Basket #6

Hello Everyone! 

I never thought I’d say this, but I was glad to see the rain today! The newly seeded green manure (clover) in the field along the driveway needed a good sprinkling since the drip irrigation is only installed where there are actually plants. This week’s basket contains a few old friends and some new offerings. 

Kale, fabulous kale

Thanks to the efforts of a few determined weeders, the leek bed was freed from bondage and, lo and behold, there were some lovely tender young leeks ready for your table. I sautéed a couple to use in a stuffed roast chicken this week and used the entire leek to the tip of the greens. 

Tender young leeks

The same excessive rain that flooded newly seeded beds and stunted struggling transplants produced a wonderful crop of chokecherries on the farm this year, so your basket will contain a jar of homemade chokecherry syrup. Pour it over pancakes or French toast, drizzle it on ice cream, swirl it into cream or yogurt as a dessert topping…the possibilities are endless. Half-share members will receive theirs at the next pick-up. If time permits, I’ll make up a second  batch next week which will be offered at a member discount to anyone wanting a second jar or having difficulty giving up half (for the shared full baskets). 

Ready for pick-up

Basket #6 

1 quart of potatoes (the truck is back in service thanks to CTC’s road hazard tire warrantee)

Pole beans

Carrots

Zucchini

Kale

Leeks

Sauté mix or salad greens

Chokecherry syrup (all-natural chokecherries, organic cane sugar)

Snack pak of tomatoes or bag of basil

Menu ideas:

Leeks make a delicious wrap for fish:

Salmon pinwheel brochette stuffed with goat cheese and dill, wrapped with leek and baked.

 Balsamic Grilled Leeks and Sun-dried Tomatoes

Zucchini Cakes

Leek and Potato Soup

Ricotta-filled Crèpes with Chokecherry Syrup (substitute syrup for raspberry sauce in recipe)

Raw Kale Salad (The trick to preparing raw kale is to massage it to soften it and allow the salad to marinate in the dressing for a bit. Fold the leaves in half and cut out the ribs for a more tender leaf.)

Potato and Green Bean Salad 

See you at the farm!

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