Garlicky Calzones with Broccoli Raab and Provolone 

Orange Italian Frying Peppers:  

Easy Chicken Fajitas 

Grilled Sweet Pepper Dip 

Jalapeño Peppers:  

Quick-Pickled Jalapeños 

Tomato and Cream Cheese Turnovers
Photo from www.food52.com

Pineapple-Jalapeño Popsicles 

Variety of Tomatoes:  

Brown Butter Tomatoes 

Tomato & Cream Cheese Turnovers

Orange Carrots:

Mango Carrot Smoothie 

Carrot Cake Oatmeal Breakfast Bars 

Veggie Supreme Egg Bake 

Veggie Supreme Egg Bake
Photo from www.thekitchn.com

German Butterball Potatoes:   

Cheesy Skillet Potatoes 

Leeks:  

Creamed Leeks on Rustic Toast (See Below)

Potato & Leek Gratin (See Below)

Broccoli or Cauliflower or Broccoli Romanesco:  

Creamy Broccoli Salad with Bacon 

Easy Roasted Cauliflower Tacos 

Lemongrass:  

Lemongrass Vegetable Feature Article 

Fresh Lemongrass Tea 

Fresh Lemongrass Tea
Photo from www.thewanderlustkitchen.com

Baby Arugula:  

Crispy Chicken Milanese with Tomato Arugula Salad 

Steak Sandwiches with Caramelized Onion and Tomatoes 

Sauté Mix:  

Mixed Greens Salad with Sesame Ginger Vinaigrette 

Green Romaine Lettuce:  

Caesar Salad 

Simple Italian Grilled Romaine Salad 

Broccoli Raab:  

Broccoli Raab & White Bean Soup

Charred Broccoli Raab Sandwich with Balsamic Onions and Red Pepper Sauce

Crispy Chicken Milanese
Photo from www.coleycooks.com

This is it! We are in the final week of summer, and we only have 9 more CSA delivery weeks remaining!  We are excited to usher in a new season, along with a new set of seasonal vegetables. In the meantime, let’s talk about this week’s featured vegetable, Leeks! We have two simple leek recipes to share with you this week. The first is Creamed Leeks on Rustic Toast (See Below), a Deborah Madison recipe. She is famous for simple, yet tasty recipes and this one fits that bill!  The second one requires a bit more time, but it’s still pretty simple and straightforward, Potato & Leek Gratin (See Below).  This week’s German Butterball potatoes are a great variety to use for this recipe.

Looking to add more vegetables to your day? Don’t forget to start the day off right with vegetables for breakfast!  This week I included several recipes to include carrots in breakfast. This Mango Carrot Smoothie looks very refreshing and delicious. You could also use carrots in these Carrot Cake Oatmeal Breakfast Bars. Or, lastly, add shredded carrots to this Veggie Supreme Egg Bake!

French Onion & Apple Grilled Cheese
Photo from www.halfbakedharvest.com

If you’re looking for a classy dinner recipe, perhaps this Crispy Chicken Milanese with Tomato Arugula Salad will fill that need.  You could also try one of this week’s featured “onion” recipes. The first, French Onion & Apple Grilled Cheese is a keeper!  Or use some caramelized onions to make this Caramelized Onion, Pear & Bacon Pizza!

Tomato season has peaked and now the crop is starting to taper off. While we still have a chance, consider trying one of these recipes for Brown Butter Tomatoes or 

Tomato & Cream Cheese Turnovers.

Ok, I’m going to sign off for this week, but rest assured that we’ll be back next week with more delicious recipes to go along with the lineup of fall vegetables!  We may even have a few winter squash to send your way!  Have a great week.

Andrea 

Vegetable Feature: Leeks

by Andrea Yoder

Leeks freshly cultivated in the field.

