This soup is a take on traditional Potato Leek Soup. I use ham stock instead of chicken, because it’s flavor complements the potatoes and cream so nicely. The buttermilk adds a tanginess that makes this soup stand out from other versions in complexity. For a vegetarian version, simply substitute vegetable stock in place of the meat stock. Potato Leek Soup By Holly Rodricks Makes 4-6 servings. Ingredients: 3 Leeks (white and pale green parts only), rinsed, halved, and sliced 3-4 tbsp. Unsalted Butter 2 large Potatoes, peeled, halved, and sliced thinly 1 quart Ham Stock (Chicken Stock or Vegetable Stock may be substituted.) 1 Bay Leaf 1/4 tsp. dried Lemon Thyme (Use regular Thyme, if Lemon is not available) 1/2 tsp. ground White Pepper 1/8 tsp. Nutmeg 1/2 cup Heavy Cream 1 cup Buttermilk Salt to taste Instructions: Melt Butter in skillet or large saucepan over medium-low heat. Add Leeks and caramelize, stirring occasionally for 15-20 minutes until soft, sweet, and translucent. (The goal here is to cook over a low enough heat that the Leeks and Butter do not brown/discolor.) While Leeks are caramelizing, bring Stock to a boil in a large stock pot. Add sliced Potatoes, Bay Leaf, Thyme, White Pepper, and Nutmeg. Reduce heat to simmer. Add caramelized Leeks. Allow soup to simmer, covered, until potatoes are tender and falling apart when mixed. Remove soup from heat and Salt to taste. Add Cream and Buttermilk. Use immersion blender to mix and liquefy. Serve hot with a fresh crust of buttered bread.
This recipe started out as a way to use up some extra carrots, but it has turned into a trusty base, with the sesame and honey glaze providing a wonderfully warm and bright taste that compliments just about any winter vegetable that has a little natural sweetness. If you’re feeling adventurous, try adding/substituting butternut or acorn squash, beets, or turnips, but be sure to adjust the cooking time to accommodate the changes. Sesame and Honey-Glazed Winter Vegetables by Holly Rodricks Makes 4 side servings. Ingredients: 1 bunch Carrots, sliced thickly 1 small Winter Squash, chopped into large chunks (Good options are Butternut or Acorn Squash.) 2 cloves Garlic, minced 1 tbsp. Sesame Oil 1 tbsp Coconut Oil* 1 tbsp. Honey 1/2 tsp. Sesame Seeds Salt and Pepper to taste Instructions: Heat Oils in skillet over medium heat. Add Garlic and Sesame Seeds, and cook for approximately 1 minute. Add Carrots, Squash, Salt, Pepper, and Honey. Mix until vegetables are evenly coated. Cover and cook over medium-high heat for approximately 10-15 minutes, stirring occasionally. Vegetables should begin to sear slightly. When vegetables are soft, add additional Salt and Pepper to taste, as needed. Serve hot!
A friend recently tried this out this Food Network recipe and let me try it, and it was so unique that I just had to share. A bright start to the winter, and one that perfectly highlights this week’s Winter CSA partnership with our friends at Food and Ferments. Enjoy! Turkey Sausage with Fennel Sauerkraut By Valerie Bertinelli, of Valerie’s Home Cooking Makes 4 servings. Ingredients: 1 tbsp. Olive Oil 1 1/2 lbs hot or mild (or a combination) Italian Turkey Sausages – about 6 (Other kinds of sausage can be substituted.) 1 1/2 tbsp. Unsalted Butter 1/4 tsp. Caraway Seeds 1 large Fennel Bulb, trimmed, quartered, and thinly sliced 1 tbsp. Fennel fronds, for garnish 1 Gala Apple, cored and thinly sliced 1 lb. Sauerkraut, drained well Kosher Salt and freshly ground Black Pepper to taste Instructions: Heat Oil in large skillet over medium-high heat. Add Sausages and cook, turning occasionally, until browned all over, 6 to 8 minutes. Add splash of Water, cover, and cook until the sausages are just cooked through, about 2 minutes. Transfer to plate to cool. Once cooled, slice into 2-inch pieces and reserve. Reduce heat to medium and add Butter and Caraway Seeds, stirring until the butter is melted. Add Fennel and Apple and stir until slightly softened, about 3 minutes. Add Sauerkraut and Sausage pieces and cook, stirring, until the Sauerkraut is hot, about 3 minutes. Season with Salt and Pepper and garnish with Fennel Fronds. Image courtesy of: http://www.foodnetwork.com/recipes/valerie-bertinelli/turkey-sausage-with-fennel-sauerkraut.html.
