“Great minds think differently.”
- Butternut Squash – All Shares
- Potatoes – All Shares
- Leeks – All Shares
- Kale – All Shares
- Sage – All Shares
- Romaine – All Shares
- Hot Peppers – All Shares
- Mixed Greens – Full & Single Shares Only
- Carrots – Full & Half Shares Only
- Apples – Single & Half Shares Only
- Green Beans – Full Shares Only
- Radishes – Half Shares Only
It is always amazing to have the summer season come to an end. It goes by like a flash and it is great to be
at this point in the year. It is a satisfying time to recall all of the boxes that have been filled from our fields and have gone out to your homes. We feel that it has been a pretty wonderful year all in all. There are
always some crops that are not great for different reasons, and a vast majority that do well. We hope that you have enjoyed the variety and that we didn’t inundate you with way too much of one crop. Every growing season is different and this really adds to the interest of farming. We are super happy that you have been on this ride with us and hope that you can join us again next summer. In the meantime, be happy, eat well, and be kind to one another.
As the season grows colder, it becomes time to harvest one of our favorite crops: leeks. These hardy vegetables are characterized by their long, thick white stems and upright fan of green leaves. Along with kale, leeks are the most cold-tolerant of vegetables. If established in late summer they can overwinter through the frozen ground and snow pack. In fact, the colder the temperature, the sweeter the taste.
Leeks are part of the Allium family, which includes onions, garlic, and scallions. Like its relatives, leeks are used as the foundational flavor for many dishes. The unique spice provided by alliums is the result of organic sulfur compounds, meaning that the pungency of the flavor is directly correlated with their nutritiousness. The sulfur compounds have antioxidant, antiviral, and anti-inflammatory properties. An umbrella review of 16 meta-analyses on the health benefits of alliums found that regular consumption of garlic, onions, or leeks can reduce cholesterol, lower risk of cancer, and improve cardiovascular health. Lucky for us, they taste delicious too!
Although less popular in American cuisine, leeks are a staple winter vegetable throughout Eurasia. The tender white to pale-green is separated from the dark greens, then cooked as a supporting aromatic in all kinds of recipes, such as pan sauces, braises, roasted vegetable dishes, and salads. Leeks can be sautéed, roasted, steamed, and fried. The dark, leafy greens are usually discarded because of the tough texture, but they make for a delightful addition to stock for flavor. Potato leek soup is a creamy fall classic, originating in Wales. We recommend you warm up with a bowl of this healthy comfort food!
Some recipes to try: