How Can I Possibly Eat More Leeks?

Do you have any idea how hard it is to eat five huge leeks each week? Who do the people at Harmony Valley Farm think I am? How much soup can I possibly eat? Don't they want me to spend my time writing blog posts? For goodness sakes, people, I'm doing the best I can! We make a terrific leek feta salsa, and my wife grilled leeks just the other day, but sheesh! Anyone have a great leek recipe to share? Please?

On the plus side, I'm thrilled to see sweet potatoes and more squash. Here's a list of what Harmony Valley delivered in their local food farmshare this week, along with descriptions and a photo directly from their email newsletter:

  • Porcelain garlic: How about roasted garlic mashed potatoes, or roasted garlic potato soup?
  • Red & Yellow Onions: Make your own onion dip by slowing sautéing sliced onions until soft and evenly browned, then blending into sour cream.
  • Gold Potatoes: Steam or boil until nearly tender, then rub with oil and roast until the skins are browned and crispy.
  • Leeks: Steamed, braised, or sautéed until very tender, pureed leeks make a great base for a creamy soup or sauce.
  • Delicata squash: Sauté chunks of delicata in butter with apples, raisins, walnuts, and maple syrup for an awesome breadless breakfast. Some sausage links would be nice too. Butternut squash: Cooked squash can be packed in containers or bags and frozen for use later, like in February when the pickins' are slim.
  • Sweet potatoes
  • Carrots: A favorite preparation of an old friend of mine: sweet and spicy carrots. Saute sliced carrots with chopped garlic and cayenne pepper until tender and lightly browned. Toss with butter and maple syrup or brown sugar to finish.
  • Beets: Peel beets, slice thin, slick with oil and roast at 450° until browned and fork-tender. Roasted beet slices make a great pizza topping, or toss with a salad.
  • Salad Mix, Sauté or Arugula: Fresh greens provide a pleasant contrast alongside the richer foods of autumn. Possibly the last of the season.
  • Parsley root: Grated parsley root adds a subtle herbal note when added to cooked potato dishes.
  • Daikon: This long, white radish is light to medium in spiciness. Shred it for a slaw, or cut long thin slices to add crunch to a sandwich. Wrap loosely in a plastic bag in the crisper drawer of the fridge.
  • Poblano peppers: The last peppers of the season, hurriedly picked before Jack Frost came to the valley. Roast, peel, stuff with cooked rice and sausage, and broil with cheese on top. Yum!
  • Bell or Ukraine peppers: Sauté sliced peppers with sliced onions and chicken breast or steak. Serve with hot tortillas, rice, and sour cream. Fajitas!
  • Collards: Whip up a nutrient-packed green soup with sautéed kale/collards pureed in a blender with pork or chicken stock, garlic, onion, herbs of your choice, and crumbled bacon sprinkled on top.
  • Dill