We are digging potatoes, seeding in the greenhouse, pulling down our outdoor tomatoes, rolling up drip and harvesting as much as possible! Soon we’ll be pulling in all our roots for the season.
Having another one of those slow internet days, so no photos today, blah!!
SIBER FRILLS KALE: A fun green that is both beautiful and tasty. It also has great texture and loves the cool weather.
GREEN TOMATOES: I know, I know, what do I do with green tomatoes? They are actually quite versatile. You can pickle them, make a jam, fry them, put in a stew, bake as a casserole, make a pie, make salsa and so much more! I hope ya’ll try something with them. Here is a great list of recipes from The Kitchen.
LEEKS Ya for winter alliums. I love leeks so much. You can use them like any other allium in most things. I love to chop thinly and saute in butter and put on pretty much anything. You can also make potato leek soup! Below is a recipe I've used before that includes yukon gold potatoes (as opposed to russets).
POTATO LEEK SOUP
1 cup butter
2 leeks, sliced
4 cups Yukon Gold potatoes, peeled + diced
1 quart chicken broth
2 cups heavy cream
salt and pepper to taste
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving. I like to blend this soup with an immersion blender also.