To view Farmer John’s latest update, click here. (Please read about the bulk tomato option in this week’s update. If you are interested, please let Shana know by replying to this week’s update email and she will keep a list.)

This week’s share will include:

• Veggies: lettuce, squash, garlic, carrots, peppers, sweet corn, kale, leeks, tomatoes, beans, melons, goldenberries, and choice of an herb (dill, cilantro or parsley)  (“B” group for half shares)
• Add-on shares:
  • Fruit: peaches and ginger gold apples
  • Flowers: paused this week
  • Mushrooms: no mention in John’s email but should be every week

Serving suggestions:

• I love getting leeks with the CSA. They pair well with the garlic, onions, potatoes and corn we get in our shares to make great soups. You don’t really need a recipe — sautee your aromatics, add potatoes and broth, cook until everything is soft, then blend — but this one I found roasts the potatoes first which is a new twist I have never tried.
• When cleaning leeks, I like to slice them lengthwise, then cut the halves into thin half-moon ribbons. I find it easier to rinse them thoroughly that way, rather than trying to clean a whole leek. Use your salad spinner and do at least 2 soaks to get all the sediment off. Rinsed and sliced leeks will freeze well so you can save half for future soup making (they’ll be too mushy for any applications where you want them whole though).
• Here are a few ideas for topping or serving alongside your leek soup:
  • Crisp some pancetta (or bacon) in the pot before cooking the soup. Use the rendered fat to sautee the aromatics. Top with the crispy bits when serving.
  • Spruce up a boxed cornbread mix by adding some sour cream for richness and jalapenos for heat (bonus points if you have candied jalapenos, they go great with cornbread).
  • Buy small boule style bread loaves at the farmers market and have your soup in personal sized bread bowls.
  • Go for a loaded baked potato flavor by topping with some shredded cheese, sour cream and some minced leek greens.