Happy October! Friday morning, we received our first frost. We are soaking in the fall color and enjoying the tastes of fall. This week's share is full of fall flavors - pie pumpkins, leeks, carrots, and spinach.
In our kitchen, I've been leaning on soups. We had French onion soup last weekend. This recipe from Cook's Illustrated has you begin caramelizing the onions in the oven - which works wonderfully! If I'm unable to find gruyere, then I'll use a mix of melty and hard cheeses - like mild cheddar and parmesan or swiss and asiago. I also tried this recipe for Broccoli Cheddar Soup from Bon Appetit. I would cut back on the salt next time (1 Tbsp of our fine sea salt was too much), and added cauliflower and carrots in step 7. (I'm always looking to add more veggies to recipes.) It was delicious! I also have my eye on this recipe for Broccoli Bolognese.
We're offering leeks this week. In most recipes, leeks. can be used in place of onions. They are much more delicate and sweeter. They do not caramelize, but melt. This post from A Couple Cooks has a video showing you how to cut and clean leeks, as well as some ideas for their use. As a decadent side, I'll saute them in butter and then add some heavy cream at the end.
For some of you, this is the last CSA share that you will receive from us for the 2020 CSA season. We are full of gratitude, and hope to see you in 2021!
Your Farmers,
Craig and Lauren
