RECIPES
Potato Leek Soup
5 tablespoons butter, divided
1/2 pound fresh leeks, cleaned, cut into 1-inch pieces
1 1/2 pounds potatoes, diced
1 onion, roughly chopped
Kosher salt and freshly ground black pepper
4 1/2 pints low-sodium vegetable stock or chicken stock
3/4 cup milk
2 tablespoons freshly chopped chives
2 tablespoons freshly chopped parsley leaves
Add 3 tablespoons of the butter to a medium skillet, over medium heat, until melted. Add the leeks and cook until the leeks are broken down and softened, about 10 minutes. Remove from the heat and set aside.
Melt the remaining butter in large saucepan, over medium heat. When the butter foams, add the potatoes and onions and stir to coat with the butter. Add salt and pepper, to taste, and cover with a lid. Reduce the heat and let cook for 8 minutes without browning. In a separate saucepan, bring the stock to the boil over medium heat. Add the stock to the potato mixture and simmer for 5 minutes. Let the soup cool for about 5 minutes, then add the milk. Carefully transfer the soup to a food processor and pulse until smooth. Pour the soup into serving bowls, then spoon the reserved leeks on top. Sprinkle with chives and parsley and serve.
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Carrot-Apple-Raisin Salad and its many variations...
In its most basic form, simply combine grated carrot, apple cut into bite-sized pieces, some mayo, and a handful of raisins. But there are endless ways to mess with this recipe and still have a tasty salad! Add some nuts: walnuts, pecans, or pepitas. Add some diced celery. Substitute dried cherries or cranberries for the raisins. Mix together a little plain yogurt and a dab of honey and a shake of paprika and use this instead of mayonnaise. If you have some, you can even dice up a little jicama and throw that in. Place each serving on a leaf of beautiful leaf lettuce. Are you getting the idea? I think you are. Have fun with it.
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Red Pepper Pesto
3 oz. sun-dried tomatoes
1 1/3 C chopped roasted sweet red peppers [see notes below on how to roast]
1/2 C Kalamata olives, pitted and finely chopped
1/3 C finely chopped flat-leaf parsley
1/3 C finely chopped fresh basil
3 to 4 cloves garlic, minced
3 tbsp. olive oil
1 tsp. balsamic vinegar
fresh-ground black pepper to taste
salt if needed
Put the sun-dried tomatoes into a bowl and pour boiling water over them just to cover. Leave them to soak for 20 – 30 minutes. Finely chop roasted red peppers and combine with chopped Kalamata olives, the chopped fresh herbs, and the minced garlic.
Drain the tomatoes, reserving the water, and press them gently in a colander. Finely chop them and combine with the olive oil and vinegar.
Combine tomato mixture with the other ingredients, mix well, and taste. Grind in some black pepper if you like, and add some salt if needed (though probably the olives provide enough). If the pesto is too thick for your taste, moisten it with a few drops of the reserved tomato water until it is the consistency you like. The texture should be somewhere between thick pesto and soft paté.
To roast peppers: place them whole on a hot grill or under a broiler and turn them every few minutes, allowing to skin to blister and blacken more or less all over. Remove them to a brown paper or a plastic bag and close it up, allowing the peppers to 'steam' for about 15 minutes. When cool enough to handle, remove from bag and lay on a cutting board. Remove and discard blackened skin, cut off stem, slit open and scrape out seeds and membranes.
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Frittata with Braising Mix and Cheese
2 tbsp. olive oil
1 small bunch braising mix, washed and chopped
1 tbsp. finely chopped garlic
4 large eggs, beaten to blend
1/2 C diced Fontina* cheese
Preheat broiler. Heat oil in medium broiler-proof skillet over medium-high heat. Add greens and stir until wilted and tender, about 2 minutes. Add garlic, stir another minute. Sprinkle generously with salt and pepper. Pour eggs over greens and stir to blend. Sprinkle with cheese. Cover skillet and cook until frittata is almost set but top is still runny, about 2 minutes. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto plate. Serve with crusty bread and a nice salad and you have yourself a meal!
*Havarti or cheddar or some other cheese could easily be substituted here.
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ONE SPOT LEFT! for our Sauerkraut & Kim Chee Class Saturday October 8th from 10-12:30 at our Farm Store. Natural fermentation is one of the oldest means of food preservation. Learn the science of preparing and storing sauerkraut and other fermented vegetables
in this hands-on workshop. Each participant will walk away with how-to-do handouts, recipes, and some "Kraut in a Jar" to ferment at home and enjoy later. 
Turkeys We are taking Wisdom Farm turkey orders for Thanksgiving this evening at pick-up. Jay & Cindy Wisdom raise turkeys and chickens without antibiotics, hormones or chemicals. While they are not certified organic, they are the best tasting birds we have found locally. Turkeys will weigh between 15-20 pounds and cost $4 per pound. They will be available for you to pick up out here at the farm the week before Thanksgiving. You can place your turkey orders at your CSA pick-up through October 19th.
