It is always suprising how fast the season goes by. We are in week 26 of our 28 week program. We have an aboundance of produce in this weeks share. leeks are in the share this week. We used them in a classic leek soup. If you are not in the mood for soup you can think about them like green onions and use them in eggs or pasta. We also included some delicious carrots. The carrots went through a hard frost a few days ago so they should be nice and sweet. We hope you’re enjoying these last few nice days as much as we are. Have a great week.
Chop 3-5 sweet peppers, large and small, into long strips by first removing the tops and core. Dice 1 large onion and mince 4 cloves of garlic. Dice 1 pint tomatoes, and finely chop 2 tbsp of parsley.
Saute onions in 2 tbsp of olive oil over medium high heat until fragrant, 2-3 minutes. Sprinkle with salt, then add the pepper strips and stir to combine well. Saute for 4-5 minutes, stirring frequently, just until the peppers are slightly tender. Add the garlic and saute another 1-2 minutes. Add 1 tbsp sugar, 1/2 tsp salt, and 1 tbsp dried oregano, and cook for another minute. Add diced tomatoes and parsley, and cook another minute. Remove from heat and add 1/2 tsp black pepper. Squeeze fresh lemon juice over dish just before serving. Serve over crunchy bread.
Heritage Sweet Salad Dressing
To make dressing combine: 1/4 cup honey, 1/4 cup white vinegar, 1/2 teaspoon celery seed, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 cup tomato sauce, 1/4 cup minced onion (finely).
Cook 1 cup of white or navy beans until tender, about 90 minutes, adding water as needed. Drain and rinse beans.
Thinly slice leeks, including greens. Finely chop 1 green onion, including greens, Finely chop 1 cup of carrot greens,, removing any thick fibrous stems. Cube 3 medium potatoes.
Add 3 Tbsp cooking oil or butter to a large stock pot or Dutch oven over medium high heat. Add the chopped whites of the leeks and green onions. Saute for 2-3 minutes until fragrant. Add leek greens, onion greens, carrot greens. Saute another 3-5 minutes, stirring frequently, until greens are wilted.
Deglaze the pot with 2 Tbsp white vinegar, then add cubed potatoes, cooked beans, and 2 quarts chicken or vegetable stock. Add 2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp allspice, 2 bay leaves, 1 tsp dry dill (or 2 Tbsp fresh), 1 tsp dry parsley (or 2 Tbsp fresh), and 1/2 tsp celery seed.
Bring soup to a boil, then reduce heat and simmer for 30 minutes. Serve with a dollop of mayonnaise or sour cream.
carrot and parsley risotto
Heat 2 Tbsp of olive oil in a large saucepan over medium heat. Add 1 diced onion, and 3/4 cup finely chopped carrots, and cook until softened, about 5 minutes. Add 2 cloves garlic, minced, and cook for 1 minute more. Add 1 cup risotto rice and stir to coat in the oil. Cook for 1 minute more.
Add 1/2 cup dry white wine and cook until it is absorbed. Add 1 cup of the chicken broth and stir until it is absorbed. Continue adding 3 more cups of broth, 1 cup at a time, stirring constantly, until the risotto is cooked through and creamy, about 20 minutes total. Stir in 1/2 tsp nutmeg, 1/4 cup Parmesan cheese, 1/2 cup finely chopped parsley. Add salt, and pepper to taste. Serve immediately.
Garlicky Swiss Chard Pasta
Cook 1/2 lb of pasta in salted boiling water until al dente.
Mince 2 cloves garlic. Finely chop the stems of 1 bunch of Swiss chard and roughly chop the leaves.
In a large skillet add 2 Tbsp cooking oil over medium high heat, then saute 2 cloves minced garlic. Add Swiss chard stems and cook another 2-3 minutes, then add leaves 1 handful at a time. Add 1/4 cup pasta water as leaves cook down. Add cooked pasta and 1 Tbsp of either capers, green olives, artichoke, or anchovy. Cook until pasta is tender, then deglaze with 2-3 Tbsp fresh lemon juice, about 1/2 lemon. Remove from heat and serve with 1-2 Tbsp Parmesan cheese per serving.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|peperonata||Heritage Sweet Salad Dressing||leek soup||carrot and parsley risotto||Garlicky Swiss Chard Pasta|
|olive oil||2 Tbsp||2 Tbsp|
|dried oregano||1 Tbsp|
|lemon juice||2 Tbsp|
|white vinegar||1/4 cup|
|celery seed||1/2 tsp|
|tomato sauce||1/2 cup|
|white or navy beans||1 cup|
|white vinegar||2 Tbsp|
|chicken stock||2 quarts||4 cups|
|dry dill||1 tsp|
|celery seed||1/2 tsp|
|white wine||1/2 cup|
|Parmesan cheese||1/4 cup||1-2 Tbsp|
|cooking oil||2 Tbsp|
|green olives||1 Tbsp|
|lemon juice||3 Tbsp|