Veggie CSA Week # 10

Half Share:
Tomatoes - 2# - $5.60
Cucumbers - 1# - $2.50
Squash - 1# - 2.50
Onions - 1# - $2.50
Potatoes - 1# - $2.00
TOTAL - $15.10

Full Share:
Tomatoes - 2# - $5.60
Sungold Cherry Tomatoes - 1 pint - $3.00
Cucumbers - 1.5# - $3.75
Squash - 1.5# - $3.75
Basil - 1/4# - $2.50
Potatoes - 2# - $4.00
Onions - 1# - $2.50
TOTAL - $25.10

Veggie CSA Week# 9

half share:

cucumbers - 1 pound - $2.50
onions - 1 pound - 3.00
cabbage - 1 pound - $2.00
beets - 1/2 pound - $1.75
tomatillos - 1/2 pound - $1.75
squash - 1 pound - $2.50
leeks - 1/2 pound - $.1.50

full share:

cucumbers - 2 pounds - $5.00
onions - 2 pounds - $6.00
cabbage - 1 pound - $2.00
beets - 1 pound - $3.50
tomatillos - 1 pound - $3.50
squash - 1 pound - $2.50
leeks - 1 pound - $3.00

Veggie CSA Week #8

Half Shares:

Lettuce - 1 head - $2.50
Onions - 1 pound - $3.00
Squash - 1 pound - $3.00
Cucumbers - 1 pound - $2.50
Leeks - 1 pound - $3.00
TOTAL - $14.00

Full Shares:

Lettuce - 2 heads - $5.00
Onions - 1 pound - $3.00
Cucumbers - 2 pounds - $5.00
Squash - 2 pounds - $6.00
Basil - 1/4# - $2.50
Leeks - 1 pound - $3.00
TOTAL - $24.50

Here are a few recipes for all those leeks! They're also amazing grilled - slice in half (the small ones you can probably keep whole), brush with olive oil and a little salt and pepper, and grill until soft. Yum.

Leek and Zucchini Pasta
Printed from Leek Recipes at http://www.leekrecipes.org/
Ingredients:
3 cups of Rotini pasta.
2 medium leeks.
1 medium zucchini, julienned.
2 tablespoons of vegetable oil.
1 ½ cups of sliced mushrooms.
1 cup of sour cream.
¼ cup of dry white wine.
1 teaspoon of tarragon leaves.
½ teaspoon of salt.
Preparation:
Discard the green part of leeks and slice thinly lengthways.
In a large frying pan, heat the oil over medium-high heat.
Sauté the leeks, mushrooms, and zucchini for 5 minutes.
Add the dry white wine and simmer for another 5 minutes.
Stir in the cream, tarragon and salt.
Bring to a boil and simmer until slightly thickened.
While preparing sauce, cook the Rotini pasta according the instructions on its packaging.
Drain thoroughly.
Spoon onto plates and top with sauce.

Leek Soup
Printed from Leek Recipes at http://www.leekrecipes.org/
Ingredients:
1 cup of chopped leeks (the white part).
1 cup of milk.
2/3 cup of water.
¼ cup of cream.
3 tablespoons of butter.
1 teaspoon of chicken stock.
1 medium potato, boiled.
Chopped chives, to garnish.
Preparation:
In a suitably sized skillet, melt the butter over medium heat.
Cook the leeks in the skillet for 5 minutes.
Add the chicken stock and the water; then bring to a boil and reduce heat.
Cover and simmer for 10 minutes.
Stir in the milk and cream.
Add the potato after mashing, or put it in a blender at low speed.
Garnish with chives.

Veggie CSA Week #7

Half Shares:
Lettuce - 1 head - $2.50
Fennel - 1 - $2.50
Onions - 1# - $2.50
Leeks - 1# - $3.00
Squash - 1# - $3.00
Cucumbers - 1/2# - $1.50
TOTAL - $15.00

Full Shares:
Lettuce - 2 heads - $5.00
Fennel - 1 - $2.50
Onions - 2# - $5.00
Leeks - 1.5# - $4.50
Squash - 1# - $3.00
Cucumbers - - 1# - $3.00
Potatoes - 1# - $2.00
TOTAL - $25.00

Durham Folks - I didn't have enough sugar snaps to put in your boxes last week, thats why there were cucumbers instead. I am planning on adding the 1/2# of sugar snaps in your boxes this week. Sorry...

