Leeks

• Leeks are part of the Allium family and are related to onions and garlic, and have a mild, sweet onion flavor.

• The ancient Greeks and Romans believed that eating leeks could soothe the throat and improve the voice. They were also popular in Ancient Egypt.

• To prepare, cut off the darker green tops of the leek and peel away any tough leaves. Cut the bulb and leaf portion in half, fan the pieces out in a sieve and wash thoroughly. Leeks can get gritty!

• Leeks can be stored long term by chopping, blanching and freezing for soups and stocks or stored in a refrigerator in a bag.

RECIPES

Potato Leek Soup

• 3 leeks (about 3 cups chopped)

• 2 tbsp butter

• 4 cups chicken or vegetable broth

• 2 pounds potatoes (yukon or russet), peeled, diced unto ½ in pieces

• 1 tsp sea salt, less or more to taste

• pinch of dried marjoram

• 1 or 2 springs fresh thyme or ½ teaspoon dried thyme

• 1 bay leaf

• ¼ cup chopped fresh parsley

• sprinkle of tabasco sauce or other red chilli sauce

• white or black pepper to taste

Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add chopped leeks, stir to coat with the butter. Cover the pot and reduce the heat to low, cook for 10 minutes until leeks are softened. Check to make sure the leeks are not browning. Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through. Remove and discard bay leaf and thyme springs. Use an immersion blender of standing blender to blend soup to desired smoothness. Add the parsley, and cook a few minutes more. Add tabasco sauce, pepper, and salt to taste. (https://www.simplyrecipes.com/recipes/potato_leek_soup/)

Kohlrabi and Leek Soup

Chickpea Pancakes with Leeks, Squash, and Yogurt

Rainbow Chard & Leek Quiche with Chard Slaw

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For more information see:

The Encyclopedia of Food

Specialty Produce

Peppers

• Peppers belong to the nightshade family, which also includes tomatoes, eggplant, potatoes and tobacco. Technically, they are not vegetables but fruits as they are the plants seed-bearing cavity. 

• All types of peppers are loaded with Vitamin C, B6, K1, E, A and potassium and folate.

• All green bell peppers are unripe red, yellow, orange or purple peppers. As they mature and change color their sugar and nutritional content also increases.

• Can be eaten raw, cooked, steamed, sauteed, and roasted. Peppers can be added to almost anything! 

• You can freeze peppers on a cookie sheet and store them in the freezer in bags for later use.

• KCSA has been saving seed from Sullivan's Favorite Frying Pepper for the Turtle Tree Seed Initiative for going on two decades. It is named after the original KCSA farmers Barbara and Kerry Sullivan.

RECIPES

Rainbow Peppers and Onion

• 1 medium onion, halved and slice thin

• 2 large cloves garlic, minced

• 3 different colored peppers (or use what you have)

• 1 tablespoon balsamic vinegar

• Sliced fresh basil leaves (optional)

• Salt and pepper to taste

Set a wok or stir-fry pan over medium high heat. Pour the oil around the rim and swirl it to coat the sides. Add the onion and stir-fry for about 1 minute. Add garlic, then gradually add the peppers. Continue to stir-fry for about 5 minutes longer, until vegetables are tender. Grind in pepper and add the vinegar and basil. Season with salt and pepper. Serve hot or at room temperature (https://www.vegkitchen.com/rainbow-peppers-and-red-onion/)

Stuffed Peppers

Herb Baked Fish with Rainbow Bell Peppers

Easy Sweet Pepper Lasagna 

Thai Red Curry with Vegetables

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For more information see:

The Encyclopedia of Food

Specialty Produce

Tomatoes

• Keep tomatoes at room temperature or in a cool place. Do not refrigerate them as extreme cold can affect the taste.

• Regardless of shape, color or size, good aroma and perfume are the keys to selecting a good tasting tomato.

• Use tomatoes in soups, salads, sauces, or juice or saute, stuff or bake them.

