A leek of the edible sort though. If unfamiliar with leeks here is a refresher and a recipe:
Leeks have a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock. The dark green portion is usually discarded because it has a tough texture, but it can be sauteed or added to stock.
Lemon & Leek Kale Salad
Add dressing ingredients in a large bowl, stir until combined:
1 tablespoon olive oil
1 tablespoon tamari sauce
Juice and zest of one lemon
1/2 teaspoon of honey
salt and pepper to taste
Add to bowl:
1 bunch of kale (~20 leaves), stems removed, cut into bite-sized chunks or strips.
1 leek, white part sliced in half lengthwise and then into thin half-moons.
Stir into the dressing to well coat. A great method is to use your hands and “massage” the leaves with the dressing. Allow to marinate in fridge until ready to eat (ideally 4-8 hours, but it’ll be tasty after even just 30 minutes).
Stir in 1/4 cup seeds and/or chopped nuts (sesame and pumpkin seeds or slivered almonds are a great choice) right before serving.
Also perhaps a bit unfamiliar to everyone is the spaghetti squash. We are going to have some tomorrow night in this dish:
http://www.marthastewart.com/313375/roasted-shrimp-with-spaghetti-squash
Can’t wait! Disapointed with our harvest though. Planted 30 plants for our 20 member CSA and only harvested about 30 squash. It’s a long season ~ 90 days to maturity squash plant so it’s too late to replant. Like the Phillies, all we can do is try again next year.
Our tomato plants continue to pump out some great tasting tomatoes. The cherries really got roughed up by the drenching rains last week and finding uncracked ones was a challenge. Hopefully they recover.
We’ll also have some sweet banana peppers this week, along with a variety of beans and well, here is the harvest in list form!
Leeks
Spaghetti squash
Kale/Swiss Chard
Potatoes
Tomatoes
Sweet Peppers
Eggplant
Basil
Beans – Wax, Green, and/or Dragon
Sweet Corn… perhaps… I am a horrible judge on this apparently!
We are butchering our 2nd and final batch of chicken this Wednesday. We have less then 10 left from the first batch. If anyone wants a fresh unfrozen chicken let me know and we’ll arrange it. We also can still put together 1/2 or whole bushels of Amish Paste tomatoes for the sauce makers out there!
Thanks!
Greg
Grilled and baked aubergine pizza
Posted 8/13/2013 8:32pm by Greg Edelman.
You will need:
- medium to large aubergines(eggplant) – cut about 2 cm thick
- jarred tomato sauce or passata (you could also make your own)
- fior di latte mozzarella or bocconcini
- sliced rosa / baby tomatoes
- slices of salami or prosciutto of you choice
- grated Parmesan
- fresh basil leaves
- salt, pepper, olive oil and salad to serve it with
Cut eggplants (lengthwise or cross sectional). Lay slices on a cooling rack. Salt both sides and allow eggplants to sit for 30 mins. The salt will pull some of the water out of the eggplants. Preheat oven to 350F. Dab eggplants with paper towels to dry off. First you need to brush each side of the aubergines with olive oil and then grill them over a medium heat until they have just started to char but are still firm. You don’t want to over cook them at this stage. You can also do this on a griddle pan in your kitchen. Once they are grilled set them aside on a baking tray and start adding the layers of topping, starting with a thin layer of tomato sauce, then add the cheeses and the other toppings. Bake for about 8 – 10 minutes at 350F and until the cheese starts bubbling. ENJOY!!