We continue our journey through the season with yet another selection from the allium family. This week leeks are the selection we’ll be enjoying from the allium family!  We plant them from seed in the greenhouse in late February. We then transplant them in the field early in the season, just after we transplant all of our storage onions.  They need more time to grow than onions, which have already been harvested. We typically wait until later in the fall to harvest leeks, but we have a very large crop this year!  It’s important to understand how leeks are grown as it directly affects how you prep them for use in your own kitchen.  Leeks have a long white shank that turns to more of a bluish green color as you reach the top of the leek. 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 of this process, dirt may get between the many thin layers of the shank, which is the portion of the leek most often used. 

Crew harvesting leeks.

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. If you’ve never cooked with leeks, it’s important to note that leeks are not “just another onion.”  While the flavor profiles are similar for all alliums, each one has its own distinct characteristics and qualities that set them apart. Leeks are much different than the chives and ramps we delivered early in the season or the Sierra Blanca white Spanish onions we delivered in early summer. Leeks are more mild and subtle in flavor. They are best cooked using more gentle methods such as braising, lightly sautéing, or cooking them into soups, sauces, and broths. When cooked using these more gentle methods, the texture of leeks becomes silky and tender.  Leeks have fewer sugars than onions, so they do not caramelize in the same way as an onion. When you are sautéing leeks, do so at a low to medium temperature just until they are soft. Do not try to brown them. 

Freshly washed leeks ready for CSA boxes!

Leeks pair well with many late summer and fall vegetables including tomatoes, peppers, potatoes, celeriac, and other root vegetables such as parsnips and carrots. 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. Many recipes utilizing leeks also include complementary ingredients such as white wine, lemon, cream, cheese, apples, walnuts, chicken, bacon, fish, and fresh herbs to name just a few ingredients. Leeks will keep for several weeks if stored in the refrigerator, loosely wrapped in plastic. We hope you enjoy this delicate allium and appreciate the subtle way it adds flavor to your meals this week! 

Creamed Leeks on Rustic Toast

Yield: 2 servings

4 small or 2 large leeks, trimmed and sliced into ¼-inch rounds

1 ½ Tbsp butter

Sea Salt, to taste

⅓ cup dry white wine

½ cup half-and-half or crème fraiche

2 tsp fresh tarragon, parsley and/or rosemary

¼ cup grated Parmesan, Gruyere, or crumbled goat cheese

2 slices rustic bread, toasted and lightly buttered

Freshly milled black pepper, to taste

1. Wash the leeks well, but don’t dry them.  
2. Melt the butter in a wide skillet, add the leeks, and toss with a little salt. Add the wine, cover, and cook over medium heat until the leeks are tender, about 20 minutes. 
3. Add the cream and herbs and simmer until slightly thickened. Turn off the heat, stir in the cheese, then spoon the leeks over the toast. Add freshly ground black pepper and serve.

Recipe borrowed from Deborah Madison’s book, The New Vegetarian Cooking for Everyone.

Potato and Leek Gratin

Photo from www.smittenkitchen.com

Yield:  8 servings

2 Tbsp unsalted butter, plus more for the pan

2-2 ½ pounds gold potatoes, unpeeled, scrubbed and thinly sliced

1-2 medium to large leeks, halved, washed, cut into 1-inch segments

2 cups heavy cream

Kosher salt and freshly ground black pepper, to taste

2 garlic cloves, minced

Leaves from 3 sprigs fresh thyme

½ cup plain breadcrumbs

¾ cup coarsely grated Gruyere, Comte, or cheddar cheese

1. Heat oven to 350°F. Generously butter an 8 x 12 inch or 3-quart baking dish.
2. Arrange small stacks of sliced potatoes on an angle, slightly fanned, in different directions filling the pan loosely. Tuck leeks, halved side up, between potatoes around the pan. 
3. In a medium saucepan, bring cream, 2 tsp salt, freshly ground black pepper, garlic, and thyme to a simmer, stirring to ensure the salt dissolves. Pour hot cream mixture evenly over the pan, trying to get every potato and leek coated. Cover pan tightly with foil, place on a baking sheet to catch any drips, and bake for 30 minutes.
4. Meanwhile, melt 2 remaining tablespoons of butter.  Add breadcrumbs, salt, and pepper to taste and mix to evenly coat.
5. At 30 minutes, briefly remove the pan from oven and remove foil. Sprinkle top evenly with cheese, then scatter with buttered breadcrumbs. Return to the oven without foil for 45 minutes, until potatoes are totally tender, the top is browned, and the edges are bubbly.  
6. Let cool for 10-15 minutes before serving ahead.