After 6 glorious months of harvest, the Summer CSA season has come to a close. It has been a great 22 weeks, and we have had the privilege of bringing our local, sustainable, organic produce to even more people in the region this year! And now, we take a few days to catch our breath before the next season begins…In just one week, our 2016 Winter CSA Season begins. The special part about this year’s Winter season is that we are partnering with other local producers whom we know and love, to include one value-added item in each share! You can expect delicious treats such as pesto, pasta, goat cheese, and tofu to accompany your fresh veggies at each pickup. To learn more about our Winter CSA and sign up, visit our website or contact email@example.com.
Watermelon radishes tend to be abundant this time of yea. Sometimes it can be challenging to channel all that culinary creativity into a radish, even one this beautiful. Recently I stumbled upon another great food blog called Alexandra’s Kitchen– this happens to me a lot – that had such a unique take on watermelon radish salad that I had to share. Enjoy! (A little side note: Alexandra is passionate about helping people get the most out of their CSAs…lucky us!) Watermelon Radish, Orange, and Goat Cheese Salad Adapted from a recipe by Alexandra Stafford, of Alexandra’s KitchenMakes 4 servings. Ingredients: 1/2 small Red Onion 2 to 3 tbsp. White Balsamic Vinegar Kosher Salt and Pepper to taste 2 – 3 Watermelon Radishes, scrubbed clean (It is not necessary to peel Radishes.) 2 – 3 Oranges, Clementines, Grapefruit, etc. (I used Cara Cara Oranges, which are sweet, pretty, and delicious.) Handful of Walnuts, toasted and chopped Goat Cheese to taste (At Main Street, we can’t stop raving about 2 Kids Goat Farm. Visit their site to learn where their cheese is sold!) Chives, minced (Optional, but they add some nice color) Olive Oil to taste Instructions: To toast Walnuts, preheat oven to 350ºF. Place Walnuts on baking sheet and cook for 10 – 12 minutes or until slightly browned and fragrant. Dump Walnuts into tea towel and rub off skins. Remove Walnuts from towel, leaving skins behind. (If you wish to get more of the skin off, place Walnuts in a strainer and shake aggressively.) Mince Onion Place in small bowl. Cover with 2 – 3 tbsp. Vinegar. Add a pinch of Salt and set aside. Cut off one end of Radish. Leave other end intact to act as handle. Thinly slice on mandoline or by hand. (Note: Using a mandoline makes this step much easier and will create consistently thin slices.) Arrange Radish slices on platter. Fold some slices so they’re not all squished down in one flat layer. Sprinkle generously with Salt and Pepper. Cut off each end of each Orange. Squeeze each end over Radishes, then discard. Use a sharp knife to remove skin from oranges. Cut in between membranes to remove each slice. Squeeze remaining membrane all over Radishes to extract any leftover juice. Scatter Oranges over Radishes. Scatter Walnuts and Goat Cheese to taste over Radishes and Oranges. Pour macerated Onions and Vinegar over top. Drizzle Olive Oil to taste (1- 2 tbsp.) over top. Sprinkle with Chives. Let sit a few minutes (or longer — it benefits from a brief rest) before serving. *Image courtesy of: http://www.alexandracooks.com/2014/12/24/watermelon-radish-orange-goat-cheese-salad/.