How hard it is to believe that we are now entering the second half of the season! A warm welcome to the new members and a heart-felt thank you to the departing members. We hope that there will be many opportunities for us all to come together in the coming months.
For your baskets this week:
Potatoes grown from Biodynamic Stock
French Fingerling potatoes are a light and creamy heirloom potato with delicious thin buff skin that never requires peeling! Distinctive yellow flesh with accents of rose red make this an attractive potato to serve. Delectable broiled with a splash of olive oil and sprinkles of thyme.
Pontiac Red Round potatoes with thin, deep red skin and crisp white flesh makes perfect creamy mashed potatoes. Great variety for growing baby potatoes.
Russian Blue’s texture is much like a russet so they are good to bake or mash, cook as French fry or even make into chips; but they also can be steamed or boiled. Roasting or grilling the halves will actually darken the colour and is most recommended, as the mild taste needs help with herbs and seasonings.
A Bunch of Parsley
Sweetest of Peaches - Contender Peaches
Georgia Southern Collards
Brandywine Tomatoes - take a look at the one we just picked: 1 pound 3oz! Not sold in grocery stores because they look bizarre, tomato connoisseurs believe they are the best.
In the bounty baskets, look for basil, peppers, magnificent heirloom tomatoes, flowers, and more.
Also, I made a batch of terrific goat cheese if I may say so myself: Garlic Chive! We have quite a few eggs for sale, as well.
Potato Leek Soup
3 pounds potatoes, peeled and quartered
6 cups vegetable broth
2 leeks, bulb only
1/2 cup butter
1/4 cup white wine
salt to taste
1/4 teaspoon freshly ground white pepper
parsley to garnish
Cook potatoes in vegetable stock until soft. Set aside, do not drain.
Put potatoes in the work bowl of a food processor in batches. Add 5 cups of vegetable stock from the potato cooking pot. Puree until smooth.
Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.
In a soup pot, combine remaining cup of stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.
4 ripe, yellow peaches, peeled, stoned and chopped
1 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1/4 cup freshly chopped cilantro
Juice of 1 lime
Preparation:Combine, peaches, onion, jalapeno, cilantro in a medium bowl. Drizzle lime juice over mixture and toss. Cover and refrigerate until ready to use.