Recipe borrowed from www.smittenkitchen.com.

September 9, 2021 - This Week's Box Contents, Featuring Leeks!

Cooking With This Week's Box

Leeks:

Pear and Leek Galette with Goat Cheese and Walnuts (See Below)

Carbonara with Leeks, Lemon and Bacon

Apple, Leek and Cheddar Quiche

Edamame:

Simple Roasted Edamame

Wasabi Roasted Edamame

Garlic Chili Edamame

Soy Ginger Roasted Edamame

“Fantastic” Sweet Corn:

Grilled Mexican Street Corn

Corn Bread with Fresh Sweet Corn

Sweet Peppers:

Easy Roasted Chicken with Peppers and Potatoes

One Skillet Beef Tips with Peppers and Onions

Jalapeño Pepper:

Quick-Pickled Jalapeño Peppers (…with just one jalapeño!)

Incredible Jalapeño Pizza

Variety of Tomatoes:

Brown Butter Tomatoes

Homemade Tomato Soup

Marcella Hazen’s Tomato Sauce with Onions and Butter

Watermelon:

Frozen Watermelon Daquiri

Watermelon Barbecue Sauce

Grilled Watermelon Salad

White, Purple or Yellow Cauliflower or Broccoli Romanesco:

Teriyaki Chicken and Cauliflower

Korean Fried Cauliflower

Peter Wilcox Potatoes:

Roasted Garlic Potato Soup

Herb Buttery Smashed Potatoes

Purple Dancer or Lilac Bride Eggplant:

Eggplant Fritters

Roasted Ratatouille

Poblano Peppers:

Vegetable Article featuring Poblano Peppers

Roasted Poblano, Sweet Corn and Potato Soup (with leeks too!)

Italian Garlic:

Potato, Rosemary and Roasted Garlic Pizza

Oven-Roasted Corn on the Cob with Garlic Butter

Hello Everyone!

Carbonara with Leeks, Lemon and Bacon

We continue to have trouble fitting everything in your CSA box!  When we make the preliminary CSA box contents list for the week, we often have 2-4 items that literally will not fit in the box!  Thus, we’re faced with prioritizing what will go in the box this week versus what will wait until another week.  This week we wanted to make sure we had enough room for sweet corn and a big bag of tomatoes!! We also decided to make some room for leeks, which is also this week’s featured vegetable.  While Leek and Potato Soup is a traditional way to enjoy leeks, they may be used in a wide variety of applications such as this week’s featured recipe for Pear and Leek Galette with Goat Cheese and Walnuts (See Below).  I’ve also included links to a few other recipes to utilize leeks such as Carbonara with Leeks, Lemon and Bacon; Apple, Leek and Cheddar Quiche; and Roasted Poblano, Sweet Corn and Potato Soup.

Grilled Mexican Street Corn
photo by Megan Keno for simplyrecipes.com

This may be our final week for watermelons, so why not try something different such as Frozen Watermelon Daquiris or Watermelon Barbecue Sauce?! If you do decide to employ the barbecue sauce recipe, consider making a pan of Corn Bread with Fresh Sweet Corn or Grilled Mexican Street Corn to accompany the barbecue!

And just what are you going to do with all those tomatoes!?!  Well, you could keep it super simple and make Homemade Tomato Soup or Marcella Hazen’s Tomato Sauce with Onions and Butter.  If you haven’t tried last week’s recipe for Brown Butter Tomatoes, you have to give it a try—they are so delicious!

