Potato Leek Soup – adapted from David Lebovitz’s blog (6-8 Servings)

Recipe and Image from our CSA member Arielle Burlett

Ingredients

2-3 tablespoons butter or olive oil, or a combination

2-4 leeks, washed and sliced (Leeks are always really dirty inside, so best to chop them up first and then run them under water in a strainer really well before putting in the pot).

1 teaspoon fresh or dried thyme; optional

1/2 teaspoon chili powder

6 cups water

1 1/4 pounds potatoes, peeled and cubed (I used a combination of what was provided in my last two Windflower Farm CSA boxes and really liked the variety in the soup)

¼ cup Buttermilk or sour cream (optional)

2 bay leaves

1/2 teaspoon freshly-ground pepper

Salt to taste at each step

Instructions

In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the slices of leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and slightly browned.

Add the thyme, if using, and chile powder, and stir for about 30 seconds, cooking them with the leeks to release their flavors.  Add salt to taste.

Pour in the water, and add the potatoes and bay leaves.  Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.

Pluck out the bay leaves.  Puree the soup with the pepper, seasoning with more salt if necessary.  An immersion blender is ideal for this step if you have one.  Food processors or blenders may make the soup puree gummy. *If you are using buttermilk or sour cream, add in slowly while you puree the soup*. If the soup is too thick, add a bit more water slowly until you reach the desired consistency.

Suggestion:  Once cooled, split soup into Freezer Quart bags, label them, and put them in the freezer to pull out in small batches throughout the Fall!

A Simple (but delicious!) tomato sauce

From CSA member Camie Hoan

When we got the bag of tomatoes during tomato season... I was very overwhelmed. A colleague overheard my convo about CSA tomato overload, and she gave me the idea of throwing it in the oven, so here is my version from her inspo! I will apologize in advance for my lack of precision on... anything!

ingredient:

1x bag-o-tomatoes (approx 2 large, 4 medium, any smalls!) I basically used the whole brown bag from CSA 3 small onions - from CSA
4 large segments (half clove) of garlic - from CSA
handful of basil - was not from CSA but could be...

olive oil- 3 glugs- hahah idk- like 1/2 cup
salt (hmm like maybe 3/4 tbsp... idk i eye these things)
sugar (hmm like maybe 1/2 tbsp... idk)
parm- for after
bag of pasta//carb of some sort//whatever edible shovel of choice is ok too

what you'll also need:

large bowl
sheet pan/ baking pan

Directions

Wash the tomatoes and basil (get your kids to help!)
Preheat oven to 380F degrees
Rough chop the tomatoes, onions, basil and garlic (I rough minced but you can also just throw in large smashed pieces) and put all in a large mixing bowl, glug in some olive oil and throw in the salt and sugar. Give it a mix so everything is coated and gleaming. Be generous with the olive oil, it should look like it just had an all day spa glow up

Place contents in the pan, spread evenly. Place in oven.

Cook pasta of choice. I went basic here with penne (its the end of the week and groceries are sparse) but I'm really curious about Cascatelli (anyone?)

Do the first stir of the tomatoes, lets say 10 minutes in, then every 5 minutes x2 there after. Then it should look something like the final photo, if not, keep cooking until it does.
Put the tomato sludge into drained pasta, mix and voila a meal is made.
You can also put this on bread or any edible shovel of choice instead of a carb. This is also great to make and save for the rest of week, should be good in fridge for 5 days in a closed container.

Ok, it's obv that i'm not a writer or a PROPER cook but I am a mom and these are delicious things your kids will eat! Good luck and godspeed.

Apricot Fruitsicles

Yield: Approx. 8 pops | Prep time: 5 mins | Freeze time: 2 hours

INGREDIENTS

2 1/2 cups washed, de-seeded apricots 8oz yoghurt
1/4 cup sugar or honey (optional)

DIRECTIONS

1. Put all ingredients in a blender.

2. Blend until apricots are pureed (approx. 2 minutes).

3. Poor pureed mixture into popsicle molds (or ice cube trays if you don’t have molds).

4. Freeze until firm (at least 2 hours).

5. Enjoy!

Pear-Apple Chutney

This chutney is wonderful spread onto a thick slice of bread for breakfast on a cold morning, made with apple cider, pears, and apples from the CSA!

