Tuesday, August 10, 2010

Wednesday CSA

I was hoping this summer that I would pick up my csa vegetables on Tuesday. Then on Tuesday night or Wednesday I would make something with them and post pictures on Wednesday or Thursday. It's already August and that definitely hasn't happened. Well it's never too late.

1. Potato and Leek Soup
I've always wanted to try potato and leek soup but never made the effort until last night. In the box were potatoes, leeks and the recipe. It couldn't get any easier it was all handed to me so there was no excuse. This version was adapted from a Julia Child recipe and to puree it was optional. I think next time I won't puree it but flavor the water so it's more of a broth. I can see craving this in the winter. We omitted the sour cream and heavy cream
Potato and Leek Soup by Julia Child
4 cups of sliced leeks, white part only
4 cups of diced potatoes
6 cups of water
2 teaspoons of salt
1/2 cup of sour cream or heavy cream (optional)
1 tablespoon chives or parsley minced
Bring the leeks, potatoes and water to a boil in a saucepan. Salt lightly, cover partially and simmer 20-30 minutes until vegetables are tender. Pureeing is optional. Season to taste. Top with sour cream and chives or parsley.
2. Italian Sauteed Zucchini

This recipe is something that's just been on my family or friends tables in the summer.

Italian Sauteed Zucchini

1-2 zucchini diced

1 onion diced

1 small tomato or a few cherry tomatoes diced

3-4 basil leaves

salt & pepper

1 tablespoon of olive oil

Put all the ingredients in a pan and cook for about 5-8 minutes till zucchini is tender and onions are clear. Toss once gently so it does not stick to the pan.

This makes a great side with chicken and rice, it can be served over pasta with parmesan cheese, or makes a great calzone with a little mozzarella cheese. The only thing missing was some fresh bread to go with this and a slice of cheese and that alone would be a tasty meal.

3. Beets, beets and more beets. That's one vegetable that has not grown on this family this summer. It's still a work in progress. I'm going to try again tonight either roast them or make them for a salad. My mother used the beet leaves in calzone. I'll see about giving that a try for lunch. Hoping today for a better day for these beets.

I'd love to hear what you're making or if you have any suggestions for the beets :)


Grace said...

I love potato leek soup and it is great for us b/c there are so many recipes that don't contain milk (we have a dairy allergic in the family). Yours looks so good.

I see you are reading "the help" - isn't it good?

Lise said...

First way I got kids to eat beets was the "Beet Puree" from the original Moosewood cookbook. Do you have it? I could send the recipe, if not. The kids used it as a dip for cucumber slices, and love love loved it. The other way my kids love beets is pickled. I know you don't can, but you could just make a jar or two and stick it in the fridge 'til you eat it. Their fav. recipe is this:
6 lbs beets (cooked til tender, peeled)
2 C. cider vinegar
2 C. water
2 C. sugar (probably why they like it so well!)
4 star anise
1 t. fennel seeds
1 t. cloves
1 t. peppercorns
Combine vinegar, water, sugar, and spices in a heavy pot. Bring to a boil, add beets, then reduce heat and simmer 10 min. Now you can put them in hot jars and seal, or just jar and stick them in the fridge. Wait a bit before eating them, and they'll last a good while. Good luck!

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