I hope you are enjoying the bounty of these late summer boxes brimming with tomatoes, corn, peppers, fresh potatoes, etc.  The first frost may be in our near future, but until then we’re going to continue to harvest as much as we can!  We do have some fall treats coming up pretty soon, such as winter squash and sweet potatoes!  This week we started taking the tops off the Brussels sprouts and Richard keeps bringing me little specimens of sprouts so I can see just how big they are right now.  Have a great week and I’ll see you back again next week!—Chef Andrea

Vegetable Feature: Leeks

By:  Chef Andrea Yoder

Description: We continue our journey through the season with yet another selection from the allium family.  This week leeks are the selection we’ll be enjoying from the allium family!  We plant them from seed in the greenhouse in late February.  We then transplant them in the field early in the season, just after we transplant all of our storage onions.  They need more time to grow than onions, which we harvested about 6 weeks ago.  We typically wait until later in the fall to harvest them.  In fact, leeks can take some frost, but once the temperatures start to get into the twenty’s we risk damaging them.  This year however, we decided to shake it up a bit and move up the harvest so we can enjoy them with some of the late summer vegetables!

It’s important to understand how leeks are grown as it directly affects how you prep them for use in your own kitchen.  Leeks have a long white shank that turns to more of a bluish green color as you reach the top of the leek.  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 of this process, dirt may get between the many thin layers of the shank, which is the portion of the leek most often used.

Leeks "hilled up" in dirt to keep the shank white.

Preparation & Storage: 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. 

If you’ve never cooked with leeks, it’s important to note that leeks are not “just another onion.”  While the flavor profiles are similar for all alliums, each one has its own distinct characteristics and qualities that set them apart.  Leeks are much different than the chives and ramps we delivered early in the season or the Sierra Blanca white Spanish onions we delivered in early summer.   Leeks are more mild and subtle in flavor.  They are best cooked using more gentle methods such as braising, lightly sautéing or cooking them into soups, sauces and broths.  When cooked using these more gentle methods, the texture of leeks becomes silky and tender.  Leeks have fewer sugars than onions, so they do not caramelize in the same way as an onion.  When you are sautéing leeks, do so at a low to medium temperature just until they are soft.  Do not try to brown them.

Spaghetti Squash and Leek Skillet Gratin

Leeks pair well with many late summer and fall vegetables including tomatoes, peppers, potatoes, celeriac, and other root vegetables such as parsnips and carrots.  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.  Many recipes utilizing leeks also include complementary ingredients such as white wine, lemon, cream, cheese, apples, walnuts, chicken, bacon, fish and fresh herbs to name just a few ingredients.

  

Storage: Leeks will keep for several weeks if stored in the refrigerator, loosely wrapped in plastic.  We hope you enjoy this delicate allium and appreciate the subtle way it adds flavor to your meals this week!  

Pear and Leek Galette with Goat Cheese and Walnuts

Yield: 8 servings

photo from coleycooks.com

For the Crust:

1 ½ cups all-purpose flour

4 ½ ounces cold unsalted butter, cut into cubes

½ tsp salt

1 large egg

2-3 Tbsp cold water

For the Filling:

1 Tbsp butter

2-3 medium leeks, cleaned and thinly sliced, white and light green parts only (about 3 cups)

Salt and pepper, to taste

1 Tbsp Dijon mustard

½ cup heavy cream

2 tsp minced fresh rosemary, divided

6 ounces fresh goat cheese

1 large pear, thinly sliced 

¼ cup chopped walnuts

1 egg beaten with 1 Tbsp water for egg wash (optional)

Crust:

1. Mix together flour and salt in a medium bowl.  Add the butter, then use a pastry cutter or a fork to cut the butter into the flour.  Do this until the butter is broken into pea-sized pieces, about two minutes.
2. Whisk together the egg and two tablespoons cold water, then pour into the flour mixture.  Use a fork to stir until it just comes together, adding one or two additional tablespoons of water until it forms a ball.  Do not knead the dough or mix any further.  Press into a disk then wrap in plastic and refrigerate for at least 30 minutes, or up to 2 days in advance.

