Week 8

We hope that you all had a fantastic 4th of July! This past week we installed the irrigation system and mulched most of the garden; which makes the plants and us very happy.

In your boxes this week you will find:

Tomatoes- copious varieties (see last week’s blog for specifics)
New Potatoes
Carrots
Basil- Thai and Genovese
Chives
Flat Parsley
Leeks

Have a wonderful week!


Recipes

Potato Leek Soup (adapted from the Horn of the Moon Cookbook)

This is the soup that Delia and I made for her 3rd birthday party for those of you that were there to celebrate with us. I thought it was quite yummy.

Makes 8 servings

6 C. water or stock
6 C. diced potatoes (5 medium to large potatoes)
4 Tb. Butter
1 C. thinly sliced leeks (wash well and don’t use the very upper tough tops)
1 C. chopped carrots
2 cloves minced garlic
1 Tsp. Salt
2 Tb. Unbleached white flour
1 C. sour cream
½ C. mozzarella
Black pepper to taste
Garnish with chives and parsley to taste


Bring water or stock to a boil in soup pot. Add potatoes. (Only if you desire white, white soup should you peel the potatoes—and they’re organic so why bother!) Cover and cook until tender (20-25 minutes). Turn off heat and puree ¾ of the potatoes in blender. Pour back into soup pot.

In a 10-inch fry pan, melt 2 tbs. butter and sautée the leeks, carrots, and garlic until the leeks are well coated with butter. Cover and cook on low heat until the leeks are tender (10 to 15 minutes). Add to the potatoes along with salt and pepper. In the same pan in which the leeks were sautéed, melt the remaining 2 tsp. butter, and then add the flour. Brown for 1 minute on low heat. Whisk in sour cream and turn off heat. Add to the soup, and then add parsley and chives. Simmer 10 to 15 minutes uncovered, and serve. If you allow the soup to sit before serving, you will need to thin it with some water or milk.