The Food Farm had a bustling week and weekend! On Saturday, we took part in the annual Lake Superior Harvest Festival, which brought together over 10,000 people of all ages. The event is dedicated to advancing sustainable local food production, recognizing it as a pivotal element in fostering a more robust economy, preserving the environment, and strengthening the community in the Lake Superior region.
A lot of extra harvesting goes into preparing for such a big market, but it all feels worthwhile when we get to see so many smiling faces enjoying the fruits of our labor 🙂
In addition to all the extra harvesting that took place, the crew also managed to trim & clean the garlic that has been curing since being pulled from the fields back in July. It is at this time that Dave carefully selects the best looking heads to be put back in the ground come October.
In your share this week:
Broccoli – Carrots – Cucumber – Leeks – Lettuce – Melons – Onions
Parsley – Red & Green Peppers – Russet Potatoes – Tomatoes
You will notice the new addition of leeks & russet potatoes this week. As the weather begins to cool down, this dynamic duo has arrived just in time for the start of soup season. The recipe that first comes to mind is the ever-so-comforting potato leek soup. I know I am looking forward to whipping up a double batch when I get home from work today!
Also included in the share is a large quantity of Carmen red peppers. It may be more than most families get through in a week, so I’ve included Jane Fisher-Merritt’s delicious marinated pepper recipe. Enjoy 🙂
Potato-Leek Soup, from Serious Eats
Yield ~ 6 servings
2 tablespoons unsalted butter
2 large leeks, white and pale green parts only, rinsed and roughly chopped
1 quart homemade or store-bought low-sodium chicken stock
2 medium russet potatoes, peeled and cut into quarters (about 3/4 pound)
1 bay leaf
Kosher salt and freshly ground black pepper
1 cup buttermilk
1/2 cup heavy cream
1/2 teaspoon freshly ground nutmeg
Sliced chives or scallions, for serving
- Melt butter in a large saucepan or Dutch oven over medium heat. Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.
- Add stock, potatoes, and bay leaf, and season lightly with salt and pepper. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes.
- To Finish With a Ricer (Recommended): Remove potatoes from soup using tongs and transfer to a bowl. Set aside. Discard bay leaf. Transfer remaining soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot.
- Press potatoes through a potato ricer or food mill into the pot with the soup. Whisk in buttermilk and heavy cream. Whisking frequently, bring soup to a simmer over medium-high heat. Whisk in grated nutmeg. Season to taste with salt and pepper and serve with chives or scallions.
- To Finish With a Blender (Faster): Add heavy cream and buttermilk to pot. Discard bay leaf. Working in batches if necessary, transfer soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to a clean pot, pressing it through a fine-mesh strainer with the bottom of a ladle if a smoother texture is desired. Whisking frequently, bring soup to a simmer over medium-high heat. Alternatively, chill completely and serve cold. Whisk in grated nutmeg. Season to taste with salt and pepper and serve with chives or scallions.
Marinated Peppers, from Jane Fisher-Merritt
2 cups vinegar
2 cups olive oil
2 cups water
4 tablespoons sugar
2 tablespoons salt
(+ 1 clove garlic & 1/2 teaspoon oregano in each jar)
- Cut peppers into 1/8″ -1/4″ slices. Pack into hot sterile jars w/ 1 clove garlic & 1/2 teaspoon oregano in each jar.
- Combine vinegar, olive oil, water, sugar & salt in a medium saucepan. Bring to a hard boil.
- Pour brine mixture over peppers, leaving a 1/2″ of headspace.
- Process for 15 minutes in a boiling water canner.
For the farm crew,
Charlie
Food Farm 