Backyard Gardens CSA: Week 17 — September 25, 2014

Well, another summer is in the books, officially speaking, and we’ve got the produce to prove it. Our beans took a hit from that cold spell a couple weeks ago, but they bounced back with a vengeance, and we’re happy to share them with you! Since it’s fall, we finally started to harvest what few leeks we have. Leeks and potatoes are an obvious match made in heaven, a match that can be made all the better with some garlic, a little onion, and dill. Speaking of dill, I thought that having some traditional Afghani rice would inspire you to find yummy recipes from that neck of the woods to make use of your eggplant, tomatoes, and the like.

At the time of this writing, Nik is out in the woods trying to get an elk before the last day of the bow-hunting season, which is coming this weekend. All of us here on the farm are eager to see if he and his dad are successful, not only because there’s potential to get in on the deliciousness, but also because it’d be hard to deal with Nik’s heartbreak otherwise. Either way, elk or no elk, I guess it’s all a part of the circle of life, just like this wicked cool praying mantis we found on Robin’s pants who was nomming on a grasshopper.

Whoa now

Robin, luckily, was not the next victim.

Happy cooking!

Garik

WHAT’S IN YOUR BIN?

Full Share

Beans – 3/4 pound
Beets – 1 bunch
Dill – 1 bunch
Eggplant – 2 or 3 each
Garlic – 2 head
Leeks – 1 bunch
Onions – 2 head
Peppers, hot – 4 each
Peppers, sweet – 3⁄4 pound
Potatoes – 1 pound
Tomatoes – 2 pounds

Half Share

Beans – ½ pound
Beets – 1 bunch
Dill – 1 bunch
Eggplant – 1 or 2 each
Garlic – 1 head
Onions – 1 head
Peppers, sweet – 1⁄2 pound
Potatoes – 1 pound
Tomatoes – 1 pound

 

RECIPES

Potato Leek Soup

Serves 2-4

Ingredients:
  • 1 tablespoon olive oil
  • 2 tablespoons butter (use all olive oil to make vegan/parve)
  • 3 leeks (light green and white parts), cleaned and thinly sliced
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • Salt and pepper
  • ½ cup dry white wine
  • 64 ounces vegetable broth
  • 2½ pounds potatoes, quartered (I don’t peel them, up to you)
  • ½ cup sour cream or Greek yogurt (optional)
  • White or black truffle oil (optional)
  • Chopped parsley or dill
Directions:
  1. Heat the oil and butter in a large pot over medium heat. Add the leeks, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes.
  2. Add the wine and bring to a boil.
  3. Add the broth and potatoes.
  4. Simmer until the potatoes are quite soft, about 20 minutes.
  5. Blend with an immersion blender or carefully transfer in batches to a blender. Blend until smooth.
  6. Stir in sour cream, if you like.
  7. Serve, drizzle with truffle oil if using and garnish with chopped parsley.

recipe courtesy of Katherine Martinelli

Dill Rice the Afghani Way- Chelo Shibit

Serves 2-4

Ingredients:
  • 1 cup Basmati rice
  • water for soaking and parboiling
  • 2 tablespoons olive oil
  • 1 cup fresh dill, chopped very fine
Directions:
  1. Soak the Basmati for 30 minutes minimum, (preferably for at least an hour.)
  2. Boil 6-8 cups of water, when it comes to a rolling boil, add the Basmati. Let it cook for 13-15 minutes.
  3. To test when the rice is ready for steaming, take a grain and if it is soft on the outside but breaks between your finger and thumb, remove from the flame. It should be al dente.
  4. Drain the water. Place pan on the stove on low heat and add olive oil. With a wide-rimmed spatula, add a thin layer of rice to the pot. Sprinkle with dill, and keep layering the rice and dill in a towering dome shape; like a pyramid. This ensures the rice cooks evenly.
  5. To release the steam, make 2-3 holes (one in the middle and two on the side) with a wooden spatula.
  6. Cover the pot with a tea towel, replace the lid and let it cook on low heat for 15 minutes.
  7. Decant with a wide-rimmed spatula. In our home we use a teacup saucer.

recipe courtesy of Food52