There are TWO deliveries left in the summer CSA, including this one!
We have a chicken coop under construction! No birds yet, but stay tuned...
***We still have a few spots open in our Fall CSA - snag one if you would like to continue getting fresh produce and bread from us until Christmas!***
Leeks are available this week! They have been growing since (literally) March 14, and they are FAT and delicious. Normally when we start to offer leeks, orders for white potatoes go up as well (because of potato leek soup, of course). Well, let me introduce you to three other amazing things to do with leeks (so you can save your potatoes for roasting, frying or grilling!)
Crispy Leeks
Cut off the white and light green parts from 4 large leeks, thinly slice and wash. Heat 1/2 inch safflower/canola oil in a cast iron skillet over medium heat until shimmering. Add half the thinly sliced leeks and cook until golden brown and crispy, about 15 minutes. Remove and set on a paper towel-lined plate to drain. Do the same with the other half of the leeks. Sprinkle them with a bit of salt. Store in an airtight container at room temperature for up to a week. Use as a topping on any savory dish!
Grilled Leeks with Romesco
Light your grill then trim and clean about 14oz leeks. If leeks are more than 1/2" thick, quickly blanch them by adding to a saucepan of boiling water for 1-2 minutes, then drain and place under cold running water. Pat dry. Toss the leeks with 1 tablespoon olive oil, salt and pepper. Cook the leeks on a medium-hot grill for a few minutes, turning from time to time, until lightly charred and tender. Serve warm with romesco sauce.
Leeks and Greens Curry
Trim and wash 4-5 large leeks and cut into 1/2" slices on the diagonal. Tear or roughly chop 8oz sturdy greens such as kale, chard, Asian greens or cabbage. Heat 2 tablespoons canola oil in a large frying pan over medium-low heat and sweat 3 sliced garlic cloves for a few minutes. Add the leeks and saute for a few minutes, then add 1 teaspoon of your favorite curry powder or paste and cook, stirring occasionally, for another few minutes, until the leeks are tender. Add the greens and sweat for 2-3 more minutes, until just about wilted. Pour in 1 2/3 cup coconut milk and heat through, letting it bubble for a minute. Serve hot sprinkled with peanuts, cashews and/or raisins.
In addition to leeks, we also have a few other fall favorites to offer: kohlrabi, fennel, garlic (grown by Allicin's Ranch), and carrots galore! Enjoy the produce and have a great week!
With many thanks to Kelsie, our winter spinach is going in beautifully!
Katherine, Spencer and Crew
Guess this plant! We hope it will be gracing salads all winter long!