• We harvest our tomatoes at varying degrees of ripeness. To ripen a tomato quicker at home put it in a brown paper bag with a banana.

RECIPES

Salsa Roja

• 3 garlic cloves

• 1 large serrano chile, stemmed

• 2 large tomatoes

• 1 tablespoon minced fresh cilantro

• 1 teaspoon salt

• 1/4 teaspoon sugar

Pre-heat broiler. In a dry heavy skillet over medium heat, toast the garlic and serrano turning constantly, until browned and fragrant, about 10 minutes. When cool enough to handle, peel the garlic and trim and discard the serrano stem. Put the tomatoes in a small oven proof pan and broil, turning a couple of times, for 10 to 15 minutes, until their skins split and they're evenly charred. When cool enough to handle cut out and discard the cores. In a blender, combine the garlic and serrano and chop with quick pulses. Add the tomatoes, cilantro, salt and sugar and blend until smooth. Transfer to a bowl and let cool before serving. (Pure Vegan by Joseph Shuldiner, p74)

Pico de Gallo

Caprese Grilled Cheese Sandwich

Southern Tomato Pie

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For more information see:

The Encyclopedia of Food

Specialty Produce

Beans

• Green beans have a mild, sweet flavor, and crisp texture and can be green, yellow or even purple. At the KCSA you will find two “bush” bean varieties called E-Z pick and Rocdor.

• E-Z Pick has 5 1/2 -6" long green beans that are, as the name implies, very easy to pick! 

• Rocdor has straight, 6 1/2" long, slender pods that have a deep yellow color.

• Bean plants are vigorous producers but if the beans are left on the plants they become “woody” so when they are on U-pick make sure you pick off the big ones and discard in the pathways.

• Green beans are good for eating raw, pickling, lightly steaming, and sauteing. 

• Pair with summer vegetables such as squash, eggplant, and tomatoes; compliment with fresh herbs, citrus, nuts, raisins or currants, and mild cheeses.

• Best stored in a container in the refrigerator or blanched and frozen for later use.

RECIPES

Easy Lemon Skillet Green Beans 

• 1 pound green beans, de-stemmed

• 2 tablespoons extra-virgin olive oil

• 1 garlic clove, grated or finely minced

• juice of ½ lemon plus ½ teaspoon zest

• sea salt and freshly ground black pepper

Bring a large pot of water to a boil. In a small bowl mix together the olive oil, garlic, lemon juice, zest, salt, and pepper. Boil the beans until tender but still vibrant green and a little bit crunchy, about 2 to 4 minutes. The timing will depend on their size. Drain the green beans in a colander, and rinse under cold water. Transfer to a kitchen towel and pat dry. Transfer to a serving dish and toss with the dressing. Season to taste and serve. https://www.loveandlemons.com/simple-lemon-green-beans/

Butternut Squash and Green Beans in Coconut-Milk Curry 

Mixed Beans + Quinoa Salad with Lime & Ginger Vinaigrette 

Vegan Green Bean Casserole 

Crispy Green Beans with Sriracha Mayonnaise 

Pickled Green Beans 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Onions

• Onions are one of the oldest cultivated vegetables in the world and have been referenced in history for over 5000 years. They are crunchy with a pungent flavor when raw, and when cooked, they develop a nutty, mild flavor with sweet undertones.

• At the KCSA there are two successions of onions, fresh onions in the spring and storage onions in late summer to fall.

• Spring onions can be white, yellow or red and are usually bunched with a little bit of the green stem attached. They have a sweeter, milder flavor but can still be quite pungent and are best eaten raw or cooked like regular onions.

• Storage onions are harvested in mid summer, laid out in a dry shaded space and cured for 2-3 weeks. After that, they are then trimmed down and stored. 

• Onions are best used for dry-roasting, sauteing, grilling, caramelizing, soups and braising.