Filling & Assembly:

1. Melt butter in a medium skillet over medium-high heat.  Add the leeks and cook, stirring often, until softened, about 6 minutes.  Season with salt and pepper, then add Dijon mustard, cream and 1 tsp rosemary.  Cook until the cream has reduced by half and the mixture is thick, about 5-8 minutes.  Taste for seasoning and adjust as needed.  Let cool completely.
2. When ready to assemble the galette, preheat the oven to 375°F and line a sheet pan with parchment paper.  Roll the dough out on a floured surface until it is about ¼ inch thick and 14-16 inches around.  Gently roll the dough up onto the rolling pin and transfer it to the center of the sheet pan.  It should hang off the sides slightly.
3. Spread the cooled leek mixture evenly around the dough, leaving a 2-inch border on the outside.  Crumble goat cheese on top, then arrange the pears in a circular pattern.  Sprinkle with remaining teaspoon of rosemary, salt, pepper, and chopped walnuts.  
4. Carefully gather the outer border of dough and fold it up and over the filling to form a 1 to 2 inch crust.  Brush the outer crust with egg wash if desired (this will produce a prettier, more golden brown crust).
5. Bake for 30-40 minutes or until the crust is golden brown.  Let cool for 30 minutes before slicing.  Serve warm or at room temperature.

Recipe borrowed from coleycooks.com.

October 1, 2020 - This Week's Box Contents, Featuring Leeks!

Cooking With This Week's Box

Italian Garlic: Fresh Tomato Vinaigrette; Tortilla De Patatas; Tomato Bread; Roasted Cauliflower and Black Bean Tacos

Leeks: Braised Leeks with Pappardelle & Parmesan (see below); Lemony Leeks with Chickpeas and Feta (see below)

Variety of Large Tomatoes: Fresh Tomato Vinaigrette; Tomato Bread

Jalapeno Pepper: Jalapeno Popper Mac & Cheese

Purple, White or Cheddar Cauliflower: Silky Cauliflower Soup; Roasted Cauliflower and Black Bean Tacos

German Butterball Potatoes: Tortilla De Patatas

Saute Mix OR Broccoli Romanesco OR Broccoli: Sheet Pan Salmon with Broccoli, Turnips and Turnip Greens Chimichurri

Green Top Baby Violet Turnips: Sheet Pan Salmon with Broccoli, Turnips and Turnip Greens Chimichurri

Sweet Peppers: Easy Thai Peanut Chicken Wraps

Butterscotch Butternut Squash: Roasted Butternut Squash with Coconut Drizzle and Saigon Cinnamon; Baked Penne with Butternut Sage Sauce; Roasted Butternut Squash Tacos

Green Boston Lettuce: Carrot Ginger Dressing; Fresh Tomato Vinaigrette; Easy Thai Peanut Chicken Wraps

Orange Carrots: Carrot Ginger Dressing

The colors of the valley are changing rapidly and we’re preparing for our first frost!  While we do cover some sensitive crops to protect them from frost damage, we don’t have time and resources to cover everything.  So, the crews are picking as many tomatoes and peppers as they possibly can so we can tuck them safely away in the cooler.  They are also going to dig the lemongrass which will not take a frost.  We’re planning to pack lemongrass in next week’s box, so you can look forward to a little taste of the tropics next week!  As we transition into fall, we are making a shift in our allium selections as well.  We’re taking a little break from storage onions so we can enjoy leeks which are in their prime right now!  This week I turn to two of my favorite bloggers/cookbook writers.  It’s true, I have many, however I gravitate towards these two ladies quite often when I’m looking for simple, healthy, vegetable focused recipes.  The first recipe, Braised Leeks with Pappardelle & Parmesan (see below), was featured by Alexandra Stafford on her blog, Alexandra Cooks, however it originated from Ronna Welsh’s book The Nimble Cook.  The rich creaminess of this dish doesn’t come from cream, but rather from the silky texture of the slow-cooked leeks and a bit of Parmesan cheese.    The second recipe comes from Sarah Britton’s blog, My New Roots.  This recipe for Lemony Leeks with Chickpeas and Feta (see below) makes a nice vegetarian main dish with light, simple flavors.

