Serves 6 - 8 1 Butternut squash, seeded and a halved (other winter squash, like Delicata or Kubocha, can be substituted) 1 onion, cut into medium dice 2 large leeks, washed well and cut into half-moons 2 stalks celery, cut into thin slices 2 parsnips, cut into diagonal slices about 1/4 -inch thick 1 apple, [...]
Serves 8 2 large leeks ½ cup butter 1 large potato (or several small) 1 cup grated asiago cheese 3 tablespoons champagne vinegar or vinegar of choice ¾ cup panko (Japanese breadcrumbs) or ¾ cup light breadcrumbs (not too finely ground) 3 eggs 1 ½ cups heavy cream 1 teaspoon sea salt ground black pepper [...]
Serves 4 1 bunch baby leeks 2 medium-sized firm, ripe tomatoes 2 shallots, peeled and cut into thin wedges For honey-lime dressing: 2 tablespoons honey grated rind of 1 lime 4 tablespoons lime juice 1 tablespoon olive oil 1 teaspoon Dijon mustard sea salt and pepper to taste freshly chopped tarragon and freshly chopped basil [...]
[box]CSA member and friend of the farm Laurel Pavesi asked me to write more often for the newsletter, so Laurel, this is for you! And of course everybody else too. The story is, in my usual goings-on about the kitchen recently there were a few things I made up using "what's in the box" that [...]
Adapted from Alice Waters The Art of Simple Food This is a simple and wonderfully delicious soup celebrating the tomato in all its full flavor. Makes about 1 1/2 quarts; 4 servings Warm a heavy-bottomed pan. Add: 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, sliced 1 small leek, white and light green [...]
This still stumps people, and it is easy to see why. They look so similar! Okay, that’s an understatement; the leeks and green garlic are undistinguishable visually. The onions are the easiest to tell from the others, as the green part of the stalk is tubular and hollow. The green part of the garlic and [...]
