The best times of the season are when the seasons overlap, like now. The combination of late summer and early autumn bring the most amazing abundance of vegetables! You've probably been seeing many of your favorite veggies already at market, but this week, for the first time this season. we're bringing one of the best: KALE! Our first kale harvest happened this morning, as Caitlan, Emma, and John picked some lacinato and red russian varieties to bring to Saturday and Sunday markets this weekend. We are all super excited, as we are all kale fiends around these parts, and now it's back! (But don't forget about our amazing rainbow chard, still going strong!) Two huge harvests have been concluded for the season: potatoes and winter squash! We got the largest harvests on record for both of those items! You'll probably start seeing winter squash at market in a couple of weeks.
In fruit news, we're still going strong on plums, peaches, and nectarines (super juicy and sweet this week!), plus melons, and raspberries from Keith, one of our local growers. Unfortunately, our own raspberries have failed this year due to the rust disease and the spotted wing drosophila (fruit fly). Very sad: no raspberries at Sunday market. We've got more and more apple varieties for market (great in your lunchbox) and this week marks the first of pear season! So stock up on fruit this week!
AND TOMATOES. Our tomatoes are still amazingly tasty and look great in the field. This week, we're sending you a lot of our Mountain Magic tomatoes, which are a large cherry tomato that is so flavorful, red, and just delightful. Pick up a quart of those or buy some still on the vine: so cute!
We are still in the midst of our student discount: bring your student ID and get 15% off your total order at the checkout! At the Sheridan School markets, Tuesday and Saturday!
Our fields are slowly transitioning from peak summer capacity, to being prepped for the winter. Derek and Chiron have already laid our plastic mulch that we'll use next spring. John has been sowing cover crop seeds (oat/peas, mustard) in fields we'll get into a little later. And our winter crops are growing steadily:
In fruit news, we're still going strong on plums, peaches, and nectarines (super juicy and sweet this week!), plus melons, and raspberries from Keith, one of our local growers. Unfortunately, our own raspberries have failed this year due to the rust disease and the spotted wing drosophila (fruit fly). Very sad: no raspberries at Sunday market. We've got more and more apple varieties for market (great in your lunchbox) and this week marks the first of pear season! So stock up on fruit this week!
AND TOMATOES. Our tomatoes are still amazingly tasty and look great in the field. This week, we're sending you a lot of our Mountain Magic tomatoes, which are a large cherry tomato that is so flavorful, red, and just delightful. Pick up a quart of those or buy some still on the vine: so cute!
We are still in the midst of our student discount: bring your student ID and get 15% off your total order at the checkout! At the Sheridan School markets, Tuesday and Saturday!
Our fields are slowly transitioning from peak summer capacity, to being prepped for the winter. Derek and Chiron have already laid our plastic mulch that we'll use next spring. John has been sowing cover crop seeds (oat/peas, mustard) in fields we'll get into a little later. And our winter crops are growing steadily:
Most amazing field of carrots!
Our veggie this week are our Leeks! These alliums are Chiron's crop. We grow a couple varieties: King Richard and Megaton, which we jokingly refer to as MEGATRONS! The leeks you see at market now are these Megaton variety, and they are so nice! Big, beautiful, round, nice leaves, etc. Leeks are versatile, flavorful (like a mild, subtle onion), and while our recipe today is a variation of the classic Potato Leek Soup, there are many more uses for them!
Lindsey's VEGAN Summer Leek Soup
6 lbs potatoes, skin removed and cut into large dice
2 tbsp olive oil
6 large leeks, sliced into 1/3 in strips
6 cloves garlic, minced
2 1/2 cups celery
1/2 cayenne pepper, medium dice and seeds removed
vegetable bullion cube
For Garnish: Parsley, chopped Chives, chopped
1. Boil potatoes in a large pot of salted water. Add the bullion cube and stir. Cook until tender. Drain potatoes and reserve.
2. In the meantime, saute the garlic, celery, cayenne, and leeks over medium heat until sweated and soft.
3. Combine 1/2 of the potatoes and 1/2 of the leeks, garlic, cayenne, and celery in a food processor and blend until smooth. Add the boiled potatoes liquid as needed.
4. Finally, combine the chunky potatoes and vegetables to the smooth soup. Season with salt and pepper and top with parsley and chives.
Quick Summer Veg Carpaccio
Ingredients
2 medium zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
1 leek, white part only, sliced thinly
Directions
Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks.
Check out these recipes, too:
Leek Fritters with Minted Yogurt
In Season: Leeks
Lindsey's VEGAN Summer Leek Soup
6 lbs potatoes, skin removed and cut into large dice
2 tbsp olive oil
6 large leeks, sliced into 1/3 in strips
6 cloves garlic, minced
2 1/2 cups celery
1/2 cayenne pepper, medium dice and seeds removed
vegetable bullion cube
For Garnish: Parsley, chopped Chives, chopped
1. Boil potatoes in a large pot of salted water. Add the bullion cube and stir. Cook until tender. Drain potatoes and reserve.
2. In the meantime, saute the garlic, celery, cayenne, and leeks over medium heat until sweated and soft.
3. Combine 1/2 of the potatoes and 1/2 of the leeks, garlic, cayenne, and celery in a food processor and blend until smooth. Add the boiled potatoes liquid as needed.
4. Finally, combine the chunky potatoes and vegetables to the smooth soup. Season with salt and pepper and top with parsley and chives.
Quick Summer Veg Carpaccio
Ingredients
2 medium zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
1 leek, white part only, sliced thinly
Directions
Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks.
Check out these recipes, too:
Leek Fritters with Minted Yogurt
In Season: Leeks
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