Veggie CSA Week #6

Half Shares:

Squash - 1# - $3.00
Rainbow Chard - 1 bunch - $2.50
Beets - 1 bunch - $3.00
Carrots - 1 bunch - $3.00
Onions - $2.00
Sugar Snap Peas - 1/2# - $2.25
TOTAL - $15.75

Full Shares:
Squash - 1.5# - $4.50
Rainbow Chard - 1 bunch - $2.50
Beets - 1 bunch - $3.00
Carrots - 1 bunch - $3.00
Onions - $4.00
Sugar Snap Peas - 1/2# - $2.25
Cucumbers - 2/3# - $2.00
Radishes - 1 bunch - $2.00
Parsley - 1 bunch - $1.50

TOTAL - $24.50

This is the perfect week to re-post my favorite spring recipe (seriously, give it a try if you haven't yet):

Roasted Beets & Sugar Snap Pea Salad

• 5-6 small beets, trimmed
• 1/2 pound sugar snap peas, trimmed
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 tablespoon plus 1 teaspoon cider vinegar
• 1/4 cup olive oil
• 3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
• 1 1/2 teaspoons sugar
• arugula or lettuce
  

Preparation:

Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.

Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.

Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)

Line platter with arugula or lettuce. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop greens.

PS -Use the beet greens like you would cook chard or spinach. We usually make a stir-fry with some Italian sausage, garlic, olive oil, a bit of corn starch for thickening, and any other greens you may have lying around. (rinse the beet greens, chop em up and just toss them in the pan with a little water... put the lid on and steam just a bit)

Farm to Fork Picnic, Sun. June 14, 4-7pm

Join Piedmont cooks and farmers for an evening of food, live music and fun activities for the entire family!

2009 Farm to Fork Picnic

Sunday, June 14

4 to 7 pm

W.C. Breeze Family Farm

4909 Walnut Grove Church Road

Hurdle Mills, Orange County

In a unique collaboration, the regions most acclaimed cooks will pair with Piedmont farmers to prepare a picnic-style feast that celebrates our local foods and the people who grow and make them. The picnic will feature farm food representing the bounty and diversity of our region, including the season's first field-ripened tomatoes, head-to-tail heritage pork, a shrimp boil, grass-fed beef, a tasting tent filled with handmade craft food, including farmstead cheese, pickles, preserves, breads and cured meat; all local sno cones, spit-roasted lamb, grilled pizzas made from Triangle-grown wheat and produce grown in the field next door, and the season’s last strawberries.

Tickets may be purchased on-line at www.farmtoforknc.com or by calling 919-755-3804. Advanced ticket purchase required. $50 per person; free for kids 12 and under.

All proceeds will help grow new farms and farmers across North Carolina.

Participants (53) to date include:

18 Seaboard

3CUPS

Acme Food & Beverage

Ayrshire Farm

Bluebird Meadows

Brinkley Farms

Cane Creek Farm

Carolina Crossroads

Castlemaine Farm

Celebrity Goat Dairy

Chapel Hill Creamery

Contrarian Farm

Coon Rock Farm

Counter Culture Coffee

David Auerbach

Durham Inner-city Gardeners at SEEDS

Dutch Buffalo Farm

Eco Farm

Elaine’s on Franklin

Farmer’s Daughter

Fickle Creek Farm

Foster’s Market

Four Leaf Farm

Four Square

Fowl Attitude Farm

Fred Thompson

Fullsteam Brewery

Glasshalfull

Harland’s Creek Farm

Haw River Wine Man

Herons

Irregardless Café

Jujube

Lantern

Lil’ Farm

Lucky 32

Maple Spring Gardens

Neal’s Deli

Panciuto

Panzanella

Peregrine Farm

Perry-winkle Farm

Piedmont Biofarm

Piedmont

Plant @ Breeze Farmers

Poole’s Diner

Sage & Swift

Southport Seafood

The Barbecue Joint

The Weathervane

Timberwood Organics

Tiny Farm

Toast

Triple B Farms

Watts Grocery

Wild Hare Farm

Zely & Ritz