This Week’s Share
- Leeks: Welcome the arrival of leeks! We grow all our leeks using an Italian farming technique where we hill soil around the base of the leeks. This results in a proportionately larger amount of white and light green parts, which means more usable leek for you.
- Potatoes: This week you are receiving 3 pounds of German Butterball potatoes. These are an all purpose yellow skinned yellow fleshed variety; a good choice for roasting, frying, or mashing. As we allow your potatoes to size up the fields there is always some chance for small cosmetic damage. There is a possibility over the season you may see damage from wire worm or scurf and the damage is usually to a small portion of the outer skin which can be easily peeled or cut off.
- Squash: Its the time of year when summer squash will be making its last rotation through the pick-ups, and as we say goodbye to summer squash you can look forward to the beginning of winter squash in your share next week.
Swiss Chard with Peppers and Garbanzo Beans
Adapted from www.epicurios.com
Note: This is great as a side dish with chicken, fish and beef or if you want to go vegetarian, simply serve it over a bowl of some rice or quinoa. You can also try this for breakfast topped over eggs.
1 large bunch of Swiss chard, stemmed and sliced
3 cloves of garlic, sliced
1/2 an onion, sliced into half moons (or 1 leek, white and light green parts halved and sliced)
2 sweet peppers, sliced
1 tbsp. ground cumin
1 tsp. smoked paprika
1 15oz can of garbanzo beans, rinsed and drained
1/4 cup low sodium veggie broth
1 tbsp. extra virgin olive oil
Salt and pepper to taste
Heat olive oil in a medium pan over medium-high heat. Once the oil is hot, add onions to the pan and saute for 3-4 minutes before adding in peppers and garlic. Allow vegetables to cook for about five minutes. Stir in cumin and paprika and stir until all the vegetables are coated. Add greens and broth; cover and cook until greens are wilted. Stir in garbanzo beans, and season with salt and pepper. Once the beans are heated through its ready to eat. Serves 4.
Note: Make sure to look at the Chef’s Corner in the Week 17 Blog for a Leek recipe from Lincoln Restaurant’s Jenn Louis.
Turkey and Leek Shepard’s Pie
Adapted from Eating Well in Season by Jessie Price
Note: This is a great recipe for using leftover roasted turkey or chicken. You can also poach chicken breasts by placing boneless skinless chicken breasts in a medium skillet or sauce pan, adding lightly salted water to cover and bringing to a boil, and reducing heat and simmering gently until chicken cooks through and is no longer pink in the middle (10-12 minutes).
2 teaspoons extra-virgin olive oil
2 leeks white and light green parts only, well washed and thinly sliced
1 1/2 cups thinly sliced carrots
2 stalks celery, chopped small
3 cloves garlic, minced
1/2 cup dry white wine
3 tablespoons all-purpose flour
2 teaspoons chopped fresh sage or 1/2 teaspoon dried
2 cups reduced-sodium chicken broth
2 cups diced cooked turkey or chicken
1 cup frozen peas optional
1/4 teaspoon salt
Freshly ground pepper to taste
For Mashed Potatoes:
2 pounds potatoes, peeled and cut into chunks
1/2-3/4 cup nonfat buttermilk
1/4 teaspoon salt
1 large egg, lightly beaten
1 tablespoon extra virgin olive oil
To Prepare Filling
Preheat oven to 425°F. Heat 2 teaspoons olive oil in a large skillet or Dutch oven over medium heat. Add leeks, carrots, and celery and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 1 minute more. Pour in wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes. Add turkey (or chicken) and peas and season to taste with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.
To Mash Potatoes and Bake Pie:
Place potatoes in a large sauce pan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return potatoes to pan. Cover and shake the pan over low heat to dry the potatoes slightly, about 1 minute. Remove from heat. Mash the potatoes with a potato masher, or whip with and electric mixer, adding enough buttermilk to make a smooth puree. Season with salt and pepper. Stir in egg and 1 tablespoon olive oil. Spread the potatoes on top of the turkey mixture. With the back of the spoon, make decorative swirls. Set the dish on a baking sheet and bake until potatoes and filling are heated through and the top is golden brown, 25 to 30 minutes. Makes 6 servings.
Chilled Gazpacho Soup
Adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
4 cups tomatoes, chopped
2 cups beef or vegetable broth
1 cup cucumber, diced
1 cup sweet pepper, diced
1 cup celery, diced
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon salt
several dashes Worcestershire sauce
10-12 drops Tabasco pepper sauce
6 ice cubes
Green onions or chives, chopped (optional)
Mix together. Allow soup to stand for 30 minutes to let the ice cubes chill the soup and for the flavors to mingle. Serves 4.