Backyard Gardens CSA: Week 17 — September 26, 2013

Whew!  What a chilly week.  We’re happy to report that our fall brassicas are coming on strong — bringing kale, kohlrabi and other such delightful treats to you this week.  Our leeks are also ready for harvest, joined by fingerling potatoes, leading me to dream of potato-leek soup. We’ve been hard at work putting row cover over our crops, winterizing the new hoop house and intermittently staring at the mountains, checking out all the drama happening up that way.

Robin checking out the weather coming over the mountains.

Robin checking out the weather coming over the mountains.

A note for Enterprise folks: the Thursday market is over, so our new pick-up location is at Dana + Troy’s carport at 403 E North St.  We’re sorry to miss seeing you at market, but are happy to be inside on these dark, cold evenings!

 

WHAT’S IN YOUR BIN?

FullShare_9-26Full Share

1 Cucumber
1 bunch Parsley
1 head Romaine
1 bunch Kale
1 Kohlrabi
1 bunch Leeks
2# Heirloom Tomatoes
1 pint Cherry Tomatoes
2# Fingerling Potatoes
1 Eggplant
4 Poblano Peppers
1 Sweet Pepper

HalfShare_9-26Half Share

1 head Romaine
1 bunch Kale
1 Kohlrabi
1 bunch Leeks
1# Heirloom Tomatoes
1 pint Cherry Tomatoes
1# Fingerling Potatoes
1 Eggplant
1 Sweet Pepper

 

RECIPES

Julia Child’s Chilled Leek and Potato Soup

“Here is the mother of the family in all her simplicity. You’ll note there’s no chicken stock here, just water, leeks, potatoes, and salt in the soup base. However, you may include chicken stock if you wish, and you may certainly include milk. A bit of cream at the end is a nourishing touch, but by no means necessary.” — Julia Child from The Way to Cook

4 cups sliced leeks, whites only
4 cups diced potatoes old or baking potatoes recommended
6 to 7 cups cold water
1½ to 2 teaspoons coarse salt or to taste
1/2 cup or more sour cream, heavy cream, or crème fraîche, optional
1 tablespoon finely chopped fresh chives or parsley
  • Bring the leeks, potatoes and water to boil in the saucepan.
  • Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Purée the soup if you wish.
  • Taste, and correct seasoning.
  • After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning.
  • Top each serving with a sprinkle of chives or parsley.

 

Poblano Chorizo Potato Salad

Recipe courtesy Homesick Texan

2 poblano chiles
2 pounds red potatoes, cubed
1/2 pound Mexican chorizo, cooked and crumbled
2 cloves garlic, minced
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons lime juice, plus more to taste
2 tablespoons mayonnaise
2 tablespoons sour cream
Salt and pepper, to taste
Cotija cheese, for serving

  • Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove seeds and stems and dice.
  • Meanwhile, place the potatoes in a pot and cover with cold, salted water. On medium heat, bring to a boil and then cook until tender, about 20 minutes. Drain and rinse with cold water.
  • Mix together the diced chiles, cooked potatoes, cooked chorizo, garlic, cilantro, cumin, cayenne, lime juice, mayonnaise and sour cream. Adjust seasonings and add salt and pepper to taste.
  • Can serve either warm or chilled. When serving, top with crumbled Cotija cheese.

Serves 8.