Sept. 15, 2016 Share 16
Down on the Farm:
Autumn is officially setting in for us on the farm. While the days have moved into
beautiful, sunny seventies, the nights are cool and we have dew on the plants
every morning. This has begun the gradual shutdown of our hot weather crops
like tomatoes, eggplant, and peppers. These vegetables will continue to produce
for a couple more weeks but the plants are clearly trying to ripen the fruit they’ve
produced before it gets too cold rather than set new fruit. We will continue to see
less and less tomatoes as the season goes on.
The flip side of that coin is that we are getting into fall crops like broccoli, cabbage,
and brussels. In combination with the potatoes, carrots, and beets we’ve had the
last few weeks you can really feel soups and vegetables roasts are on the menu.
For us at New City Farm, and for most other farmers we know, this is the best time
of the year. Being able to have tomatoes and brussels sprouts at the same time is
somewhat inspiring in the kitchen.
What’s in My Box: Leeks
Leeks are the gourmet king in our long line of vegetables from the allium family.
They are more flavorful than shallots, milder than garlic, and sweeter than onions.
They look a little like giant scallions, with long white “stems” fraying out into green
leaves. The part most often used is the white portion and some of the light green.
The dark green portions are too woody for most people but they make excellent
additions to stock. One nice thing about leeks is that you do not need to peel the
outside skin off as you do onions, however, the inside may require a little washing.
Dirt can find its way in between the layers of the leek. Leeks can be eaten raw and
do surprisingly well chopped over a salad, but they are at their best when cooked.
Sauteeing them at lower heats brings out a creaminess that is unmatched in the
rest of the onion family. Rather than look for recipes specific to leeks, you can
substitute them anywhere a recipe calls for onions.
This Week's Share:
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Potatoes/Beets
Broccoli/Brussels
Sprouts/Napa Cabbage
Peppers/Summer
Squash
Rhubarb/Celery/Leeks
Garlic/Onions
Tomatoes
Cherry Tomatoes/
Beans/Peas/Okra
Kale/Chard
Salad Turnips/Eggplant
Recipe: Potato Leek Gratin
2 Tbsp.
2 large
1 ½ lbs.
1 tsp.
½ tsp.
½ tsp.
1 cup
1 large
1
¼ tsp.
¾ cup
Butter
Leeks, trimmed and halved
lengthwise
Potatoes, peeled
Salt
Ground black pepper
Thyme
Heavy cream
Garlic clove, minced
Bay leaf
Ground nutmeg
Gruyère, grated
Heat oven to 350 and butter a 2-quart casserole dish. Wash the leeks to
remove any grit and slice thinly crosswise. Using a mandoline or sharp
knife, slice the potatoes into rounds, ⅛ inch thick. Toss with ¾ tsp salt and
¼ tsp pepper. Layer the rounds in the gratin dish. Melt the 2 tablespoons
butter in a large skillet over medium heat. Add leeks, remaining salt and
pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7
minutes. Scatter the leeks over the potatoes. Add cream, garlic and bay leaf
to the skillet, scraping up browned bits of leeks from the bottom of the pan.
Simmer gently for 5 minutes. Stir in nutmeg. Pour the cream over the leeks
and potatoes and top with the Gruyère. Cover with aluminum foil and
transfer to the oven. Bake for 40 minutes, uncover and bake until the
cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly
before serving.