CSA 2013 Week 15

(Dar Williams, The End of the Summer)

This week we offer you some beautiful bright colours in your box, and some fabulous fall fares offering some light this week.

Small shares:

Curly Kale

Kohlrabi

Leeks
Yellow Potatoes

Baby Beets (greens)

Aubergine
Yellow Onions

Parsley
Peppers

Medium shares add:

sweet mama squash

watermelon
extra peppers

Large shares add:

savoy
celery
cauliflower

John picked yellow potatoes this week for everyone to go with the leeks, thinking it would make for some great leek potato soup. Some of you probably have family recipes dating back decades for this favourite, but here is one for those who haven’t yet made this soup. It’s a very simple base, and the reviews (rightly) suggest you spruce it up. Some things to consider:

– add garlic

– roast the leeks first (heck, roast the garlic, too.)

– only use broth

– add cream/yogurt/creme freche

– add chives or thyme instead of parsley, if thyme, add it while sauteeing the leeks

– add carrots and/or celery

– add bacon

Not in the mood yet for soup (there’ll be plenty of time for that!)? This is one of my favourite recipes. So simple and beyond delicious. Almost everyone I’ve made it for agrees. A leek frittata with goat cheese:http://www.finecooking.com/recipes/leek-goat-cheese-frittata.aspx

And if you’re in the mood for some comfort food, try some boerenkool. (Boeren what?) Kale with mashed potatoes. This blog recipe looks pretty legit, and has the vegan alternatives (but the butter/cream way too!). More butter will make it richer, but I want to guess more delicious. It’s traditionally served with sausages. Or bacon. But they also make it at the Green Door (where I believe they add cheddar. As I always say, cheddar makes everything better!http://www.theperfectpantry.com/2013/01/recipe-for-boerenkool-kale-with-mashed-potatoes.html

And if you’re wondering what to do with the beet greens, here’s a list of seven things:http://www.themindfulfoodie.com/2012/10/19/things-to-do-with-beet-greens-a-recipe/