Carrot Ginger Dressing, photo from cookieandkate.com

The green Boston head lettuce in this week’s box is GORGEOUS!  This variety has soft, tender leaves and will make a beautiful base for a nice fall “tossed” salad with sliced sweet peppers, chunks of tomatoes and maybe even some little cauliflower florets.  While carrots are often included in tossed vegetable salads, you can also use the carrots to make a dressing to put on the salad!  This Carrot Ginger Dressing is light enough to not overpower the lettuce leaves and contributes a nice overall flavor to the salad.  If you prefer to shred the carrots and actually put them on your salad, you may choose to dress the salad with this Fresh Tomato Vinaigrette.  The leaves on this variety of lettuce are also great for things like these Easy Thai Peanut Chicken Wraps!

The baby violet turnips in this week’s box are a new item we wanted to try this year.  They have a bit more of a turnip bite in comparison to the baby white salad turnips we grew earlier in the spring.  As I was considering what I might do with them, I got an email update from dishingupthedirt.com letting me know Andrea Bemis had just posted this recipe for Sheet Pan Salmon with Broccoli, Turnips and Turnip Greens Chimichurri.  Thanks for the suggestion Andrea, this recipe is perfect for this week’s box contents!  The chimichurri sauce is made with the turnip greens and parsley.  Speaking of parsley, it’s time to check your herb garden.  With the first frost potentially coming this week, you might want to harvest the remainder of your herbs or be prepared to cover the plants.  If you have extra herbs you can always dry them.  I also want to mention, for those of you who appreciate Andrea Bemis’ recipes, that she has another book coming out!  Local Dirt—Seasonal Recipes for Eating Close to Home.  It is being released on October 13, but is available for pre-ordering right now!

Roasted Butternut Squash with Coconut Drizzle and Saigon Cinnamon
photo by Katarina Jankov for food52.com

We’re continuing to work our way through our stores of winter squash and this week we’re sending the cutest little Butterscotch Butternut squash!  This variety is supposed to be small and may be served simply baked and topped with a  pat of butter.  If you want to try something a little different, you could also go for this Roasted Butternut Squash with Coconut Drizzle and Saigon Cinnamon.  This recipe calls for a touch of honey, which is only needed for a bit of flavor as this squash is already very sweet on its own!  I also want to try this recipe for Baked Penne with Butternut Sage Sauce, another recipe by Alexandra Stafford.  If you’re going to be harvesting your sage before the frost, you might as well use some fresh!

Silky Cauliflower Soup, photo from smittenkitchen.com

Any interest out there in recipes that have 10 ingredients or less?  Count me in!  We’re moving into soup season, so consider making this Silky Cauliflower Soup.  This recipe has seven ingredients including salt and pepper.  From a flavor perspective, this soup would be good made with any color of cauliflower.  From a presentation standpoint, I will be honest, I’m not sure how the color will turn out if you make this soup with purple cauliflower.  That being said, I want to try it!  If anyone else tries it, please share the results in our Facebook Group!  The other recipe I want to mention that has five ingredients only is this Tortilla De Patatas.  This is a traditional Spanish dish that is kind of like a potato frittata, but there’s a step in the recipe where you invert the whole thing onto a large plate and then return it to the pan to continue cooking on the other side.  Don’t worry, you can do it!  One day when the world opens up again, I really want to visit Spain.  Until then, a little exploration into Spanish cooking will have to suffice!  The author recommends serving this with Tomato Bread, another popular Spanish recipe originating in Catalonia.

