Tag: leeks

Posted on

JUDI’S RECIPES – WEEK 5, JULY 5, 2022

JULY 5, 2022

Hi Everyone,

Summer is in full, hot, humid swing. The vegetables are beautiful and abundant. Such a wonderful time of the year for foodies!

Cabbage is in our share this week. It’s a versatile vegetable, suitable for many different recipes. Today, it’s a delicious soup!

CABBAGE AND POTATO SOUP

INGREDIENTS

  • 6 TBS unsalted butter
  • 3 medium leeks, thinly sliced, white and green parts
  • 8 c. shredded cabbage
  • 2 garlic cloves, finely chopped
  • 2 medium russet potatoes, peeled and diced
  • 2 c. chicken or vegetable stock
  • 4 c. water
  • 2 ½ tsp kosher salt
  • 2 sprigs of fresh thyme
  • ½ tsp black pepper
  • Grated Parmigiano-Reggiano for garnish

Preparation

  1. Melt the butter in a large pot over medium-high heat. Add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until the cabbage begins to caramelize, about 10 minutes. Don’t crowd the pan, or the cabbage will steam instead of caramelizing. You may have to do this in batches.
  2. Stir in the potatoes, the stock, the 4 cups of water, salt and thyme. Bring to a simmer and cook, partly covered, until the potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the consistency. you like. Season with black pepper and serve, topped with grated cheese.

The best thing about this recipe is that you don’t have to turn on your oven to make it!

HELPFUL HINT: You can freeze this soup for a month.

ANOTHER HELPFUL HINT: This soup is great accompanied by crusty bread and composed herb butter (see last week’s recipe) and a nice cool glass of white wine.

I hope you enjoy it!

Have a delicious week.

Best,

Judi

Posted on

JUDI’S RECIPES – WEEK 20 – OCTOBER 21, 2021

OCTOBER 21, 2021

Hello Everyone,

We are close to winding down, but there is still a wealth of wonderful fall veggies coming our way.

Today’s recipe is one for making stuffing with leeks. Since Thanksgiving is approaching, you might want to try it, although stuffing is great anytime.

Leeks are a member of the allium family. They are the mild sisters of onions, garlic, shallots, and chives. Ordinarily, only the white and light green parts are used in making most dishes, but you shouldn’t throw the green parts away.

STUFFING WITH LEEKS

1 small loaf (1 lb) day-old crusty sourdough bread

½ cup salted butter

2 leeks, dark green leaves removed, halved lengthwise, thinly sliced, and rinsed well (2 cups)

4 celery stalks, diced (1¾ cups)

3 garlic cloves, chopped

¾ teaspoon sea sal

½ teaspoon freshly ground black pepper

¼ cup chopped sage

Heaping ¼ cup chopped parsley

1 tsp chopped rosemary

1 tsp fresh thyme leaves

2 cups vegetable broth (chicken broth is okay too).

2 eggs, beaten

1 TBS extra-virgin olive oil

  1. Preheat the oven to 350 degrees. Grease a baking dish.
  2. Tear the bread into 1-inch pieces and place it in a very large bowl.
  3. Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through.
  4. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss the mixture until the bread is coated. Pour the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread will feel wet. If it’s still a bit dry, mix in an additional ½ cup of broth. The amount you use will depend on how dry the bread is.
  5. Transfer the mixture to the baking dish.
  6. *If you are making this dish ahead, cover the dish with foil and store it in the refrigerator until you are ready to bake.
  7. When you are ready to bake, drizzle the olive oil on top of the stuffing and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.

HELPFUL HINT: Cut the dark green leave off the leeks, put them into an airtight bag, and freeze them. They’re great in soups and stews.

ANOTHER HELPFUL HINT: It is important to tear the bread. Don’t cut it!

Enjoy!

Have a delicious week!

Best,

Judi

 

Posted on

JUDI’S RECIPES- WEEK 10 -AUGUST 11, 2020

AUGUST 11, 2020

Hi Everyone,

Week 10 in The Long Hot Summer! I hope everyone is drinking enough water.

This week we’re getting one of my favorites: leeks! A very mild member of the onion family, the leek lends its mellow flavor to soups and stews and serves as a great side dish when braised.

Today’s recipe uses leeks in a pie along with chicken. So delish!

NOTE: Leeks can be quite sandy. You may want to run a slit down the leek the long way and soak it in lukewarm water. Or, slice the leek thinly and let the slices soak in lukewarm water.

CHICKEN AND LEEK PIE

olive oil spray

2 leeks, thinly sliced

2 garlic cloves, crushed

2 boneless and skinless chicken breasts, cubed

1 TBS flour

1/2 cup reduced-fat crème fraîche

3/4 cup chicken stock

1/4 cup ciabatta bread, torn into pieces

1 small bunch flat-leaf parsley, chopped

cooked green beans (for serving)

 

Preheat the oven to 350 degrees.

