Week #16 2013 CSA Newsletter

Produce this Week:

Romaine Lettuce,   Siberian Kale,   Slicing Tomatoes,   Carrots,   Radicchio,  Yellow Squash           and   Leeks

 

Leeks are a large, nonbulbing vegetable related to onions. They are the first vegetable started in the greenhouse all the way back at the latter part of the wintery month of February.  They grow all through the spring and summer, needing nutrient-rich soil (and many rounds of weeding), and are ready for your table in the fall.  When cooked, leeks lend a creamy texture and are sweeter than onions.  Leeks are wonderful in soups, like the classic potato leek soup.  Or try them in the following recipe:

                   Leek and Garlic Risotto

3 medium leeks, white parts only (reserve greens for a later use, to flavor soups or stir-fries for example).

5-6 cloves garlic

2 Tbsp unsalted butter

1/2 cup white wine

sea salt and freshly ground pepper

6 cups vegetable or chicken stock

2 Tbsp unsalted butter

1 1/2 cups Arborio rice

1/2 cup white wine

1/2 cup cream or crème fraiche

1 cup freshly grated Parmesan cheese

1/4 cup chopped parsley

1 Tbsp chopped tarragon

Quarter the leeks lengthwise, then cut them crosswise into 1/4 inch slices, and wash them well.  Peel and chop the garlic cloves.  Melt 2 Tbsp of the butter in a saute’ pan.  Add the leeks and garlic, stir to coat, then add the wine and cook over medium heat until the leeks are tender, about 10 minutes.  Season with salt and pepper.  Set aside.   Bring stock to a simmer.  Melt another 2 Tbsp butter in a wide soup pot over medium heat.  Add the rice and cook, stirring for 1 minute.  Pour the wine in and simmer until it is absorbed, then raise he heat and add the stock 1/2 cup at a time.  Stir after each stock addition.  When rice is done, stir in the leeks, cream,  cheese, parsley, and season with salt and pepper.

Adapted from Local Flavors

 

Meyer Lemon Radicchio Salad

Chop 1 Meyer lemon into 1/2 inch pieces (you could also substitute grapefruit or oranges for the lemon).  In a medium bowl toss with 1 cup onion, 1 cup chopped fresh parsley, 1  15 oz can rinsed and drained chickpeas, 2 cups sliced radicchio, 1/4 cup crumbled feta,  2 Tbsp fresh Meyer lemon juice, and 3 Tbsp extra virgin olive oil.  Season with salt and pepper.  Toss to coat.

 

Kale and Beans

In a large skillet, heat 1 1/2 Tbsp olive oil over medium heat.  Add one small thinly sliced onion,  chopped kale stems and 4 cloves minced garlic.  Cook, stirring occasionally, until softened, about 3 minutes.  Add coarsely chopped kale leaves.  Stir in a 15 oz can of cannellini beans, rinsed and drained and grated zest and juice of one lemon.  Cover;  cook, stirring occasionally, over low heat, until kale wilts, about 5 minutes.  Season with salt and pepper.  Top with smoked salmon if desired.