EVERY WEEK WE PACK FRESH VEGETABLES AND FRUITS FOR OUR VEGGIE BOX SUBSCRIBERS. THESE BOXES (WITH RECIPES) ARE READY FOR PICKUP EVERY WEDNESDAY!
From Perryhill Farms:
- Flat leaf parsley
- Baby chard
From Origins Farm
- Red and Gold potatoes
- Slicing cucumber
From Amy's Garden
- Mix of heirloom and slicing tomatoes
- Padron peppers
This week's recipes:
- 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
- 2 Tbsp butter
- 2 cups water
- 2 cups chicken broth (or vegetable broth for vegetarian option)*
- 2 lbs potatoes, peeled, diced into 1/2 inch pieces
- Marjoram - dash
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- Tabasco sauce or other red chili sauce
Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.
Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Eating Padrón peppers is fun. Most are mild, but every now and then you'll bite into a hot one. We love them simply blistered and salted. Serve with a frosty beverage!
- 2 tablespoons olive oil
- 1 pound Padrón peppers
- course or flakey sea or kosher salt
Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
For 2 tall drinks
- 1/4 cup fresh blackberries
- 2 tablespoons sugar
- 1/2 cup (4 liquid ounces or just shy of 3 shots) gin
- 1/4 cup fresh lime juice (from two juicy limes)
- Club soda
- 2 sprigs sweet basil or 2 thin lime wedges (for garnish)
Purée blackberries and sugar in a blender until as liquefied as possible. Strain purée through a fine-mesh sieve or tea strainer into two tall or collins-style glasses; discard seeds in sieve. Divide gin and lime juice between glasses and stir to combine. Add ice to glasses then top each with soda and a sprig of basil or wedge of lime. (Might need another quick stir to combine.) Share with a friend and and enjoy.