Spray some of the olive oil in a skillet and add the sliced leeks. Cook until the leeks soften, about 5 minutes.  Add the garlic and cook for 1 minute, then add the chicken.

Cook for another 5 minutes, then stir in the flour. Stir in the crème fraîche and the stock, season and bring to a simmer. Cook for a few minutes until the sauce thickens.

Buzz the ciabatta in a blender to produce large breadcrumbs.

Stir the parsley into the chicken mixture and spoon into 4 individual pie dishes (or use one big one). Sprinkle with the breadcrumbs.

Bake for 20-25 minutes until the tops are golden and crisp. Serve with the green beans.

I hope you enjoy this simple leek dish.

Have a delicious week!

Best,

Judi

 

 

 

Posted on

Week #13 — Note from the Farmer

Dear CSA Member,

Don’t forget about the farm visit!
Saturday, September 1st here on the farm.
145 Garcia Lane, Leeds NY 12451.
11:30-3pm

Bring your family and friends for a day on the farm. It is a great day to come to the farm and see how your vegetables are grown, and meet your farmers. We have the grill hot with pork, Story’s Sweet Corn along with a Stoneledge Farm vegetable chili made by Kim and Mickael of Paradis to Go. There will be Stoneledge Farm Coffee, and water. Also attending that day is Heather Ridge Farm with grass fed meats, candles and more, James Mikmaus with his observation bee hive, and Lewis Waite Farm. There will be farm field walks, wagon rides, children activities, and you can even pick a bouquet a flowers to take home.

We ask that members bring a dish to share so that lunch is a giant potluck get together. If possible, please bring your place settings, utensils, and cup. No pets, please.

Make a getaway out of it and enjoy the Catskills!
Use this link and plan your trip today.
See you in September!

LAST WEEK TO ORDER CORN
Story’s sweet corn is available on the Marketplace for one more week. Story’s sweet corn Non-GMO and conventionally grown. It is not organic. There is a limited amount available each week. The order deadline is Friday, August 31 by 1 pm for week #14 delivery. If you need help logging in the marketplace, please let me know.

MARKETPLACE SPECIAL

10% off the white cannellini beans when you use coupon code BEAN at checkout.
Login to your member account to place your order.
Order Deadlines: Mushroom’s and Sweet Corn the Friday before your CSA delivery by 12pm.
All other marketplace orders Monday by 1pm.

Potato Leek Soup Week! Click here for a great recipe!

Edamame Beans: Rich in fiber, antioxidants and vitimin K. Commonly found in Asian, Japanese cuisine’s.
10-Minute Restaurant-Style Steamed Edamame

Celery: The LAST week for this tasty celery. Do you still have last weeks? It is Very easy to freeze! And great for winter soups and stews. Click here for step by step freezing recipe.

Tomatoes: Due to all the rain it is best to use your tomatoes right up. Try some of these recipes below.
Black Bean and Tomato Quinoa
Pasta with Roasted Tomatoes and Garlic
Quick Tomato Sauce

Fennel: Fennel is a highly aromatic vegetable mostly used in Mediterranean cooking. The bulb and stems are both edible.
What is Fennel, and How Do I use It?
53 Fresh Fennel Recipes That Make Us Fall for it All Over Again
Chickpea and Fennel Ratatouille
Roasted Fennel with Parmesan

STORAGE
 Leafy Greens- In damp paper towel in the refrigerator.
Tomatoes- Preserve or eat fresh right away.
Onions, Celery- Crisper draw

Eat Me UP!
Onions

Zero Waste!
Freeze, or Can!- Freeze- Greens, Tomatoes, Sweet Peppers

Have questions on how to preserve some these items?
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Posted on

Judi’s Recipe for Week #10

Greetings and welcome to Week 10! I would be saying I’m tired of eggplants and cucumbers, but they’re all so delicious! We’ve been eating eggplant parmigiana, babaganouj, tzatziki and cucumber salad at our house and loving it all.

We are getting more leeks this week, and that makes me think of one of my favorite soups, a cold potato and leek soup called Vichyssoise (pronounced VEE-she-swaz). So wonderful on a hot summer day and very quick and easy! It can, of course, also be eaten hot but, for this time of year, cold is the way to go.

VICHYSSOISE
*****************
3 TBS butter
3 cups leeks, sliced and washed
4 cups potatoes, peeled and diced
Salt and pepper
8 cups water
2 cups heavy cream

1. Melt the butter in a large pot. Add the leeks and cook over medium heat, stirring occasionally.
2. Add the potatoes and season with the salt and pepper.
3. Add water and bring to a simmer. Cook until the vegetables are tender.
4. Put 3/4 of the soup into a blender and puree, then return it to the pot and stir in the cream.

If you are serving the soup cold, let it cool and then refrigerate it until serving time. Give it a quick stir and then serve.

NOTE: Leeks are very sandy. Cut them into rings and float them in a lukewarm sinkful or bowl full of water. The sand and grit will drop to the bottom and you can scoop out the clean leeks.

Have a delicious week, everyone.
Best,
Judi