• Pair well with cream sauces, curries, pasta dishes, parsley, basil, Dijon mustard, potatoes, green beans, peas, beets, turnips, tomatoes, paprika, red wine, light bodied vinegars, meats and fishes.

• Did you know the best way to reduce crying when cutting onions is to chill them first and cut into the root end of the onion last. 

• Eating a sprig of parsley can get rid of onion breath! 

• Best stored cool, dry, dark place with plenty of air circulation

RECIPES

Simple Stewed Zucchini & Onions

• 3 tablespoons unsalted butter 

• 2 garlic cloves, chopped 

• 1 large yellow onion, chopped 

• 1 teaspoon dried thyme 

• 2 pounds zucchini/summer squash, sliced into 1/4 inch thick rounds 

• 1/4 cup dry white wine 

• salt 

• pepper 

• torn basil leaves for serving 

• freshly grated cheese for serving 

Heat the butter in a large heavy bottom pan over medium high heat. Add the garlic, onion, and thyme and cook, stirring occasionally, for about 3 minutes.  Stir in the zucchini and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add the wine and cook, stirring occasionally to help break up any brown bits from the bottom of the pan. Season with plenty of salt and pepper and cook until veggies are tender, about 3 minutes longer. Serve with a few torn basil leaves and some freshly grated cheese or served on the side of grilled steak, chicken or pasta. http://dishingupthedirt.com/recipes/stewed-zucchini/

Caramelized Onions

French Onion and Apple Grilled Cheese 

French Onion Soup 

Quick Pickled Onions 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Turnips

• At the KCSA you will find two different types of turnips in your share a white turnip called Hakuri and a red turnip called Hirosaki.

• Hakuri turnips have a sweet, almost fruity flavor with a tender crisp texture when eaten raw. The greens can also be eaten raw or cooked lightly with the roots.

• Hirosaki turnips have a crisp white inside with a round spicy red outside. The greens can also be eaten raw in salads or cooked lightly with the roots.

• When roasted, cooked turnips will caramelize slightly under the right conditions (high heat and fat), bringing out their natural sweetness.

• Turnips are also great eaten raw, braised, simmered, slow roasted and sautéed or pureed into soups .

• To store, remove greens from turnips. Put greens and turnips in separate containers in refrigerator.

RECIPES 

Garlic Butter Roasted Turnips 

• 1 bunch of salad turnips 

• 4-5 unpeeled garlic cloves

• 1 shallots, finely chopped

• 5-6 sprigs of fresh thyme

• 3-4 tablespoons unsalted butter, melted

• salt and pepper to taste

Preheat the oven to 400. Remove the greens from the turnips (save them for another use) and slice the larger turnips into quarters and the smaller turnips in half. They should be about 1/4 inch thick in diameter. On a rimmed baking sheet toss the sliced turnips with the garlic cloves, shallots and thyme. Drizzle with the melted butter (melt the butter on a stovetop) and sprinkle generously with salt and pepper. Place in the oven and bake until the turnips are tender and lightly browned, about 30-40 minutes. Remove from the oven and let cool slightly before serving. http://dishingupthedirt.com/recipes/garlic-butter-roasted-turnips/

Turnips Green Pesto Pizza 

Turnip Au Gratin

Pink Pickled Turnips  

Braised Turnips Greens with Turnips and Apples 

Haitian Beef and Winter Squash Soup (Soup Joumou)

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For more information see:

The Encyclopedia of Food

Specialty Produce

Chinese Cabbage

• Napa cabbage has long green and white compact leaves that are crisp and aqueous with a subtly sweet, mild flavor.

• Napa can grow quite large, sometimes a foot high and 5-6” in width. 

• At KCSA you will see napa cabbage in the fall on the share.

• Napa cabbage is best suited for both raw and cooked applications such as braising, stewing, grilling, stir-frying, boiling and is fermented as the main ingredient in kimchi. 

• Also, as bok choy and tatsoi are technically varieties of Chinese cabbage, they get an honorary mention here as well!

