Tag: potato leek soup

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Potatoes and Leeks

Nothing shouts Fall louder than these two winter staples. They just go together and this week we are featuring them in a recipe that consistently ranks as one of the all-time favorite Klesick Farm recipes – Potato Leek Soup. Soups are efficient, nutritious, and can make a great multi day family meal option. The great thing about soups is that you can jazz them up from day to day by adding a protein or more or different vegetables. Greens like Kale and Chard or Spinach can be easily added, too.

As Fall has officially started, many of us farmers are just like you, wishing for a few more days of warmth to put the finishing touches on our crops. These cool nights and warm days send a signal to the plants to switch gears and focus on ripening their fruit. And alas at the same time, production drops off on tomatoes, zukes, cukes and beans. In some ways it is a welcome change and other ways you are back to wishing for a few more days of that fleeting heat.

I think it is about right, the weather, the crops, and the fall season. A good chunk of the farm has been tucked in for the winter with cover crops, which desperately needed the moisture we have received recently to germinate. Cover crops are aptly named, because their primary purpose is to cover the soil and protect it from the winter storms that can cause soil compaction, soil erosion and nutrient leaching. That is an important function on any farm and the benefits definitely outweigh the costs.

For a cover crop to be successful it has to get established and be at least a few inches tall going into the winter. This is why we try and get them planted in early September (check) and then get some water (check) and then some more nice weather (Jury is still out, but hopeful). Cover crops begin to pay for themselves, because as the crop starts to grow it uses any extra/unused nutrients to grow pulling them out of the soil and storing them in the plant. By doing this the plant is essentially acting as a living storage system and keeping the nutrients on the farm and not being leached away with floods or rain.

You might ask why is this so important, the simple answer is because we don’t want another Dead Zone like the one in the Gulf of Mexico that has been caused by the leaching of excess fertilizers/nutrients from agriculture soils. Cover crops wouldn’t have completely prevented the Dead zone, but it sure would have helped to not create the problem.

Cover crops are important and organic farmers have really embraced the use of them.

 

Tristan,
Farmer/Health Advocate

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Fresh This Week Tips 01.04.11

Citrus: Oranges, tangerines, lemons, limes and grapefruit are loaded with vitamin C. They’re great for juicing, flavoring baked goods or marinades, or just eating out of hand. Here’s the best way to keep them fresh, juicy and tasty for as long as possible.

STORE: Keep citrus fruit at room temperature for up to a week. Keep them in a cool dark place, out of direct sunlight, and be sure to check them regularly for spoilage.

Extend the life of your citrus fruit by storing them in the refrigerator. Store them in a mesh, cheesecloth or perforated plastic bag. Avoid airtight containers, as these will collect condensation that can promote mold and spoilage. You may also store citrus fruit in the crisper drawer of your refrigerator. Refrigerated citrus may keep for up to several weeks.

PREP: For the most juicy, intense flavor, allow citrus fruit to come to room temperature before eating or using. Wash citrus under running water before use.

USE: You may grate the peel into “zest”, cut in half and squeeze the juice out for use in baked goods. Peel and slice to add to fruit salads or yogurt, or slice into segments and serve as a healthy snack after school.
For more tips see http://www.sunkist.com/products/buying_storing_handling.aspx

Red Potatoes

STORE: Keep potatoes for up to 3 weeks in a paper bag in a cool, dark, dry place—never in plastic, in the refrigerator, or under a sink, as moisture speeds decay and refrigeration can darken them and adversely affect flavor.

PREP:

– Clean potatoes by scrubbing gently with a vegetable brush; peeling is optional, but any eyes should be removed.

– Boiling potatoes in their skins helps them retain starch, which makes them fluffy, not mushy.

– After they’re cut, prevent potatoes from browning by placing them in a bowl of cold water to cover.

USE: Red potatoes are best for potato salads, gratins, roasted, scalloped, soups and chowders.

Leeks

STORE: Store your leeks lightly wrapped in plastic wrap to contain odor and moisture. Don’t trim or wash them before storing. Keep them in the crisper of your refrigerator for up to one week.

PREP: Follow These Four Easy Steps*

1. Cut off the dark green part: Slice off the leek’s dark green end, trimming to the part where the color is a pale green. You can save these ends to make stock, but they’re too tough to eat on their own.

2. Cut off the end; slice stalk the lengthwise: Take the remaining white stalk, cut off the root end, and slice the leek in half lengthwise.

3. Run leeks under water or chop: If you’re using leek halves intact, hold them under running water, separating the layers slightly to help dislodge the grit (for, say, roasting). Or, if your recipe calls for chopped leeks, skip this step and slice your stalks instead.

4. Swish in water and strain: Dunk leek slices in a bowl of cool water, swishing to let grit sink to the bottom. Strain pieces to remove excess water.

USE: Leeks are related to the onion, yet have a milder, mellower taste. Use your leeks in any recipe that calls for onions. Try out this delicious and home-warming Smashed Potato and Leek Soup:http://www.klesickfamilyfarm.com/main/box-of-good/recipes/smashed-potato-and-leek-soup

* Original content from Real Simple Magazine.

images from flickr.com