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Archive for the month “May, 2017”

CSA Week 4

In this week’s box:
asparagus, kale, leeks, lettuce, radishes, spinach, & spring onions

The “Produce Index” page provides storage advice for this season’s produce to date, simple dishes, and recipe links all in one place. The “simple dishes” found under entries provide easy, no-recipe, no-fuss ways to prepare the featured produce.

Please check the Produce Index for updates on storage advice including photos of storage techniques.

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Recipe: Leek & Spinach Soup

Serves 8 to 10

  • 6 to 8 leeks
  • 6 ounces spinach, pulsed in food processor or chopped coarsely
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 Parmesan cheese rind (optional)
  • 6 to 8 cups chicken or vegetable stock
  • 2 cups cooked rice or pasta
  • Freshly grated Edam, Gouda or Parmesan (optional)
  • Lemon (optional)

1. Thinly slice all of the leeks and place in a large bowl filled with cold water. Stir and let stand for five minutes to allow any dirt to settle to the bottom.

2. Place butter and olive oil in large soup pot over low heat. Scoop out leeks from bowl of water and place in pot—any water clinging to the leeks is just fine. Season with a big pinch of salt. Cover pan and cook for ten minutes. Remove lid and continue cooking over low to medium-low heat for another 15 to 20 minutes, or until leeks are soft and have shrunk down considerably. The leeks shouldn’t begin to brown or get caramelized; they should be soft and giving up lots of liquid.

3. Add cheese rind (optional) and 6 cups of stock. Let simmer over low heat for 15 minutes. Taste and adjust for salt and pepper. Add remaining stock if necessary. (If your leeks are big and/or you’ve used 8 of them, you might need the extra 2 cups.)

4. At this point, you have a few options. If you’re making the soup for a crowd, you can add all of the spinach to the pot at once. (If not, you might want to keep the spinach separate—it quickly loses its bright green hue once it enters the broth.) If you’re making a small batch of soup, heat a small amount of broth in a separate pot with however much spinach you would like.

5. Add cooked rice or pasta to individual soup bowls. Ladle leek broth over the top.

6. Serve with grated cheese and a wedge of lemon on the side.

Source: adapted from Alexandra Stafford, Food52

CSA Week 3

In this week’s box:
kale, leeks, lettuce, radishes, spinach, & spring onions

Remember to check the “Produce Index” page to find storage advice for this season’s produce to date, simple dishes, and recipe links all in one place. Below are storage tips for new produce.

Storage

Kale: Keep tightly sealed in the refrigerator. Don’t wash until ready to use. If already washed, place a dry cloth or paper towel in the bag with the lettuce to absorb moisture; if not washed, place a slightly damp cloth or paper towel in the bag to provide humidity.

Radishes: Remove tops, since the greens will pull moisture from the roots. Store radishes tightly sealed in the refrigerator. Store radish greens tightly sealed in the refrigerator. Don’t wash until ready to use. If already washed, place a dry cloth or paper towel in the bag with the greens to absorb moisture; if not washed, place a slightly damp cloth or paper towel in the bag to provide humidity.

A simple dish: Arrange radishes on a plate with softened butter and coarse salt. Rub a radish in butter, dip in salt, then eat!

 

 

 

Recipe: Leek Gratin

Serves 4 as a side

2oz prosciutto, cut into slivers (about 1/2 cup)
1/2 cup freshly grated Parmesan or Gruyère
7 to 9 medium leeks, trimmed, cleaned, and cut across 1/8 in pieces (about 2 1/2 cups); parboiled or steamed for 10-20 min (until easily pierced with a sharp knife)
1tsp kosher salt (less if the prosciutto is very salty)
3/4 cup heavy cream

  1. Preheat oven to 400°F. Grease a 9-in pie plate or baker with butter.
  2. Spread half of the prosciutto and a thin layer of cheese over the bottom of the dish. Lay out the leeks on top. Cover with the remaining prosciutto and sprinkle with salt. Pour the heavy cream over everything, then add remaining cheese.
  3. Bake for 30 min, or until brown and bubbling well.

source: Barbara Kafka, Vegetable Love

CSA Week 1

Welcome to the 2017 CSA season! New this year are weekly posts about what’s in your CSA box and how to store it; also watch for recipe posts that put your produce front and center. On the “Produce Index” page you’ll find the storage advice and recipe links all in one place. Be sure to comment with your own tips and recipes, as well.

In this week’s box:
leeks, lettuce, parsnips, spinach, & spring onions

Storage

Leeks: Trim off the greens (these can be frozen to use in stock) and store in the refrigerator in a bag with roots wrapped in a damp cloth or paper towel.

Lettuce: Keep tightly sealed in a bag in the refrigerator. Don’t wash until ready to use. If it’s been washed already, stick a dry cloth or paper towel in the bag with the lettuce to absorb moisture; if not washed, stick a slightly damp cloth or paper towel in the bag to provide humidity.

Parsnips: Remove tops, since the greens will pull moisture from the roots. Scrub clean and store in a plastic bag in the refrigerator.
One simple dish: Braised parsnips: peel and cut into rounds or sticks; place in a skillet with just enough water to cover the bottom and a knob of butter (maybe also a some minced garlic or shallots); cover and cook over medium heat until almost tender; remove the lid and increase heat to medium-high until the liquid evaporates. Sprinkle with salt and pepper; maybe a squeeze of lemon, too.

Spinach: Keep tightly sealed in a bag in the refrigerator. Don’t wash until ready to use. If it’s been washed already, stick a dry cloth or paper towel in the bag with the lettuce to absorb moisture; if not washed, stick a slightly damp cloth or paper towel in the bag to provide humidity.

Spring Onions: Store in refrigerator in a bag with roots wrapped in a damp cloth or paper towel. Alternatively, for longer storage, place in a glass with roots in water and a plastic bag or dampened cloth bag over the tops (trimmed if desired).

Recipe: Braised Leeks

Braised Leeks with a Crispy Breadcrumb Topping

Serves 2; easily multiplied

For the leeks:
2 leeks trimmed, cleaned, and halved lengthwise
1tbs olive oil
1tbs butter
juice of half a lemon
salt & pepper to taste

For the topping:
1/4 cup breadcrumbs (homemade or panko)
1tbs parsley, finely chopped
2tbs grated Parmesan
pinch of salt & pepper

  1. Melt the butter and olive oil over a medium-high flame in a large sauté pan. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste. Sprinkle with the breadcrumb topping.
  2. While the leeks braise, combine breadcrumbs with parsley, Parmesan, and salt and pepper. In a dry skillet over medium heat, toast this mixture until golden brown. Serve over the leeks. Make sure that you taste the mixture for correct seasonings to ensure that the dish is seasoned all the way through.

source: amber wilson, food52.com

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