In Your Share (March 5th, 2018 edition)

Love these leeks!! They have long tender white shanks and the darker green tops have great flavor too.  I usually chop and sauté the lower half in butter or olive oil as soon as I get them home. Once they are cooked and cooled then often they go straight into the fridge – ready for any number of quick week-day recipes.  The tops need to be cooked longer or just add them to soup stock. You’ll find recipes for leek, and everything else in your share, at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Carrots: Sweet winter carrots – yum!
  • Baby Cabbage: My favorite recipe for these is Roasted Wedges – so easy & so good!
  • Chard: This is definitely not a salad green, but is is one of the most tender cooking greens. If you’re making something that calls for cooked spinach, you can always substitute sautéed chard. It’s really good in frittata, lasagne and my Grandmother’s Bisque.
  • Collard Raab: Like broccolini except better!
  • Leeks: These lovely Liege Giant Winter leeks from Adaptive Seeds are terrific this time of year. When chopped and sautéed they add a sweet rich onion-like flavor to any number of dishes. I substitute them for onions in everything this time of year. Or you can make something special like this Potato Leek Soup.
  • Onions: This easy to make red onion quick pickle will brighten up your winter salads or sandwich.
  • Red Potatoes: One of our most reliable & tasty potatoes – Desiree has pretty red skin, golden flesh and creamy texture, it’s great tasty roasted alone or with other root crops. Would also be perfect in Potato Leek Soup.
  • Radish Microgreens: So happy to have these spicy little gem’s back. Sprinkle a bit of zing on your salad or sandwich.
  • Spinach: Beautiful bunches!
  • Winter Squash, Butternut & Winter sweet: These are easy & sweet!

Coming soon… Overwintering Cauliflower!