Week 13
Notes on this Week’s Produce:
Greens – You have head lettuce, bunched swiss chard, and bunched cilantro.
In-Season Vegetables – You have leeks, winter squash (dark green
buttercup, and/or grey hubbard or red kuri,), potatoes, sweet corn,
tomatoes, cucumber, spicy poblano peppers (dark green flesh), a mildly
spicy roasting pepper, and a plastic bag with jalapeno and cayenne pepper.
Full shares have eggplant this week.
Fruit – Half shares have watermelon this week, full shares have either a
cantaloupe (orange flesh), Galia melon (green flesh, yellow skin), or
honeydew (green flesh, acorn shape).
Leeks have a mild onion flavor. Try them sautéed with butter as a side dish,
or top a pizza crust with leeks, drizzle with a little olive oil, sprinkle
parmesan and mozzarella on top, then bake. Leeks are great in soups as
well, and this week we included a recipe for potato leek soup. We also
included a simple recipe for winter squash baked in the oven. Poblano
peppers have mild flesh with spiciness in the ribs and seeds. Our favorite
way to eat them is to stuff them with cheese, beans, rice, and sometimes
other vegetables, and then bake them in the oven.
Eat Well,
Van and Ellen
Northern Delicious CSA
218-827-8102
3298 Lenont Rd, Babbitt, MN 55706
[email protected]
facebook.com/northerndelicious
www.northerndelicious.com
Leek Potato Soup
8-10 small potatoes
8 ounces cream cheese (lowfat or regular)
2 cups sliced leeks, including green tops
1 bunch tender kale (or substitute Swiss chard)
2 cloves garlic, chopped fine
2 tablespoons butter or oil
1 cup Parmesan cheese
Wash and cut up unpeeled potatoes and put in a pot with enough water to
cover potatoes. Place chunk of cream cheese on top of potatoes. Boil until
potatoes are cooked. Meanwhile, saute leeks in butter or oil until tender,
add garlic and chopped kale and sauté a few minutes more. Add dried or
fresh herbs to the sauté if desired—tarragon, oregano, rosemary, basil, or
dill. When sauté mix is tender, add to potatoes. Stir well and mix in grated
Parmesan cheese and salt and pepper to taste. For a creamier soup, blend
some or all of the soup in blender or food processor.
Baked winter squash
1 medium winter squash (about 3 to 4 pounds)
1 cup warm water
Topping (optional) : 4 tablespoons brown sugar, 4 tablespoons butter,
freshly grated nutmeg
Rinse the outside of the squash with hot water. Preheat oven to 350F.
Carefully cut the squash in half length-wise, leaving the skin on. Remove the
seeds and scoop out any stringy squash meat. Place the squash halves in a 2
to 3-quart casserole dish. Add butter and sugar in equal amounts to each
half. Place the baking dish in the preheated oven and add hot water to the
baking dish. Bake at 350F for 30 to 40 minutes, until squash is tender and
soft, adding more water throughout baking if needed. If desired, sprinkle
with a little bit of freshly grated nutmeg before serving.