It’s starting to feel like soup weather, and leek soup is a great seasonal choice. There’s two kinds of leek soup it seems. One is rustic, with chunks of potato and leek suspended in a flavorful broth. The other has the same ingredients, pureed to a velvety smoothness. We prefer the former and our new favorite recipe includes a little white wine.
You have a pumpkin in your box this week! What will you do with it? Pancakes, pie, cheesecake? If your favorite recipes start with a can of pumpkin, we recommend roasting your pumpkin first for the puree your recipe needs. And if you’re looking to switch up your pumpkin fix, the Farmer recommends this pumpkin mousse.
Fall signals the return of the oven in cookery, filling the house with the aroma of something savory baking low and slow.
You’ve got the makings of a classic fall dish in your box this week: roasted root vegetables! Hearty and filling, this dish comes standard with rosemary, or fancy with Dijon and balsamic. Add some sausage to the mix and you’ve got yourself a sheet pan supper! This is an easy dish to swap veggies in and out, depending on what you have. And leftovers make a perfect breakfast next day with an egg on top. 🍳
Here come the squash! Over the next few weeks, you will see pumpkin, delicata, acorn and kabocha. From sweet to savory, these mighty vegetables are the backbone for many a hearty fall dish.
Acorn squash, with its compact size, dark green skin and fluted sides, makes a pretty presentation when filled with savory stuffings. Its also great thinly sliced and roasted, curried or as a soup. Find a flavor profile to your liking at Gypsyplate.
When the leeks come in, we know we’re in late summer headed toward fall. Normally the impetus for potato leek soup, but it feels too early. So behold the Bacon Leek Crustless Quiche! Flour adds body to the egg, and ditching the crust makes it an easy weeknight dinner with a side salad/veg of your choice. Even better with farm-fresh eggs! Ask the Farmer at pickup.
On the theme of bacon, you’ll find it also pairs well with the collards in your box this week – Kickin’ Collard Greens is a Farmer favorite.
Today’s recipe is a two-parter, but both steps are good cooking tips to know, in celebration of beets, which are in your box today.
First off, how to cook a beet? In keeping with our concern over nutrient loss, we prefer to roast instead of boil. Once your beets are cooked, you can keep them in the fridge for easy addition to salads or a side.
Today’s recipe is Chilled Beet Soup, which uses the carrots in today’s box as well. Note: I adapted this from a recipe that calls for two 15oz. cans of beets and their liquid, but didn’t measure the extra water I added. Use just enough to make a thick, smooth puree in the blender. The buttermilk will loosen it, but this is meant to be a thick soup. We served it with bread and cheese and a few leftover salads in the fridge.
Also, this is a turning point in the season when root veggies (those that grow underground) make their appearance. Also known as “keepers,” root veggies will keep for quite a while in your fridge. Here’s a primer on how to store them.
4 cups cooked, peeled, chopped beets 1 cup water 2 cups buttermilk Chopped fresh chives
Preparation Heat oil in large nonstick skillet over low heat. Add carrots and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 minutes. Add beets, vinegar, and water, cover and cook until vegetables are very tender, about 10 minutes longer.
Let cool, and working in batches, purée veggie mix in the blender, adding up to one-half cup more water as needed. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
Corn is here! Foundation to civilizations, versatile enough to feed cows and power cars. And a sign of high summer. Fun fact: did you know that each silk thread in a corn tassel leads to one corn kernel? And that corn self pollinates? Quite amazing really.
As TJ shared in his newsletter, just-picked corn needs no embellishment, and is best barely boiled. If you’re feeling fancy or prefer to eat your corn cut from the cob, here’s a corn salad recipe which can be made mostly from your box. This comes from a longer list from Delish, which covers most any corn recipe you might want to try.
It’s still tomato season! And we have a few favorite recipes to share!
One reader sent in her favorite summer soup which looks delicious! We also independently found a quick tomato salad from Saveur that uses just two ingredients: tomatoes and Chili Crisp. The latter enjoys somewhat of a cult following these days, especially in our house (though we don’t read the label too closely).
Sent it to our son, who responded with an IG and a shout-out for the tip (affirming that we really are a family that loves good food). And finally, we have a CSA customer who loves zucchini and confirmed the deliciousness of the zucchini butter pasta recipe we sent out a few weeks ago.
Thanks for the tips! And keep enjoying this good food!
Tomatoes are in the house! While we love all summer vegetables equally, there is an undeniable star quality to farm tomatoes. The taste is just magical and unlike anything available in the grocery store. The quick reason why is that store tomatoes are selected to be shipped, and farm tomatoes are selected to be eaten. If you have some time when you pick up your box, the Farmer can wax on and on about it – just ask 🙂
And because they are so good, minimal prep is required: juicy slices on a bagel with cream cheese is one of our seasonal joys. Fat slices on a platter drizzled with olive oil and vinegar, sprinkled with salt and pepper is the perfect side to any meal. Cherry tomatoes paired either with cucumber or steamed green beans, some onion slices and vinaigrette are an easy salad.
Tonight we are enjoying the feta tomato pasta made famous on TikTok – yum! How are you using your tomatoes? Drop us a line and we’ll share!
Thank you CSA subscribers, in supporting our mid-season switch between our two passions: music and food! These past two weekends of music festivals altered our schedule a bit, but rest assured, we are back on track!
In the heat of summer, we crave fresh salads. In fact, for our first weekend festival, the Northwest String Summit, we packed our cooler with 5 different salads for easy camping meals that required no cooking at all! One of our favorites is Tabouli from the Moosewood Cookbook which includes the parsley, tomatoes and cucumbers in your box, to which we add feta cheese and kalamata olives.
The second weekend was FarmFest, which we hosted here on our farm. Still lots of fresh food prep, this time for the artists who graced our stage, and family and volunteers who made the whole event go swimmingly! A favorite dish was the quick pickles WOOFFer Cassie made to go along with the charcuterie table set up for snacks. Quick and easy, these pickles store about 2 months in your fridge (if they last that long!). The Kitchn has a primer for all kinds of pickles to perk up your summer meals.
It’s courgette season! Or zucchini, summer squash, whichever you prefer it’s delicious and infinity variable. Check out a former blog post and read on for new summer recipe.
Pasta is an easy summer option and last week we test drove this Zucchini Butter Pasta from Smitten Kitchen. Uses basil from your box, and shredded zucchini reduced to a velvety sauce. We used a green variety, but would be gorgeous with yellow!
Zucchini is also a great choice grilled! An easy peasy side to whatever protein you’re cooking up on the BBQ. With all these great options, no reason to have them stack up on you – so dive in!