Pear-Apple Chutney

** From Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant

"Chutneys add spark to simple dishes such as rice and lentils. This is one of our favorites. It has a nice fresh ginger flavor but is not overly hot or spicy. It can keep well for up to three weeks in the fridge, tightly covered in a container with minimum air."

Yield: 4 cups
Cooking time: l hour

Ingredients

• 1 star anise (optional)

• 4 cloves

• 2 sticks cinnamon

• 1 bay leaf

• 3 cardamon pods

• 1 piece of cheesecloth

• 1 tablespoon olive oil

• 1 tablespoon peeled and minced ginger

• 1 cup diced onions

• 2 cups apple cider

• 3 tablespoons apple cider vinegar

• 2 tablespoons maple syrup

• 1⁄2 cup currants

• 3 cups peeled and diced apples

• 3 cups peeled and diced pears

Directions

• Place the star anise, cloves, cinnamon, bay leaf, and cardamon pods in cheesecloth and tie with kitchen twine to form a neat bundle. This is known as a sachet.

• Place the olive oil in a heavy 3-quart saucepan over medium heat. Saute the ginger and onions with a pinch of salt for 8 minutes or untiI softened.

• Add the spice sachet, apple cider, apple cider vinegar, maple syrup, currants, apples, and pears. Bring to a boil, lower the flame, and simmer uncovered for 1 to l1⁄2 hours or until thick-ened. Remove and discard the spice sachet. Allow chutney to cool before serving.
  

Potato Leek Soup dressed up with Spicy Watercress

Recipe by our CSA member Cheyenna Weber!

As the weather turns colder and we begin getting leeks and potatoes, it's the perfect time for a potato leek soup dressed up with spicy watercress. Try this vegan classic from beloved East Village institution, Angelica Kitchen, for creamy, rich, and quick weeknight dinner.

From Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant

Creamy Watercress Leek Soup

"It has a beautiful emerald color. it should be served the same day it's prepared to take advantage of the freshness of the watercress. Good watercress is crunchy and has a sharp peppery flavor, which is balanced in this recipe by the potatoes and the olive oil. Watercress is traditionally available in the spring. It has long been cause for concern among mothers and grandmothers because it grew on the sides of streams where it could pick up parasites. With modern cultivation methods, this is no longer a worry. Serving suggestion: This recipe is a twist on the classic French leek-and-potato cream soup known as Vichyssoise, which is served cold. You can do the same, with some thinly sliced cucumbers arranged on top.”

Try this: Substitute mizuna, tatsoi, baby mustard greens, or spinach for the watercress.

Yield: 4 to 6 servings

Cooking time: 45 minutes

Ingredients

• 1⁄4 cup and 2 tablespoons extra virgin olive oil

• 2 large leeks, white part only, washed and chopped to yield 3 cups

• 3 to 4 cloves garlic peeled, left whole

• Pinch of salt

• l pound potatoes, peeled and diced

• 2 bunches watercress, washed, drained, and coarsely chopped

• l tablespoon fresh chopped tarragon, leaves only

• Lemon juice to taste

• Sea salt and freshly ground black pepper to taste

Directions

• Combine the 1⁄4 cup oil, leeks and garlic in a heavy-bottomed 3-:-quart: saucepan over medium heat.

• Simmer for 2 to 3 minutes.

• Add pinch of salt, lower flame, cover, and cook 15 minutes longer, stirring from time to time.

• Meanwhile, prep potatoes, add them to the pan, add enough water to cover, and bring to a boil.

• Lower flame and simmer until potatoes are tender, about 20 to 25 minutes.

• Add the watercress to the soup and simmer 1 to 2 minutes longer.

• Add tarragon and remaining olive oil. Puree the soup until creamy.

• Stir in lemon juice. Season with salt and pepper to taste.

• If the soup is too thick, thin with additional water to desired consistency.