Sunshine, glorious sunshine. It sure does put a smile on my face, as does the produce we have ripe and ready for this week.
Expect the following produce this week:
1 bunch baby bok choy
1 bunch leeks
3.5 pounds tomatoes
2.5 pounds potatoes
herbs: parsley, cilantro, basil tips
*these items are “take what you will use”
Sadly, our summer solanaceous crops are on their way out. This includes tomatoes, eggplant and peppers. We haven’t had many sweet peppers at all, as I am sure you have noticed. I remember last year when we had so many sweet peppers that I was getting complaints! This is the way of the farm though. The eggplants in the share this week are going to be the last ones for 2011, so, enjoy them! Make something marvelous with them!
Can I tell you that I love leeks? I love leeks. The most popular use of leeks is in potato leek soup, but leeks need not be limited to soup! Use them in place of onions for a milder, more nuanced flavor. They are delicious in stir fries, try them this week with baby bok choy and chiles over rice. Leek risotto is simple, just cook leeks with white wine and then add risotto rice with hot broth, as you would for other risotto.
To prep leeks: Peel off the outer layers if damaged or yellow. Trim the base end and chop the leeks into desired size. You can use the main stalk and the greens, I often use these two parts in different dishes. Place in a fine mesh strainer and rinse thoroughly. The shape of the leek allows dirt to get trapped between the layers very easily, making this last step necessary. Proceed with recipe.
The only way I use tomatillos is in salsa or sauces. I usually make a simple salsa verde of 2-3 tomatilloes, onions, garlic, chiles and lime juice. You can add some tomatoes to the mix too. To make something a bit more fancy, try this marvelous recipe from the current issue of Saveur Magazine.