Backyard Gardens CSA: Week 16 – September 19, 2018


The last couple weeks on the farm we’ve taken advantage of the clear and cool weather to pull our storage onions. We grew a couple different varieties of red and yellow storage onions, and they’re now curing on a rack in the barn and on the slatted tables where our starts were hardening off earlier in the year.

Red onions cure on a rack in the barn.

We have four or so rows of potatoes left to dig, so we’ve begun clearing more than we need for orders and CSA shares each time we work there. Digging potatoes always feels like digging for treasure, but this week we also dug up a small salamander friend!

We found this little guy guarding our potatoes from slugs.

Finally, we’ve had some new neighbors move in to the field next to the barn! They like it when we feed them the wormy apples that are falling from the tree in the chickens coop area.


Full Share

1 Head Green Leaf Lettuce
2 Leeks
2 lbs Potatoes
2 Cucumbers
1.5 lbs Tomatoes
1 Bunch Beets
1 Bunch Dill
2 Sweet Onions
1 Garlic Bulb

Half Share

1 Head Red Leaf Lettuce
2 Leeks
1 lb Potatoes
1 lb Summer Squash
1 Bunch Parsley
2 Sweet Onions
1 Garlic Bulb


The featured item this week is the elegant leek. Another member of our allium block, they are also the last of the group to be harvested and shared with you for the first time. Other allia you’ll see in your bin this week include the sweet onions and garlic, and in weeks past you’ve had scallions. Unlike other cultivated crops from their genus, leeks do not form a bulb, and instead, you eat the white-to-pale green sheath of leaves at their base. Leeks surprise me with how long they take to grow, but they are quite worth the wait. With the other contents of your bin, you can make a classic potato and leek soup, which is perfect for these cooler fall evenings.

Potato Leek Soup

"This is such a classic soup, and for good reason. It’s delicate yet complex and just lovely. I like it with croutons and drizzle of olive oil and a bit of chopped parsley. It’s also good with toasted bread with fresh goat cheese." 


  • 2 tbsp unsalted butter
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • salt and freshly ground pepper
  • 3 medium leeks sliced lengthwise and thinly sliced
  • 2 medium potatoes peeled and cubed
  • 5 sprigs thyme leaves stripped
  • 4 cups veggie bouillon broth
  • 3 cups whole milk


  • fresh parsley minced
  • fresh chives chopped
  • gruyere or parmesan cheese grated
  • croutons


  1. Melt the butter in a large pot over low to medium-low heat. Add the onion and garlic, salt and pepper, cover cook and cook for about 10 minutes, until the onion is soft but not colored. Add the remaining ingredients, along with a little more salt unless your broth or bouillon is very salty, increase the heat, and bring to a boil. As soon as the soup bubbles, turn the heat to low, mostly cover the pot, and simmer gently for 30-40 minutes, or until all the vegetables are mashably soft. Taste the soup and season generously with salt and pepper. You can serve the soup chunky or use an immersion blender to blend or transfer to a blender. The soup is good hot, at room temperature and cold. Garnish as desired.

More CSA box ideas for this week from Cook with What You Have (see the “CSA details” email from Beth):

Mashed Leeks and Potatoes with Capers and Parsley

Leek, Potato and Herb Pancakes


Have a lovely week!

Caitlin Rushlow
CSA and Accounts Manager
cell: 919-448-5963