Wednesday, June 17, 2009

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
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.
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
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.
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.

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