Roasted Cauliflower and Black Bean Tacos
photo from gimmesomeoven.com

Shifting gears, how about some tacos this week?!  Lets go vegetarian with these Roasted Cauliflower and Black Bean Tacos, or maybe Roasted Butternut Squash Tacos!

Just when you think mac-and-cheese can’t get any better, you come across a recipe like this for Jalapeno Popper Mac & Cheese.  This recipe calls for quite a lot of jalapeno, but our peppers have been pretty hot this year, so I would suggest you error on the side of conservative.

Well, that brings us to the bottom of this week’s box.  We still have 8 more boxes after this week that will be filled with so many good things yet to come!  I mentioned earlier that we’re hoping to send lemongrass in next week’s boxes.  We’re also planning to dig sweet potatoes this weekend, so it will be just a few weeks until we start sending those in your box as well!  Before I close out this week’s conversation, I want to mention that I finally did it.  I bought an Instant Pot!  I’ve been resisting this purchase for a long time now, mostly because it seems to go against all the cooking techniques I learned in culinary school.  What do you mean I can’t shake the pot?  I lock the lid into place and walk away?  The next step will be taking it out of the box and actually using it!  So, if any of you have some tried and true recipes you like to make in your Instant Pot, please send them my way.  I’m ready to embrace this kitchen tool and let it help me put dinner on the table in short order!  The next 6-8 weeks are going to be very busy around here as we finish up our fall harvest, so I’m ready to implement any time saving hacks I have available!  Have a great week!---Chef Andrea 

Vegetable Feature: Leeks

By Chef Andrea

We continue our journey through the seasons with yet another selection from the allium family.  This week’s vegetable from the allium (onion) family is leeks!  In this region, leeks are grown for harvest in the fall.  We plant them from seed and transplant them early in the season, just after we transplant all of our storage onions.  They need more time to grow than onions, but we also need to harvest them before it gets too cold.  They can take some frost, but once the temperatures start to get into the twenty’s we risk damaging them.  In some more mild climates growers are able to actually overwinter leeks.  Our Midwestern winters are too harsh for overwintering them, so we’ll just have to enjoy them when they are in their prime!

Carbonara with Leeks, Lemon & Bacon

If you’ve never cooked with leeks, it’s important to note that leeks are not “just another onion.”  While the flavor profiles are similar for all alliums, each one has its own distinct characteristics and qualities that set them apart.  Leeks are much different than the chives and ramps we delivered early in the season or the Sierra Blanca white Spanish onions we delivered in early summer.   Leeks are more mild and subtle in flavor.  They are best cooked using more gentle methods such as braising, lightly sautéing or cooking them into soups, sauces and broths.  When cooked using these more gentle methods, the texture of leeks becomes silky and tender.  Leeks have fewer sugars than onions, so they do not caramelize in the same way as an onion.  When you are sautéing leeks, do so at a low to medium temperature just until they are soft.  Do not try to brown them.

Leeks "hilled" in the field

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 other root vegetables such as parsnips and carrots.  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.  They also pair well with late season sweet peppers and tomatoes, bridging the gap between summer and fall.  Many recipes utilizing leeks also include complementary ingredients such as white wine, lemon, cream, cheese, apples, walnuts, chicken, bacon, fish and fresh herbs to name just a few ingredients.

Leeks will keep for several weeks if stored in the refrigerator, loosely wrapped in plastic.  We hope you enjoy this delicate allium and appreciate the subtle way it adds flavor to your meals this week!  

