We had a lovely afternoon for the pot luck despite the rain on Saturday! Martin Cardona has grown a year older and we have another picture of him on the pumpkins! Wonderful food, lots of visiting, horse drawn rides and a chance to mark 30 years of farming for Ken and Martha at Orchard Hill Farm.
Just a reminder the last pick-up days are Tuesday, October 6 and Saturday, October 10.
Dianne MacVicar has given us a couple of good recipes. We had the tasty Leek and Potato Soup on Saturday night.
Leek & Potato Soup from EatingWell: January /February 1994
6 servings, about 1 cup each
1 1/2 teaspoons canola oil
3 leeks, trimmed, cleaned and thinly sliced (3 cups)
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
6 cups reduced-sodium chicken broth
1 1/4 pounds potatoes (about 3 medium), peeled and cut into small chunks
1/2 cup reduced-fat sour cream
Salt & freshly ground pepper, to taste
1. Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
2. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, Adding some of the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until potatoes are soft, 10 -15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.
3. Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.
Quick Shredded Beets
Peel and coarsely shred 6-8 medium-sized beets. Add 1/4 cup water, 2 tablespoons vinegar and 1 teaspoon sugar. Cover and cook 10 minutes or until tender – stirring twice during cooking. Add butter and season with salt and pepper. (sugar optional)