There are certain crops that we only get one shot at getting right each year, and after several years of failed attempts, tweaks, taking notes, trying different seeds, adjusting our timing, and dialing things in on the equipment front, we had a decent overwintered Leek year—crows, be damned. You know that feeling when you walk into a kitchen where someone has been sautéing an onion and you’re immediately hungry? We harvested the last of these Leeks this morning, and you could catch their savory aroma in the air from about 30’ away outside. Absolutely delightful. I hope you enjoy them as much as I’m going to.
It would seem that the hens have also overwintered well this year, because they’re laying eggs abundantly—so much so that we will have enough to include them for everyone in the CSA this week in addition to the Egg Shares…and STILL have extras for sale. (Dontcha love Spring?) Small Shares will get a half dozen and Larges a full dozen. So, if you’ve been sitting with a recipe that calls for a few extra eggs, this is a great week to indulge. My mom has been making batches of these Mini Egg Bites. Not only are they delicious, they’re easy to prep, easy to customize and easy to freeze and reheat. I’m going to make some with Broccoli and Leeks for this week, along with my first try at making Zurek ( aka Polish Hangover Soup) with some of these root vegetables.
Have a great week,
Katie
PS: I know I said that we were dunzo with our Winter Squash for this year, but surprise! Mark had a few more secret bins of Autumn Frost squirreled away that we’ll offer up as an option with roots this week (because I know many of you are squashed out). For what it is worth, I roasted one up at lunch, and it was still top notch.
IN THIS WEEK’S FARMSHARES:
Leeks
Autumn Frost Squash or Roots
Purple Sprouting Broccoli
Kale (Large Shares)
Frozen Blueberries
Eggs (or Pear/Apple option)
RECIPES & SEASONAL TIPS
EGGS IN PURGATORY
Nigella Lawson
1 tablespoon olive oil
1 small clove garlic (peeled)
¼ teaspoon dried chilli flakes
1 x 400 grams can chopped tomatoes
½ teaspoon Maldon sea salt flakes (or to taste)
1 large egg (or 2 eggs if needed)
2 teaspoons grated Parmesan (or more as needed) - see Additional Information below
1 splash of chilli oil (optional to serve)
2 slices white bread (or other bread of your choice to serve)
LEEK, CHEDDAR & BROCCOLI QUICHE
Not Quite Nigella
550g/19.43ozs. shortcrust pastry
50g/1.7ozs. butter
2 leeks
1 small head broccoli (around 300g)
4 extra large eggs (to add up to 1 cup)
2/3 cup milk or cream (I used milk, not skim)
1/2 cup cheddar cheese
Salt and pepper to season
1/4 teaspoon freshly grated nutmeg
BAKED RISOTTO WITH GREENS & PEAS
Kay Chun —(would also be great with Leeks & Broccoli!)
2 tablespoons extra-virgin olive oil
½ cup finely chopped yellow onion
1 small garlic clove, minced
1 cup Arborio rice (about 7 ounces)
Kosher salt and black pepper
4 ounces green or lacinato kale (about ⅓ bunch), stems separated and thinly sliced, leaves stacked and cut into ¼-inch-thick ribbons (about 4 packed cups)
3 ½cups low-sodium chicken broth
4 ounces baby spinach (about 4 packed cups)
1 cup frozen peas, thawed
¾ cup grated Parmesan (3 ounces), plus more for garnish
3 tablespoons unsalted butter
1 tablespoon lemon juice
LEEK & GOAT CHEESE OMELET
Ricardo Cuisine
1 ½ cups (145 g) leek, cut into ½-inch (1 cm) thick slices (1 to 2 leeks, depending on the size)
1 tbsp (15 ml) olive oil
6 eggs, lightly beaten
2 1/2 oz (75 g) fresh goat cheese, crumbled (about 1/2 cup / 125 ml) (see note)
Salt and pepper
CHIA PUDDING WITH BLUEBERRIES & ALMONDS
Simply Recipes
2 cups unsweetened almond milk
1 cup (divided, 3/4 cup and 1/4 cup) fresh or frozen (defrosted) blueberries
1/2 cup chia seeds
2 tablespoons honey (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup toasted slivered or sliced almonds