2015_summerweek14

Summer 2015 – October, Week 14

What’s in the Box:

Corn! Carrots, Potatoes, Celery, Celery root (celeriac), Leeks, Sweet Onions, Purple beans, Italian zucchini, Thyme

Our preparation for Winter continues!  Mike has begun cover cropping the fields, we have tucked the last of the Winter squash into storage (expect some in your shares soon!), and we are making the most of the daylight as the darkness creeps into our work time.  We still have a few high Summer vegetables this week, but the rain and cold will finish them off in a hurry.

We are excited to finally send you some corn!  Initially dubbed “Christmas Corn” by Mike (as we jokingly hoped it would be mature by December), we are pleased to have it before Hallowe’en.  Enjoy it right away-it’s sweetest when fresh picked.

This is most likely the last of the fresh beans for this season (fresh beans being green, purple, yellow, and Roma).  Rain generally diminishes their crispness and makes them harder to keep.  Please eat your purple beans quickly this week!

I have added a few veggies to the website for add-on purchase; specifically, carrots, beets, and kraut cabbage.  Additional quantities for eating, juicing, or preserving can be ordered with any of your share deliveries.  Please remember to order 72 hours in advance of the delivery day!

We anticipate having our full Winter shares available for sign up on the web site by the end of this week.  This season we have elected to shorten the Winter/Spring season, to highlight more of our own produce and minimize outside purchasing if at all possible.  Deliveries will be twice monthly through the end of March.  We will include local ‘extras’ as we have in seasons past, such as cheeses, coffee, kraut, in addition to our dry beans and farm honey.  I’ll send out a notice when the share goes live!

I’m making a LOT of soup lately, to help combat the dampness creeping into my bones.  Here are a couple recipes for you to try out.

Enjoy,
Heidi

 

 

Carrot, Celery, and Leek Soup with Cornbread Dumplings
Adapted from recipe found at: OChef.com, From 300 Sensational Soups, by Carla Snyder and Meredith Deeds

For Soup:
2 Tbsp olive oil
2 Tbsp butter
3 leeks, stem thinly sliced and rinsed to remove any soil
6 carrots (about 12 oz, thinly sliced
3 stalks celery, thinly sliced
1/2 tsp salt
1 tsp garlic powder
3 sprigs thyme
Pinch each freshly ground black pepper and cayenne pepper
2 vegetable bouillion cubes (no salt added)
6 cups chicken or vegetable stock
1 cup half-and-half
1/4 cup minced fresh Italian parsley

For Cornbread Dumplings:
1 cup all-purpose flour
1/4 cup stone-ground cornmeal
1 tsp baking powder
1/4 tsp each baking soda and salt
pinch of garlic powder
2 eggs, beaten
1/2 cup buttermilk (I use plain Greek yogurt and water instead, since I rarely have buttermilk)
2 Tbsp butter, melted
1/2 cup corn kernels

In a large pot, heat oil and butter over medium-high heat. Add leeks and sauté until starting to soften, about 2 minutes. Add carrots, celery, salt, garlic, black pepper and cayenne; sauté until vegetables start to soften, about 5 minutes. Add stock, cream, thyme (as whole sprigs-just remove stems from soup before serving) and parsley; bring to a simmer. Reduce heat and simmer, stirring occasionally, while you assemble the dumplings.

Prepare the dumplings: In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt.
In another bowl, whisk together eggs, buttermilk and butter. Pour over dry ingredients, along with corn. Using a large spatula, fold the dry ingredients into the wet just until mixed. (Don’t overmix, or the dumplings will be heavy and tough.) Drop dumpling batter by tablespoonfuls into simmering soup. Cover, reduce heat to low and simmer until vegetables are tender and dumplings are cooked through, about 20 minutes.

Double Celery and Potato Soup
Adapted from Bon Appétit, February 2003

2 tablespoons butter
1 tablespoon olive oil
2 large leeks (white and pale green parts only), thinly sliced (about 2 cups)
1 large onion, chopped
3 medium-sized potatoes (about 12 ounces), scrubbed and cut into 1- inch cubes
1 medium celeriac, peeled, cut into 1/2-inch cubes
2 large fresh thyme sprigs
1 bay leaf
8 cups low-salt chicken broth
5 celery stalks with leaves, stalks thinly sliced, leaves reserved
1/3 cup whipping cream

Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender. Cool slightly.

Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved celery leaves and serve.

 

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