Category Archives: Produce

Potato Leek Soup

Simple and delicious this recipe is our modified version of the Simple Recipes – Potato Leek Soup. It takes less than 20 minutes to prep & about 40 minutes to cook. Serves 4-6.

3-4 leeks
2 Tbsp butter
3 cloves minced garlic
4 cups broth (we used our duck broth, yummy!)
2 pounds potatoes (we used this weeks CSA potatoes: Dark Red Norland & Elba)
1 ½ tsp salt plus more to taste
1 tsp oregano
1 ½ tsp fresh thyme
1 bay leaf
2 tomatoes (or corn – see variations)
½ cup half and half or whole milk
1/4 cup fresh parsley


Slice white and light green parts of leeks crosswise. Add leeks and minced garlic to melted butter in a 4 quart pot. Cook leeks until softened. Make sure it is low enough heat that the leeks aren’t browning.

After leeks are cooked add broth. Dice potatoes into ½ inch pieces and add to pot. Next add salt, oregano, thyme, and bay leaf to pot. Increase heat and bring to a simmer.

Lower the heat and maintain a low simmer for 20 minutes.

Once potatoes are cooked through remove bay leaf. Blend about half of the soup with a blender and add back to pot.

Chop tomatoes and add to pot. Add half and half, and parsley. Cook a few more minutes. Add freshly ground pepper and salt to taste.

Some variations:
Add corn with tomatoes or as a substitute.
Add cheese to top – we used a sharp cheddar.
Add Tabasco sauce or other red chili sauce to taste.

 

 

 

Advertisements

Bon Appetit – Parmesan Chicken with Caesar Roasted Romaine

Just made this delicious recipe for supper. Super easy and ready in under 45 minutes, including prep time. We added a side of fresh green beans (oven roasted with olive oil and sliced pecans). Start the beans with the chicken and do not cover. Serve the chicken on the romaine.

We will have fresh chicken available next week. Place your order now.

http://www.bonappetit.com/recipe/parmesan-chicken-with-caesar-roasted-romaine

Yummy Beets!

Believe it or not when our farmer in training comes in from playing …errr.. caring for the chickens and she sees beets being prepared for dinner she says “Yummy Beets!”.

If the thought of beets makes you plug your nose and put it down the hatch try one of these receipes – you might change your mind & even hear “Yummy Beets!”.

Honeyed Beets
1/2 cup honey
2 tbsp. vinegar
1 lb. cooked beets (or 2 cans sliced beets)
2 tbsp. butter
1 medium onion, slice and separated into rings

In a saucepan blend honey, vinegar & 2 tbsp. beet liquid. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp.

Makes 8 servings. Taken from a Farmhouse Cookbook.

Pineapple Beets
1 can pineapple chunks
1/2 cup water
1/3 cup cider vinegar
4 tbsp. brown sugar
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. ground ginger
1 lb. cooked beets (or 2 cans sliced beets, drained)

Drain pineapple and mix with water and vinegar. Mix brown sugar, cornstarch, salt and ginger; add vinegar mixture. Cook until thickened, stirring constantly. Add beets, then heat to boilinbg. Just before serving, mix pineapple into hot mixture.

Makes 8 servings. Taken from a Farmhouse Cookbook.

Cooking Beets

Fresh beets can be boiled, roasted, microwaved, sauteed, steamed or charcoal roasted.

Wash the beets and trim off greens. Reserve greens for another use.

Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife. Slip off the skins under running water and slice or dice.

If boiling, cook the beets for 20 to 30 minutes, or until tender.

If using a microwave oven, cook the beets with a little water for 8 to 15 minutes.

Here is another method for Roasting Beets:
http://localfoods.about.com/od/preparationtips/ss/How-To-Roast-Beets.htm