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December 11, 2007
Session 3 Week 4
It is amazing to me that it is already the last week of session three. It seems like I just started delivering boxes to everyone. I hope everyone has been as happy with the boxes as my family has been. We have Gala Apples from Tiny's this week.
Small: 1/2 lb Salad Mix, 2 Apples, 1 bn Carrots, 1 Butternut Squash, 1/2 kb Mache, 1 Onion, 1 Celeriac
Medium: 3/4 lb Salad Mix, 4 Apples, 2 bn Carrots, 2 Butternut Squash, 1 lb Potatoes, 2 Onions, 1 bn Leeks, 1 bn Parsnips, 1 bn Beets
Large: 3/4 lb Salad Mix, 6 Apples, 3 bn Carrots, 2 Butternut Squash, 2 lb Potatoes, 2 Onions, 2 bn Leeks, 1 bn Winterbor Kale, 2 hd Garlic, 1 Bn Bok Choy, 1/2 lb Brussel Sprouts
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Butternut Squash Soup with Leeks
1 lg Butternut squash
2 ts Olive oil
3 md Leeks
6 c Vegetable stock
1 tb Dried thyme
1 tb Salt (optional)
1 1/2 ts Black pepper
Croutons to taste
Preheat oven to 425F.
Cut squash in half lengthwise and remove seeds and membrane. Place halves (cut-side down) on an oiled baking sheet and bake for 25 to 35 minutes, until tender. Remove peel from squash when cool enough to handle. Mash or chop squash into chunks.
Meanwhile, cut off most of the green leaves from leeks (reserve for another use if desired). Slice leeks in half lengthwise and rinse well to remove all traces of dirt. Cut into 1/4 inch thick slices. Heat olive oil in Dutch oven or soup pot and add leeks. Cover and cook over medium low heat for 10-15 minutes, until leeks are just barely soft. Stir in the squash, stock, thyme, salt and pepper, and bring mixture to a boil. Reduce heat and simmer soup about 20 minutes. Serve soup topped with croutons.
Farm-Style Leek Soup
2 lg Leeks (1 lb) with part of green tops, sliced
2 md Onions, sliced
1 lg Clove garlic, minced
1/4 c Butter
4 c Chicken stock
2 c Uncooked noodles (3 oz)
1 Bottle beer
1 1/2 c Shredded semisoft cheese (eg Muenster)
Salt and pepper
Cook leek, onion and garlic in butter for 15 minutes, using low heat and stirring often. Add stock, cover and simmer 30 minutes. Add noodles, cover and simmer 15 minutes, or until noodles are tender. Add beer and heat to simmering. Gradually add cheese, cooking slowly and stirring until melted. Season to taste with salt and pepper. Makes 6 servings.
Posted by Christine at December 11, 2007 03:09 PM
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