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November 27, 2007
Session 3 week 2
I hope everyone had a good Thanksgiving. I am excited about being able to put a couple of new items in the boxes this week. I am sure most of you will be wondering what minutina is; it is a spear shaped salad green. It is best raw in a mixed salad. Sprouting Broccoli is exactly what it says. It is a great treat.
Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 Delicata, 1/2 lb Brussel Sprouts, 1 bn Fennel, 1 bn Radishes, 1 bn Leeks, 1 bn Minutina
Medium: /4 lb Salad Mix, 2 bn Carrots, 2 Delicata, 3/4 lb Brussel Sprouts, 1 bn Fennel, 2 bn Radishes, 1 bn Leeks, 1 bn Minutina, 1 lb Potatoes
Large: /4 lb Salad Mix, bn Carrots, 3/4 lb Brussels Sprouts, 2 bn Fennel, 3 bn Radishes, 1 bn Beets, 2 bn Leeks, 2 bn Minutina, 2 lb Potatoes, 2 bn Lacinato, 1/2 lb Sprouting Broccoli
Hearty Potato and Leek Chowder
3 Large leeks; cleaned and cut in 1/2-inch slices
2 tb Butter
1 lb Potatoes; peeled/diced
2 Large carrots; sliced thin
1 Medium onion; chopped
3 c Chicken broth
1 c Milk or cream
2 tb Fresh minced parsley -=OR=-
2 ts Dried parsley flakes
Salt & fresh ground pepper
To prepare leeks, cut off root end and tough green tops about 3-4 inches above white part of leek. Cut in half lengthwise and rinse under running water to remove sand. Cut into 1/2-inch slices. In a large saucepan, melt butter. Add leeks, potatoes, carrots and onions. Cook slowly until soft, about 8-10 minutes, stirring often. Add broth. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Add the milk gradually and heat gently but do not boil. Stir in parsley, salt and pepper to taste.
Always Perfect Cream Of Carrot Soup
1 lb. carrots
1/2 lb. potatoes
6 c. chicken stock
1 1/2 tsp. thyme
1 tbsp. Worcestershire sauce
1 tsp. Tabasco
1 c. heavy cream
1 c. light cream
1-2 tbsp. butter
Thinly slice carrots. Cube potatoes. Boil vegetables in butter and chicken stock until tender. Stir in thyme. Using a hand blender or food processor, puree carrot mixture. Stir in Worcestershire sauce and Tabasco and cream. Heat through but do not boil. Salt and pepper to taste. Serve hot or cold.
Posted by Christine at November 27, 2007 10:08 AM
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