CSA Week 9

Vegetable List

Brussels Sprouts
Arrowhead Cabbage
Mokum Carrots
Cucumbers
Leeks
Iceburg Onion
Bell Peppers
Mini Bell Peppers
Sungolds
Tomatoes

Notes from the Farm

I love leeks... I love them.
I use a good amount of my winter grocery money on leeks... they are the best version of an onion... and
that's just what they are, a long, skinny, onion.
Leeks are often coupled with potatoes, which is fne, leeks and potatoes are great together... but you
know what else is great with potatoes? Everything... everything is great with potatoes... you don't need
leeks to make them good...
The leek is the vegetable world's meditation on caramelized alliums... they are a prayer of
caramelization... asking, leading, pleading to be slowly cooked, on the stovetop, with some fat until they
become a melted, aromatic, perfected form of onion.
I shouldn't care... eat leeks however you'd want to eat them... but I do, it matters so much to me. Leeks
are great with Pear... they are great in buttered beer bread... as a base for lemon braised scallops... they
are great with everything... even potato... but for the love of everything holy, give the leek a chance,
free it from the potato... cream it, braise it, caramelize it, fold it into quiche... learn to love leeks... trust
me, they'll love you back.
Also, shaving your brussels sprouts off the stock with a knife is a handy way to prep them for dinner...
we often shave them with a knife and then just add them to the pan with a handy onion type vegetable
and whammo... shaved brussels... add dried cranberry and some goat cheese and you're livin'... L. I. V. I. N.'


Recipes

Creamed Leeks

2 tablespoons butter
3 medium leeks (about 3 pounds), halved lengthwise and cut 1 inch thick crosswise
1/2 cup dry white wine
1/3 cup heavy cream
Coarse salt and freshly ground pepper

Heat butter in a large skillet over medium heat. Add leeks; cook, stirring occasionally, until softened, 6
to 8 minutes.
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.
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.


Scalloped Potatoes with Leeks

2 tablespoons unsalted butter, plus more for baking dish
2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
6 russet potatoes (2 1/2 pounds), peeled and thinly sliced
1/2 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper, to taste
8 ounces Gruyere cheese, shredded (about 3 cups)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock

Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat.
Add leeks, and cook until translucent, 3 to 4 minutes.
Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the
nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining
potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and
potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown
and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.


Leek Dip

1/4 cup slivered almonds
2 tablespoons unsalted butter
2 medium leeks, white and pale-green parts only, thinly sliced
1 sixteen-ounce container sour cream
1 fourteen-ounce log fresh, creamy goat cheese
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Preheat the oven to 350 degrees. Spread slivered almonds in a rimmed baking sheet; bake until
fragrant, about 10 minutes. Set aside to cool. Coarsely chop and set aside.
In a medium saute pan, melt butter over medium-low heat, then add leeks. Saute until soft and
translucent, about 5 minutes. Set aside to cool.
Place sour cream and goat cheese in a medium bowl, and stir until well combined. Add almonds, leeks,
parsley, salt and freshly ground pepper. Keep covered with plastic wrap in the refrigerator until ready
to serve.