Share #12?? Already? That’s only 4 in total left. Talk about a speedy summer. Well, this is what is in your share this week:

Red Potatoes
Box of Pattypan Squashes
A single larger summer squash (for stuffing, baking, grilling, etc.)
Garlic (2)
Red Wing Onions
Kale
Head Lettuce
Carrots
Grapes OR Melon
Tomatoes
Leek
Herb Choice – Lemon Balm, Thyme, Summer Savoury, Oregano
Special Choice – Cauliflower Florets, Peppers, Beet Tops, Beets, or Spaghetti Squash

Freshly Picked Herbs
Lemon Balm – make a tea or add to a pesto.
Thyme – extremely versatile herb. Add to potatoes, meats, on veggies (i.e. carrots), add to a dip, or just dry it for winter use.
Summer Savoury – a sharp and versatile herb. Use as a rub, add to summer soups, great with chicken dishes, or you can dry it as well.
Oregano – classic herb great for Italian dishes. You can also dry it.

Fresh herbs for CSA

The leek is the exciting new ingredient this week… there is the usual leek and potato soup, which would be delicious with the cooler evenings we’ve been having, but you can maybe also try one of these ideas…

Leek and Apples
This is a delicious side dish that Mathias and I have made several times when back in Denmark.

2 small leek – halved and then cut cross wise into 1/2 inch pieces
2 gala apples – cored and cut into 1/4 inch slices and halved
1 Tbsp. honey
1 tsp. red wine vinegar
1/2 tsp. fennel seeds

In a skillet, heat 1 tsp. olive oil. Add leek and fennel seeds and cook until leek are tender – about 6 minutes. Add apples and toss until they become slightly tender – about 3 minutes. Remove from heat and stir in honey and vinegar. Season with salt and pepper.

Leek and apples – shown here with a pork tenderloin recipe.

Fettuccine with Leeks and White Beans
Serves 3

1 tsp. olive oil
3 small leeks – sliced and cleaned
coarse salt and pepper
1 can cannellini beans, drained and rinsed
1 3/4 cup. of chicken broth
1/4 tsp. dried sage
170g. fettuccine
1 tbsp. lemon juice
1/4 cup. heavy cream
1/4 cup. parmesan, finely grated for serving
1/4 cup. coarsely chopped parsley

In a large skillet, heat oil and add the leeks, salt and pepper. Cook, stirring often until soft – about 10 minutes.
Add the beans, broth and sage. With a potato masher, mash about 1/3 of the beans. Bring to boil and then reduce to simmer. Cook until sauce is thickened, but still soupy – about 10 minutes.
Meanwhile, in a pot of boiling salted water, cook pasta 2 minutes less than recommended. When done, rinse under cold water to stop the cooking.
In a saucepan, bring the bean sauce and lemon juice to a simmer and add the cream and parmesan. Add pasta and cook for 2 minutes.
Serve with the parmesan and parsley.

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