As l look over the produce, when we bring in the harvest for our CSA Pick-Ups, some of my favourite recipes come to mind. The leeks of course call out for Leek and Potato Soup. Roasted Beet and Arugula Salad are another winner on my list. The Kale coupled with ripe peppers, fresh garlic, and cashews make deluxe Kale Chips. EGGPLANT PARMAGIANA recipe from Lynn Selway is easy and delicious. I have reposted the recipes below.
CSA Shares Assembled on Tuesday
Our second cut hay is gradually filling up the barn. Hopefully, we will get the field, that Ken is tedding right now, in the barn before the next rains. We bent over the tops of the bulk of our onion crop last week to begin the curing process and we will gather them up soon. The melons and sweet corn harvest should finish up this week, but the fall raspberries and sweet peppers have begun. Our outdoor tomatoes are starting to ripen and the heirloom varieties make a nice addition to the pick-ups not to mention their exceptional flavour. We dug another row of potatoes last week and will dig the entire field for storage soon.
CSA member Jim Conrad has been helping us out throughout the season and has given us a boost from planting to weeding to harvest. Not to mention all the row cover handling in the spring! We are very grateful for all his efforts. The interns have enjoyed his support and company as well.
Leek and Potato Soup by Jill Wilcox
Ingredients
1 lb. leeks (about 3 medium)
3 tbsp butter
1 cooking onion, chopped
1 rib celery, finely sliced
2 medium potatoes, peeled and diced
3c water, chicken or veg. stock
2c milk or cream
chopped chives for garnish
To make the soup
1. trim the coarse green portion of the leeks. Cut leeks in half lengthwise, leaving the bulb end intact and clean well under running water. Shake off excess moisture and slice the leeks thinly, discarding the root end when you get to it.
2. In a stock pot, melt the butter over medium-high heat. Cook the leeks, onion and celery about 5 minutes until soft.
3. Add the potatoes and water. Bring to a boil. Reduce heat to a simmer and cook about 25 minutes or until the potatoes are soft.
4. Add the milk (or cream) and return to a bare simmer. Season with salt and white pepper to taste. (You can puree the soup with an immersion blender at this stage if you wish or pass it through a food mill.)
KALE CHIPS with Cashews
Blend together in food processor:
1 Red Pepper (I use frozen ones from the summer).
1 Cup Cashews
2 Tablespoons Lemon Juice
1 Tablespoon Tamari Sauce (you can use soy sauce)
2 Cloves Garlic (crushed first)
1 Tablespoon Nutritional Yeast (optional)
1/2 teaspoon Sea Salt
6 Cups of firmly packed Kale (tare bit size pieces of kale off of the center stem and discard stem).
Massage the above mixture onto the kale.
Spread on a 2 cookie sheets and dry in a slow oven until crisp. You can even turn the oven off after it has warmed up and then turn it on again every hour just enough to warm up. You don’t want to cook the kale, just dehydrate it. I use my dehydrator, but not everyone has one.
ROASTED BEET – ARUGULA SALAD
- 1/4 cup balsamic vinegar
- 3 tablespoons onions thinly sliced
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 medium beets, cooked and quartered or (sliced in 2 inch pieces for Cylindra)
- 6 cups fresh arugula
- 1/2 cup walnuts, toasted, coarsely chopped
- 1/4 cup dried cranberries or dried cherries
- 3 ounces soft fresh goat cheese, coarsely crumbled
Directions
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, onions, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with goat cheese, and serve.
EGGPLANT PARMAGIANA
Recipe from Lynn Selway: Easy and delicious.
1 eggplant
1 egg beaten
sea salt
parmesan cheese
pasta sauce (we like it spiced with basil, spinach and romano)
mozzarella or cheddar cheese grated
Slice eggplant into thin slices and lay them on papertowels. Sprinkle salt on top and let sit for about 15 min to bring out the moisture. Pat dry. Dip slices in beaten egg and coat with parmesan cheese on both sides. Bake slices in oven on cookie sheet approx 15-20 min at 350 til tender – turning to brown on both sides.
Layer in casserole dish eggplant, pasta sauce and grated cheese and repeat until all eggplant is used. Top with remaining sauce and cheese. Cover and bake approx 20 min-1/2 hour until hot and bubbling. Serve immediately and enjoy!!
