November 27, 2013

What’s in the box this week?

 Standard Shares include

  • Red Cabbage The color of red cabbage is a direct outcome of the pH value of the soil in which it is grown.  In acidic soils, the leaves grow more reddish, and in neutral soils they will grow more purple.
  • Tokyo TurnipsMake a fabulous soup with these terrific turnips, in this week’s recipe!
  • Salad MixOur salad mix includes oak leaf, romaine, lollo, and other red and green leaf lettuces
  • Baby Curly KaleCurly kale is great to use in sautees and stir-frys, because it holds its shape and texture better than other bunched greens in the heat.
  • Acorn Squash – Although considered a winter squash, acorn squash actually belongs to the same species as all summer squashes (like zucchini and crookneck).
  • Fennel The Greek name for fennel is ‘marathon’ or marathos, and the place of the famous battle of Marathon and the subsequent sports event, literally means a plain with fennels.
  • Leeks Featured in this week’s recipe, we’ve also included info on two common techniques for cleaning and prepping leeks, which you can find below.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

Preserve Shares Spicy Dill Pickles

Vegetable Forecast Spinach, Mustard Mix, Napa Cabbage, Watermelon Radish, Escarole, Leeks, Grapefruit

Don’t forget – you can always add extra items to your order at our Online Market


We want to wish you a wonderful Thanksgiving holiday – Enjoy celebrating all we have to be thankful for, including sharing great food with your friends and family!

Pic of the week Valley silhouette of tractor seeding


Leek, Turnip, and Rice Soup (Serves 4)

This tasty soup is a nice way to eat simply, especially during the holiday season of heavy offerings.  The recipe comes from The New York Times and the writer says it can be enjoyed both pureed and as a thick, vegetable soup –she likes both versions equally.  Following the recipe, we’ve also included two methods for cleaning and preparing leeks, via Simply Recipes.

  • 2 tbs extra virgin olive oil
  • 4 large leeks, white and light green parts only, cleaned and sliced
  • 1 lb turnips, cut in 1/2-inch dice
  • 2 garlic cloves, minced
  • 2 qts vegetable stock, chicken stock or water
  • Salt to taste
  • 1 bay leaf
  • 1/2 c rice, preferably arborio
  • Freshly ground pepper
  • 2 tbs chopped fresh parsley
  • Freshly grated Parmesan for serving
  • Garlic croutons for serving (optional)

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks. Cook, stirring often, until leeks are beginning to soften, about 3 minutes. Add the turnips and continue to cook, stirring often, until the turnips are translucent and the leeks thoroughly tender, about 5 minutes. Stir in the garlic and cook, stirring for about 30 seconds, until fragrant. Add the stock or water, salt, bay leaf and rice. Bring to a boil, reduce the heat to low, cover and simmer 30 minutes. Taste and adjust seasonings. If serving as is, add pepper, stir in the parsley and serve, over croutons if desired, passing Parmesan at the table for sprinkling.

Note: For a puréed soup, use an immersion blender (or a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until the mixture is very smooth. Return to the pot, heat through and adjust salt. Stir in the pepper and parsley and serve, passing Parmesan at the table for sprinkling.


Preparing leeks for soup

1 Cut off the roots of the leeks. Slice the leeks lengthwise. Decide how much of the leek greens you want to use. They are tougher and can be stronger tasting, but soften with long cooking. The last couple of inches of the dark green ends should probably be discarded or saved for making stock. (I put mine in a plastic bag and drop it in the freezer.) Make crosswise cuts along the leek that you intend to use.

2 Place the chopped leeks into a bowl and fill with cold water. (If the leeks are especially dirty, rinse them first in a colander, before covering with water.) Use your hands to agitate the leeks and dislodge any dirt or sand that may be clinging to them. Scoop the leeks out of the water with a sieve or slotted spoon and place in a new bowl.

Cleaning and Prepping Whole Leeks


1 Place leek on a cutting board. Insert the tip of a sharp knife about a 1/4-inch below the lowest opening in the leek. Cut straight through, up to and through the green ends of the leek, leaving the pale part of the leek whole.


2 Fan open the leek and place under cold running water. Rinse out any dirt or sand. If the leek is especially dirty, you may want to make another similar cut through the leek to further be able to fan the leek open.


3 Cut off the dark green tops of the leek, reserving on the body of the leek as much of the dark green as you want. We like the taste (it's basically just a big onion green), so we typically keep about 2 to 3 inches or so of the dark green part with the body of the leeks. Discard the dark greens or save them to flavor soups or stews, or use for making stock.

4 Cut of the root end of the leeks, staying as close to the roots as possible. Cutting close to the roots will help keep the leeks whole when cooking them whole.