We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to LDobson@geaugafamilyfarms.org.
We are including both vichyssoise recipes because the second uses an additional vegetable - zucchini!
A somewhat lighter version of the traditional vichyssoise chilled potato leek soup, with Yukon Gold potatoes.
Serves 6 to 8
4 Tbsp. butter
4-5 cups sliced leeks, white and pale green parts only (from about 4 large leeks)
1 medium onion, chopped or sliced
2 lbs. Yukon gold potatoes, peeled and chopped
6 cups water (vegetarian option), or chicken stock
2 teaspoons Kosher salt (more to taste)
1/2 cup sour cream
1/2 cup heavy whipping cream
Chopped fresh chives for garnish
In a large (6-quart) pot, heat the butter on medium high heat until it melts and foams up. Continue to heat until the foam subsides a little and the butter just begins to brown.
Immediately toss in the sliced leeks and onions. Stir to coat with the butter. Cook for several minutes, reducing the heat to medium if necessary, until the leeks and onions are translucent and wilted.
Add the chopped potatoes, salt, and water or stock. Bring to a boil, reduce to a simmer. Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through. Remove from heat.
Purée using an immersion blender or working in batches, blend in a blender. (Careful! With hot liquids only fill the blender 1/3 of the way full, and hold the blender top on with your hand while blending.) Purée until completely smooth. If you want an even smoother soup, you can take the extra step of pressing the purée through a sieve with a rubber spatula.
Allow to cool a bit before stirring in the sour cream and whipped cream. Allow to cool completely and chill in the refrigerator. The soup should be served just below room temperature (about 65°F). If it is too cold, it won't taste as good. Add more salt to taste. Serve garnished with chopped fresh chives.
Recipe from SimplyRecipes.com
1 tablespoon unsalted butter
1 tablespoon good olive oil
5 cups chopped leeks, white and light green parts (4 to 8 leeks)
4 cups chopped unpeeled white boiling potatoes (8 small)
3 cups chopped zucchini (About 2 zucchini)
1 1/2 quarts homemade chicken stock or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons heavy cream
Fresh chives or julienned zucchini, for garnish
Heat the butter and oil in a large stockpot, add the leeks and sauté over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.
Recipe from FoodNetwork.com
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp. freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Recipe from SimplyRecipes.com
Still have some kohlrabi hanging around? First Church Congregational member Kathy Emrich shared her family's favorite kohlrabi recipe with us.
The amounts are approximate so vary them as your tastes see fit.
2 medium kohlrabi, thickly peeled and cut to matchsticks
2 tsp capers
3 tbsp chopped parsley
1/3 cup sour cream
1/2 to 1 tsp prepared mustard
Salt to taste
Toss all together and serve.
This is best the first day.
Recipe by Kathy Emrich
Lots of our members are foodies, as you can see by those who have sent in recipes lately. Another of our member foodies is Kim Roberts, who chronicles her weekly cooking adventures here.