Summer CSA Week 14

This week was a big week for our dear friends the alliums. Alliums are a genus of plants that include onions, garlic, leeks, and shallots. Onions! Enough to make a grown man cry. To say that these crops are the very backbone of savory dishes in the Midwest is an understatement. Not only do they provide great flavor and texture to our food, they also make the air smell great when you harvest them for several hours. And what do you say to a small onion that has helped you? Thanks shallot. We also started to sort out seed garlic which involves picking out the most perfect heads of garlic to use for next years garlic crop. This process, over the course of years, helps us yield the best looking heads of garlic to give to our dear members and the community.

Soup season is just around the corner, unless you’re like me and believe soup shall not be limited to colder weather. Either way, I feel compelled to throw in a decent soup recipe in these newsletters each week. They’re great for many things but amazing for using up random veggies in your fridges. Great for budgets and your stomachs. This may very well be the beginning of canning season for your household, for which soup is a fantastic candidate. Our dear friend the leek has been patiently waiting it’s arrival in your shares. And you had better believe there’s a soup recipe in this newsletter whose sole intention is to use a decent amount of leeks. Personally, I think the leeks this year look way bigger than last years. This is probably due to the warmer temperatures we have been experiencing.

This weekend you’ll find the Food Farm crew at the Sustainable Farm Association’s annual Harvest Festival at Bayfront Park in Duluth. Have you been wishing to have just a few more heads of broccoli this year? Perhaps you’re wishing for some more tomatoes? Fear not, as we will likely have a wide variety of food available to you. My favorite thing about these festivals as a consumer is seeing the value added goods that people create. Every year there is something new to try and it’s even better knowing it’s local. The annual Harvest Festival is a fun and great way to connect producers directly to consumers. Aside from these newsletters, there are only a handful of ways in which we are able to directly connect with our share members and the general public. We hope to see all of you there! We’ll be there from 10am – 4pm.

Some exciting news from our newest farm hens, they’ve laid their first eggs! These relatively tiny eggs will not be included in the egg shares yet. However, they are a reminder that these chickens play a valuable role on the farm. They provide our members with food and our fields with fertility. Plus they’re cute and full of personality – what more could you ask for in your coworkers?!

If anyone has a soup recipe suggestion, please do not be shy. We must all prosper in the richness that is liquid food.

Your local soup enthusiast,

Emily

In your shares this week:

Broccoli – Carrots – Cilantro – Cucumbers – Garlic – Greens Mix – Leeks – Onions – Hot Pepper – Red Peppers – Potatoes – Tomatoes – Zucchini

Bumble bees are fond of our bean plants and their flowers. I call this photo: “Bumble Bean”

Potato Leek Soup from Tasty

  • 2 tablespoons butter
  • 3 large leeks, chopped
  • 3 cloves garlic, minced
  • 2 lbs potato, cubed
  • salt, to taste
  • pepper, to taste
  • 6 cups vegetable broth
  • 2 cups water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ¼ cup fresh chives, chopped
  • hot sauce, to taste
  1. Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  2. Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  3. Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  4. Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  5. Uncover and remove thyme and bay leaf.
  6. Use an immersion or countertop blender to blend the soup until smooth.
  7. Stir in chives and hot sauce (optional).
  8. Allow to cool 2 minutes and serve

Cucumber Avocado Salsa by To Simply Inspire

  • 1 large cucumber peeled, seeded and finely chopped
  • 1 avocado finely chopped
  • 1 medium tomato finely chopped and seeded
  • 1/4 cup red onion finely chopped
  • 2 – 3 tablespoon fresh cilantro finely chopped
  • 1 garlic clove minced

For the sauce:

  • 1/4 c reduced-fat sour cream
  • 1-1/2 tsp lemon juice
  • 1-1/2 tsp lime juice
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  1. In a medium bowl, combine the first six ingredients and gently toss
  2. In a separate bowl, combine the sour cream, lemon juice, lime juice, cumin and salt.
  3. Pour over cucumber mixture and gently toss to coat.
  4. Serve with tortilla chips.

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