Left Bower Farm

CSA members are getting the first leeks this week along with some creamy red new potatoes. Eat this hot or chill and stir in sour cream to make some refreshing summertime Vichyssoise.

2 large leeks

5-7 new potatoes

3 TB butter

4 celery ribs

(optional: chopped greens like kale or chard)

6 cups vegetable or chicken stock

salt and pepper

parsley or finely chopped celery leaves

1. Remove darkest green ends from leeks. Slice the leek down the middle from top to bottom and rinse under cold water to remove dirt from between the layers. Chop the white and light green parts of leek into thin discs.
2. Heat a large heavy-bottom pot over medium heat, melt the butter and add the chopped leeks. Stir frequently for 10 minutes, until leeks are super soft, but not browned. Lower the heat if necessary.
3. Finely chop the celery, and slice the potatoes into thick chunks. Add them both to the pot, stir a couple of times and put a lid on the pot to allow the celery and potatoes to sweat for a minute.
4. Add the stock to the pot and bring to a boil. Reduce heat to the simmer and partially cover the pot with a lid. Let it simmer for 15-20 minutes, until the potatoes are fall-apart tender. If you’re using the greens, add them 5 minutes before the soup is done.
5. Use an immersion blender, a regular blender or a food processor to blend up the soup, which should have a relatively thick, creamy consistency. If it’s too thick, add more stock or water.
6. Season with salt and pepper and garnish with parsley or celery leaf tops.

Here’s a link to the garlic scape pesto recipe for all the folks who picked up scapes today at the farmer’s market. Enjoy!

CSA member Kelly was kind enough to forward us her family’s favorite kale recipe. If anyone else has favorite recipes that use CSA veggies, please share!

Spaghetti Squash & Kale Gratin

Prep-time: 15 minutes
Cook time: 1 hour, 40 minutes
Serves: 6

1 medium spaghetti squash
2 tablespoons veggie oil
3/4 cup reduced fat ricotta cheese
1/2 cup grated parmesan cheese
1 egg
1 cup sundried tomatoes, chopped
1/2 cup reduced fat sour cream
1 teaspoon dried thyme
1 teaspoon chili pepper flakes (optional)
Salt and pepper to taste
1 medium onion, diced
3 garlic gloves, minced
5 cups Kale, chopped

1. Preheat oven to 400 Degrees. Slice squash in half lengthwise and scoop out seeds.  Place the squash on a baking sheet, brush flesh with veggie oil and cook until tender about 45 minutes.
2. Remove squash and reduce oven temperature to 350. Scrape flesh out of squash with fork and combine in a large bowl with ricotta, 1/4 cup parmesan, egg, sour cream, sundried tomatoes, thyme, pepper flakes, salt and pepper.
3. Heat 2 tablespoons of oil in frying pan. Add onions and cook for 5 minutes. Add garlic and cook 2 more minutes. Add chopped kale and cook until it just begins to wilt, 2-3 minutes. Stir in squash mixture and mix well.
4. Lightly coat 2-3 quart baking dish with nonstick cooking spray and evenly distribute squash mixture in dish.  Sprinkle with remaining parmesan cheese. Bake 30-40 minutes or until cheese is golden brown.