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Weekly Farm Newsletter

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Leeks

Your Share Menu:

Leeks
Baby Spinach
Carrots
Gold Potatoes
Yellow Onions
Napa Cabbage
Butterkin Squash
Tuscan Kale

Our 2016 CSA Season is open for sign-ups!

Go online and rejoin through our website at www.spiralpathfarm.com
or feel free to call our office and we can get you set up over the phone.
Take advantage of our Early Bird Discount of 5% off when you join by March 15th!

Leeks! Nothing can quite explain the aroma of the pack house after our first huge leek harvest. The rain late last week and cold temperatures at night have been the perfect combination to bring on one of my favorite fall crops. Leeks are a part of the onion and garlic family and can be used in just about anything. Trim the roots and scrub away the remaining good organic soil. The white and yellow base holds the most strength in flavor but you can use the entire green stem as well. Cut the leek into tiny ringlets and sauté with anything in olive oil until they are translucent. Have a tiny leek? Cook it whole on top of steak. We figured everyone is ready for the very popular potato leek soup so we are sending out our Nicola gold potatoes to make for a smooth soup or hearty chowder. Check out our classic recipe on the back. I highly recommend adding much more than the typical ingredients. Almost everything in the box this week can be thrown into potato leek soup, especially the Tuscan kale and carrots. This soup also freezes very well so no worries with making a huge pot. It is unbelievable that our harvest weeks are coming to an end- fast. I love waking up before dawn this time of year. December has had some incredible sunrises so far. I find myself looking forward to doing physical work outside in the winter because it is an easy way to stay warm all day and you really learn how hot the sunshine still is in 30 degrees. I will miss the fresh produce tremendously – especially the greens. Hope you are enjoying the extra onions and cabbage. We really are trying to load you up for the winter! Lucas

Khaya's Korner

The season is almost over, and that means vacation for the Brownbacks! Since nobody in the family can get away from the farm in spring; summer; and fall, winter time is when we go on vacay. I was hoping to go somewhere warm, but that's not what my dad had in mind. He says we are going to Mammoth Cave in Smokey Mountains National Park. My brother still wants to go to Mt. Rushmore even though my dad says that is out of the question. Mt. Rushmore's cold even in the summer! It's weird to think that I not going to be writing any newsletters until April. If you have any questions or want to email me that's fine. Send them to the farm's email address. - Khaya

POTATO LEEK SOUP This is a Brownback family favorite
Scrub potatoes, do not peel and cube into small pieces, about 5-6 cups. Slice 2-3 leeks (I use the green parts too nearly
1 / 2 way up to the leaves) Sauté in olive oil. Optional: to make a leek-kale- potato soup, finely mince one bunch of kale and wilt with the leeks. Add potatoes, 1 T salt, 1 t pepper. Barely cover with water. Bring to a boil and simmer for 45 minutes. For a perfectly smooth soup, puree in a blender, if kale was added, it will be a beautiful shade of green. For the chunkier version, which we prefer, simply mash by hand in the kettle with a hand masher. Add 2 C whole milk or half and half cream plus about 2 C shredded cheddar cheese.

Spinach-Leek-Potato Soup
2 leeks
1 pound potatoes, scrubbed & cubed
4 oz shitake mushrooms
1 t chopped rosemary, 1 / 2 t dried
2 T olive oil
Salt & freshly ground pepper
Parmesan cheese
5 C vegetable or chicken stock
1 / 2 pound of spinach (one bag), chopped
Chop leeks and rinse well. Remove and reserve mushroom stems; cut mushroom tops into thin strips. Heat oil in soup pot. Add leeks, mushroom stems and 1 / 4 of the mushroom strips; cover and cook over medium-low heat until leeks are tender, about 20 minutes. Add 2 C stock; bring to a boil. Add spinach; cover and simmer 5-6 minutes. Puree this mixture in blender or food processor. Return puree to the pot. Stir in remaining stock, bring to a simmer, and add potatoes, remaining mushroom strips, rosemary, and salt to taste. Simmer, partially covered till tender, about 15-20 minutes. Season to taste with pepper and additional salt if desired. Serve each bowl with Parmesan cheese. Makes 4-6 servings.

Kale Greens with Pasta
In large deep fry pan, sauté 2 sliced leeks, 1 C grated carrot, and 3 cloves sliced garlic in olive oil. May add one Hungarian hot wax pepper, deseeded and diced. Finely chop the entire bunch of kale, include the tender sweet stems. After veggies are soft, add kale and stir till wilted. Add 1 t salt, 1 / 4 t pepper, 1 T fresh oregano and 1 C water and cover / steam over high heat for 10-15 minutes, stirring every few minutes. Cover the greens with 2 C grated cheese, cheddar is great...
Cook up your favorite style pasta and serve with the greens. Goes well with rice or potatoes also.
*The addition of this greens mix to an omelet is an awesome supper or brunch.

Butterkin Squash Casserole
1 pkg. couscous
1 butternut squash, peeled and cut into cubes
Butter, brown sugar
Cinnamon, nutmeg
Parmesan cheese, shredded
Cook the couscous using the directions on the package. Line the bottom of a greased 9 x 12 casserole with the couscous. Boil the squash in water until soft. Drain. Mash the squash. Mix in butter, brown sugar, cinnamon, and nutmeg to taste. Pour on top of couscous. Sprinkle the top with parmesan cheese. Bake at 350 for 30-40 minutes.

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