Braised Leeks with Pappardelle & Parmesan

photo from AlexandraCooks.com

Yield:  4 servings

Braised Leeks:

3 large or 4 to 5 small to medium leeks, white and light green parts only

3 Tbsp extra-virgin olive oil

3 Tbsp water

⅓ cup crisp white wine

4 Tbsp butter, cut into bits

A few sprigs thyme

2 tsp kosher salt

5 peppercorns, optional

10 coriander seeds, optional

For the Pasta:

12 oz pasta, such as pappardelle

Parmesan cheese, shaved, to taste

Freshly cracked black pepper, to taste

Optional herbs:  finely copped parsley, or chives, to taste

Flaky sea salt, to taste

1. Heat oven to 325°F.  Trim the leeks of any roots.  Slice each leek lengthwise through the bulb, then once more to make quarters—if you are only making the braised leeks, it’s OK to keep the leek end intact; if you are making the pasta, cut enough of the base off so that the leek does not stay intact.  Fill a large bowl with water and submerge the leeks in it.  Swish them around and carefully bend the pieces, using your fingers to release any dirt trapped between the layers of the bulbs.
2. Once clean, lift out the leeks, drain, and place in a snugly fitting roasting pan or Dutch oven—ideally something that can go on both the stovetop and oven if you plan on making the pasta—no more than two layers deep.  If your leeks are extra long, cut them to fit.
3. Add the remaining ingredients.  Cover and place in the oven.  Braise until the leeks have dulled in color and are quite tender to a knife, and bend and flex effortlessly, about 45-50 minutes.  Taste for salt.  Continue on to the next step if you are making this entire pasta dish, or cool to room temperature if you are making the braised leeks portion of the recipe and want to make the leeks portion of the recipe in advance.  Store in the fridge for up to 1 week or in the freezer for 3 months.
4. Meanwhile, if making the pasta, bring a large pot of water to a boil.  Add 2 Tbsp kosher salt.  Cook pasta al dente (times will vary according to package).  Reserve at least a cup of pasta cooking liquid. 
5. Place the pan of braised leeks on the stovetop over low heat.  Transfer the cooked noodles to the pan with the leeks and toss with tongs to combine.  Add pasta cooking liquid as needed—approximately ½ cup.  Shave Parmesan to taste over top and season with fresh cracked pepper to taste as well.  If you seasoned your pasta cooking liquid as directed, you should barely need any salt here, but taste, and adjust seasonings as desired.
6. If using herbs, add them, and toss to coat.  Serve, shaving more Parmesan and cracking more pepper over each serving if desired.

Recipe borrowed from Alexandra Stafford’s blog, AlexandraCooks.com. 

Lemony Leeks with Chickpeas and Feta

photo from mynewroots.org

Yield:  2-3 servings

3 large leeks

1 cup vegetable broth

1 cup cooked chickpeas

½ cup crumbled feta cheese

Dressing:

2 Tbsp extra virgin olive oil

1 tsp liquid honey

Juice and zest of one lemon

Pinch of sea salt & Freshly ground black pepper

1 clove garlic, minced

1 small bunch fresh dill or parsley

1. Slice off the root end of each leek, cut in half lengthwise, then cut the stalk into 1-inch chunks on the diagonal.  Use both the white and pale green portion of the stalk, discarding the dark green tops.  Submerge leek slices in a large bowl of water to remove dirt between the layers.
2. In a large frying pan or saucepan, heat the vegetable broth until simmering.  Remove leeks slices from water and place in the broth.  Cover and let simmer for 4-5 minutes on medium heat. 
3. While the leeks are cooking, make the dressing by combining all ingredients except for the lemon zest and dill or parsley.
4. When leeks are just tender (do not overcook!), remove from pan with tongs and set on a serving platter, leaving the remaining broth.  Pour chickpeas into the pan and heat in the broth for about one minute, tossing to warm through.  Add half of the dill/parsley and toss.  
5. Remove pan from heat and place chickpeas on top of the leeks.  Pour dressing over top, sprinkle with remaining dill/parsley, feta, lemon zest, and plenty of freshly ground black pepper.  Serve immediately.

Recipe borrowed from Sarah Britton, www.mynewroots.org.