1.5 lb potatoes 1 Delicata Squash
½ lb leeks ½ lb salad mix
1 lb onions 1 bunch kale
1 bunch parsley 1 head broccoli
Farm News:
I can’t believe we only have one more week of Growing Season CSA! I hope you guys have been enjoying it as much as we have. I can’t wait for the Winter CSA to start, either! This week we will have more fresh greens in our Winter CSA than we have ever had before – I am doing some winter greens trials that I am excited about.
At the farm, we are getting our fall building projects underway. Mike is decking out a new level in part of the barn so we can get a little bit more organized in there. We won a NRCS grant for some erosion control, so that means an exciting new access road and drainage work. We also have the frame for a new greenhouse coming next week! That will mean earlier veggies and more variety next year!
We can’t thank you all enough for supporting our family farm this year. See you next week!
Thanks,
Christa, Mike and Lizzy
Recipes of the Week:
Julia Child’s Potato Leek Soup
- 3-4 cups of diced peeled potatoes (1 lb.)
- 3 cups thinly sliced leeks, including the tender greens (1/2 lb)
- 2 quarts water
- 1 Tablespoon salt
- 6 tablespoons heavy cream or 3 tablespoons softened butter
- 3 tablespoons minced chives or parsley
Simmer vegetables, salt, and water together, partially covered for 40-50 minutes in a 3-4 quart saucepan. Mash the vegetables into the soup with a fork or pass through a food mill. Julia does not like the texture of soup pureed in a blender, your call. Adjust salt and pepper. You can stop at this point. When ready to serve, bring soup back to simmering. Then off the heat, stir in the cream or butter and top with chopped chives or parsley. It does not get much better than that! Makes 2 quarts of soup for 6-8 servings.
Stuffed Delicata Squash
One of our favorite meals, we look forward to this simple dish all summer long!
- 1 Delicata squash, halved lengthwise
- 1.5 cups cooked rice
- One large onion, diced
- Three cloves of garlic, diced
- Cheese – to taste (We usually use extra sharp cheddar)
- 1 lb sausage of your choice
- Salt, pepper, olive oil
Pre-heat the oven to 400 degrees F. Scoop the seeds and guts from the squash, and then place the halved squash in a baking pan, face-up. Cover the bottom of the pan with water, about ¼ inch deep. Place the pan in the pre-heated oven. Sautee the onions and garlic in olive oil. Fry the sausage, and then chop cooked sausage as finely as desired. Mix sausage with onions and garlic. Mix in cooked rice, as well as pepper and salt to taste. When squash is soft (is easily punctured with fork, usually after about 20-30 min.), remove from oven and fill with mixture. Grate cheese and cover tops of filled squash. Put it all back in the oven until cheese has melted.
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