Tuesday, Jan 4 Harvest Bag
all for $20
includes the following items:
Brussels Sprout ( see recipe idea below)
green cauliflower
purple sweet potatoes(see below for cooking ideas)
Halcyon Gold potatoes
leeks (see below for recipes)
English shelling peas (see below for prep ideas)
orange Mokum carrots
Hass avocados locally grown in Arroyo Grande, pesticide free
Fuji apples from Cuyama Organic Orchards
The purple sweet potatoes are purple inside, more dense than regular orange flesh sweet potatoes, with a very rich flavor. They are best steamed, rather than roasted or microwaved (which will make them overly dried out!).
PREPARING THE LEEKS
https://www.loveandlemons.com/
- To grill them, slice them in half lengthwise, rinse and dry them well, and grill both sides on medium-high until they’re well-charred and tender.
- If you’re roasting them, halve them lengthwise, chop them into 1-inch chunks, and wash them. Then, toss them with olive oil, salt, and pepper and bake at 425° for about 20 minutes, or until they’re tender.
- To sauté them, follow the cutting method described above, heat up olive oil in a skillet over medium heat. Add the leeks and cook, stirring occasionally, until they soften, about 5 minutes.
LEEK AND POTATO SOUP WITH CELERY AND CARROTS
Ingredients:
2 tablespoons butter
3 leeks leeks, chopped
4 stalks celery, chopped
6 cups chicken or vegetable broth
4 large potatoes, diced
4 carrots chopped
2 teaspoons salt
1 bay leaf
1/2 cup heavy whipping cream
• • • •
Step 1
Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour broth into the pot; add potatoes, carrots, salt, and bay leaf.
Step 2
Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
Step 3
Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
Brussels Sprout...is the new "IN" vegetable!
An easy recipe:
Wash off the sprouts, cut them in half, coat with a little olive oil, garlic powder and salt and pepper, spread them out single layer on a cookie sheet (don't crowd them) and roast in your oven at 375 degrees for about 20 minutes, turning once or twice until crispy on the outside. You can add a little Balsamic vinegar during the last 5 minutes of roasting them if desired. The other night, I tried a quick "pan-fry" method of cooking the sprouts...unfortunately, they came out rather bitter tasting, so I strongly recommend the slower oven roasting method mentioned above.
English "shelling" peas. You need to remove the peas from the outside pod and then enjoy the peas raw in a salad or lightly steam or saute. Let the kids "shell" out the peas...they'll have a good time and probably eat most of them before they finish...not a bad snack!
