|Shannon points out Okanogan on the Washington State map, where all of the bounty on the table was grown. (See newsletter at the bottom of this post for list of this week's produce).|
|Leeks from 8th Street Greens are chopped up in preparation for a sauteed leek, cilantro, and sour cream sauce.|
|Parker made a rich salad with corn from Yonder Farm, onions, lentils, and morel mushrooms that he and Kathy foraged themselves.|
|The cold salad of the night was a corn, peach, tomato, pepper, and onion salsa with a habañero sauce that was to die for! I will try to pry the recipe off Parker for you all.|
|Simple roasted Viking potatoes with Sunny Pine's chevre was the perfect dish for an evening on the cusp of fall.|
|Shannon enjoys the mild evening with good food, good friends, and good wine.|
|Kathy made a rustic tart with Cortland apples and pears, and of course, whip cream.|
Hello everybody! This weeks box marks the seasonal change into fall. . . potatoes, kale, and leeks. Included is some delicious sweet corn from Yonder Farm. I'm so thankful she offered it to us and that it's so tasty with potatoes. I can taste the blend already: steamed and smashed potatoes, a bit of chopped kale that you add at the end, creamy leeks sauteed in there, spicy peppers chopped to tiny bits and a sprinkle of cilantro at the end. If you've got remnant sweet pepper from last week, throw that in there too. Especially red peppers for their beauty which compliments the green kale. Any sliced steak, mushrooms or some hamburger in the fridge? Yum! Dinner!!! And good lunch the next day, too!
The leeks, kale (or mizuna – good with fish and stir-fries), serrano and super chile peppers, and cilantro is all from 8th Street Greens. The huge Viking Potato (it's possible you'll only get one) is from Bunny Laine. The other purple potatoes are from Sky's Field. I hope they cook similarly. The Bartlett Pears are from Bunny Laine. Fruit Share: Sun Jewel Melon (thin, edible peel like cucumbers) from Yonder Farm, extra pears, Cortland Apples “the salad apple” cuz doesn't brown easily, from Filaree Fruit and a German Stripe Heirloom Tomato from 8th Street (I claimed fruit status for tomatoes this week :))
I'm curious what will turn up in next week's box. We're hoping for eggplant, tomatoes one more time, carrots, pluots and salad. There's only 3 more weeks of our CSA so I wanna make sure to get all the crops represented! We're so thankful for the extended summer we've had!
Happy Fall Equinox!!!
Bon Appétit | May 2003
yield: Makes about 2 cups
Variations of this fresh tomato-based salsa show up on restaurant tables all over Mexico, where it is called pico de gallo.
Ingredients: 1 1/4 pounds plum (or cherry or any) tomatoes, cut in half (or quartered or chopped)
1/3 cup chopped red onion (or cipollini or walla walla)
3 tablespoons fresh lime juice
2 serrano chiles, coarsely chopped
1 teaspoon salt
Pinch of freshly ground black pepper
1 cup (loosely packed) coarsely chopped fresh cilantro
Preparation: Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, chiles, salt, and pepper. Blend until smooth. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)
The serrano peppers are dark green, some going to red, and smooth. The super chile are yellow, some going to orange and red. The super chiles are spicier than serranos.
The leeks have been growing since March. It's my first time with a farm who grows leeks. . . a learning experience that went pretty well. Some are small so we put 2 in your box. Most of them sized up well, however the succession, still growing, is still small and we won't do a late succession next year. But you will get baby leeks in your box in a couple weeks! We love farm class! Best ~~shannon