• Best stored in the refrigerator in bags or containers.

RECIPES

Napa Cabbage and Bean Soup 

• 3 tablespoons extra virgin olive oil

• 4 cloves garlic smashed and peeled

• 1 pinch pinch of red pepper flakes or more for serving (optional)

• 1 small head Napa cabbage leaves torn into 2-inch pieces

• 15.5 ounce can red kidney beans rinsed and drained

• 15.5 ounce can chickpeas rinsed and drained

• 4 cups vegetable broth

• Kosher salt and fresh cracked black pepper to taste

• lemon wedges and crusty bread for serving

Cut the bottom off the cabbage, then peel away the cabbage leaves; cut or tear into two-inch pieces. Rinse the leaves with cold water. Allow them to drain or use a salad spinner to remove excess water. Heat the oil in a medium pot over medium heat; add the garlic and red-pepper flakes. Cook, stirring, about 1 minute, or until oil becomes fragrant (do not brown). Add cabbage, toss to coat, and season with salt, to taste. Cook until cabbage is just wilted, about 2 minutes. Toss the beans and chickpeas into a strainer and rinse with cold water. Shake out excess water and add them and the broth to the pot of cabbage; bring to a simmer. Cook until heated through, about 3 to 5 minutes. Remove garlic and add salt and pepper if needed. Serve with crusty bread, lemon wedges, and red pepper flakes.  https://www.themountainkitchen.com/napa-cabbage-and-bean-soup/

Thai Salmon Burgers

Easy Kimchi 

Pork, Shrimp, and Napa Cabbage Dumplings 

Spicy Napa Cabbage Slaw with Cilantro Dressing

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For more information see:

The Encyclopedia of Food

Specialty Produce

Summer Squash

• Zucchini is the most common summer squash, however, you'll find some specialty crookneck and Zepher squash in our share this year as well.

• Use summer squash in stir-fries, sautes, grilled, in frittatas, soups, pastas, timbles and summer stews. You can also use them in baked goods and desserts!

• You should store squash in a perforated plastic bag in the vegetable bin or in a large plastic container covered with a towel then a lid. Don't let moisture bead up on your squash!

• Salting your squash can improve its texture and flavor by removing excess water. Toss coarsely grated or diced squash with a small amount of salt, let it stand in a colander for 15-30 mins, then rinse and squeeze dry.

RECIPES

Roasted Ratatouille Toast

• 2 large tomatoes, roughly chopped

• 1 medium eggplant cut into ½ in pieces

• 1 medium summer squash, cut into ½ in pieces

• 1 large or 2 smaller peppers, seeded and coarsely chopped

• 1 yellow onion, chopped

• 4 cloves of garlic, minced

• Pinch red pepper flake

• 1/3 C olive oil

• 2 ½ tbsp balsamic vinegar

• Salt and Ground black pepper

• 1 loaf rustic bread, sliced into ½ in slices

• 8 oz crème fraiche or ricotta

• ½ C fresh basil, thinly sliced for serving

Preheat the oven to 400F.  In a large roasting pan, toss the tomatoes, eggplant, squash, pepper, onion and garlic with the redpepper flakes, oil, vinegar and a good pinch salt.  Stir well to combine.  Season with a few good pinches of black pepper and bake it for 45-55 minutes or until the vegetables are tender and lightly browned and the tomatoes have released their juices.  Stir halfway through cooking.

Remove the vegetables from the oven and increase the temperature to broil.  Lightly brush each slice of bread with olive oil. Place them on the upper rack of the oven and toast till lightly browned, 1-2 minutes.

Divide the crème fraiche or ricotta among the toasts and top them with the ratatouille, basil and additional salt and pepper to taste. (Dishing up the Dirt)

Slow-Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta

Zucchini Bread

Grilled Patty Pan Squash

Zucchini Quiche

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For more information see:

The Encyclopedia of Food

Specialty Produce