Hello everyone! What a gorgeous, gorgeous week. It is so lovely out at the arm! If you haven’t made it out yet, this weekend is not a bad one to pick! There will be apple cider donuts on Saturday, hay rides, craft table, hot cider and chili and more!
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!!
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!!
In your share this week: Siber Frills kale, dill, Yukon Gold potatoes, Acorn squash, green tomatoes, leeks, jalapeños and carrots!! The carrots are nice and big and sweet with all the cold weather, hurray! I bet the bag is pretty dirty when you pull things out, we tried to keep it as clean as possible while still making sure the bags get packed in time!
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.
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.
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