Monday, September 24, 2012

Potato Leek Soup

  1. 2 or 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
  2. 2 Tbsp butter
  3. 2 cups water
  4. 2 cups chicken broth (or vegetable broth for vegetarian option)*
  5. 2 lbs potatoes, peeled, diced into 1/2 inch pieces
  6. Marjoram - dash
  7. 1/4 cup chopped fresh parsley

Tabasco sauce or other red chili sauce
Salt & Pepper
*If cooking gluten-free, be sure to use gluten-free broth.
1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Yield: Serves 4-6.

Sunday, September 16, 2012

This weeks harvest includes...
Tomatoes (husk cherry, sungold cherry, indigo red, red cherry and slicing varieties)
Kale, collards, salad greens, squash (summer and winter varieties ) leeks, potatoes, brussel sprouts, beets, carrots, beans, parsley, dill, cilantro
We also have pumpkins and gourds for decoration as well as pie pumpkins for cooking!  

The Giant Pumpkin.....
Day Thirty-eight

This is our giant one!  Estimated at about 300 pounds!

Thursday, September 6, 2012

Wednesday, September 5, 2012

Zucchini Bread

3 eggs beaten
3/4 cup vegetable oil
1 1/2 cups sugar
1 t grated lemon rind
1/4 t vanilla extract
2 cups grated zucchini
2 1/2 cups flour (can substitute gluten free flour)
1 t soda
2 t baking powder
1/2 t salt
1/2 t cinnamon
1/4 t ground ginger
1/2 cup chopped walnuts

Combine eggs, oil and sugar; mix well.  Stir in rind and extracts.  Add zucchini.  Sift dry ingredients together and stir into creamed mixture.  Add nuts and mix well.  Pour into 2 greased 9x5x3 inch loaf pans.  Bake at 350˚ for 1 hour.  Cool in pans 15 minutes, cool on rack.

Monday, September 3, 2012

Best In Show!
Our farm won Best in Show at the Goshen Fair this weekend for the largest and best display of vegetables.  

Sunday, September 2, 2012