CSA Week 14, The End 'o' The Season

Vegetable List
Somali Amaranth
Astro Arugula
Husk Cherries
Lincoln Leeks
Concho Peppers
Red Bell Peppers
White Sage
Tomatoes
Delicata Squash
Honey Nut Squash
Butternut Squash


Notes from the Farm
Lets get one thing straight... a leek is just a long skinny onion.
I mean, it's fine in soup, lots of people use it in soup... but it doesn't have to be only used in soup... really, leeks are not a hard nut to crack... they are an onion, a mild long skinny onion... sort of.
You can use all parts excepting the hard green leaves just like onion. We use leeks instead of onions in our tomato sauce. We eat them in eggs, on sausages, with rice, on pizza, in salads, on our peanut butter and jelly sandwiches... yes, pb&j... grape jelly is best, with thinly sliced leek or onion in the middle... it's amazing, trust me.
Gina starts almost every meal with some kind of onion like food (onion, shallot, garlic, leek)... cut up, in a pan with oil, butter or wine (or all three) and slowly sauteed until translucent. This makes everything better... it just makes everything so much more flavorful.
And while we're on the general leek topic, potato leek soup, it's so much better with red onion in place of leeks.
Now is the time, shake off your hangups about the order of food in the shape of your life... put red peppers and leeks in your oatmeal (it's amazing)... blend husk cherries with hot peppers and maple syrup to drizzle over roasted squash... chop up your amaranth and stew it with white beans and sausage... turn your butternut into pumpkin pie... turn your delicata into gnocchi... now is the time, today is the day... we only have one life to live, and one pie-hole for cramming... so take this last share and cram that pie-hole like you've never crammed before!
And have a great winter...


Recipes

Leek and Red Pepper Mayonnaise
2 large egg yolks
1 roasted red pepper, patted dry
½ leek, minced
1 teaspoon Dijon mustard
4 teaspoons fresh lemon juice
1 cup vegetable oil
salt and pepper to taste

1. Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
2. Add red pepper, leek, mustard, and lemon juice. Pulse ingredients until well combined.
3. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
Refrigerate in an airtight container, up to 1 week.


Roasted Red Pepper Sauce

2 red bell peppers
1 small clove garlic, peeled
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon cumin
1/4 teaspoon red-pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Roast peppers on a grill or open flame until skin is blackened. Place in a medium bowl covered with plastic wrap until cool enough to handle. Using a paper towel, remove charred skins. Slice peppers into 2-inch pieces; discard membranes and seeds.
Place peppers in the bowl of a food processor with the garlic, lemon juice, cumin, red-pepper flakes, salt, and pepper, and process until pureed, 1 to 2 minutes.


Creamed Leeks

2 tablespoons butter
4 leeks, whites and light-green parts only, halved lengthwise and cut 1 inch thick crosswise, cleaned (see note below)
1/2 cup dry white wine
1/3 cup heavy cream
Coarse salt and freshly ground pepper
1. Heat butter in a large skillet over medium heat. Add leeks; cook, stirring occasionally, until softened, 6 to 8 minutes.
2. Add wine and 1 cup water. Bring to a boil; reduce heat to medium-low. Cover skillet and simmer, stirring occasionally, until very tender, 20 to 25 minutes.
3. Uncover skillet; increase heat to medium-high. Cook, stirring, until liquid has evaporated, 2 to 4 minutes. Add cream; simmer until it has thickened and coats leeks, 3 to 5 minutes. Season with salt and pepper.