July 5 or 8 CSA

Share contents:  1 bunch of King Richard Leeks, 3 pounds of Satina Potatoes, 1 bunch of sorrel, 1 bunch of chiogga beets, 2 pounds of summer squash ( combo of patty pan, zephyr, and yellow straightneck), 1 pound of lemon cucumber.

Storage:  everything in the refrigerator.  Beets and leeks in bags or wrapped in a cloth.

Sorrel is a tangy green.  You have 1 bunch in your share this week.  It tastes like lemons and is awesome in pesto as well as in the soup recipe below.Chiogga beets are an heirloom Italian variety, known for their beautiful 2 toned interior.  Their flavor is slightly less intense than the dark red varieties.  Lemon cucumbers are so called because of their round, yellow appearance.  They taste like cucumbers and are great for eating alone or adding to salads, water, juice.  Satina potatoes have a smooth texture and great flavor for soup, roasting, or mashing.

We made a simple and delicious squash casserole the other day with layers of thinly sliced squash and onion, sprinkled with salt and pepper and a little oregano, topped with cheddar cheese and breadcrumbs.

Roasted Beets in Salad
Preheat the oven to 400.  Remove the tops, leaving 1/4 inch of stem.  Wash thoroughly and put them in a baking pan with a splash of water.  Cover with a tight fitting lid or foil and bake for 45 minutes to an hour, until they can be easily pierced through with a sharp knife.  Uncover and let cool.
Peel the beets and cut of the tops and tails.  Cut them in half or quarters and dress.  Here are some dressing suggestions:
Beets, sherry vinegar, citrus zest, tarragon, a little crushed garlic.
Beets, white wine vinegar, shallots, fennel, sorrel.
Beets, balsamic vinegar, shallots, toasted walnuts.

Potato, Leek, and Sorrel Soup
2 pounds of potatoes, peeled and quartered
2 medium to large leeks, cleaned and chopped, using all of the whites and at least half of the greens
3 cups chicken broth or water
4 oz. sorrel, taken off the stem and chopped roughly
1/2-3/4 cup heavy cream or milk, to taste
salt and pepper
2 T olive oil
1 T butter
In a large, heavy bottomed pot, heat the oil and butter. Add the leeks and cook until soft, stirring occasionally, about 5 minutes. Add the potatoes and the stock or water. Bring to a boil, and then turn the heat down to a simmer and cover. Cook until the potatoes are tender, about 25 minutes. Turn off the heat. Add the sorrel. If you have a hand blender (I hope you do, because it will make you happy), stick it in the pot and blend until smooth. You can also transfer to a regular blender in batches if you prefer, or haven’t followed my advice about the hand blender. When the soup is all blended, add the milk or cream and rewarm gently, taking care not to boil. Add salt and pepper to taste, and serve garnished with the creme fraiche that’s sitting in your fridge.